Don’t burn the toast and then eat it!

Eating burnt toast, over-roasted potatoes and other starchy foods that are cooked at high temperatures can increase your risk of developing cancer, according to the Food Standards Agency in the United Kingdom. The culprit is “acrylamide,” which is what causes bread and potatoes to turn a golden brown when they are fried, baked, toasted or roasted. And that golden brown color is fine. The problem occurs when they are overcooked so the toast is burnt and the potatoes are a dark brown or even black and crunchy. Many animal studies have proven the link between acrylamide and cancer, although it has never been proven in humans. But do note that doesn’t mean there is no risk. It is impossible to expose people on purpose to acrylamide to test the outcome. It’s important to understand that toast and baked potatoes will not give you cancer as long as they are properly prepared. Follow the “golden rule” in this case. Gold, not brown or black, should be your cooking guide.