You can have your fried foods, and eat them too – acrylamide and all

Posted on November 18, 2013 by admin

You might want to tell the waiter to hold those french fries to cut down on the amount of acrylamide you’re consuming. Well at least according to the FDA. Acrylamide is a chemical that forms in foods containing carbohydrates as a result of cooking at high temperatures. In fact, it is found in about 40 percent of the calories consumed by Americans and has been around for as long as people have been “baking, roasting, toasting or frying foods,” says the Grocery Manufacturer’s Association. Yet, it was only in 2002 that scientists discovered this chemical in food.......The FDA is now claiming that high levels of this chemical can cause cancer in animals (well, rodents specifically) — ACSH’s Dr. Elizabeth Whelan had this to say: “As we’ve said before, mice are not little men. Rodent studies cannot be used to make conclusions about human carcinogens. If you’re trying to avoid any food with a rodent carcinogen in it—Good Luck! The FDA should start addressing some real problems instead of focusing on this nonsense and unnecessarily scaring the US population.”....To Read More....