- cross-posted to:
- [email protected]
- cross-posted to:
- [email protected]
You must log in or # to comment.
Ah yes, the thing I’m most concerned about giving me cancer: toast.
Not the microplastics, environmental pollution or stress of living in the collapse of modern civilization 🫠 /s
I know you’re joking, but we can make progress on multiple fronts simultaneously.
On top of everything it turns out fucking TOAST is trying to give me cancer?
Fuck this gay earth
Burnt shit causes cancer. Toasting can burn toast.
Flavor causes cancer.
The maillard reaction? More like the melanoma reaction
My not a scientist understanding is basically the general process of cooking makes things more carcinogenic but it’s not by like a lot, unless you’re charring the outside of a steak into carbon
I think I’m losing my edge
Welcome to Costco, I love you.
Does it make the bread taste like shit? Because I don’t give a fuck about toast carcinogens but if we’re forced to accept safer bread that tastes weird I’m not buying it. Like that god awful Iron kids bread. Only people who hate children could conceive such a product.
Iron deficiency is the most common nutritional deficiency. Supplementing like this is a massive benefit to society in quality of life and reduced healthcare costs, so I would not call people trying to reduce deficiencies kid-hating.
There are people that have the time to toast their bread?!?
I must be doing something wrong.
<real talk>It’s worth it to make time for small pleasures in life, like a fresh toast. No matter how busy life gets I won’t let anyone take those things away.</real talk>
I think I’d rather just risk it with normal bread. The additives and preservatives are probably worse for me than the toasty bits.
The additives and preservatives are probably worse for me than the toasty bits.
they are not.
Just stop setting your normal bread on fire…
Ofcourse “normal” bread is already a chemically laden substance in the US, no wonder its extra carcinogenic when toasted.a fraction of a percent of a couple preservatives (with wide safety margins) is hardly “chemically laden”. that’s just blatant emotionally charged language to push a naturalist agenda.
Food spoilage is a major issue, we need preservatives (in safe quantities) to keep food safe to eat as long as possible.
Not to mention, the acrylamide is formed from the amino acids naturally present in the grains, which is what this whole article is about.
