Bread, potatoes and cereals can cause cancer, if cooked in this way!

Bread and potatoes can cause cancer, emphasizes the British Food Standards Agency, which on January 23, 2017, initiated the "Always choose gold" campaign.

Hazardous substance which appears when cooking potatoes or toasting slices of bread in the toaster is called acrylamide, Telegrafi reports.

It appears from the combination of sugar, amino acids and water in the chemical reaction at a temperature higher than 120 degrees.

The creation of acrylamides occurs whenever we prepare foods, which are mainly composed of porridge (scropi) - together with bread and potatoes, can become dangerous as well biscuit and CROPS.

Some tips for storage and thermal processing of these foods can help us protect against the carcinogenic effect of acrylamides.

1. Select golden color whenever you toast bread, start frying foods such as bread, potatoes and other root vegetables - so don't let them overcook.

2. Never carry fresh potatoes in the fridge - low temperature promotes the creation of sugar in potatoes, therefore acrylamides will be higher after thermal processing.

3. Balance your food - in addition to vegetables with hydrocarbons, try to regularly have them in your menu green vegetables and fruits.

Research has shown that acrylamides have a harmful effect on DNA and cause carcinoma in animals, therefore, sufficient evidence has not yet been collected for the impact on the human body.

However, the problem is that for now we have absolutely no data on the amount of acrylamides present in average rations - anyway must be defined. /Telegraph/