Acrylamide is a chemical that forms in certain foods, especially starchy ones, when they’re cooked at high temperatures, like frying, roasting, or baking. Think: French fries, potato chips, and even toast that's a little too dark. I have real concerns about acrylamide because, while still developling, studies are showing it to be a potential carcinogen and I believe it’s worth minimizing our exposure. You don’t need to avoid these foods entirely, but you can reduce risk by cooking at lower tempe