If you LOVE the taste of french fries but worry about reports of their detrimental effects for your health, take heart!  According to the Journal of the Science of Food and Agriculture reports that by simply microwaving the fries before frying reduces the levels of acrylamide (a potential carcinogen) by up to 60%!

Acrylamide is the what happens when the naturally ocuring amino acid called asparagine (found in grains and vegetables) is subjected to very high cooking temperatures…. like what happens in a deep fat fryer!  It’s the same phenomenon that makes potato chips bad for you as well.

However, the microwave comes to the rescue.  When potatoes are microwaved for 30 seconds prior to frying, the level of acrylamide drops by an amazing 60%!  

According to Wikipedia, the potential health risks of ingesting acrylamides are:

large doses can cause damage to the male reproductive glands. Direct exposure to pure acrylamide by inhalation, skin absorption, or eye contact irritates the exposed mucous membranes, e.g. the nose, and can also cause sweating, urinary incontinence, nausea, myalgia, speech disorders, numbness, paresthesia, and weakened legs and hands. In addition, the acrylamide monomer is a potent neurotoxin. Ingested acrylamide is metabolised to a chemically reactive epoxide, glycidamide.