Acrylamide is a chemical that naturally forms in foods (like potatoes, bread, and coffee) when they are cooked at high temperatures (like frying, baking, or roasting).   Acrylamide is a by-product of the Maillard Reaction, which is what gives browned food its flavor and color.


Why Avoid:

Cancer Risk

Major health organizations like that IARC and EPA classify Acrylamide as a "probable carcinogen" based on animal studies showing it can damage DNA and cause tumors.

Neurotoxicity

High industrial exposure has been linked to nerve damage


How To Avoid:

Boil and steam rather than fry, bake, broil/grill, or roast