Relationship of Brown Toast & Potatoes to Cancer

According to the U.K. government scientists, you should cook your toast and potatoes to a golden color, not browned, in order to reduce the intake of a chemical that may increase the chance of having cancer. Acrylamide is a natural byproduct of the cooking process and not deliberately added to food. Acrylamide is formed when you heat certain foods, such as starch foods like potatoes and root vegetables, as reported by professor Guy Poppy, chief scientific adviser to the U.K.’s Food Standards Agency.

These foods form acrylamide when cooked to above 120 degrees. Other foods that have high levels …read more