The Food Standards Agency’s latest advice reverses two decades of cooking evolution when, in the search for fuller and deeper flavours, food has gone darker
Just once it would be nice if it was mangoes. Or kale. But, no. First they came for our booze, then our bacon and sausages. Now the latest cautionary advice, from the Food Standards Agency (FSA), is destined to cast an anxious, cancerous shadow over a whole swath of once-pleasurable foods.
Yes, those joy-killing wonks/responsible governmental health advisers (delete to your own taste) have put toast, biscuits, cakes, chips, crisps and even roast potatoes on a new scare-foods watchlist. Not only will they make you fat, but they contain acrylamide – a compound of sugars and amino acids formed in the high-temperature cooking of starchy foods – that, in tests, causes cancer in animals.
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