Acrylamide: a risky substance
When refrigerated potatoes are fried, the mixture of high temperatures and high glucose produces a chemical called acrylamide. This compound has been detected by international organizations as potentially carcinogenic, especially if eaten frequently and in high concentrations.
Where else is acrylamide found?
In addition to potato chips, acrylamide can also form in foods such as:
- Industrial chips or snacks
- Cookies and very toasted breads
- Churros and other fried products
For this reason, both the food industry and health authorities monitor their levels in certain products.
Does this mean we can’t eat chips?
Not necessarily. The problem isn’t eating them occasionally, but rather the frequency, quantity, and preparation method. The most important thing is to avoid unnecessarily increasing the risk by storing potatoes incorrectly.
What is the correct way to store potatoes?
To reduce risks and keep its natural properties, the ideal is:
- Store them in a dry, dark place, preferably a cupboard or a ventilated wooden drawer.
- Avoid direct light, as it can cause the potatoes to germinate.
- Do not refrigerate or freeze them, as the cold boosts the conversion of starch into simple sugars.
What if the potato has already emerged?
Sprouted potatoes consist of solanine, a toxic substance that can cause digestive upset, nausea, and even food poisoning if eaten in large quantities. If a potato is wrinkled, sprouting, or has green areas, it’s best to throw out it.
Conclusion
A simple act like storing potatoes in the refrigerator can have pessimistic effects on your health if you then cook them at high temperatures. Therefore, it’s critical to know how to store them properly to prevent the formation of toxic substances like acrylamide. With information and conscious habits, you can continue eating your favorite dishes without putting your well-being at risk.
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