http://articles.mercola.com/sites/articles/archive/2002/08/17/cooking-cancer-part-two.aspxFrench fries and potato chips may be doing more than just clogging our arteries and padding our guts. The first peer-reviewed study of acrylamide levels in foods suggests the suspected carcinogen forms in dangerous levels during the cooking of potatoesenCommunityServer 2008.5 SP1 (Build: 31106.3070)http://articles.mercola.com/sites/articles/archive/2002/08/17/cooking-cancer-part-two.aspx#201462Mon, 22 Jun 2009 17:28:13 GMT24451277-a5aa-4add-96dc-64081bfd86fa:201462dlpunnett<p>There is nothing in this article about what type of oil was used to cook the potatoes. If the potatoes were cooked in vegetable oils which become toxic when heated then the formation of carcinogens is already well known. Would the same be true if they were cooked in animal fat? </p> <img src="http://articles.mercola.com/aggbug.aspx?PostID=201462" width="1" height="1">