"(NaturalNews) Several animal tests have shown acrylamide to be a carcinogen, and a recent study conducted by the National Food Institute, Technical University of Denmark, has shown a positive association between acrylamide and breast cancer in humans.
'Acrylamide is formed during the preparation of many ordinary foods. It is therefore important both for consumers and the food industry to find methods to reduce the acrylamide content,' says Kit Granby, senior scientist at the National Food Institute, Technical University of Denmark.
Over the past five years, a research project has identified..." read the rest of "A Little Rosemary Can Go a Long Way in Reducing Acrylamides in Food" at naturalnews.com
