Welcome to the Nutrition Diva Podcast, a show where we take a closer look at the latest

nutrition news, research and trends so that you can make more informed choices and feel more confident about

what you eat.

I'm your host, Monica Reinagel, and as you are listening to this episode, I will be in Minneapolis

Minnesota for the annual food and nutrition conference.

This is the largest gathering of nutrition professionals in North America.

It happens every year and we'll just have to hope that no nutrition emergencies break out while we are all out of town.

And in today's episode, we're going to be talking about acrylicide.

About 15 years ago,

nutrition scientists announced some new guidelines for how much

acrylicide you can safely consume.

Now at the time, most people had never even heard of acrylamide, much less realized that they were supposed to be worried about it.

So back in 2010, I did an episode on the subject just to help people put those concerns into perspective.

Well just last week I happened to get emails from two different listeners both asking

about acrylamide so I thought it was time to revisit the topic on the

podcast and just bring you up to date with what's gone on since my original

episode. Acrylamide is an industrial chemical that's used in wastewater treatment, paper and fabric manufacture and chemistry labs,

and anyone who uses acrylamide industrially knows that it needs to be handled with great care.

If this stuff is ingested or inhaled in sufficient quantities, it can cause nerve damage.

It's also been shown to cause cancer in animals.

So you can imagine everyone's concern when it was discovered that many common food products,

including cereal, coffee, french fries, and baked goods, contain small amounts of

...