The potato is not healthy, but not for the reason you think

Patatins are not good for health, but not only because of a large amount of fat or many calories. In fact, the main reason is because these chips, especially those that seem to be burning “, contain a chemical known as Akrilamid, that can increase the risk of cancerous diseases. For several years, the European Union has issued directives for food safety, causing companies to lower the level of this chemical in some of the food currently available. (The Telegraph)

According to the U.S. Food and Bars Administration, the chemical comes from high temperatures used in processes such as roasting and frying. Acrylics form naturally and are not the result of packing, or other external elements. The European Food Safety Authority says that this usually occurs in temperatures ranging from 120 degrees Celsius and has low levels of moisture.

Producers have begun to make chips at lower temperatures and reduced times. So, many of your favorite chips, they'll have an opener brown color, but they won't be as dangerous as they used to be.

“The companies are improving and if you compare the colors of present chips, with those of a few years ago, you can see that today, colors are the easiest”, said Lisa Ackerley, Britain's Food Safety Experts.

Emma Shields, British researcher, says: “Witnessing from animal studies has shown that acrylamide can potentially interact with DNA in our cells, so it can cause damage to cancerous diseases, but when we look at real studies in humans we cannot see a clear and sustainable connection. ”

Acrylimad is found in other foods, such as coffee, fries, certain types of cookies, and so on.

Source Layer: News Week