Dr Dimple Jangda Says No to Deep Fried Potatoes

If French fries are your go-to comfort food, Dr. Dimple Jangda suggests giving it a second thought when it comes to consumption. In a recent exploration of the health impacts associated with consuming French fries, she sheds light on considerations that might make you reconsider this popular snack. Stay tuned to discover the potential implications and alternatives for a healthier indulgence.

Dr Dimple Jangda Elaborates About The Properties of Deep Fried Potatoes

The process of deep frying potatoes can result in the formation of toxic substances, including the carcinogenic compound acrylamide. This cooking method not only eradicates essential vitamins but also hinders the digestibility of potatoes.

Scientific research has established that acrylamide, especially from industrial exposure to high levels, is linked to nerve damage, muscle weakness, and impaired coordination in humans. Acrylamide naturally forms during the high-temperature cooking of specific starchy foods, with higher levels found in items like French fries, potato chips, grain-based foods (breakfast cereals, cookies, and toast), and coffee.

The browning process during cooking triggers the production of acrylamide, a chemical known to induce cancer in laboratory animals and deemed toxic to humans. It's essential to be mindful of these risks associated with the preparation of certain foods at high temperatures, particularly when employing methods like deep frying.

Scientists have linked acrylamide to nerve damage and muscular coordination issues in humans. To minimize your exposure:

• Limit consumption of acrylamide-rich foods like French fries, potato chips, and items made from grains.
• Choose cooking methods like boiling and steaming over frying or roasting.
• Soak raw potato slices in water for 15-30 minutes before cooking to reduce acrylamide formation.
• Cook potatoes and bread to a lighter colour to produce less acrylamide.
• Avoid refrigerating potatoes, as it can increase acrylamide levels during cooking.

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Prioritize healthier cooking methods to minimize the risks associated with acrylamide in your diet.