What You Need To Know About Acrylamide

This chemical compound causes cell degeneration which leads to many inflammatory tissue conditions.
When cooking starch with rancid inflammatory seed oils acrylamides are created and when this enters the body you are now in danger of damaged cells to what they call CANCER, especially in the pancreas, liver, and gallbladder which get overwhelmed trying to break down processed carbohydrates, and rancid fats such as cooked polyunsaturated fatty acids. 

French fries and potato chips are food very high in acrylamide.
Acrylamide is also created in the roasting process of coffee the world's favorite morning beverage.

Here are some examples of high amounts of acrylamides found in the processing of foods.....
• Potato chips (211–3515 μg/kg)
• French fries (779–1299 μg/kg)
• Coffee beans (135–1139 μg/kg) or brewed coffee (5.30–79.5 μg/kg)
• Prunes (58–332 μg/kg) and prune juice (186–916 μg/kg)
• Breakfast cereals (<20–639 μg/kg)
• Toast (31–454 μg/kg)
• Crackers (205 µg/kg)
• Cookies (115 µg/kg)

Rat trials have shown that acrylamide exposure does increase their risk for several types of c*nc*r.
I don't recommend high-cooked starchy foods especially cooked in oil however if you do consume starchy foods like potatoes and sweet potatoes can be substituted for burro banana (potatoes), and (sweet potatoes) for butternut squash and/or acorn squash, and they all can be cooked just like you fix potatoes, and sweet potatoes. 

Most of these starchy plant foods are high in antinutrients and enzyme inhibitors. You want to avoid these foods which are also high in phytic acid, and oxalic acid which leaves you experiencing tissue inflammation. ~Don Duplechain