Hi,

Any starch or cereal based food cooked at above 120deg C in oil without strict process controls runs the risks the production of acrylamides during the cooking process, which have been found to be carcinogenic.

See http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en/index.html

A process called partial hydrolization is used to give better performance of the oil at higher temperatures, this is what causes the trans fats.

The crazy thing is that if full hydrolization is achieved it removes all the trans fats altogether.

There are only two ways to use the oil 1. Natural or 2. Fully hydrolized

>http://www.msnbc.msn.com/id/13295802/
>
>Here's what kills me.....the legal complaint states that KFC "does not properly warn, disclose or even tell consumers that they are eating food items prepared with the worst oil available".
>
>Good grief....can we all agree that anyone who eats the bad stuff at KFC, more than once a quarter, is dumber than a bag of hammers???
>
>(And in fairness, what kills me just as much is KFC responding, "All KFC products are safe to eat and meet or exceed all government regulations, and we take health and safety issues very seriously." Well, I guess that's true - I've never seen a regular customer keel over in their parking lot)