Although fried foods are delicious, it’s no secret that they are not always good for us. An issue that can be found in fried foods is acrylamide– acrylamide is a chemical substance found in starchy foods, such as potatoes or bread, when cooked at high temperatures (above 120°C) for too long. It is important to understand that acrylamide is not deliberately added to foods – it is a natural by-product of the cooking process and is present in many cooked foods. The issue with this is that excess acrylamide has been found to be harmful.
So how can we prevent this from happening ?