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.

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...