Phys.org published a University of Maine news release about food science and human nutrition professor Mary Ellen Camire’s discovery that new potato varieties have much lower levels of a probable carcinogen. When fried, the AF4296-3 and Easton varieties have lower levels of acrylamide than the popular Russet Burbank variety. Acrylamide is a probable carcinogen that
read more Phys.org, USDA share article about lower levels of probable carcinogen in new potatoes