posted on Apr, 29 2012 @ 01:39 AM
Actually Acrylamide is not added to our food, rather it is a by product of the Maillard Effect wherein sugars carmelize and react with other chemicals
to produce trace amounts of Acrylide. The tests done that gave cancer to 10% of rats is roughly 900 times the amount found naturally in foods.
This whole thing is reminiscent of the Saccharine foible back in the 80's. Give someone 900 times the amount of something and there will be nasty