Monday, July 16, 2012

How much is too much?

How safe is safe enough? Are the very things in our food that make it look and taste delicious also still good for us?

The Scientist/ News and Opinion

Opinion: What’s in Your Food?

Are the “carcinogenic” chemicals that are produced when foods are cooked really cause for concern?   
By Takayuki Shibamoto | July 16, 2012

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