If you want to cook healthy potatoes or eat toast without risk, it would be good not to burn them. Here because.
Don't store avocado like this: it's dangerousCooking food: if you want to cook healthy potatoes or eat a toast without risk, it would be good do not get to burn them. That black-brown patina that is created, in fact, is Cancer.
Under accusation is theacrylamide, a chemical that forms naturally in starchy foods during cooking at high temperatures (frying, baking or grilling) and also during industrial transformation processes that exceed 120 ° C and low humidity.
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Already under the lens of EFSA, the European Food Safety Authority, because it is able to increase the risk of developing cancer in all age groups, acrylamide is now the focus of campagna “Go for gold” - launched by Fsa (Food Standards Agency, the Food Safety Authority of the United Kingdom) - with which the experts want to explain how best to cook to minimize exposure to that substance classified as probably carcinogenic in humans.
READ also: ACRYLAMIDE IN FOOD AND CANCER. WHAT RISKS? HOW TO REDUCE THE EXPOSURE?
Eating fries and roasted potatoes that are too burnt, in short, but also an overly toasted toast or overcooked bread, could increase the risk of cancer. For this, the Food Standards Agency remembers 3 basic rules:
- "Go for Gold": That is, as a general rule, the principle of cook until a golden yellow or even lighter during frying, baking, roasting and roasting of starchy foods such as potatoes, root vegetables and bread.
- Check the labels: that is, carefully follow the cooking instructions for packaged food products such as french fries, roast potatoes or parsnips. The instructions on the package are designed to cook the product properly and this ensures that you don't cook those starchy foods for too long or at too high temperatures.
READ ALSO: DO PRE-COOKED FRENCH FRIES CAUSE CANCER? FAULT OF ACRYLAMIDE
- Don't keep raw potatoes in the fridge, especially if you are going to roast or fry. Storing raw potatoes in the fridge can indeed increase overall levels of acrylamide. Raw potatoes should be stored in a cool dark place at temperatures above 6 ° C.
READ also: EVERYONE CRAZY FOR POTATOES: 15 EASY RECIPES FROM STARTER TO DESSERT
Burnt food, how much danger are we?
According to the FSA, there is an exposure margin of 425 points between the average consumption of acrylamide for an adult and the lowest dose that could cause side effects. For the little ones this margin is 50. To be sure of zero risk, this margin should be 10. This means that if we eat a charred potato every now and then nothing serious happens. It is rather the lifestyle we follow and, above all, i cooking methods that we regularly prefer that "save our lives".
In our guide you will find tips on how to cook in a healthy and ecological way and here also which pans and pots to choose.
Germana Carillo
