What happens when you heat certain plant-based food? The process produces acrylamide, a cancer-causing chemical that is created when carbohydrate-rich foods are cooked at high temperatures (250 F/120 C), whether baked, fried, roasted, grilled or toasted (doesn’t matter…). Some of the worst offenders include potato chips and french fries!
”Animal studies have shown that exposure to acrylamide increases the risk of several types of cancer, and the International Agency for Research on Cancer considers acrylamide a ‘probable human carcinogen.”
”You’re far less likely to ingest dangerous levels of the toxin when you eat home-cooked foods compared to industrially (processed) or restaurant-prepared foods. And when you do eat at home, the best advice for avoiding acrylamide is to avoid overcooking your food – and eat a significant portion raw or only lightly cooked.”