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Acrylamide Update

  • July 14, 2003

While there are still no firm answers, there is no longer any doubt that the acrylamide produced when frying carbohydrate foods like French Fries and chips is a significant one. Many believe that the FDA is dragging its feet on this one. If you follow the suggestions on the site though you would have heard of this issue more than a year ago and additionally, you would never be eating this garbage food in the first place. Washington Post July 14, 2003 page A06
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