toast

I was tempted to say, “Why don’t you buy the book?” but that sounded a bit too self-serving. So, let me dig into the science that centers around a small molecule called acrylamide.

That quote was from the coordinator of the WHO’s food safety division, who, as it turns out, was perhaps a bit hyperbolic in his concerns. But those concerns echoed globally.

Here we go again. Considering that there are literally thousands of chemicals out there to pick on, one wonders why we keep seeing scaremongers return again and again to the old ones. Case in point: acrylamide.