How can I avoid acrylamide?
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Dr. Mehmet Oz answered:Because acrylamide forms naturally, you could be creating it in your own kitchen. Acrylamide is made with three building blocks: high heat, sugar, and protein (the latter two are found naturally in foods). The chemical starts forming at about 250 degrees Fahrenheit, which is above water’s boiling point (212 degrees), but lower than most toasters, which often get to 300 degrees or more.
Luckily, there are simple things you can do to minimize your acrylamide intake. Follow these three steps below:- Prep your carbs before you cook. If you’re cooking potatoes, presoak them for 30 minutes in water. This helps slash acrylamide levels by up to 38%. Storing your potatoes in the fridge prior to cooking increases acrylamide when you bake them. Keep them in another cool place before you prepare them. If you’re a bread lover, cut off the crust, which contains the highest acrylamide content after toasting. If you bake your own bread, add some rosemary to dough prior to baking -- just 1 teaspoon can reduce acrylamide by up to 60%.
- Change how you cook carbs. The next time you roast potatoes, take them out of the oven when they’re golden yellow rather than crispy brown. If you want to avoid acrylamide altogether in your spuds, microwave, steam, or boil them. These cooking methods result in little or no acrylamide because the water keeps the temperature below the 250 degrees needed for an acrylamide reaction. As a general rule: Cook slower and at lower temperatures.
- Include cancer-fighting foods in your diet. While researchers aren’t aware of any food that gets rid of acrylamide in your body, cruciferous vegetables are known cancer-fighters. Stock up on broccoli, cabbage, cauliflower, and Brussels sprouts. These veggies contain a "detoxifier" that deactivates cancer-causing chemicals and stops growth of existing cancer cells. Serve up this double-whammy of protection at least five times a week!
Because acrylamide forms naturally, you could be creating it in your own kitchen. Acrylamide is made with three building blocks: high heat, sugar, and protein (the latter two are found naturally in foods). The chemical starts forming at... More -
Decreasing cooking time, blanching potatoes before frying, and post drying (drying in a hot air oven after frying) have been shown to decrease the acrylamide content of some foods.
This answer is based on source information from National Cancer Institute.
Decreasing cooking time, blanching potatoes before frying, and post drying (drying in a hot air oven after frying) have been shown to decrease the acrylamide content of some foods. This answer is based on source information from National Cancer... More -
Dr. Alan Greene of DrGreene.com answered:Acrylamide is formed when certain natural sugars and certain natural protein building blocks become fused together at temperatures over 250°F (typical toasters top 300°F). Many foods don’t have the right combination of nutrients to produce acrylamide, even when cooked for a long time, but a few very popular ones do including: french fries, potato chips, toasted breakfast cereals, crackers, cookies, and bread. And, the browner the toast or cereal or potato, the more acrylamide it likely contains.
Reduce your consumption of these foods and follow other simple steps to reduce your exposure when you do eat them. For example, cut the crusts off of bread, soak potatoes for at least 30 minutes prior to cooking (this can reduce levels of acrylamide by 38%), steam or boil potatoes instead of roasting or frying, and toast your bread at a lower temperature for less time.
Helpful? 1 person found this helpfulAcrylamide is formed when certain natural sugars and certain natural protein building blocks become fused together at temperatures over 250°F (typical toasters top 300°F). Many foods don’t have the right combination of nutrients to... More
