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The main dangers of hidden water damage12/29/2023 The chemical is used industrially, to make paper, dyes and plastics, but it’s also created in food when it’s roasted, fried or grilled at very high temperatures for a long time. And for some types of cooking – such as those using very high temperatures – the type of food being cooked makes a big difference.įor starchy foods in particular, one risk that the Food Standards Agency (FSA) in the UK has issued warnings about is acrylamide. Not all cooking methods are equal when it comes to preparing a dish. With the growing trend of raw food diets and a shift towards more adventurous techniques for cooking in general, scientists from all over the world have been putting hot meals under the spotlight.Īcrylamide: the cancer risk of overcooking The strange science inside your sourdough.
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