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Monday 23 January 2017

"Golden Brown" sadly not as welcome as it sounds.

As I was getting ready to leave for work this morning, I heard an article on the "Today" programme which advised the public not to fluff up their roasties, and keep them, (and toast, among other things) to a pale, as opposed to golden, brown.

Apparently the levels of a potential cancer-causing chemical called Acrylamide is increased in high-starch foodstuffs, when they are cooked above 120C.

Here's a detailed report from the BBC. It does feel a sad start to the week when even our roast potatoes carry a threat!


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