Acrylamide in French Fries

French fries, ironically, is one of the most valuable foods in America. Americans eat them with almost any main course. In many situations, such as snack bars and sporting events, they eat in and of themselves. Unfortunately this favorite finger foods can be harmful to human health, but not for the typical reasons that might think.

It is already known that a fair amount of salt and cooking oil deep that many restaurants cook fries in not conducive to nutritious food, but what many people do not realize is that there are other dangers that lurk in the very molecules made fries.

The harmful compounds known as Acrylamide. It is formed when molecules in the fries quickly heated in a dry environment through frying (although liquid oil, containing a little water), baking, and roasting.

According to the FDA, "Acrylamide has been shown to cause cancer in animals in studies where they are exposed to chemicals at very high doses. Acrylamide has also been shown to cause nerve damage in people who have been exposed to very high levels in the workplace."

While this dose is not sufficiently comparable to the dose that can receive acrylamide in French fries, still worrying that carcinogens may appear in the food consumed so often.

The FDA is not sure how Acrylamide is formed in the food, and has launched an investigation of the chemical.

The government has found that, "[it] has been found in the high-carbohydrate foods cooked at high temperatures Recent research by scientists in the United States, Canada, Australia, England, and Switzerland showed that a diet rich in certain amino acids, which are known as asparagine, Acrylamide and glucose can form when cooked at high temperatures. "

Acrylamide is not new or unknown chemicals in America. In fact, many water treatment plants use to bind the polymer to make polyacrylamide, which is non-toxic according to the FDA. Unfortunately, the number of Acrylamide traces can still be found. The FDA, however, asserted that the small amounts of Acrylamide really dangerous.

What can people do to save their favorite finger foods? A groundbreaking study published by SCI Journal of Medicine may have found an answer that is quite conventional: microwave.

It has been confirmed by several researchers peer who microwaved fries or other high carbohydrate foods for a short time before actually cooking them, significantly reduce the presence of acrylamide.
Publication Science Daily reported that, "the application of microwave before frying produces a marked reduction in acrylamide levels in the surface region," was tested in detail at different temperatures, "When the potato strips were subjected to frying after a microwave pre -cooking step, the content of acrylamide in potato whole path reduced by 36%, 41% and 60% for frying 150, 170 and 190 degrees Celsius, respectively. "

This study applies to potato chips, baked potato, steak fries, and potato skins. All of this demonstrates the benefits of the reduction of acrylamide after the microwave for a short time.

Scientists are not entirely sure why this is happening. They speculated that the microwave radiation interfere with the chemical reaction that will eventually form the acrylamide.

Dr Koray Palazoglu, of the University of Mersin, Turkey, and lead author of the study said, "microwave fries before cooking takes little time and in fact, microwave pre-cooked samples fried to the same degree of cooking appeared to have a more acceptable [color], may because the softer heat treatment they experienced during frying, "

Many restaurants around the world have been caught in this study, and agreed to start the microwave fries them for a small amount of time before the frying them. It really can save their time, and give them a better end product.

One should make sure to check with if their favorite restaurants and places to eat have heard about this study, and if they are planning to implement the plan will be pre-microwave. If the food service does not know about this study, they may be called Science Daily or FDA. Both of these sources will have more detailed information about how long to microwave fries, and what settings to use.

Notice: The article is based on research and citations are provided in the body. I am not a doctor or Scientist. For more information please contact the FDA or ask your doctor about acrylamide.