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suggesting a risk linked to, cooking some starchy foods in the microwave, including
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When Betty Schwartz, professor of nutritional sciences at the Hebrew
University of Jerusalem, saw her students heating jacket potatoes in the
microwave on their lunchbreaks, she noticed small crystals inside their potatoes.
rob When she analysed them, she found they were high in the chemical
acrylamide, which can be a natural by-product of cooking. Schwartz asked her
students to boil their potatoes instead, and found that this didn't create acrylamide,
which she says forms in higher temperatures in the microwave. all not ber
pb This is a concern because animal studies have shown that acrylamide acts as a
carcinogen because it interferes with cell's DNA, but evidence in humans is limited.
There is some research to suggest that microwaves are more favourable to the
growth of acrylamide than other methods of cooking.
"At 100°C (212°F), there's enough energy to alter the automatic joints
between molecules to produce a molecule with much higher energy, which can
react with DNA, which induces mutations," says Schwartz. "When you have many
mutations it can produce cancer." Animal studies have shown this to be the case
with acrylamides.
英語 9
the microwave.
One way around this is to soak the potatoes in water before putting them in
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