I eat quite a bit of oven baked potatoes and I'm wondering on which temperature should I set my oven to minimalized the damage (from acrylamide, AGEs and such).
I saw the number 120C being passed around but I'm looking for a compromise since I believe baking potatoes at 120C would take too long.
Try to bake at a temperature/time that minimizes browning of the food. More browning = more acrylamide. See (link) for more suggestions
Also, some herbs and spices contain antioxidants that reduce the formation of acrylamide. Rosemary is one (link). A study, "Role of spices on acrylamide formation in buckwheat ginger cakes", found that out of several spices tested, nutmeg, fennel, anise and clove resulted in the greatest decreases in acrylamide formation (link).
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