Good news for chips lovers everywhere — new research in the journal Science of Food and Agriculture shows that pre-soaking potatoes in water before frying can reduce levels of acrylamide. Acrylamide is a naturally occurring chemical that occurs when starch rich foods are cooked at high temperatures, such as frying, baking, grilling or roasting. There […]
Fries with a side of acrylamide
French fry lovers, beware! You may be exposed to a chemical more commonly associated with heavy industry than crispy fried potatoes. Fortunately, researchers are finding ways to reduce that exposure. French fries contain acrylamide. The chemical poses a risk for several types of cancer in rodents. However, the evidence from human studies is still incomplete. […]
New evidence of health threat from chemicals in marijuana and tobacco smoke
Scientists at Dana-Farber Cancer Institute and the Centers for Disease Control and Prevention have uncovered new evidence of the potential health risks of chemicals in tobacco and marijuana smoke. In a study published online today by EClinicalMedicine, the researchers report that people who smoked only marijuana had several smoke-related toxic chemicals in their blood and urine, […]