Latest News » Hidden chemical found in starch

Swap your french fries for a healthier snack.

It’s not surprising that many people love potatoes, as this filling vegetable is tasty whether it’s fried, baked or mashed. We tend to load up on potatoes in the winter, since this starch is the ultimate comfort food. However, the FDA recently released a consumer report on acrylamide, a chemical found in potatoes, cereals and bread.

Acrylamide forms when a certain food is cooked for a long period of time at a higher temperature. Essentially, frying or baking potatoes can stimulate the formation of the chemical. Why should you stay clear of acrylamide, you ask? Well, some studies show that high levels of this compound can lead to cancer. Although it’s tricky to completely eliminate acrylamide from your diet, unless you follow a raw-food diet, Women’s Health magazine has listed some important tips for minimizing your intake:

  • Boil or steam potatoes: “These cooking methods don’t typically cause higher levels of acrylamide,” states the online publication. “Plus, they’re way healthier than tossing your potatoes in a deep fryer.”
  • Don’t over-cook: Be careful not to overcook and burn food, such as toast, as this can lead to the formation of acrylamide.
  • Order healthier side dishes: Sure, nothing beats the taste of ordering a burger and fries, but you can also opt for a healthier side, like a salad.
  • Store potatoes in warmer climate: Storing potatoes in the fridge can increase the amount of acrylamide formed during cooking. It’s best to store these items in the pantry instead.

For more health and nutrition tips, follow this blog or contact Nutrivene for nutritional dietary supplements.