[Vision2020] Fw:[Spam 8.39] Acrylamide: When the Chips Are Down

[lfalen]

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Subject: [Spam 8.39] Acrylamide: When the Chips Are Down
From: "Berkeley Wellness Alerts" 
To: lfalen at turbonet.com
Date: 10/22/13 13:10:36


 
 
 
 
 
 
 Acrylamide: When the Chips Are Down
 It has been just over a decade since Swedish scientists first raised concerns about acrylamide in the food supply after they detected this suspected carcinogen in starchy foods that had been heated to high temperatures. Acrylamide forms during frying, grilling, baking, roasting and toasting, when the amino acid asparagine (for example, in potatoes and grains) reacts with naturally occurring sugars—in something you may remember from high school chemistry class called the Maillard reaction, which gives the foods their brown color, crusty texture and distinctive taste.
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