6. French Fries and Potato Chips
Frying foods exposes them to extremely high temperatures and can cause the formation of acrylamide. However, concerns of acrylamide aside, French fries and potato chips also tend to be high in saturated fat and covered in excess sodium. Furthermore, they are devoid of the protein, vitamins, and minerals provided by wholesome fare like fresh fruits and veggies. The FDA suggests cooking prepared French fries or sliced potatoes until they are golden in color rather than brown. The browner their appearance, the higher the likelihood they contain acrylamide.
Potatoes that have been cut into fries or made into chips aren’t the only potato products at risk of containing acrylamide. When you cook up a batch of spuds, you may be causing the formation of acrylamide. The FDA reports that more acrylamide is formed when potatoes are fried than when they are roasted or baked. To enjoy potatoes without acrylamide, you can boil them in water or microwave them with their skins on. This means your Thanksgiving helping of mashed potatoes should not cause you any harm from acrylamide.
Some people like their cookies soft and chewy. Others prefer them crispy and crunchy. Baking your cookies until they are dark brown or have burned edges can introduce acrylamide to this treat. Of course, as with potato chips, acrylamide isn’t the only harmful ingredient. Cookies are another item devoid of nutrients and packed with sugar and fat. Limiting these baked goods can improve your health in more ways than one. When you do choose to bake cookies, removing them from the oven when they are light brown as opposed to dark brown can decrease the amount of acrylamide you consume.