Thanks to advances in science and modern medicine, we know about the dangerous components of some edible items. High-fructose corn syrup, free radicals, MSG, BHA, and artificial sweeteners are among the most harmful products found in food, but the effects of some compounds are still a mystery. Acrylamide can be manufactured or form naturally, is one of the latter. What little is known about this chemical is not good, and the potentially severe side effects linked to it have brought it into the medical and scientific limelight in recent decades.
Acrylamide has industrial uses as a thickener and in creating polyacrylamides for water treatment and textile manufacturing. However, the chemical is highly toxic. In the early 2000s, scientists discovered low levels of acrylamide in certain baked and fried foods.
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