How to Reduce Acrylamide When Cooking at Home
•
3 min read
According to the Food and Drug Administration (FDA), acrylamide is a chemical that can form in certain plant-based foods, such as potatoes and bread, during high-temperature cooking methods like frying, roasting, and baking. Fortunately, you can significantly reduce acrylamide when cooking at home by following a few simple and effective techniques. These methods focus on controlling heat, moisture, and preparation to minimize its formation in your favorite dishes.
