Postum, another cup of poison

They still sell this…

Also contains ACRYLAMIDE —
…
Acrylamide is a chemical that can be found in some foods, tobacco smoke, and industrial products:
Food: Acrylamide is a chemical that forms naturally in some foods, especially plant-based foods, when cooked at high temperatures. This process is called the Maillard reaction, which also contributes to the taste, color, and aroma of cooked foods. Foods that contain acrylamide include potato crisps, French fries, bread, biscuits, and coffee.
Hot drinks were also high on the list, with one sample, ***** POSTUM caffeine-free hot beverage, marking the highest acrylamide content on the FDA list at 5,399 ppb.
Tobacco smoke: Acrylamide is a component of tobacco smoke.
Industrial products: Acrylamide is used to make polyacrylamide and acrylamide copolymers, which are used in the production of paper, dyes, plastics, and more. It’s also used in the treatment of wastewater and drinking water.
Acrylamide is a probable human carcinogen. The FDA monitors acrylamide levels in some foods and has recommendations to reduce acrylamide formation in foods. Here are some ways to reduce acrylamide formation:
Soak raw potato slices in water for 15–30 minutes before cooking.
Store potatoes outside the refrigerator in a cool, dark place.
Cook cut potato products to a golden yellow color instead of brown.
Toast bread to a light brown color instead of dark brown.

ASK YOUR DOCTOR IF ACRYLAMIDES ARE GOOD FOR YOU—

Acrylamide can cause nervous system effects such as muscle weakness, numbness in the hands and feet, sweating, unsteadiness, and clumsiness.

Acrylamide can reduce the ability of male animals to produce offspring, and could cause similar effects in humans.

Acrylamide is a probable carcinogen in humans. It has caused cancer in animals, and there is some evidence that it causes cancer of the pancreas in humans.

Acrylamide damages genetic material in cells in humans and animals.

Acrylamide is a natural chemical that forms when starchy foods like potatoes and root vegetables are cooked at high temperatures, such as frying, grilling, baking, roasting, or toasting