Another Reason to Be Mindful of High-Heat Cooking Cooking transforms food sometimes for the better (improved digestibility, flavor, and safety), and sometimes in ways worth paying attention to. One compound that has drawn scientific interest over the past two decades is acrylamide. What Is Acrylamide? In 2002, Swedish researchers reported that cooking certain starchy foods at high temperatures typically above 120°C (248°F) can produce acrylamide. This compound forms primarily when: Natural sugars react with the amino acid asparagine High temperatures are sustained (baking, frying, roasting, toasting) Cooking times are extended Boiling and steaming which use lower temperatures generate little to no acrylamide. Where Is It Found? According to assessments from the U.S. Food and Drug Administration, acrylamide has been detected in varying amounts in foods such as: French fries and potato chips Toast and baked goods Breakfast cereals Coffee Certain crackers and s…

. . .  formaldehyde and styrene join the government's list of known or suspected carcinogens Plastic and Styrofoam cups and containers aren't just bad for the environment -- they're bad for us. A new report from the National Toxicology Program of the US Dept. of Health and Human Services has named two chemicals commonly found in such containers, formaldehyde and styrene, as known or suspected carcinogens. As you might expect, the chemical industry as well as the American Cancer Society urged the public not to worry about "insignificant" exposures to these chemicals from cups and containers. What such advice always ignores is that we're being bombarded with chemicals at every turn. A little bit here, a little bit there . . . it all adds up to a significant problem. Avoid foods and beverages in plastic containers. National Toxicology Program, Public Health Service, U.S. Department of Health and Human Services. Report on Carcinogens, 12th Edition, 2011. …