Lovers of toast take risks for their health. “When you bake bread at more than 120 degrees, it produces acrylamide, a toxic substance classified as potentially carcinogenic. It forms when a product rich in starch is cooked at high temperature. “, warns the Dr Laurent Chevallier, nutritionist.
Toasting bread for 5 minutes instead of 3 increases the acrylamide content
This compound forms naturally during high temperature cooking. The chemical process is called Maillard’s reactionresponsible for food browning. Acrylamide arises from the sugars and amino acids present in food. Bread is not the only one affected. The phenomenon also occurs for fries For example. The European Food Safety Authority recalls that toasting bread for 5 minutes instead of 3 increases the acrylamide content significantly.
According to a notice dated June 4, 2015, it also believes that this substance increases “ potentially the risk of developing cancer for consumers of all age groups.
Good reflexes to reduce risks (if you are a fan of toast)
To avoid this phenomenon, there are several reflexes to establish. ” We avoid putting our toaster at maximum power, so we don’t toast it too much. Above all, we eliminate the parts that are too blackened if we notice that we have overcooked them. And as a matter of conscience, you can also scrupulously check the operation of your toaster. It must allow low temperatures » advises the doctor. Advice that was provided in 2017 by the British health authorities. As part of a prevention campaign, she revealed an unstoppable trick to avoid any toxic substance. According to the UK Health Security Agency, just bake your bread until it takes on a golden color rather than brown. So at the next breakfast, keep an eye out for the colours!
Thanks to Doctor Laurent Chevallier, nutritionist, author of Lose weight without struggling (Pocket book)
