Prevent the risk of cancer with 7 steps of potato processing

the risk of cancer with 7 steps of potato processing

The following tips will help you prepare delicious crispy potatoes, limiting potential risks harmful to human health.

Proper processing makes potatoes crispy and delicious without affecting health

1. Do not store potatoes in the refrigerator

Potatoes should not be stored in the refrigerator because it will increase the amount of sugar in the potato, leading to an increase in acrylamide when processing, which is not good for health.

2. Soak potatoes in water before processing

reduces acrylamide formation by soaking potatoes in water for at least 30 minutes before processing.

3. Maintain low fire

When frying potatoes, it should be kept on low heat to avoid burning potatoes and reduce the amount of acrylamide when exposed to high temperatures. Burning potatoes is a carcinogenic factor for the body. Do not use fried potatoes and then re-fried to enjoy, because then they are exposed to high temperatures many times leading to faster formation of acrylamide.

4. Boil potatoes before frying

To limit the time in contact with the oil and keep the characteristic flavor longer, you should boil the potatoes before frying.

Boil potatoes before frying

5. Do not use excess grease dầu

When the oil is at high temperature, vitamins A, E, and some nutrients in the frying oil are almost destroyed, toxins appear. If grease is reused many times, harmful substances will arise more, causing harm to human health.

6. Use new potatoes

You should choose fresh potatoes, do not use potatoes for too long. New potatoes may take a long time to wash and season, but they are definitely good for your health.

For delicious potatoes, do not use old potatoes to fry

7. Don’t fry too crispy

According to research, a single deep-fried potato has four times higher levels of acrylamide than a medium-fried potato. Therefore, you should not cut the potatoes too thin and fry them too crispy.

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