Tag: Potato prep

According to the National Institutes of Health, cooling and reheating cooked potatoes can increase their resistant starch content, which acts more like fiber. This simple kitchen hack is just one way to learn **how to reduce carbs in potatoes quickly** and enjoy your favorite comfort food with a lower glycemic impact.

Acrylamide is a chemical compound that naturally forms in starchy foods cooked at high temperatures, typically above 120°C. Can I reduce acrylamide in home cooking? Absolutely, by applying simple adjustments to your cooking and preparation methods, you can significantly lower the levels in your food.