The US potato industry brings in US$240 million annually, and demand for taters in all their wonderful processed shapes and sizes is year-round. As such, a certain amount of stock in season is sent to cold storage to supply the demand. However, thanks to a normal biological function in the root vegetable, low temperatures trigger a mechanism that converts starches to sugars. When processed, these tubers that have experienced cold-induced sweetening (CIS) appear darker when cooked.
Unfortunately, it’s more than potato-skin deep, as this darkened chip is a crispy red flag – it indicates elevated levels of acrylamide, a chemical that has been associated with increased cancer risk due to its carcinogenic properties.
Acrylamide is a nasty neurotoxin. Look at old protein biochemists and their hands all shake from years of making SDS-PAGE gels without gloves.
Well dang. The cape cod dark russets are my favorite.
So does anything that’s browned when cooking.
Acrylamide is also a persistent neurotoxin, meaning that it can’t be flushed out of your body and any acrylamide that you collect in your body will just continue to collect
Known to the State of California.
Its an assumed carcinogen as far as I can tell. There are no studies showing it causing cancer in humans, but they presume it might be a carcinogen due to the effect on rodents.
However, a large number of epidemiologic studies… in humans have found no consistent evidence that dietary acrylamide exposure is associated with the risk of any type of cancer Source
Til just about anything can be linked to an increase of cancer.
Being alive probably poses the greatest risk.
Buying anything from California will also teach you this.
(They put cancer warning stickers on everything, for anyone not familiar)
That’s ok, I’ll just eat lead paint chips as well and the two of them can fight each other.
That is how it works right?
