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Deep frying of potato can cause cancer but soaking potatoes in water before frying can nullify these effects
Dr KK Aggarwal | 01 Mar 2012

Quoting a study Padma Shri and Dr B C Roy Awardee Dr. KK Aggarwal, President, Heart Care Foundation of India said that soaking potatoes in water before frying cuts down on the formation of the suspected carcinogen acrylamide.

Deep frying of potato can cause cancer but soaking potatoes in water before frying can nullify these effects

 

Quoting a study Padma Shri and Dr B C Roy Awardee Dr. KK Aggarwal, President, Heart Care Foundation of India said that soaking potatoes in water before frying cuts down on the formation of the suspected carcinogen acrylamide.

 

Acrylamide is created when starch-rich foods are cooked at high temperatures, (120 C) such as frying, baking, grilling, broiling or roasting.

 

Raw or even boiled potatoes test negative for the chemical.

 

Boiling and micro waving appear less likely to form acrylamide as the cooking does not involve very high temperatures. Longer cooking times increase the amount of acrylamide produced when the temperature is high enough.

 

Potato chips and French fries contain high levels of acrylamide compared to other foods, with lower levels also present in bread and cereals.

 

Acrylamide, is harmful to health and may cause cancer in animals.

 

In a study published in Journal of the Science of Food and Agriculture it has been found that simply soaking potatoes before frying can significantly reduce the formation of acrylamide.

 

The researchers tried three different approaches. They washed raw French fries, soaked them for 30 minutes, and soaked them for two hours. This reduced acrylamide levels by up to 23 percent, 38 percent and 48 percent, respectively, but only if the fries were cooked to a light color. It's not clear whether the same reductions could be achieved if French fries are cooked to a deep, dark brown. http://www.emedinews.org/press-release

 

 

The cooking and re-cooking of fried foods in the same fry pan or broiler is the main cause. Even the thoroughly washed iron skillet can continue to contain submerged carcinogens collected from previous use. Most restaurants uses the same rancid cooking oil for days or even weeks and even reusing it after washing the pot.

 

Traditional ayurveda has been advocating against deep frying and has been advocating low temperature cooking for centuries. It has also been suggesting not consuming foods grown under the ground raw but soaking them before use or frying them.