It may be America’s favorite salty snack, but your bag of Lay’s potato chips might be fraught with cancer causing chemicals.
A chemical called Acrylamide is a white odorless solid that was discovered in foods in 2002. Acrylamide forms in starchy foods that are fried, roasted, or baked, at temperatures above 248 F So watch out you potato chips and French fry lovers! Although the chemical has been shown to cause harmful effects only in high doses, the FDA is strongly urging the food industry to decrease acrylamide in foods ( they can do this by improving food processing technologies).
Your best bet is to stay away from fried carbs alltogether. It may take a chemist to discover cancer-causing acrylamide in fried carbs, but It sure doesnt take any kind of genius to see the plumping effects of fried foods as well. Try to switch to pretzels or popcorn. And if you must indulge the inner Tostito goblin, do it in small, moderate amounts. It will protect your health in more ways than one.
Fry your food, fry your body.
