Experts pinpoint chemical in breakfast favourite that could trigger heart attack and stroke
What scientists flaggedScientists warned about acrylamide, a chemical released during cooking.They said it could raise heart attack and stroke risk by 60 per cent. Where acrylamide shows upAcrylamide forms when starchy foods get heated during baking, frying, or roasting.Bread, potatoes and coffee can produce it, especially when foods brown. It is abundant in burnt carbohydrates, … Read more