Steak and French fries are a symbol of American cuisine.
But WHO oncologists are sounding the alarm: when potatoes are fried above 120°C, acrylamide is formed - a substance from the group of category 1 carcinogens.
Professor David Agus told Forbes :
"Acrylamide damages DNA, and when combined with heme iron from red meat, the risk of colon cancer triples."
The real story of Olga from Omsk shocked social networks: her husband, a burger chef, ate tons of French fries with meat over 10 years.
"At 45, he was diagnosed with stage 3 colon cancer. The doctors said straight out: acrylamide is to blame," she writes.
A study in the Journal of Cancer Research confirms that those who eat fried potatoes with meat are 67% more likely to develop tumors.
How to replace a dangerous side dish
Chef Alain Ducasse recommends grilled vegetables with rosemary:
"Antioxidants in greens block carcinogens."
Scientists from Ohio State University have proven that rosmarinic acid reduces the level of acrylamide in the blood by 40%.
Try the recipe for steak with zucchini and thyme from Gordon Ramsay's book Healthy Appetite - it's tasty and safe.
Author: Valeria Kisternaya
