Acrylamide is formed when starch-rich foods are fried, baked, grilled or toasted at high temperatures.

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Fresh fears have been raised over the safety of cooked foods as a wide-ranging study found for the first time that a common chemical caused by frying, roasting or grilling can double the risk of cancer in women.

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As it weren't bad enough about the corporations adding deadly chemicals like this one: aspartame/methanol/formaldehyde/diketopiperazine, a new class of carcinogenic chemicals resultings from heating starches and combinations of amino acids is being discovered, not just acrylamid …

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One more surprising discovery about acrylamide that I neglected to include in my recent roundup.

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Acrylamide is the industrially useful but toxic chemical that reared its ugly head among our potato chips and fries in 2002, when Swedish food chemists first thought to look for it in foods.

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I'm not sure how popular this seed would be because it's heavy on the chemistry. However, if I ever get the "What's this have to do with real life?" question when teaching chemistry, then this would be a prime example of life relevancy.

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