Cut the Carcinogen in Your French Fries

The U.S. Food and Drug Administration (FDA) is issuing guidance to the food industry on how to reduce levels of acrylamide — a chemical that forms in foods cooked at high heat, such as french fries and potato chips. Dr. Donald Hensrud, medical director of the Mayo Clinic Healthy Living Program, says, "Acrylamide is a chemical formed when an amino acid [asparagine] [...]
Source: News from Mayo Clinic - Category: Databases & Libraries Source Type: news