Yesterday’s paper brought an interesting article by Libby Quaid for the AP titled:
Cancer-causing food byproduct raises concern: FDA takes heat over natural byproduct in starch.
The article focused on acrylamide, a known carcinogen (at least in lab rats) that is produced by heating starch to high temperatures, such as in baking, roasting, and frying. Therefore, as Ms. Quaid points out
Acrylamide turns up in all kinds of tasty foods, including french fries, potato chips, breakfast cereals, cookies and crackers.
Just looking at that list makes me shudder, when I realize that these foods–plus hot-oven baked pizza dough–make up the vast bulk of what most U.S. kids eat.
Is it dangerous to humans? The jury is still out, but until it’s in, for me, it’s yet another good reason to avoid a high intake of starchy foods.