https://blogs.mercola.com:443/sites/vitalvotes/archive/2003/07/14/Acrylamide-Update.aspxWhile 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 followenCommunityServer 2008.5 SP1 (Debug Build: 31106.3070)