Potatoes contain an amino acid called asparagine that, when exposed to high heat, changes into acrylamide, a neurotoxin. Acrylamide binds to the ends of our axons, making it tougher for brain cells to communicate with one another. Water protects asparagine, so soaking potatoes for 15 to 30 minutes before cooking them can stop it from transforming into acrylamide.
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