Cooking Some Foods At High Temps Can Be Dangerous

Though studies in humans have been inconclusive, animal research has  provided enough evidence to prompt the U.S. Environmental Protection Agency to caution that foods such as toast, biscuits, and pizza crusts, should not be cooked at high temperatures because of a cancer risk. Cooking such foods at temperatures higher than 120° C (248° F) creates a chemical compound called acrylamide. Mouse studies have shown that high levels of the compound can cause neurological damage and cancer. Also on the list of risky foods are chips, crackers, crisps, breakfast cereals, coffee, black olives, cereal-based baby foods, and root vegetables, such as potatoes, sweet potatoes, beets, turnips, swedes and parsnips that have been fried until dark brown or crispy.