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Originally posted by Aelia Jusa:
I heard about that study too Willow! I thought it was all fried foods though, not just potatoes that was bad, something to do with the frying itself?
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Well it is about the frying. It´s the temperature you see. At high temperatures acrylamide will be synthesized in potatoes and perhaps some other vegetables as well but definitely not all fried products. I´m not up to speed with the chemistry in this process so I´m not sure which fried foods can produce acrylamide. But the main point is that fried potatoes is the most common fried food we have.
Ziroc, right on! You don´t want to know what is in those burgers. The same goes for minced meat.
