Did you know that toxic compounds form when carbohydrates are heated at high temperatures? Which means that any time you bake, broil, fry, roast, grill, or sauté fruits, grains or starches you produce a cancer causing substance called acrylamide.
Acrylamide is a known carcinogen. It is formed when the amino acid arginine bonds with glucose. This occurs when carbohydrates are heated at high temperatures, but not when they are boiled or steamed.
The FDA is well aware of acrylamide formation in cooked foods and includes a list of these foods and acrylamide content on their website.
Here is a link to the FDA’s page about acrylamide – Acrylamide in Common Foods
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