Starchy foods or carbohydrates are an important part of our body's needs that are part of the body through various products and our diet. A typical starchy diet is actually a natural ingredient like glucose or sugar and carbohydrates that provide our body with energy and are essential for good health.
According to medical researchers and nutritionists, while starchy foods are essential for our health, we should cook or fry starchy foods and some food products to the point that they are light yellow or golden in color, rather than over-frying and baking. Get it
What is the reason for this?
Medical researchers say that starchy foods should be fried or fried for a long time, or a food product which includes bread, potato chips should be fried too much, it produces a chemical called acrylamide and Research has shown that there is a link between cancer and acrylide that can infect non-human organisms.
Although no disease has been observed in humans due to this chemical, caution is best in cooking starchy foods at higher temperatures. Similarly, vegetables such as potatoes and carrots should not be refrigerated, as these vegetables increase the sugar content at very low temperatures and when they are cooked, they can cause high levels of acrylamide. The probability also increases.
What is acrylamide?
Medical science shows that it is a substance produced in a variety of dishes and that the highest amounts of it were found in starchy foods during experiments. According to experts, it is found in bread, biscuits, cakes, coffee, etc., which are overcooked.
According to medical researchers, the more bread is baked to toast, the more acrylamide it will produce.
According to experts, this substance is formed by the interaction of sugars, amino acids and water in starchy foods during roasting, frying or frying.
