In article nc,
Paul Hovnanian P.E. wrote:
klem kedidelhopper wrote:

I was speaking to a friend the other day about microwave cooking and
he told me that he was under the impression that during microwave
heating of food the molecular structure is changed to a state which
may be either carcinogenic or somehow otherwise unhealthful for human
consumption.

More so with plain old cooking (see:
http://en.wikipedia.org/wiki/Nitrosamine)

And if you google "french frys cancer" you get refered to Acrylamide.

Mark Zenier
Googleproofaddress(account:mzenier provider:eskimo domain:com)