Chemical in Starchy Foods Baffles Health Groups: “Two international health and safety organizations said yesterday that they were still a long way from solving the riddle of why a potential carcinogen appears in staples like French fries, bread and potato chips, and how much of a risk, if any, its presence may pose… (U)nexpectedly high levels of acrylamide, a known carcinogen in rats, appears in certain carbohydrates after frying or baking them at high temperatures, though none of the agencies seemed to know why. ” NY Times