Do you eat potatoes, toast, crackers, chips, cereal, or other carbohydrate-rich foods cooked at high temperatures? If so, you’re exposing yourself to acrylamide – a dangerous carcinogen that’s been linked to several types of cancer in humans.
To prevent exposure to acrylamide, your best bet is to avoid these high-glycemic, nutrient-void foods altogether. But for the occasional indulgence, there’s something you can do to protect yourself. Just add some rosemary.
Recent research published in the Journal of Agricultural and Food Chemistry found that adding a small amount of rosemary to dough prior to baking wheat-based buns at 225 C (437 F) reduced the acrylamide content by up to 60 percent.
So if you choose to roast some redskin potatoes or make whole-grain bread from scratch – add a bit of rosemary to boost flavor and help protect yourself from this harmful carcinogen.[Ed. Note: Part of staying healthy is knowing which foods to eat – and which ones to avoid. Making good choices can help you live a long and healthy life. And talk about a healthy food that tastes fantastic… nutrition expert Kelley Herring has developed a chocolate cake so rich and delicious that you won’t believe it’s good for you. Get your own slice here.]