It’s official …
Toxic Foodie is now on Facebook and Twitter!!!
And I would be super delighted if you would all LIKE and FOLLOW me!
Also …
Here’s a little sneak peek for tomorrow’s post:
We are constantly being told two very contradictory things:
#1. Cook foods at high temperatures to kill microorganisms, like E. coli. Undercooked meats = E. coli scare!
#2. But, cooking foods at high temperatures can also produce toxic compounds, such as Polycyclic Aromatic Hydrocarbons (PAHs).
And lastly, DO NOT EAT CHARRED ANYTHING!!! WHEN GRILLING, SMOKING, BROILING, ETC. DO NOT EAT THE BURNT, BLACK PARTS!!!!
I hope you come back tomorrow, when I expose the truth about PAHs!
