From NYpost.com…
It may not just be what you eat, but how you prepare it, that drives your cancer risk.
Some experts argue that grilling or roasting food until it is slightly burnt is dangerous and you should instead aim for a “golden” color.
Although burnt food is usually an accident – such as a pizza left in for 10 minutes too long – many people prefer the taste of it when it comes to toast, meats and more.
When food is cooked at a high temperature, a natural by-product called acrylamide is produced.
