Why the deeper and deeper the fried food, the higher the health risks
18 years old
2018-06-30
I like to eat fried foods, especially fried potato chips, the thinner the better. Recently, I heard that the thinner the fried foods, the greater the health hazard. Why?
1 Answer These messages are for reference only
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BY Ina Barton 2018-06-30After the starch is fried at high temperature, it will release a possible carcinogen-acrylamide. If the food is thinner, the higher the temperature during frying, the more acrylamide is produced, because of the low water content and relatively large surface area. If the human body consumes foods containing acrylamide for a long time, it will appear drowsiness, mood changes, memory degradation, decreased learning ability, male fertility, symptoms such as hallucinations and tremors, and peripheral neuropathy, causing sweating and muscle weakness. It has even buried cancer crises, including tumors in the breast, uterus, testes, mouth, thyroid, adrenal gland, central nervous system, and pituitary gland.9
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