Reducing Acrylamide in Foods: Cooking Methods Matter

Dr. Cyrus Khambatta delves deep into the topic of acrylamides in cooked foods, clarifying common misconceptions and emphasizing the importance of cooking methods in reducing these potentially harmful compounds. He explains that utilizing high moisture cooking techniques and lower temperatures can significantly reduce acrylamide production. Additionally, Khambatta shares insights into his plant-based dietary choices and introduces the resources available at masteringdiabetes.org. #AcrylamideReduction #HealthyCooking #MasteringDiabetes