Food and Health

Experts pinpoint chemical in breakfast favourite that could trigger heart attack and stroke

By
1 Mins read
57
0
Share
Reading Time: < 1 minute

Acrylamide, forms during the cooking of starchy foods like bread, potatoes and coffee during baking, frying and roasting as natural sugars in the food react to heat. Toast being one example

Scientists have warned that a chemical released during the cooking process of several family favourite foods could raise the risk of heart attacks and strokes by 60 per cent.  Read More

57
0
Share
Related posts
Food and Health

The time when you eat could be key to success for intermittent fasting

By
1 Mins read
Reading Time: < 1 minuteThe time of day when you eat could make a big difference to health results from intermittent fasting, scientists say. Read More
Food and Health

The mystery meat lurking in your takeout: One in four UK takeaways use wrong ingredients in dishes

By
1 Mins read
Reading Time: < 1 minuteIf you’re considering a takeaway this weekend, a new report may encourage you to choose a meat–free option. Read More
Food and Health

The foods that could be stopping you from losing weight

By
1 Mins read
Reading Time: < 1 minuteA study led by experts at University College London (UCL) and University College London Hospitals NHS Foundation Trust (UCLH) found that avoiding ultra-processed…
Subscribe to our Blog

Let's stay in touch. Subscribe to our blog and get our best content in your inbox. 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.