Chicagoist: What Foods Don't Give Us Cancer?

xlprq

Tue, 05 Aug 2008 14:08:58 -0600

I'm not a food scientist, but I did stay at a Holiday Inn Express last night.

Wes Sabi

Tue, 05 Aug 2008 13:39:58 -0600

While I am a food scientist, my line of work is in canned fruit and aseptic fruit juices. From what food science journals I've read, however, some of the potential ways to reduce acrylamide in potato chips and french fries are by using genetically modified potatoes with lower sugar levels, by soaking potatoes in bamboo leaf extract, by using various anti-oxidants, or even by soaking potatoes in a solution of amino acids (mainly lysine and glycine) prior to frying.

sparky

Tue, 05 Aug 2008 13:36:53 -0600

Good little explanation of what is going on, and how the food industry is trying to reduce acrylamide levels: http://latimesblogs.latimes.com/booster_shots/2008/08/looks-like-fren.html

Shannon

Tue, 05 Aug 2008 12:56:15 -0600

initiate smug self-satisfaction release for hating potato chips. ...except the baked ones from ruffles. damn, i'm fucked.

Prescott Carlson

Tue, 05 Aug 2008 12:38:31 -0600