http://articles.mercola.com/sites/articles/archive/2006/12/12/finally-we-know-why-cooking-grains-can-poison-your-food.aspxScientists in the UK may have uncovered the underlying origins of acrylamide, the carcinogenic substance formed when many grains are cooked at high temperatures, by taking a different approach: Determining how the chemicals that create it get into wholeenCommunityServer 2008.5 SP1 (Build: 31106.3070)