The US potato industry brings in US$240 million annually, and demand for taters in all their wonderful processed shapes and sizes is year-round. As such, a certain amount of stock in season is sent to cold storage to supply the demand. However, thanks to a normal biological function in the root vegetable, low temperatures trigger a mechanism that converts starches to sugars. When processed, these tubers that have experienced cold-induced sweetening (CIS) appear darker when cooked.
Unfortunately, it’s more than potato-skin deep, as this darkened chip is a crispy red flag – it indicates elevated levels of acrylamide, a chemical that has been associated with increased cancer risk due to its carcinogenic properties.
solid rant.
as to your thing with the addiction to this and that, you hafta learn to hate that crap; it comes naturally to me, so there’s not much effort needed.
so when you hate alcohol and burgers and cigarettes and whatnot and especially the industry that produces it cutting every corner to make more money and their advertising henchmen masking every turd with sprinkles and cinnamon, then you’re no longer in the “I’m depriving myself of the thing I want”, every time you think of it a flood of anger and rage splashes over you and you simply don’t want none of that crap, ever.
works for me, your mileage may wary.