Acrylamide forms from a naturally occurring amino acid called asparagine when grains and vegetables—especially potatoes—are cooked at very high temperatures. (Along with french fries, potato chips are another major acrylamide source.) Intended to help restaurants reduce acrylamide levels, the “microwave miracle” can work at home just as well. Here’s how much: Nuke ’em for 10 seconds, get a 36% drop in acrylamide Nuke ’em for 20 seconds, get a 41% drop in acrylamide Nuke ’em for 30 seconds, get a 60% drop in acrylamide Just pop them in, and enjoy a less toxic snack!
