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So what about the acrylamide in your french fries?

That acrylamide is present in french fries is information you might choose to forget, like mercury in tuna. Recently I was reminded of this inconvenient fact by a recent article on genetically modified potatoes. The U.S. Department of Agriculture recently approved the new tubers largely because upon cooking they generate less acrylamide than do their natural counterparts. According to the[Read More...]

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Lukie Pieterse, Editor and Publisher of Potato News Today

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