Biscuits, Chips, bread, potatoes, plantain, cakes. Should be cooked to a golden yellow colour, rather than brown, to reduce the intake of a chemical called ‘ Acrylamide‘ .
Acrylamide is a chemical produced when foods are toasted, roasted, fried, or grilled for too long and at high temperatures.
The darker the colour, the more acrylamide present.
Things to look out for when cooking, buying and preparing food.
1. Follow the procedures when heating chips, pizzas, potatoes, meat and breads.
2. Go for a golden yellow colour when toasting, grilling, frying, baking, or roasting foods such as potatoes, breads, cakes, root vegetables.
Picture’s of things to look out for below: