Archive for January 27th, 2012

Panel: Acrylamide in Food Unlikely to Pose Health Risk – Food Safety News

Panel: Acrylamide in Food Unlikely to Pose Health RiskFood Safety NewsIf baking or grilling, do not overcook or burn food. The more brown or burnt food becomes, the more acrylamide has been produced. If cooks want to avoid acrylamide altogether, they can boil or microwave foods, which won't produce any acrylamide at all.

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