I just read a very scary story in the Chicago Tribune.

It suggests that golden brown French fries and crispy potato chips aren't just loaded with fat and sodium. These kind of starchy fried foods also can contain a chemical called acrylamide that is quietly raising concern as a potential human carcinogen.

Julie Deardorff writes "A natural byproduct of cooking high-carbohydrate foods at high temperatures, acrylamide also turns up in a wide variety of roasted and baked foods, including breakfast cereal, baby food, bread and crackers."

Read the story in the Chicago Tribune.