53, A. T. Chatterjee Road, Gr. Floor Flat, Dhakuria, Kolkata: 700031, West Bengal, India
ACRYLAMIDE, THE COMMONEST CARCINOGEN
Recent research has pointed out that Acrylamide is the most common Carcinogen that is ever known to us. When we make toast in a toaster or by any other means, or fry potatoes slice or grill chicken, pork or mutton or beef in fire to make those brown red and cripsy, acrylamaide is formed with heat, carbohydrate, anmino acid and water as brown substance over the foods. This brown substance is chemically known as Acylamide and has been identified as a very potencial carcinogen i.e., a chemical that has the power to mutate the DNA of cells producing Cancer. It has been observed that the more brown the substance and the tastier are the foods, the deadlier is the poison.
Researchers instructed us to change our habit of making fried food brown to make it tastier. They say to stop frying when the food becomes yellow or golden yellow at best. Are we listening to the warning..........