Acrylamide…delicious but deadly.

Turkish team Delighted over recent study results:

The discovery of acrylamide – a possible carcinogenic in humans — has led to much research being done to investigate the benefits of alternative cooking methods. Acrylamide forms during processes such as frying, baking and roasting where high-temperature and low-moisture conditions exist.

Although numerous studies have been conducted to explore the possibilities of reducing acrylamide levels in French fries, a team of researchers from Turkey has shown that by reducing the frying time and hence the acrylamide formation by microwave pre-cooking of potato strips prior to frying.

I’ve tried this, and while I can’t comment on any noticeable reduction in my acrylamide intake, it does cut down on the overall baking/frying time.