Free Republic

One week after proposing the removal of trans fats from food, the U.S. Food and Drug Administration (FDA) is targeting another fattening – and potentially harmful – ingredient: acrylamide. Acrylamide is a chemical that forms in many plant-based foods during high-temperature cooking, such as frying or baking. It is often found in French fries, cereals, crackers and many other food products. According to a recent report on the FDA website, stuides have found that high levels of acrylamide can increase the risk of cancer in animals – and many experts believe the risk likely translates to humans as well.

I am actually experiencing a new emotion: empathy for Michelle Obama. It's bad enough when an ordinary husband makes his wife look like a fool in public, but when the husband is the most visible man in America, the sting is all the more intense. Yesterday, Michelle released the news that she is making a cameo appearance in a video featuring "a hip-hop song recorded to encourage kids from minority groups to take care of their bodies."

They say there is mounting research that it is the type of oil used, and whether or not it has been used before, that really matters. The latest study, published in the British Medical Journal, found no association between the frequency of fried food consumption in Spain - where olive and sunflower oils are mostly used - and the incidence of serious heart disease.

'It is a "myth" that regularly eating fried foods causes heart attacks, researchers have found, as long as you use olive oil or sunflower oil. They say there is mounting research that it is the type of oil used, and whether or not it has been used before, that really matters. The latest study, published in the British Medical Journal, found no association between the frequency of fried food consumption in Spain - where olive and sunflower oils are mostly used - and the incidence of serious heart disease. However, the British Heart Foundation warned Britons not to "reach for...

News in Science News in Science 19/06/2003 Fried food can mutate your genes, study finds [This is the print version of story http://www.abc.net.au/science/news/stories/s882801.htm] Acrylamides, found in some fried and baked foods, can cause genetic damage Acrylamides, cancer-causing agents recently found in some fried and baked foods, can damage the DNA by causing a spectrum of mutations, researchers have reported. Swedish scientists triggered a furore in 2000 when they reported that acrylamides, used in industrial processes, can be found in a range of baked and fried foods. The chemicals seem to be formed by exposing high-carbohydrate foods to high temperatures in...