Monday, 23 January 2017

You're Toast!


Great excitement, at breakfast time, due to the 'relevation' that animal experiments have suggested that acrylamide is a carcinogen (https://www.food.gov.uk/science/acrylamide-0). Acrylamide is produced when high starch foods (such as bread and potato) are exposed to high temperatures in baking, frying, roasting or toasting so much focus has fallen on toast (especially the 'burnt' variety), crisps and deep-fried foods. The link to cancer is important (and it's difficult to think of a way not using animal experiments to have established this possibility, given the range of foods that can generate acrylamide) but it is important not to lose sight of the fact that taking in too much of these starchy and oily foods can impair health, simply by making the eater obese. I suppose it's one more thing to worry about.

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