Just stop setting your normal bread on fire…
Ofcourse “normal” bread is already a chemically laden substance in the US, no wonder its extra carcinogenic when toasted.
a fraction of a percent of a couple preservatives (with wide safety margins) is hardly “chemically laden”. that’s just blatant emotionally charged language to push a naturalist agenda.
Food spoilage is a major issue, we need preservatives (in safe quantities) to keep food safe to eat as long as possible.
Just stop setting your normal bread on fire…
Ofcourse “normal” bread is already a chemically laden substance in the US, no wonder its extra carcinogenic when toasted.
a fraction of a percent of a couple preservatives (with wide safety margins) is hardly “chemically laden”. that’s just blatant emotionally charged language to push a naturalist agenda.
Food spoilage is a major issue, we need preservatives (in safe quantities) to keep food safe to eat as long as possible.
Not to mention, the acrylamide is formed from the amino acids naturally present in the grains, which is what this whole article is about.