I've always meant to read up on acrylamide studies and check whether they're 'in mice' or 'in humans' as I suspect that our evolutionary path might have made us a bit less susceptible to the carcinogenic effect of acrylamides from meats and such, from our out-sourcing some of our digestive tract to campfires for a few hundred thousand years.

Much like how a significant amount of humans are able to consume and digest alcohol, having mitigated some of the worst effects over thousands of years.

" Burrito shells for instance. "

What are your Burrito shells made of??

Yeah, but it tastes good. It's a trade-off most of us are willing to make.