The Case Against Charred Foods and Why Potato Salad May Be the Healthiest Way to Eat Potatoes


By Dr. Mercola In 2002, researchers discovered a cancer-causing and potentially neurotoxic chemical called acrylamide is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted, grilled or toasted. Acrylamide is the byproduct of a chemical reaction between sugars and the amino acid asparagine, which occurs at high temperatures. While the chemical can form in many foods cooked or processed at temperatures above 250 degrees F (120 degrees C), carbohydrate-rich foods are by far the most vulnerable.
http://articles.mercola.com/sites/articles/archive/2017/02/08/acrylamide-in-food-cancer-risk.aspx

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