The cooking style increases the acrylamide levels.
[Perhaps the raw foodies are on to something, as acrylamide forms when we bake, fry, toast, roast or grill healthy, natural, plant-based foods at high temperatures. ]

[Boiling or steaming your food is preferable to baking or frying, and the shorter time you cook it, the healthier it will remain. Typically, the browner and drier the food, the higher the levels of acrylamide.
Nutritionists recommend soaking potatoes for 15 to 30 minutes before cooking, in order to preserve and protect nutrients. ]

http://undergroundhealthreporter.com...#axzz3IV8QTRay