Get fried

  March 12, 2016

 

French fries lovers, pin it up on the walls! Crispy fries that you love snacking on have high levels of a chemical called acrylamide. It is associated with high risk for cancer!

Potatoes contain an amino acid called asparagine. When raw potatoes are heated and fried at high temperatures, sugar present in the potatoes reacts with the amino acid and produces a Maillard reaction. This reaction produces acrylamide.

Hence, watch out, each time you wish to crunch some fries!

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