Slow down; don’t throw your fresh spuds out just yet…

 

New research has shown that when browned, roast potatoes are the secret killer in our everyday meal. The FSA claims when spuds are cooked for too long at a high temperature there could be a fatal threat involved.

 

When cooked for too long the potatoes go from a brightly coloured golden to a nasty looking black. This is said to give off high levels of acrylamide, a substance which has been linked with cancer in mice.

However Cancer Research UK sees a problem to this accusation. They argue it would take 312 slices of brown toast, crisps or potatoes each day to be at any risk.

 

It’s not the best idea to rule those potatoes out of your diet, but I would say that you may want to cut down on those delicious Sunday roasts (I know it’s a lot to ask).

 

Starchy foods like potatoes may not be on the same cancerous level as smoking cigarettes says FSA but scientists say there is a small risk so cook them carefully just to be safe.

 

To conclude NO, roast potatoes are not the secret killer in our meal they are just fine to have fairly regularly, though scientists are not ruling out the chance of threat…

 

Written by Calum M 2D