麻豆社

Bread, chips and potatoes should be cooked to a golden yellow colour, rather than brown, to reduce our intake of a chemical which could cause cancer, government food scientists are warning.
Acrylamide is produced when starchy foods are roasted, fried or grilled for too long at high temperatures.
Professor Guy Poppy, chief scientific adviser to the Food Standards Agency, gave more detail about the advice - including how brown your toast can be - which was welcomed by celebrity chef Cyrus Todiwala.