Monday, 23 January 2017

Give me Strength

According to the FSA (Food Standards Agency) we should no longer brown toast, or potatoes for that matter, to avoid the risk of cancer.  Their advice is to cook such items to a "golden yellow" to reduce the amount of acrylamide which is produced when you roast/fry/grill things too long.  Apparently acrylamide can cause cancers.

I would love to know who offers grants for such "research" and how they can conclusively decide that this is now fact?

More of this bollocks at the BBC.

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