Common health mistake - 5
The problem: Most of our go-to carbs like chips, fries, potatoes, cookies etc. contain 2 ingredients that can be, in certain temperatures, quite volatile. These 2 are sugar and an amino acid called aspargine. When heated to high levels (as in during roasting, frying or baking), the two substances form a third - a chemical called acrylamide, which has been linked to several cancers (including endometrial, renal and ovarian cancers), which recently made the US FDA to issue a consumer warning. This goes double for potato chips and french fries, especially when they've been kept in cold temperatures, which converts more starch into sugar, and thus, when heated - more carcinogens come out.
The Solution: Try cooking methods that releases a lot less acrylamide, such as boiling, steaming or microwaving. When storing, don't store in the fridge but put the spuds in a cool, dark place. You can also soak the raw slices in water for 15-30 minutes before cooking.
A general rule of thumb - The darker the starch after being cooked, the more acrylamide it contains. more