By Jessica Sanders

Cooking vegetables at home is healthy, right? Well, technically, when vegetables and starchy or plant based foods are cooked above 250 degrees F, the answer is no. At this temperature, a carcinogenic toxin called acrylamide is formed.

Experts at UndergroundHealthReporter.com explain, “During cooking, sugars and amino acids, called asparagines, react to form this toxin. Starchy, carbohydrate-rich foods, such as potato chips and French fries contain the highest levels of acrylamide, but truthfully any food cooked at temperatures …