Cooking carbohydrate-rich foods like potatoes, especially through frying, produces high quantities of acrylamides, which are identified as carcinogens.

When the body uses carbohydrates like those in potatoes as fuel, it creates a byproduct called Advanced Glycation End-products (AGEs), or glycotoxins.

Lifetime Storage: Unlike nutrients from raw meat or fat, 70% of these toxins store in a healthy body for a lifetime (rising to 90% in unhealthy individuals).Tissue Melting: Accumulated AGEs create a "sticky" internal environment that can "melt" tissues and predispose the body to cancer, candida, and yeast infections
Potatoes are a high-carbohydrate root vegetable that causes significant fluctuations in blood chemistry.

Sugar Highs and Lows: Eating potatoes causes blood-sugar levels to soar and then crash, which Aajonus notes leads to manic behavior, irritability, mental fatigue, and depression.Brain Stickiness: Using carbohydrates for brain fuel (glycogen) makes neurological fluids sticky, causing synapses to misfire and leading to a lack of focus or "scatter-brained" thinking.

Nightshade Irritant: Potatoes belong to the nightshade family and contain a natural irritant that can affect sensitive individuals.Mineral Leaching: High carbohydrate consumption can demineralize the body, leading to bone deterioration and tooth decay.Lupus Risk: Aajonus warned that eating too much starch at one time could push a person's system toward lupus.Cooking Effects: Cooking potatoes "cauterizes" their minerals, making them brittle like glass and impervious to proper digestion, while destroying 100% of the enzymes needed for assimilation