First spinach and now acrylamide. Acrylamide, a probable carcinogen, has been found in fried starchy foods, especially potato chips and French/freedom fries.
When food containing starches and proteins is heated, the proteins' amino acids react with the starches' sugars to form dozens of highly flavorful compounds--many of which are brown. Among these compounds is acrylamide in varying amounts depending on cooking time and temperature, moisture content, and amounts of glucose and the amino acid asparagine in the food being cooked.
Here's a list of acrylamide levels in various foods: http://www.cfsan.fda.gov/~dms/acrydata.html
There's also a proposed act that would allow the federal government to set all food safety laws that would prohibit states or local governments from enacting any laws that differ from the federal version, including setting more stringent limits on toxic substances.
Your thoughts and dialogue?
