French fries, ironically, are one of America's most treasured foods.
Americans eat them with just about any main course.
In many situations, such as snack bars and sporting events, they are a meal in and of themselves.
Unfortunately this favorite finger food can be dangerous to human health, but not for the typical reasons one might think.
It is already known that the unearthly amounts of salt and deep frying oils that many restaurants cook French fries in are not conducive to a nutritious meal, but what many people do not realize is that there is another danger that lurks within the very molecular make up of French fries.
This dangerous compound is known as Acrylamide.
It forms when the molecules within French fries are rapidly heated in dry environments through frying (even though oil is liquid, it contains little water), baking, and roasting.
According to the FDA, "Acrylamide has been shown to cause cancer in animals in studies where they were exposed to the chemical at very high doses.
Acrylamide has also been shown to cause nerve damage in people who have been exposed to very high levels at work.
" While these doses aren't quite comparable to the doses one can receive in French fries, it is still alarming that a possible carcinogen can show up in a food that is consumed so often.
The FDA is unsure how Acrylamide is formed in food, and has launched an investigation into the chemicals.
The government has discovered that, "[it] has been found in high-carbohydrate foods cooked at high temperatures Recent studies by scientists in the United States, Canada, Australia, the United Kingdom, and Switzerland suggest that foods rich in a specific amino acid, known as asparagine, and glucose can form Acrylamide when cooked at high temperatures.
" Acrylamide is not a new or unknown chemical in America.
In fact, many water treatment plants use it to bind to a polymer to create Polyacrylamide, which is non toxic according to the FDA.
Unfortunately, trace amounts of Acrylamide can still be found.
The FDA, however, asserts that in these small quantities Acrylamide is completely harmless.
What can people do to save their favorite finger food? A groundbreaking study published by SCI's Journal of Medicine may have stumbled upon a quite unconventional answer: the microwave.
It has been confirmed by several peer researchers that microwaving French fries or other high carbohydrate foods for a short amount of time before actually cooking them, significantly decreases the presence of acrylamide.
The Science Daily publication reported that, "microwave application prior to frying resulted in a marked reduction of the acrylamide level in the surface region," This was tested in detail at different temperatures, "When the potato strips were subjected to frying after a microwave pre-cooking step, acrylamide content in the whole potato strip was reduced by 36%, 41% and 60% for frying at 150, 170 and 190 degrees Celsius, respectively.
" This study holds true for potato chips, baked potatoes, steak fries, and potato skins.
All of these showed benefits of decreased acrylamide after microwaving for a short time.
Scientists are not entirely sure why this is the case.
They speculate that the microwave radiation interferes with the chemical reaction that will eventually form acrylamide.
Dr.
Koray Palazoglu, of the University of Mersin, Turkey, and the lead author of the study said, "Microwaving French fries before cooking takes little time and in fact, microwave pre-cooked samples fried to the same degree of cooking appeared to have a more acceptable [color], probably due to the more gentle heat treatment they experienced during frying," Many restaurants across the globe have already caught on to this study, and agreed to start microwaving their French fries for small amounts of time before deep frying them.
This can actually save them time, and give them a better final product.
People should be sure to check with if their favorite restaurants and places to eat have heard about this study, and if they plan on implementing a pre-microwaving plan.
If the food service does not know about this study, they can be referred to Science Daily or the FDA.
Both of these sources will have more detailed information on how long to microwave the fries, and what settings to use.
Notice: article based on research and quotes provided within the body.
I am not a Doctor or Scientist.
For more information please contact the FDA or ask a physician about acrylamide.