Don't Cook Potato Like This, Will Make You Have Cancer!
Likewise with other starchy foods such as bread and tubers.
From page Times of India, the Food Standards Agency (FSA) England a new study conducted in the UK menungkapkan that, tight and bread cooked in high temperatures for a long time can increase the risk of cancer in those who consume these foods regularly.
said, it is caused by a substance called acrylamide, which is created when starchy foods are baked, grilled or fried too long to high temperatures.
To minimize the danger, the FSA then advised the public to cook potatoes, bread and other starchy foods in the not too long, with a sufficient temperature, just until the food turns a brownish color.
They also say that potatoes should not be stored in the refrigerator, because it can increase the content of acrylamide. Potatoes should be cut in the form of wedges to reduce the surface area exposed to high temperatures when it is cooked until the restriction level.
"Scientific studies show, acrylamide has the potential to cause cancer in humans. Therefore, cooking starchy foods like potatoes, tubers and toast until golden brown," written in the study report.
The study also revealed that according to evidence from studies conducted on animals, acrylamide has the potential to interact with DNA in human cells, so it can be linked to cancer.
International Agency for Research on Cancer of the World Health Organization (WHO) itself has classified acrylamide as "possibly human carcinogen '.
Take the substance will pose the same risk category using anabolic steroids, red meat, drink very hot or work as a hairdresser.
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