Have you heard of acrylamide? Of all the carcinogens in processed food, this is one to be aware of. This compound is a byproduct manufactured by certain cooking techniques of many of the processed foods you eat everyday. If you're a fan of French fries and potato chips, even the more natural variety, this is an article you need to read.

What is Acrylamide?

Acrylamide is an odorless, colorless chemical compound derived from acrylic acid. It is commonly used in industrial processes such as the production of plastics, dyes, papers, and textile treatments. This chemical is also used in trace amounts in water and wastewater treatment, including sewage.

Federal regulators limit the amount of acrylamide in drinking water to a relatively-safe 1/10th of a microgram per 8-ounce glass. In your food, however, this hidden carcinogen boasts much higher levels. For example, a six-ounce serving of French fries can contain over 60 micrograms of acrylamide - making it over 500 times the legal limit!  (Potato chips are even worse at nearly 900 times this limit.)

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