04-20-2018, 11:32 AM
i'd advise against consuming burntish food...
https://www.cancer.gov/about-cancer/caus...fact-sheet
>Decreasing cooking time to avoid heavy crisping or browning, blanching potatoes before frying, not storing potatoes in a refrigerator, and post-drying (drying in a hot air oven after frying) have been shown to decrease the acrylamide content of some foods (7, 8).
>Studies in rodent models have found that acrylamide exposure increases the risk for several types of cancer (10–13).
https://www.fda.gov/ForConsumers/Consume...374855.htm
>Toast bread to a light brown color rather than a dark brown color. Avoid very brown areas.
[.gov public domain info, could copy entire pages but you get the gist]
don't mean to hate on your taste, but it's for your health. i always preferred my toast just barely crispy on the outside and warm and tender on the inside, though it's been a good 10 years since i went gluten free. my mom likes it burnt like you.
https://www.cancer.gov/about-cancer/caus...fact-sheet
>Decreasing cooking time to avoid heavy crisping or browning, blanching potatoes before frying, not storing potatoes in a refrigerator, and post-drying (drying in a hot air oven after frying) have been shown to decrease the acrylamide content of some foods (7, 8).
>Studies in rodent models have found that acrylamide exposure increases the risk for several types of cancer (10–13).
https://www.fda.gov/ForConsumers/Consume...374855.htm
>Toast bread to a light brown color rather than a dark brown color. Avoid very brown areas.
[.gov public domain info, could copy entire pages but you get the gist]
don't mean to hate on your taste, but it's for your health. i always preferred my toast just barely crispy on the outside and warm and tender on the inside, though it's been a good 10 years since i went gluten free. my mom likes it burnt like you.
