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Acrylamide is found in foods, like potato chips, that have been produced by certain high-temperature cooking techniques such as frying. To suggest that a potat
by 7Figures2Commas 13y ago
Acrylamide is found in foods, like potato chips, that have been produced by certain high-temperature cooking techniques such as frying.
To suggest that a potato (or three) carries with it the same cancer risk as alcohol, which is considered a Group 1 carcinogen by the World Health Organization, is disingenuous.
- tptacek 13y agoNo, acrylamide is extremely common, in many cooked foods and in many raw foods. It's a myth that acrylamide is the product of deep frying food.
- 7Figures2Commas 13y agoI'm sorry, but the published science is very clear: acrylamide is the product of cooking at high temperatures. According to https://www.ncbi.nlm.nih.gov/pubmed/12368845 https://www.ncbi.nlm.nih.gov/pubmed/12368845, it has not been found in food prepared at less than 120 degrees C. Furthermore, the foods found to be most susceptible to acrylamide formation are starchy foods someone with a healthy diet would probably be consuming in low quantities anyway. In any case, this has become a forest from the trees debate. You can enjoy your grapes fermented, I can enjoy mine off the vine and hopefully it won't be the potatoes that do us in. Bon appetit!
- rarrrrrr 13y agoIf you happen to recall where you learned that acrylamide is found in raw foods, I'm curious to read about it. My understanding was that it was associated with the maillard reaction (i.e. cooking above 120F)