what carcinogen is known to be produced when high carbohydrate foods are cooked at high temperature
Maillard reaction Acrylamide, a possible human carcinogen,[11] can be generated as a by-product of Maillard reaction between reducing sugars and amino acids, especially asparagine, both of which are present in most food products.[12][13]
High-altitude cooking At sea level water boils at 100°C. For each 500 ft (~150 m) increase in elevation, the boiling point is lowered by 0.5°C. For 8,000 ft (~2500 m) elevation, water boils at 92°C. Boiling as a cooking method must be adjusted or alternatives applied. Vegetables and some starches will simply take longer to cook while rice and legumes (beans) need a pressure cooker. Pasta will need a pressure cooker.[1]