To Cook or Not To Cook: The Question of Polycyclic Aromatic Hydrocarbons
Most, but not all, polycyclic aromatic hydrocarbons are toxic.
Most, but not all, polycyclic aromatic hydrocarbons are toxic.
Acrylamide is produced in food when the amino acid asparagine reacts with sugar, particularly glucose, when heated above 248 degrees Fahrenheit…