Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food that's been damaged by the cooking process.
If you want some cool potato facts, you might be best off boiling and then cooling your potatoes before eating. There is some preliminary evidence that cooling the potato instead of eating it directly from heat may lower its glycemic index and thus limit blood sugar spikes. The mechanism is still uncertain, but there is thought that the crystallization of the gelatinized starches from cooking may lead to a slower break down of sugar in the small intestine.
I am calling this an overall win for potato salad lovers everywhere.