Is there a dark secret in your crispy potatoes?

By Ida Emilie Steinmark2017-02-21T11:53:00

Source: The Hitman

Acrylamide may not be quite as bad as it seems

We hear time and time again that the dark, crispy bits on cooked food are bad for us. It’s a story that periodically makes it to the front pages of the international press, and most recently in the form of a campaign from the UK Food Standards Agency, FSA. Its message was clear: acrylamide, the chemical responsible for the browning, could be carcinogenic. However, if you investigate the evidence, the jury is still out.

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