Tag: Cooking chemicals

When foods like bread and potatoes are cooked at high temperatures, a chemical called acrylamide forms, which some studies have linked to potential cancer risks. This raises the critical question for many home cooks and grill enthusiasts: is it bad to eat the burnt parts of food?

French fries can contain varying levels of harmful chemicals, such as acrylamide and trans fats, which form during the high-temperature frying process. These unintended byproducts, not found in raw potatoes, have prompted health organizations to issue warnings about their potential risks.