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.