How Can Cooking Be Changed to Reduce Acrylamide Exposure?

Read Transcript

Acrylamide starts to form at about 250 degrees above the boiling temperature, frying foods tends to create the most acrylamide, baking tends to be better, but if you boil or steam on the microwave sometimes no acrylamide forms at all. When you do cook taking the toast out, or the french fries out when they are golden yellow instead of a deep brown color, is a really simple way to reduce acrylamide.