Dont Eat That Burnt Toast

[piggynose]

So think twice when chomping on that over done last peice of toast.
Acrylamide is this cancerous substance which we're told is in burnt toast, crisps+ microwaved spuds.
I havent got a link cuz it wss overly long.

[gingejbee]

...and don't forget all the barbequed food. A good reason to avoid it....which I do.

[Sqad]

Not convinced carcinogenic carcinogenic in lab animals but I am not impressed with the claims in human studies.

[Bobbisox1]

Can't stand burnt toast or anything off a BQ either

[naomi24]

I remember reading that years ago.

[iluvmargie]

I like it slightly burnt!

[woofgang]

also ham

[royfromaus]

I'll stick to a balanced and varied diet that includes the odd slice of burnt toast.

Not sure why microwaved spuds are included.

[piggynose]

So if theres a grain of truth in this claim, I should be riddled with cancer by now, cuz i´ve always ate burnt toast, but not overly keen on crisps, and I only eat the occasional microwaved spud.

[tiggerblue10]

If my toast ends up burnt I try to scrape the burnt bits off.

[woofgang]

piggynose the line is "increases your chances of"

[retrocop]

Charcoal. Excellent for the digestion.

[woofgang]

https://www.newscientist.com/article/2118565-are-potatoes-now-a-cancer-risk-heres-what-you-need-to-know/

[Old_Geezer]

Been known for ages. But the risk is low, so live a little.
( Yet they recommend charcoal tablets for wind and other things ;-) )

[gingejbee]

^ yes, but the activated carbon in charcoal tablets isn't formed by incinerating foodstuff!

[bookbinder]

https://www.nhs.uk/news/cancer/warning-over-burnt-toast-chemical-acrylamides-cancer-risk/

[theprof]

The jury is still out on this one. Every week I read articles in learned journals that there is no scientific basis for the fear over acrylamide. Yes, it is formed during frying etc but I've never come across anyone who can provide cast-iron evidence on the matter.

The food industry has in recent months got its knickers in a twist over this and are behaving in a totally illogical manner.

If you look closely at the ingredients in crisps these days, you'll notice that they include paprika no matter what the flavour is. The reason for this is that they fry or bake the product to a minimal extent and can then colour it with paprika powder to make it look well cooked. They will tell you its because of acrylamide. Insiders in the industry will tell you that the gas or electricity used in the cooking is far more expensive than bunging the crisps in a rotating drum of paprika powder. I'm afraid the paprika wins. Some budget crisps are virtually white these days

Exactly the same has happened to Jacobs Cream Crackers which are as pale as death these days and whole host of other foodstuffs

This acrylamide affair is creating major changes in food product formulation unnecessarily.

[teacake44]

The food and drink industry has been awash with additives, colouring and preservatives for the past 30years, a far bigger worry than a burnt slice of toast.

[piggynose]

Thanx theprof

[theprof]

My pleasure piggynose. Anything to do with acrylamide nowadays should be taken with a pinch of salt...err, but hold on, that's bad for us too according to Professor Graham MacGregor and his team at Action On Salt.

[theprof]

Teacake44, you're absolutely right. It's a truly appalling situation. The one difference here is that the food industry has used this acrylamide fear to reduce their fuel costs dramatically. They take great pride in informing the FSA and others government agencies that they are actively minimising acrylamide production in their products. The agencies in turn couldn't care less about what thr manufacturers add to the product as long as the acrylamide levels are reduced to near zero. Fuel cost has never been a reason to utilise coulourant additives industry wide until now