Source: GENETIC LITERACY PROJECT, 6/13/22

Asparagine is a naturally occurring amino acid, and while most is made into protein, plants such as wheat can accumulate it as a free amino acid, explains Nigel Halford, a crop scientist at Rothamsted Research. “And when you bake, toast or fry [as in the case of potatoes], it can lead to the formation of a toxic contaminant, acrylamide, which is known to be a carcinogen.”

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