Acrylamide- A Hidden Danger
It is not exactly a household name, but it should be. This compound pops up in all kinds of foods we love, especially those cooked at elevated temperatures like fries, toast, and roasted coffee. When foods like potatoes and grains are cooked above 120°C, they undergo the Maillard reaction, the browning process that makes your food taste so good. But along with those delicious flavors, acrylamide is formed. (The reaction of asparagine with reducing sugars…