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Spuds less toxic if soaked before cooking

by jdkk | March 4, 2008 at 05:12 pm | 127 views | 2 comments
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Good news for chips lovers everywhere – new research in SCI’s Journal of the Science of Food and Agriculture shows that pre-soaking potatoes in water before frying can reduce levels of acrylamide.

Acrylamide is a naturally occurring chemical that is caused when starch rich foods are cooked at high temperatures, such as frying, baking, grilling or roasting.

There has been growing concern that acrylamide – found in a wide range of foods – may be harmful to health and may cause cancer in animals.

The study found that washing raw French fries, soaking them for 30 mins and soaking them for 2 hours reduced the formation of acrylamide by up to 23%, 38% and 48% respectively but only if they were fried to a lighter colour. The jury is still out on chips that are fried to a deep, dark brown.

March 4, 2008 at 05:12 pm by jdkk, 127 views, 2 comments

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Great so the chips are killing me as well as the cigs.

good stuff:

I always knew chips were bad for me. It’s not as though the local chippie probably bothers to soak em in anything other than fat! Yuck. 

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