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Old 11-22-2009, 06:25 AM
greenmom greenmom is offline
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Smile Fried potatoes, acrylamide, cancer


Read this article to learn more about acrylamide in fried potatoes. However, my family and I no longer eat fried foods, I still felt compelled to share this information with those who eat fried potatoes.


http://www.examiner.com/examiner/x-3...ide-and-cancer
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Old 11-22-2009, 08:10 AM
EarlyBird EarlyBird is offline
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Thanks, Greenmom; good to know; easy to do for fried or roasted potatoes, but I
wonder about a whole baked potatoe?
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Old 11-22-2009, 10:13 AM
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Default Acrylamide Reduction Advice

Other foods and coffee:

Acrylamide Reduction Advice


As a general rule, acrylamide forms mainly in high starch foods that are heated to produce a fairly dry and brown/yellow surface. Thus, acrylamide can be found in many common foods prepared by frying, baking, grilling, toasting or roasting, including:
  • Potatoes and french fries;
  • Vegetables that are grilled or fried;
  • Cereals, bread and other bakery products; and
  • Coffee.
The potential for acrylamide formation in a food is related to how much amino acid – namely asparagine – and sugars are naturally present in the foods. These levels may vary significantly between different plant varieties and their conditions during growth.
Below are general recommendations that concur with many widely referenced guidelines for acrylamide reduction in processed and home cooked foods.
Process
  • Baking: Prolonged yeast-fermentation reduces the content of asparagines in dough of oven-baked bread and thereby reduces the formation of acrylamide.
  • Roasting: Acrylamide forms in coffee when coffee beans are roasted, not when coffee is brewed at home or in a restaurant. Thus far, scientists have not found an effective way of reducing acrylamide formation in coffee.
  • Frying: This causes the highest acrylamide formation. In order to reduce acrylamide when frying, fry at lower temperatures and avoid heavy crisping or burning.
  • Grilling: Consumers are advised to frequently turn food during grilling in order to avoid charring. If charring does occur, remove charred portions before eating.
  • Boiling/microwaving: Potatoes that have been boiled or microwaved whole potatoes with the skin on (“microwaved baked potatoes”) do not contain high levels of acrylamide.
Duration


Generally, more acrylamide accumulates when cooking is done for longer periods or at higher temperatures.
  • Toasting bread to a light brown color, rather than a dark brown color, lowers the amount of acrylamide. Very brown areas should be avoided, since they typically contain the most acrylamide.
  • Cooking cut potato products, such as frozen french fries or potato slices, to a golden yellow color rather than a brown color helps reduce acrylamide formation. Brown areas tend to contain more acrylamide.
Storage:

Storing potatoes in the refrigerator can increase acrylamide during cooking. Therefore, consumers are advised to store potatoes outside the refrigerator, preferably in a dark, cool place, such as a closet or a pantry.
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Old 11-30-2009, 08:44 AM
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WHOA! Acryamides are nasty. I worked in a lab that used acryamide gels and they had to be disposed of as hazardous waste.
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