Robert Paterson's Radio Weblog What is really going on beneath the surface? What is the nature of the bifurcation that is unfolding? That's what interests me.
Tuesday, October 01, 2002
Scientists find route for toxin to form in fried, baked foods Last Updated Mon, 30 Sep 2002 15:14:46
The chemical acrylamide appears to be a byproduct of cooking starch at high temperatures. Government food agencies deem acrylamide to be a concern because it causes cancer and DNA mutations in lab animals, but it's not clear whether it harms humans.