Butter doesn’t cover the cancer-causing ingredients
The Short Story
Britain’s Food Standards Agency says that starchy foods such as bread, potatoes, and chips, develop a toxic level of Acrylamide when they are cooked too long, ie. burned. The same thing happens to potatoes and parsnips that are kept in the fridge. Cooking the food to a golden yellow, rather than brown, is the safer move. However, the studies done have only included animals, not humans. Proceed at your own risk.
A Little More Detail
Starchy foods contain a lot of sugar, right? And when that sugar is heated above 120°C then it produces the chemical Acrylamide at levels that have shown to be toxic to DNA and cause cancer. No one likes cancer. Cancer kills a lot of people and the last thing anyone wants in their obituary is the line, “She died because someone burned the toast one too many times.” So this is a very, very bad thing.
Maybe.
The lab test have all been done on animals, most of which share a close DNA link to humans. Therefore, it is assumed that the result scientists get in the animals is the same they would get in humans. To be sure, though, they’d have to study the effect on humans. Someone would have to eat a lot of burned toast. Apparently, no one really wants to volunteer for that project, even if it includes a free lunch—of burned toast. So, as of yet, there have not been any tests done on humans. I’m sure you can appreciate why.
However, without the human studies, some scientist say the findings are inconclusive and that burning your toast is probably just fine. Don’t worry about those pesky little carcinogens. The cholesterol from the butter is probably more dangerous.
So, what are we to think?
Here’s the thing: the list of potentially affected foods includes:Â crisps, bread, breakfast cereals, biscuits, crackers, cakes, and coffee, as a result of the roasted beans.
Wait, COFFEE?? Say it isn’t so! You can take my toast, but you CANNOT take my coffee!
The current recommendation is that you just don’t burn anything, or get it too crispy. That would imply going with more moderate to mild coffee blends as well. That rather sucks for those who like a bold coffee first thing in the morning. Still, I guess that’s better than getting cancer. Barely.
Butter doesn’t cover the cancer-causing ingredients
The Short Story
Britain’s Food Standards Agency says that starchy foods such as bread, potatoes, and chips, develop a toxic level of Acrylamide when they are cooked too long, ie. burned. The same thing happens to potatoes and parsnips that are kept in the fridge. Cooking the food to a golden yellow, rather than brown, is the safer move. However, the studies done have only included animals, not humans. Proceed at your own risk.
A Little More Detail
Starchy foods contain a lot of sugar, right? And when that sugar is heated above 120°C then it produces the chemical Acrylamide at levels that have shown to be toxic to DNA and cause cancer. No one likes cancer. Cancer kills a lot of people and the last thing anyone wants in their obituary is the line, “She died because someone burned the toast one too many times.” So this is a very, very bad thing.
Maybe.
The lab test have all been done on animals, most of which share a close DNA link to humans. Therefore, it is assumed that the result scientists get in the animals is the same they would get in humans. To be sure, though, they’d have to study the effect on humans. Someone would have to eat a lot of burned toast. Apparently, no one really wants to volunteer for that project, even if it includes a free lunch—of burned toast. So, as of yet, there have not been any tests done on humans. I’m sure you can appreciate why.
However, without the human studies, some scientist say the findings are inconclusive and that burning your toast is probably just fine. Don’t worry about those pesky little carcinogens. The cholesterol from the butter is probably more dangerous.
So, what are we to think?
Here’s the thing: the list of potentially affected foods includes:Â crisps, bread, breakfast cereals, biscuits, crackers, cakes, and coffee, as a result of the roasted beans.
Wait, COFFEE?? Say it isn’t so! You can take my toast, but you CANNOT take my coffee!
The current recommendation is that you just don’t burn anything, or get it too crispy. That would imply going with more moderate to mild coffee blends as well. That rather sucks for those who like a bold coffee first thing in the morning. Still, I guess that’s better than getting cancer. Barely.
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