General Discussion

Acrylamides in some carbohydrates cooked at high temps

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Acrylamides in some carbohydrates cooked at high temps

saucyknave | Jul 31, 2002 02:22 AM

Today's NYTimes has an article on acrylamides in some foods such as french fries, chips, and crisp bread crusts. So if the fat doesn't kill you the acrylamides formed in the starch may.

"No longer is there much doubt that the chemical, long known as an industrial agent in the manufacture of plastics and adhesives, somehow forms in certain carbohydrates after they are baked or fried at high temperatures, the food industry acknowledges."

For the rest of the article which will be available for about a week, see the URL below:

Link: http://www.nytimes.com/2002/07/31/bus...

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