Acrylamide reduction

Belgian researchers from Ghent University found that

Adding Common food additives - L-cysteine, Glycine and L-lysine may prevent the formation of Acrylamide in food products made from potatoes.

Remember what is Acrylamide? It is the carcinogen created when starchy foods are fried, baked or roasted. Read my previous post for more information.

Researchers suggested that since most of these additives are already in common use, it will be easier to apply them throughout the industry to mitigate the formation of Acrylamide.

Read the article here.

That means we wouldn't have to worry too much about eating our french fries or potato crisps besides watching our weight. Three cheers for these researchers!

No comments: