i think it is you know..but, i don't know the science behind it. i shall go away and find out via the wonder of the internet then come back and report!
polycyclic aromatic hydrocarbons can be formed in foods when they're smoked or barbequed
Acrylamide is a chemical and a suspected human carcinogen. It's thought to be formed when foods that contain carbohydrate, such as potatoes and cereals, are fried or baked at high temperatures (above 120°C). The chemical can cause cancer in animals, but it hasn't been proven whether it can also cause cancer in humans.
that was a shambolic half hearted attempt at finding out info..but surely googling..or some other search engine will throw up a lot more info??
Last edited by emmapresley; Dec 19th, 2006 at 06:54 PM.
Reason: half baked copying and pasting
I used the keywords charred food carcinogenic. There are definitely risks, but these seem to be more linked to charred meat, but there seems to be a lot of uncertainty and the issue may regard all food also. I guess the best advice would be to avoid any kind of charred food wherever possible.
It seems that absolutely everything is bad for you... just by existing you are killing yourself
Perhaps if burnt food and whatever chemical reaction that produces was so bad for humans we wouldn't all be here right now. Cooking over fire (as was standard before cookers came along) tends to blacken and char food at least a little bit.
Suppose it's a just case of the 'everything in moderation'...
lol yes redwellies!
no I hate burnt food! but, I have always wondered this as a lot of people seem to likeit, and tonight i was cooking black eye beans and burnt a few of them, but rescued the rest and didnt want to throw the whole pan away so i just ate them. a few were burnt but not totally..and it made me wonder again thankies for the replies