Potato Chips are Loaded with Cancer-Causing Chemical
Acrylamide, a cancer-causing and potentially neurotoxic chemical, is creaed when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted or toasted. Some of the worst offenders include potato chips and French fries, but many foods cooked or processed at temperatures above 212°F (100°C) may contain acrylamide. As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and brown/yellow surface. Hence, it can be found in:
How Much Acrylamide are You Consuming?
Beware: Baked Chips May Be WORSE than Fried!
Acrylamide is Not the Only Danger
The Search for a “Healthful” Chip Continues…
How to Avoid Heat-Induced Toxins in Your Diet