Filed Under: Snacks

And now, a bit of common sense

The Tufts University Health & Nutrition Letter weighs in this month on Acrylamide, that pesky substance, supposedly carcinogenic, that apparently forms when sweet or starchy foods are baked or fried at very high temperatures.

On the heels of news that humans may be immune to Acrylamide’s effects, the Tufts Letter notes the following:

“While the final verdict on Acrylamide is far off, many of the grain-based foods that have been so far identified as containing it have been consumed for centuries, with the human life span only getting longer during that time.”

Meanwhile, the immodestly self-named Center for Science in the Public Interest is claiming in its newsletter that acrylamide “causes several thousand deaths in the U.S. each year.” We’re still waiting for CSPI to offer something resembling proof for this statement.

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