Why fried potatoes accelerate aging

Curiosities
Health
Starch-rich foods, such as potatoes or cereals, cooked at temperatures above 120°C generate a chemical reaction.
They can cause memory problems, greater stiffness in the arteries, hypertension and greater aging, according to scientists.
Researchers recommend cooking foods with water, steam or in the microwave instead of roasted.
Starch-rich foods, such as potatoes, cereals or coffee, cooked at temperatures above 120°C generate a chemical reaction that produces toxic products that accelerate aging, according to the French National Academy of Pharmacy. These foods, subjected to high temperatures, cause a process of advanced glycation, known as AGE, which can accelerate aging, according to a study led by biology expert at the University of Lille 2, Eric Boulanger.
The burnt parts of fried and baked potatoes, as well as toast, cookies, white bread and coffee, contain acrylamide, a compound that has been proven carcinogenic and neurotoxic in animal cells, although not in humans.
Memory Problems and Hypertension
A recent American study on men and animals shows that these products can cause memory problems in humans similar to those caused by Alzheimer’s. Researchers recommend cooking foods with water, steam or in the microwave. Based on this research, Boulanger’s team has established that there is a link between these products and vascular aging, which causes greater stiffness in the arteries and hypertension. To avoid negative consequences, French researchers recommend cooking foods with water, steam or in the microwave, rather than roasting or grilling.
SBP Tool

Tool to calm anxiety and focus thoughts

Peeling Keeps Skin Young, Smooth and Clean
Benefits of Coconut Water