Acrylamide is a cancer-causing and potentially neurotoxic chemical and is created when primarily carbohydrate foods are cooked at high temperatures, whether baked, fried, roasted, grilled or toasted. Acrylamide can form in many foods cooked or processed at temperatures above 212°F (100°C), but carbohydrate-rich foods such as potato chips and French fries, are the most vulnerable to this heat-induced byproduct.

This highlights how fake, processed and genetically engineered foods grown with the herbicide glyphosate contribute to overall poor health. In March 2015, the International Agency for Research on Cancer (IARC), which is the research arm of the World Health Organization (WHO), determined glyphosate is also a “probable carcinogen” (Class 2A).

Sadly, our modern diet of processed foods is replete with carcinogenic possibilities like this. Key culprits include polyunsaturated fats (PUFAs), trans fats and added sugar in all its forms, as well as refined grains.

For optimal health, you need sufficient amounts of carbohydrates, fats and protein. However, the advent of processed foods and industrial farming makes it necessary to be specific when discussing these nutrients. Much of the benefits or risks are related to how the food was grown, raised and/or processed.