The Case Against Charred Foods
STORY AT-A-GLANCE Acrylamide is created when carbohydrate-rich plant foods are cooked at high temperatures, whether baked, fried, roasted, grilled or toasted Animal studies have shown that acrylamide increases the risk of several types of cancer, and the International Agency for Research on Cancer (IARC) considers acrylamide a “probable human carcinogen” Acrylamide is found in 40% […]
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