Health Alert! If you like your toast, fries, bacon, chicken, burgers, etc. extra crispy, with a nice char on it, be warned.
Acrylamide is a chemical that forms in foods during frying, roasting, grilling, and baking. It’s a reaction between the sugars and proteins in the food that gives it that dark char. Based on studies that have linked too much of this chemical to cancer in animals, the FDA is recommending people reduce their consumption of acrylamide.
This can be done easily by not overcooking your food, and by increasing the number of cancer-fighting foods in your diet (like cruciferous vegetables: broccoli, cabbage, cauliflower, and Brussels sprouts).
