Years ago when I started out on my health journey I read a book written by Dr. Andrew Weil called “Eating Well for Optimal Health” where he wrote about “acrylamide in fried foods” and how damaging it is to humans. After reading this book I gave up restaurant fried foods.
Researchers in Europe and the U.S. have discovered acrylamide in foods that are heated to very high temperatures….namely deep fried foods. French fries and potato chips were the biggest culprits. The World Health Organization and United Nations have stated that this acrylamide in foods poses a major concern. Animal studies in rodents has shown acrylamide exposure poses a risk for several types of cancer. Human studies on this are incomplete at the time of this writing. It is stated that acrylamide is a “probable human carcinogen”. A Danish study to evaluate the risk of breast cancer in post-menopausal women showed that women with higher levels of acrylamide in their blood were at a significantly higher increase in risk of estrogen-receptor positive breast cancer. This is scary information.
Thankfully I never deep fried at home because I thought it was dangerous heating up all of that oil in my home so that wasn’t an issue. But I still crave French fries from time to time. Now I make my own version at home using real potatoes. They are really tasty, healthy and satisfy that fried carbohydrate craving I get. I take real organic potatoes and slice them into thick or thin wedges…depending on my mood. I put them in a big bowl and toss them with a bit of organic olive oil and Himalayan salt and pepper. Put them on a cookie sheet and bake them in the oven until they are nice and crispy. They are yummy and the “acrylamide” issue is not a concern when making fries this way. Craving cured.
Below is a link to a short clip from Nutrition Facts that I think you will find interesting on the topic of Acylamide in French Fries.