About acrylamide?
I happened to hear about FritoLay settling a law suit with the state of California over not printing warnings about the levels of this potentially cancer causing chemical in their potato chips. Here is a little excerpt from the article. I happened to catch this in the business news but I haven't seen it anywhere else.
"Acrylamide is a byproduct of frying, roasting or baking foods that contain certain amino acids, according to Brown's statement. In 2002, Swedish scientists discovered high levels of cancer-causing acrylamide in fried-potato products. The U.S. Food and Drug Administration is studying acrylamide in fried potatoes but hasn't taken formal action, Brown said."
Apparently, this chemical is the byproduct of cooking foods (particularly starchy foods like potatos) at too high a temperature. Anyone else heard of this before?
One more reason to avoid that deep fried stuff