Do We Need To Worry About Acrylamide In Our Food Causing Cancer?
Every so often , a molecule call in acrylamide works its way back into the public sphere of tending , commonly with warnings in towage about its bearing in solid food and the apparent dangers it poses to our health . But how much of this is truthful , and should we be disquieted about it ? What is acrylamide? Acrylamide is a instinctive by - product make duringhigh - temperature(above 120 ° C/248 ° F ) cooking – such as frying , browning , or roasting – of intellectual nourishment products , particularly starchy ones ....