Posted November 18, 2014
Would you be excited to pluck a bag of precut, gleaming-white potato slices from supermarket produce bin—fresh not frozen, and ready to throw in the pan or theFryDaddy? Your answer may decide the fate of the “Innate” potato, which has been genetically engineered to resist browning and to contain less of the amino acid that turns into acrylamide—a probably human carcinogen—when potatoes are fried at high temperatures. Read more.