The Great Toast Debate

Wasn't too sure where to post this but felt this was the best place to do so do

radio 6 live at asking us how we like our toast this morning following guideline from the governments food think tank that any other colour above slice 2 increases risk of cancer
I prefer mine slightly more golden without being too burnt

https://twitter.com/bbc5live

And they used to say that burnt toast made your hair curly

Its just not toast its any carbohydrate talking about roast potatoes and chips as well

hmmmm wont take any notice because everything gives you cancer even old age

Toast cancer. FFS.

We're in deep trouble when they discover that breathing increases your chances of getting cancer.

(23-01-2017 08:43 )Charlemagne Wrote:  And they used to say that burnt toast made your hair curly

Well; it worked on those eyebrows on the paddle...?

They also said that you should avoid roasting or cooking things in the oven for any longer than to get it lightly cooked, as there are toxins or chemicals in all food that cause severe illness over time....!

Has the world of food science gone completely mad? There isn't one food stuff that I can think of that hasn't at one time or another been on this ludicrous list of risk...? I've happily eaten them all over time, & there's nothing wrong with me....!??

I'm just wondering who it is who is in charge of this list and who writes it!1 What do they expect us to eat every day then? bread an water?

Mind you, you can point it all back to Edwina Currie and her salmonella eggs claim as the start of it all I think

(23-01-2017 17:16 )Tumble_Drier Wrote:  Toast cancer. FFS.

We're in deep trouble when they discover that breathing increases your chances of getting cancer.

They probably will say next don't breath out when it's cold hold your breath for as long as possible

I'm sure I read somewhere that worrying about what gives you cancer, gives you cancer

The Mail made the headline today that it was baby food just feel that the FSA tries to interfere in how we cook at home, but does very little to the retailers or food producers about what they put in foods