Acrylamide, which is formed in low-protein, high-carbohydrate foods cooked at high temperatures, could become a health issue, particularly with well-fired breads. The World Health Organization is now looking at it. There is a feeling that the research that is being done will show that very high levels of acrylamide intake ...
You are what you read, registration is quick, easy and free. Just click register now and you’ll be finished faster than it takes you to butter a crumpet!
Don’t miss out:
Already registered? Please log-in here