One Processing, Fried Potatoes Can Generate Hazardous Substances

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FDA explained, the fries were fried too dry or crusty, is likely to contain acrylamide in large quantities. Acrylamide itself is a chemical that has been found to cause cancer in animals.

According to FDA chemist Lauren Robin, acrylamide forms are more often found in plant foods, such as potatoes, cereals and dried fruits during the process of frying and cooking. The chemical form of sugars and amino acids naturally in food.

Even so, it is almost impossible to completely avoid acrylamide, since these compounds are found in about 40 percent of calories eaten, according to the Grocery Manufacturers Association. But, there are several ways to reduce the amount of potentially cancerous.

The first way is to not store potatoes in the refrigerator. Doing so can increase acrylamide during the cooking process, according to the American Cancer Society. Instead, the potatoes should be stored outside the refrigerator in the dark and dry.

Second, when cooking potatoes and other plant foods, remove from the bowl after yellow brown color and avoid brown. Brown area is too ripe, may contain more dangerous chemicals.

The same is true for bread, toasted just until light brown and not allowed to dark brown and even black.