A September 21, 2005 article by Melanie Warner described efforts to get warning labels put on fried foods due to the presence of the chemical acrylamide and noted the response of ACSH's Dr. Elizabeth Whelan:
A September 21, 2005 article by Melanie Warner described efforts to get warning labels put on fried foods due to the presence of the chemical acrylamide and noted the response of ACSH's Dr. Elizabeth Whelan:
Elizabeth Whelan, executive director of the American Council on Science and Health, a group financed by the food industry, foundations, and private individuals, said that in singling out potato chips and French fries, the California attorney general is applying a double standard.
Food like whole wheat toast and black olives, she notes, also have high acrylamide levels. (The chemical processing of black olives, which are not naturally black, forms acrylamide.) "This is really just another attack on what we call junk food..."
