acrylamide

When fried for a long time and at temperatures greater than 120 degrees Celsius, plant-based foods, especially potatoes, have the potential to create carcinogens.

Fried dishes attract people not only because of their delicious taste but also the crunchy feeling when eating.

Acrylamide may seem like a strange name to us, but in fact they hide around many familiar foods that we eat every day, everyone should learn about it to take proper precautions.

Regular consumption of starchy foods such as potatoes, bread and vegetables, prepared at high temperatures for a long time increases the risk of cancer.

European food management agencies discovered, a chemical appeared in coffee, bimps, chips ... and certain foods for children at risk of cancer.

Norwegian scientists have devised a way to make potato chips 'non-toxic' by eliminating poisons and carcinogens (acrylamids). The secret lies in how to deal with lactic acid

Over 90% of cancers are caused by the environment. Look at a certain angle is good news because it means that most cancers are not genetically and can be prevented.