2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
French fries are among the favorite foods of both young and old. Unfortunately, lately, science seems to be focusing more on their downsides than on the pleasure of eating them.
Nutritionists around the world keep trumpeting that they are a source of harmful saturated fatty acids that are produced during frying.
Crispy potatoes have also been blamed for dangerous conditions such as diabetes, obesity, high blood pressure, high blood sugar and even some cancers. This frightens many and makes them give up their greatest weakness.
It is for the limited lovers of french fries, we have great news. British scientists have discovered how to cook french fries so as to avoid the risk of cancer.
They believe that if the potatoes are fried until golden, their consumption will not be as harmful as everyone thinks.
According to the Food Standards Agency, when we fry certain foods at high temperatures and they turn a darker color, a substance called acrylamide is formed.
The ingredient in question is carcinogenic and can be found in cigarette smoke, writes the Daily Mail. Researchers also warn that 51 percent of children with acrylamide so far come from french fries, croquettes and chips, which they enjoy eating at every opportunity.
In order not to form the dangerous substance, all these foods should be fried at most until they acquire a very light golden color.
The same goes for baked slices. The bread should not be left in the toaster until it acquires a dark color. Otherwise, it will also be a carrier of acrylamide and will be no less harmful than french fries.
According to scientists, acrylamide should not be underestimated at all, as it can really be quite dangerous. Studies in this area have shown that it is genotoxic and carcinogenic.
It damages DNA and predisposes to cancer. Unfortunately, children remain the most vulnerable to such health problems.
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