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Chemistry World
December 4, 2012
Emma Stoye |
Low acrylamide potato on the horizon During cooking, different varieties of potatoes can produce widely varying levels of the carcinogen acrylamide. Researchers investigated the formation of the chemical in nine different potato varieties.   |
Chemistry World
November 6, 2012
Laura Howes |
Acrylamide levels in food still too high, EU says Ten years after a Swedish study found worryingly high levels of acrylamide in baked and fried foods, a new report from the European Food Safety Authority has found that little has changed and levels are still too high. |
Chemistry World
March 6, 2008
John Bonner |
Soaking Spuds Cuts Cancer-Risk Chemical in Chips Washing raw potatoes in an enzyme solution, or even in water alone, can reduce the levels of a potential carcinogen produced when cooking French fries. |
Chemistry World
October 27, 2006
Emma Davies |
Sulfate Solution to Acrylamide Problem Simple changes in farming methods could help reduce levels of acrylamide, the suspected carcinogen and possible neurotoxin, in wheat-based foods, according to UK researchers. |
Chemistry World
December 5, 2007
Richard Van Noorden |
Acrylamide Cancer Link Confirmed A study has for the first time confirmed the proposed link between dietary intake of acrylamide and cancer -- five years after the suspected carcinogen was detected in cooked food. |
Science News
February 24, 2007
Janet Raloff |
Of Bamboo and French Fries A bamboo extract can limit the formation of a carcinogen in baked and fried foods. |
Science News
December 14, 2002
Janet Raloff |
Acrylamide -- From Spuds to Gingerbread Just in time for the holiday season, the Bavarian Ministry of Health reports finding extremely high concentrations of acrylamide -- a chemical that causes cancer in rats -- in gingerbread. |
Chemistry World
December 19, 2013
Patrick Walter |
Court overturns approval to grow GM potato in Europe The second highest court in the EU has ruled that BASF's genetically modified potato Amflora cannot be planted in Europe. |
Science News
October 12, 2002
Janet Raloff |
FDA Launches Acrylamide Investigations Research efforts spawned by the discovery that acrylamide, a carcinogen, is formed in some foods like french fries and potato chips when they are cooked. |
Chemistry World
November 29, 2006
Bea Perks |
BASF Touts GM Spuds for Starch German chemical giant BASF is awaiting EU approval for commercial cultivation of one of its latest breakthroughs, an inedible potato called Amflora. The crop has been modified to produce a type of starch particularly suited to paper production. |
Chemistry World
February 7, 2013
Andrew Turley |
BASF drops GM potato projects BASF has announced that it is no longer seeking EU marketing approval for its controversial genetically modified potatoes. |
Chemistry World
September 23, 2014
Rebecca Trager |
Big name coffee chains drawn into acrylamide fight A group in California is suing coffee chains with the aim of getting them to label their coffee as carcinogenic |
Science News
December 22, 2007
Janet Raloff |
Food for Thought: It's Spud Time The United Nations wants more people to appreciate the potato's potential to fight world hunger. |
Food Processing
December 2005
Leslie T. Krasny |
Regulatory Issues: Natural acrylamide in food faces FDA scrutiny Are warnings for acrylamide in foods informative, premature or preempted? |
Food Processing
August 2008 |
Getting the highest nutritional bang for your buck Potato preparation affects both taste and nutritional content |
Nutrition Action Healthletter
November 2001
David Schardt |
Genetically Engineered Foods: Are They Safe? Using biotechnology to produce food has enormous potential: safer pesticides and less harm to wildlife, more nutritious foods, and greater yields to help feed the world's hungry nations. It's the risks of dicing and splicing Mother Nature that are harder to get a handle on... |
The Motley Fool
August 30, 2005
Steven Mallas |
Oh, No, Not the Fries French fries may be dangerous for you -- or not. Should investors worry? |
Science News
June 19, 2004
Janet Raloff |
Coming Soon--Spud Lite Florida farmers have begun referring to the new spud as a "low-carb" cultivar. It's poised to hit groceries next January, just in time to take advantage of the low-carbohydrate-diet craze. |
| National Gardening |
Timing The Potato Planting Potatoes can be planted very early in the season -- almost as soon as the frost is out of the ground and you're able to work the soil. In the North, you can plant your first crop of early maturing potatoes in April, usually six to eight weeks before the last frost. |
Science News
February 19, 2005
Janet Raloff |
Carcinogens in the Diet It's official. The federal government now has added agents commonly found in overcooked meat to the list of potential cancer causers. |
Seasoned Cooking
January 2008
Philip R. Gantt |
Potato, Crab and Shrimp Cakes Why not combine the concepts of potato pancakes and crab cakes to create a new dish? This recipe does just that, and the results are delicious. |
| National Gardening |
Fall Potato Planting In the South good seed potatoes may not be available for fall planting. Your best bet is to provide your own, even though there's some risk of planting diseased potatoes. |
Food Engineering
May 9, 2007 |
Tech Flash Vol. 3 No. 5 KFC to issue acrylamide warnings... Milk prices on the rise... Wal-Mart receives organic warning... etc. |
| National Gardening |
Harvesting Potatoes After all your work of planting and caring for your potato plants, here's how to get the most from your harvest. |
| Garden Gate |
More Unusual Potatoes There are all kinds of unusual, gourmet potatoes becoming available these days. Exotic varieties that could only be obtained by the fanciest restaurants are now showing up in the local food stores right next to their more common cousins. And you can grow these spuds in your home garden. |
BusinessWeek
March 26, 2007
Pallavi Gogoi |
Little Dogies, Big Controversy Beef from Scott Simplot's cloned cattle could soon be on the menu if the FDA say O.K. |
