One of my brothers is a top ranked chemist here in Texas who runs a large water municipality. Although he is a SAD eater himself, he was telling me some interesting things this past weekend about testing for chemicals in food, acrylamide in particular. I want to broadcast this across the board because awhile back mario was claiming there isn't any acrylamide in boiled food. I disputed this because I'd read differently. It turns out that I had remembered accurately. The test I'd seen had been conducted by the World Health Organization. It did in fact show acrylamide in boiled food. My brother confirmed this and explained the confusion over it. Yes, acrylamide has in fact been found in boiled and steamed food - and at higher concentrations than the EPA deems safe in drinking water. He said the only reason it isn't always found in boiled food is because the two tests used for acrylamide in food are notoriously insensitive. They are almost useless at detecting concentrations below a certain level. The significant detail, though, is that almost every level below those test-detection ranges is still considered a carcinogen by the World Health Organization. As soon as a more sensitive test is had, my brother says - and the EPA has recommended that one be developed due to the "inadequacy" of the current tests - as soon as a sufficient test is available, boiled and steamed will officially join all other cooked foods as containing cancer causing levels of acrylamide. The upshot: anyone eating boiled or steamed food thinking he isn't getting acrylamide, and at carcinogenic levels, is fooling himself... What would you expect an addict to do?