Acrylamide - cancer causing agent in potato products

August 4, 2008

Would we also have the same issue with fried or baked organic potatoes?

http://www.witn.com/home/headlines/26221339.html

August 5, 2008

I don't think the issue is if the potatoes are organic or not, but the method used for cooking them. Interestingly, raw and boiled potatoes don't show acrylamide. I found this site that shows the levels:

http://www.cspinet.org/new/200206251.html

It looks like baked potato acrylamide levels are relatively low. I wonder if part of the issue is with the type of fat used for frying the potatoes? We all know that heating oil to high temps damages the oil. I have no idea if frying them in coconut oil would change these results or not, but it would probably be the only reasonable way to fry potatoes, since coconut oil is stable at high temps.

Amazing that the news media has not taken ahold of this information. I'm kidding, of course-people don't want to know.

Cyndi

In a message dated 8/4/2008 12:12:59 P.M. Pacific Daylight Time, FirstYrs08 writes:

Would we also have the same issue with fried or baked organic potatoes?http://www.witn.com/home/headlines/26221339.html

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