Lucy Atkins: Shock news from the world of dietary research: raw-food fanatics may not be so deranged after all. Research has emerged showing a direct link between a chemical called acrylamide and womb and ovarian cancer in women. Acrylamide is produced when we roast, fry or bake our food
The question: Is cooked food dangerous?
- Guardian Unlimited Science
- 4. 12 2007 (01:04)