Fried and Browned Food Puts Us At An Increased Risk For Cancer
British scientists warn us: “Bread, chips and potatoes should be cooked to a golden yellow color, rather than brown, to reduce our intake of a chemical which could cause cancer. A dangerous substance, known as acrylamide, is produced when starchy foods are roasted, fried or grilled for too long at high temperatures. The same substance […]
Fried and Browned Food Puts Us At An Increased Risk For Cancer Read More »