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

I agree with Marlene...and this is one of the many reasons I grow my own veggies, including potatoes. Not only do our potatoes have NO chemicals, they also just taste better than anything from the store (even organic).

Home grown is much better, but climate, land & storage is an issue for many.
We have a limited daylight location and mild but short grow season , heavy clay soil doesn't help much..but we've been adding to it.

I bet they are tasty. I've never tried growing potatoes. My thumb is not very green😄. I do notice a big difference in taste between organic and conventionally grown potatoes.

We luckily have a nice size garden and root cellar to make sure we can keep our taters and onions throughout the winter. And added more then 200 jars (just this year) of canned green beans, tomatoes, sauces, pickles, peppers, etc.

Even without a regular garden, many things can be grown in containers. We built several table planters so it's easy for me to maintain. I can sit on a stool to plant, weed, water, or harvest. I tried to attach a picture of the lettuce table...not sure if it worked.

Attached Images

IMG_1544.jpg (217.6 KB, 80 views)