Cooking Carcinogens

In April of this year researchers in Sweden discovered a potential cancer-causing substance, acrylamide, was produced in large amounts whenever starchy foods such as grains or potatoes are cooked at high temperatures. The Environmental Protection Agency (EPA) limits the amount of acrylamide in drinking water to no more than 0.12 mcg in an 8oz glass. Table 1 on page 101 shows the amount of acry...

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