Scientific health care. A friend of Professor Lin Qingshun sent a short message 20 18-6-9. After I clicked on the video inside, I saw two young hosts, a man and a woman, telling me vividly: Never put potatoes in the refrigerator, it will cause cancer, and so on. Wow! Oh, come on! All the potatoes in our house are kept in the refrigerator. Looks like I need a CT scan. Seriously, however, they are not spreading rumors, but saying "possible" as "absolute", which scares us frightened old birds one by one. This rumor, which is not a rumor, originated from the news released by a British food standards agency (FSA) two years ago. I translated two paragraphs as follows: "you also need to make sure that if you plan to cook at high temperature, such as baking or frying, you will not store raw potatoes in the refrigerator." This is because storing raw potatoes in the refrigerator will cause more free sugar to form in potatoes. This process is sometimes called "cold desulfurization" (cold-induced desulfurization). Cold and sweet taste will increase the total acrylamide content, especially when potatoes are used for frying, baking or baking. Raw potatoes should be stored in a dark place with a temperature higher than 6℃. Well, now I will further explain these two paragraphs: storing potatoes at low temperature (3 degrees) can slow down germination and diseases. But this will activate some sugar conversion genes, leading to the conversion of starch into so-called free sugars (glucose and fructose). In the process of high temperature treatment (frying or baking above 120℃), the free sugar in high starch food will react with asparagine to produce acrylamide. Please read my "Fried Potato → Early Death" published on June 7th, 2065438? Acrylamide can cause cancer when used in mouse experiments. However, there is no evidence that it can cause cancer in people. Please see my article "Coffee is Carcinogenic" published on 2018-616. It can be seen from these three points that an important element of acrylamide formation is the high temperature above 120 degrees. In other words, ordinary Chinese cooking (fried potatoes, Luo Songtang) and even western salads will not form acrylamide. However, the man in the film said, "If frozen potatoes are boiled, they will become acrylamide ... it's really terrible ... and it has something to do with many cancers." Boiling will form acrylamide? Acrylamide is associated with a variety of cancers? Come on, you have to make a draft before bragging. In any case, the suggestion of the Food Labeling Bureau is to store potatoes at a temperature above 6 degrees Celsius. But what if summer in Taiwan Province Province is like 36 degrees Celsius? Should I put it in the refrigerator, or 36 degrees or even 40 degrees? At best, it is only "possible …" in the refrigerator, but at 40 degrees, it will definitely sprout and break. So, what do you choose? No matter what choice you make, my article doesn't mean to refute the suggestion of the Food Standards Agency. My real point is to advise those who provide health information to do more in-depth research and investigation. And most importantly, "absolute" and "never" will not say one point into ten. Oh, by the way, go to the refrigerator and throw away the potatoes. Also, call and make an appointment for a CT scan as soon as possible. Goodbye! About the original source Author: Scientific Medical, moderator Lin Qingshun, a professor at the University of California, San Francisco (now retired), has 40 years of medical research experience, published nearly 200 research papers, and served as a member of the jury of more than 60 world-renowned medical journals. From the perspective of medical research, articles based on scientific evidence are published to solve the health myth wandering on the internet, help readers avoid being misled by unconfirmed information, and thus safeguard personal health.