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say scientists And burnt pizza
Quote from: Nick on January 23, 2017, 09:22:49 AMsay scientists And burnt pizza
Quote from: Barman on January 23, 2017, 09:28:56 AMQuote from: Nick on January 23, 2017, 09:22:49 AMsay scientists And burnt pizza Call me Mr Risk Taker but not going to be throwing out the toaster and frozen pizzas any time soon, ever or even laterPS they also said chips were same risk.
Quote from: Steve on January 23, 2017, 12:06:05 PMQuote from: Barman on January 23, 2017, 09:28:56 AMQuote from: Nick on January 23, 2017, 09:22:49 AMsay scientists And burnt pizza Call me Mr Risk Taker but not going to be throwing out the toaster and frozen pizzas any time soon, ever or even laterPS they also said chips were same risk. Seems roast potatoes are lethal too
The highest levels of the substance are found in foods with high starch content which have been cooked above 120C, such as crisps, bread, breakfast cereals, biscuits, crackers, cakes and coffee.It can also be produced during home cooking, when high-starch foods - such as potatoes, chips, bread and parsnips - are baked, roasted, grilled or fried at high temperatures.When bread is grilled to make toast, for example, this causes more acrylamide to be produced. The darker the colour of the toast, the more acrylamide is present.
QuoteThe highest levels of the substance are found in foods with high starch content which have been cooked above 120C, such as crisps, bread, breakfast cereals, biscuits, crackers, cakes and coffee.It can also be produced during home cooking, when high-starch foods - such as potatoes, chips, bread and parsnips - are baked, roasted, grilled or fried at high temperatures.When bread is grilled to make toast, for example, this causes more acrylamide to be produced. The darker the colour of the toast, the more acrylamide is present.What do these bastard experts actually eat?
Quote from: Nick on January 23, 2017, 12:14:09 PMQuoteThe highest levels of the substance are found in foods with high starch content which have been cooked above 120C, such as crisps, bread, breakfast cereals, biscuits, crackers, cakes and coffee.It can also be produced during home cooking, when high-starch foods - such as potatoes, chips, bread and parsnips - are baked, roasted, grilled or fried at high temperatures.When bread is grilled to make toast, for example, this causes more acrylamide to be produced. The darker the colour of the toast, the more acrylamide is present.What do these bastard experts actually eat? Turnips are safe.
Buy futures now.
Well that's me and her doomed. Just had Hot X Buns toasted beyond the nannies' limits Doubt we'll live past 150 now
Quote from: Steve on January 23, 2017, 03:20:30 PMWell that's me and her doomed. Just had Hot X Buns toasted beyond the nannies' limits Doubt we'll live past 150 nowReckless thrill seekers that we are, we just had some more
Quote from: Steve on January 23, 2017, 03:20:30 PMWell that's me and her doomed. Just had Hot X Buns toasted beyond the nannies' limits Doubt we'll live past 150 nowHot X buns in January Are you Mormons or just clearing the freezer?