Acrylamide from baking -- should I be concerned?
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Hi, Jeff,
I have read that baking things at high heats tends to cause acrylamide to form in the baked item -- hence how common it is in baked goods like cakes and breads.
My question is about sweet potatos. I recently increased the amount I consume and it occured to me to wonder whether I should be concerned about the acrylamide from baking a sweet potato at 400 degrees for an hour and a half.
Is it enough of a concern to change how one cooks such things? I tried boiling some sweet potatos over the weekend. They were edible, but the baked ones are so much sweeter and soft. Would boiling them longer produce the sweeter flavor? The ones over the weekend were already falling apart when I got them out of the water, so I'm not sure how much longer I could boil them for without winding up with soup!
Anyway, I'd like to invite input on the issue. Thanks in advance!
I have read that baking things at high heats tends to cause acrylamide to form in the baked item -- hence how common it is in baked goods like cakes and breads.
My question is about sweet potatos. I recently increased the amount I consume and it occured to me to wonder whether I should be concerned about the acrylamide from baking a sweet potato at 400 degrees for an hour and a half.
Is it enough of a concern to change how one cooks such things? I tried boiling some sweet potatos over the weekend. They were edible, but the baked ones are so much sweeter and soft. Would boiling them longer produce the sweeter flavor? The ones over the weekend were already falling apart when I got them out of the water, so I'm not sure how much longer I could boil them for without winding up with soup!
Anyway, I'd like to invite input on the issue. Thanks in advance!