Acrylamide is a #cancer-causing and potentially neurotoxic chemical and is created when foods are cooked at high temperatures, whether baked, fried, roasted, grilled or toasted. Acrylamide can form in many foods cooked or processed at temperatures above 212°F (100°C), but carbohydrate-rich foods such as potato chips and French fries, are the most vulnerable to this byproduct. The key to avoiding this, of course, is to limit (better if you can eliminate) your intake of processed foods and increase your intake of whole, raw foods in your diet. >> bit.ly/19lfTSo
Posted on: Wed, 02 Oct 2013 18:30:55 +0000
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