The Dangers Of Baked Potatoes? Dr Michael Greger

Are baked potatoes and baked sweet potatoes safe to eat? What are acrylamides and why should we be concerned about them? Is there a cancer risk with fried, …

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  1. I been eating baked potatoes since I've been on this earth my counts are so low my doctor can't believe it lol what can we eat ?????

  2. From my understanding, high levels of acrylamide are visually presented in the form of browning, dark exterior. However, when i bake a sweet potato, i never see the skin get dark or brown and i cook at moderate temperatures.

  3. A baked potato now and then won't hurt you. It seems to be accumulate over time. If you regularly ate baked and fried foods for a few years in your lifetime you may develop some issues

  4. OK I just seen one video doctor posting potatoes are healthy with no bad affects to the body what's up who knows what to do now

  5. If you were wondering how to make a baked potato

    Heat oven to 450°F. Yep, you read the temperature right. The oven needs to be extra hot, so that the potato skins will crisp up quickly.
    Prepare your baking sheet. If you happen to own a wire cooling rack, I highly recommend placing one on top of a baking sheet, so that the potatoes can cook evenly on all sides. Or if you don’t own a wire rack, you can either place the potatoes directly on the oven racks (with a baking sheet below, to catch any drips) or you can just bake the potatoes on a foil-lined (or parchment-lined, at your own risk) baking sheet.
    Poke your potato all over with a fork. Because no one wants to deal with exploding potatoes. 😉
    First bake. My best advice for how long to bake a potato — in two rounds! For the first round, bake for about 25 minutes, until the skin starts to feel dry and slightly wrinkly.
    Brush the potato with melted butter (or oil). Next, carefully remove the potato from the oven. Use a pastry brush to brush the potato with melted butter (or oil) evenly on all sides. Sprinkle the potato with a generous pinch of Kosher salt. (I like mine fairly coarse so that you get a bit of a crunch.) Then place the potato back on the baking sheet, opposite side up, so that the potato can cook evenly on both sides.
    Second bake. Bake for an additional 20 minutes. Then very carefully, use an oven mitt to squeeze the potato (it will be hot) to check for doneness. If the insides are nice and soft and give under pressure, remove the potato from the oven. Otherwise, continue cooking in 5-minute increments until the potato is ready to go. Cooking time will vary depending on the size of the potatoes, but on average, they typically take 45-55 minutes to cook.
    Cut, squeeze, fluff, season and serve! Finally, slice the potato open lengthwise with a paring knife, give it a good squeeze to open it up, fluff the insides with a fork, add your favorite seasonings or toppings. Then a perfectly crispy-on-the-outside, soft-and-fluffy-on-the-inside, and oh-so-delicious baked potato will now be yours to enjoy!

  6. Cereals contain ACRYLAMIDES? You mean like Nature-O's and other baked cereals meant to be eaten COLD?

  7. What did I learn from this video? Stop eating one of my favourite ever foods as it will give me cancer and then I'll die. Thanks.

  8. The body can handle a bit of ackrylimide, nothing wrong a baked potato every now and then but obviously if you go eating french fries every day over time the toxins will build up in the body. Few years of this and you might have a problem…

  9. Y'all in the comments are being too dramatic. You can have potatoes with the skin on if you boil them or steam them. If you want them baked then blanch before baking. It ain't a big deal. You can still eat potatoes. Theyre food for you

  10. Everyone making it seem like they've been eating 2 dozen potato skins daily! lmfao. Just don't burn the skin to a crisp, or just don't eat it, who cares, not that much different.

  11. Another product we can no longer eat who pays these people to do this. Research as there’s something almost daily we can no longer eat

  12. So basically, we’re limited to steamed broccoli and kale, and raw high altitude wild clover…

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