A study has shown that soaking potatoes in
water before frying cuts down on the formation of the suspected carcinogen
acrylamide, says Dr. K. K. Aggarwal.
Acrylamide is created when starch-rich foods
are cooked at high temperatures, (1200C) such as frying, baking,
grilling, broiling or roasting. Raw or even boiled potatoes test negative for
the chemical. Boiling and microwaving appear less likely to form acrylamide as
the coking does not involve very high temperatures. Longer cooking times
increase the amount of acrylamide produced when the temperature is high enough.
Potato chips and French fries contain high
levels of acrylamide compared to other foods, with lower levels also present in
bread and cereals.
Acrylamide, is harmful to health and may
cause cancer in animals.
In a study published in Journal of the
Science of Food and Agriculture it has been found that simply soaking potatoes
before frying can significantly reduce the formation of acrylamide.
Soaking of cut potatoes in water before putting
these on fire to make vegetable or some other dish has been the usual practice
in earlier days. Our parents certainly used to follow the old traditions even
if sometimes there was a question mark on the justification to follow a certain
ritual!
Dr.
Narendra Kumar
OptometryToday@gmail.com
