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Heat-Induced Acrylamide May Be a Primary Hazard of Processed Food

  • July 17, 2013
    374822

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  • Acrylamide is a cancer-causing and potentially neurotoxic chemical and is created when primarily carbohydrate foods are cooked at high temperatures, whether baked, fried, roasted, grilled or toasted

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This is an older article that may not reflect Dr. Mercola’s current view on this topic. Use our search engine to find Dr. Mercola’s latest position on any health topic.

 

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