“It’s the most wonderful time of the year…” The Christmas tree is up, the house is decorated, and the presents are wrapped. The turkey is cooking slowly in the oven, and the vegetables are about to be roasted.
But do you know what the safest way to roast your potatoes is?
During the festive season, roasted vegetables are a much-enjoyed part of the Christmas tradition. Unfortunately, acrylamide is a dangerous chemical found in starchy food (potatoes, bread, and coffee). It is a by-product of this type of cooking when food is roasted at temperatures above 120°C. Thankfully, there are some steps we can take at home to reduce our exposure to this chemical:
- · It is best to reduce the amount of time the vegetables are roasted; The Food Standard Agency recommends us to “go for gold” by FSA when baking and not cook until they are brown.
- Pre-boil vegetables first for 20 minutes before baking (as the acrylamide precursors can be leeched-out in the water, which can still be used for gravy!).
- · Potatoes should not be stored in the fridge as the concentration of acrylamide precursors (reducing sugars) increases during cold-storage.
“Have yourself a merry little Christmas,
Let your heart be light
From now on, your troubles will be out of sight…”
Have a safe, peaceful and Merry Christmas from everyone at Curtis Analytics!
*From April 2017, there are new acrylamide regulations setting acrylamide limits in food. The farmers, breeders and business owners will have to comply with the new rules from March 2020, when the rules will be thoroughly imposed.
For more information, please contact:
Dr Tanya Curtis