Two popular vegetables that become toxic when fried

Alarming discovery: favorite vegetables can pose a threat when cooked incorrectly. Experts raise concerns about potatoes and eggplants.

Potatoes become a threat in the frying pan

Shocking statement from specialists: everyone's favorite French fries harbor a serious danger. During heat treatment, especially when deep-fried, acrylamide forms - a substance listed by WHO as a potential carcinogen. Studies show that this compound can trigger:

- Development of cancer diseases

- Serious nervous system malfunctions

- Inflammatory processes in the body

Scientists emphasize: the longer and more intensely potatoes are fried, the more dangerous they become.

Eggplant: hidden threat in your kitchen

An unexpected warning also concerns eggplants. These vegetables contain a natural poison - solanine, which concentration increases during frying. The consequences can be quite unpleasant:

- Bouts of nausea and vomiting

- Dizziness accompanied by weakness

- Digestive problems

Life-saving solution: how to make favorite vegetables safe?

Specialists offer a simple solution: potatoes should be baked or boiled. With this cooking method, dangerous acrylamide practically doesn't form.

For eggplants, there is a proven method: preliminary soaking in salt water significantly reduces solanine content.

Experts strongly advise reviewing culinary habits in favor of gentler cooking methods, minimizing the consumption of fried foods.