by: David Gutierrez
(NaturalNews) It's not just the high fat content that makes potato chips and French fries bad for you; the very process used to cook them produces potent carcinogens inside the potatoes themselves.
For people willing to go to a little extra effort to make French fries at home, there are ways to minimize acrylamide content. Potatoes should be stored outside the refrigerator in a cool, dark place. Before frying, they should be sliced, soaked in water for 15-30 minutes, then patted dry. They should be fried at lower temperatures for less time, until they are golden yellow — not brown.
Commercial food producers sometimes use the same frying oil for weeks at a time, saturating the oils with extremely high acrylamide levels.
Importantly, even though it's found in the food, acrylamide does not have to be listed on any food labels.