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