Cooking carb rich foods and creating that lovely brown skin can potentially cause cancer. Research shows acrylamide, the byproduct of browning foods, is damaging to dna and can cause tumors. To protect yourself, either eliminate these food choices, or opt for a more golden yellow to pale hue, rather than a dark golden brown crisp, as studies show the more browned a food is, the more acrylamide exists in it.

Key Takeaways:

• Cooking food with high starch content, like potatoes, at high temperatures may be linked to tumours.
• In foods such as potatoes cooking causes browning, producing acrylamide.
• “Although evidence from animal studies has shown that acrylamide in food could be linked to cancer, this link isn’t clear and consistent in humans.

“Roast potatoes have been identified as a particular danger, as they are enjoyed well-cooked by millions.”

https://www.express.co.uk/life-style/health/757498/Roast-potatoes-cancer-health-risk-research