A few days ago, the European Commission forced to limit the use of acrylamide in much of food.
It all started a few weeks ago, when Los Angeles Superior Court Judge Elihu Berle... more
A few days ago, the European Commission forced to limit the use of acrylamide in much of food.
It all started a few weeks ago, when Los Angeles Superior Court Judge Elihu Berle forced Starbucks coffee shops in California to warn their customers about the use of acrylamide in their coffees. A ruling that did not take long to reach Europe, putting in check all those businesses that serve food such as coffee, soft bread or, especially, fried potatoes, the food that most uses a chemical component with carcinogenic dyes, acrylamide.
What is acrylamide?
Acrylamide is a substance formed when food is cooked at temperatures above 120 degrees. It is then that sugars and proteins react to the change producing acrylamide, especially in foods that have a higher level of starch and succumb to a more aggressive roasting or frying process.
That is why fried, roasted potatoes and any of their derivatives have been considered the food with the most acrylamide of all, followed by coffee, soft bread or salty... less