Health professionals and advocates constantly preach the risks of this lifestyle. The repeated calorie and trans fat content warnings are on the minds of many even while these fried foods are consumed. Is the taste and convenience worth the health risk?Acrylamide is a carcinogenic substance most are not familiar with. This carcinogenic substance unfortunately is present in the most popular fried foods. Acrylamide is present in foods prepared at high temperatures using methods such as frying, grilling, baking and broiling. A safe level of acrylamide was set by the Food Standards Agency at 10 ppb. French fries and potato chips can have up to 100 times this amount.



Although antioxidants are not a combatant for high levels of acrylamide, antioxidants are still very important in the protections against free radical damage. The only real defense we have against acrylamide is to abstain from foods prepared at high temperatures. This is not easy and can become a complete lifestyle change. An alternative is to be much more careful when preparing foods of any kind. Burnt foods do not contain the nutrient content once abundant prior to preparation. Unfortunately, it contains high levels of the carcinogen, acrylamide.

A reasonable diet change can limit your acrylamide intake. All delights in an average diet do not have to be discarded. Frying is definitely a cooking method to avoid if possible. If frying is without an alternative, the use of a monounsaturated oil is recommended. Cooking methods such as grilling, steaming, boiling, or baking at lower temperature can greatly reduce the levels of acrylamide in your diet as well as reduce the nutrient loss during the preparation of a meal. A meal needs to be completely prepared to prevent pathogen and bacteria from entering your digestive system. Just keep in mind, burning during preparation is the number one mistake to avoid. Raw food snacks can be added to your diet to take the place of foods high in acrylamide content like potato chips.