2. Potato snacks
Doctors have always warned about French fries and potato chips due to their unhealthy trans fats. It only takes a small serving of these babies to see your cholesterol levels skyrocket. But there’s new reason to believe that they are more dangerous than originally thought. Recent studies show they may contain acrylamide, a chemical with industrial applications and a known carcinogen.
The National Cancer Institute states that food is one of the top sources of acrylamide that both the World Health Organization and United Nations consider it a “major concern”. Acrylamide is often produced when food is exposed to high-temperature cooking methods such as baking, frying, and broiling. The Food and Drug Administration (FDA) adds that cooking French fries to a crisp increases their acrylamide content.
Minimize your cancer risk: There’s no need to avoid potato snacks altogether, but it would be better if you made them yourself. When cooking potatoes, you should blanch them before frying, maintain cooking temperatures below 120 degrees Celsius, decrease overall cooking time, and dry them in a hot air oven after frying.