It is nothing short of amazing that we are still alive, or at the very least, don't all have cancer.
Because if even a fraction of the phony chemical scares that we write about almost every day were real, there'd be no one left alive to read what our dead writers didn't write. Whatever the hell that means.
An oldie, but goody refuses to go away. It is called acrylamide, which is formed during baking or frying of bread, chips, cookies, cereal, and — most notoriously — French fries.
The chemical also occurs naturally (no—this does *not* matter) in a variety of vegetables,...