Potatoes will no longer be

Norwegian scientists have devised a way to make 'nontoxic' fries by eliminating poisons and carcinogens (acrylamids). The secret lies in how to deal with lactic acid bacteria, the information of ITAR-TASS said.

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Norwegian scientists' methods can help potatoes less toxic.

Nutritionists often complain about the toxicity of chips in fast-food ingredients that are currently very popular, requiring treatment. The new detoxification method of scientists at Norway's Nofim Food Institute is considered one of the successes to deal with this problem.

Scientist Hans Blum of the institute revealed: "Our method is based on research for 20 years on lactic acid fermentation bacteria, a 'good bacteria' widely used in the real industry. In addition to detoxifying potato chips, the method also prevents the occurrence of harmful bacteria, prolongs the shelf life and increases the flavor and proportion of nutrients for potatoes'.

Norwegian scientists say that soaking potatoes in lactic acid bacteria for about 15 minutes has a significant effect on reducing acrylamide. It pushes sugars away from the surface of the potato when fried in oil. They confirmed their method of reducing 90% of harmful substances in chips in industrial conditions. According to them, this is an indispensable ingredient in daily meals.