What Can I Do to Reduce My Exposure to Acrylamide? (0:49)
Reducing exposure to acrylamide can be as easy as soaking your potatoes before cooking them and cutting the crusts off your bread. In this video, pediatrician Alan Greene, MD, provides tips on reducing your family's exposure to this toxic chemical.
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There are a few simple tips that can be helpful, if you're going to cook potatoes, soaking them in water just putting them in a bowl of water for a half an hour before you cook can reduce your acrylamide by 38% soaking them longer reduces it even more but even just for a couple of minutes you can make the difference.
Also when you store potatoes don't store them in a refrigerator, acrylamide levels is going to be higher after they've been stored in a fridge, another simple thing that you can do is if you're making a sandwich cut the crust off the bread, the crust is the part where most of the Acrylamide is, kids everywhere like that, and they're up to something here.
Another really simple tip is if you're making bread at home, adding some Rosemary to it just a tea spoon of rosemary added to the dough has been shown to reduce acrylamide formation by 60%.
Alan Greene, MD, is a practicing pediatrician, author, speaker, children’s health advocate, and father of four. He is the founder and CEO of DrGreene.com and the Chief Medical Officer of Scanadu.
