Acrylamide
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Acrylamide
One of the naturally occurring chemicals that are produced in food as it is cooked or baked.
Overheating or over-using the frying oil, or undue exposure to air while hot, leads to formation of rancid-tasting products of oxidation, polymers and other deleterious, unintended or even toxic compounds such as acrylamide (from starchy foods).
 See also: Water, Roast, Bread, Potato, Butter
  
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