In a message dated 11/8/2010 2:05:45 PM Eastern Standard Time,
[log in to unmask] writes:
would worry anytime on starches are heated to make them edible. After
about
140 F, they begin to form acrlyamides. These are the "crunchy" component
of
complex carbohydrates and are the most common carcinogen found inside human
bodies.
Ray Audette
I wonder if the acrylamide fears are overblown. Swedes consume so much
crisp bread -- chock full of acrylamides -- yet they rank high in longevity.
Same goes for cultures that toast/roast nuts. I'm not saying that all foods
high in acrylamide are healthy or harmless, but I think there must be other
elements in some foods high in acrylamides that counteract its harmful
effects.