What is acrylamide?
Acrylamide is a naturally-occurring compound formed when starchy foods are cooked at 250° F or higher. Based on lab animal studies, the International Agency for Research on Cancer classified acrylamide as a “probable human carcinogen.”
Soak potatoes. Soak raw, sliced potatoes in water for two hours to slash acrylamide by nearly 50 percent. Avoid storing potatoes in the refrigerator, which encourages them to produce more acrylamide during cooking.
3 Grilling Tips That Can Save Your Life was originally published on blackdoctor.org
