Howard Croft column: Stand firm in the fight against toast terrorism
Last week the Food Standards Agency alerted us to the dangers of brown toast and well-done roast potatoes, pretty common constituents of the diets of most of us. Analysis of these foods showed raised levels of acrylamide, a chemical of which I had not previously heard. Animal studies (using mice) “suggest” that acrylamide may cause changes in DNA and cancer in mice. This revelation hit the headlines in most of the national newspapers.