InThe Medical WriterbyDr. Seema Patel (PhD)·Dec 17, 2025Let’s Learn about Acrylamide in FoodA chemical formed in food cooked at very high temperatureA response icon3A response icon3
A Voice for Choice Advocacy·Jul 17, 2025Crisp, Crunch, and Consequences: The Acrylamide You Didn’t See ComingBy Sarah Campise Hallier
Jorge Luis Alonso G.·Mar 26, 2024Identification of Potato Varieties Suitable for Cold Storage and Reconditioning: a Safer…Study conducted to identify potato varieties suitable for low-temperature storage without adverse effects such as cold-induced sweetening.
Jeanell Norvell, LPC, Ph.D.·Apr 25, 2023Deep-Fried Blues: Southern DilemmaI remember the first meal I ever cooked as a young teen. It was deep fried chicken in a black skillet pan. Grandma was so proud! But…A response icon1A response icon1
YourCook·May 10, 2018Coffee and Cancer: The California RulingA Judge in California has passed a rule saying that coffee sold in the state must come with a cancer warning… what?! The ruling was made…
Misha·Apr 25, 2018Coffee is Killing Me (maybe) and I Love ItMy three-step process for a 10-minute fact-check in an ever-changing world
Libra Coffee Roasters·Apr 3, 20187 minutes into a roast and the bean probe reads 300 degrees.The Millard Reaction is an event that occurs between amino acids and reducing sugars during high temperatures of the roasting process. This…
Ben Burch·Jan 24, 2017Acrylamide: The UK is dying by reading the news…Let’s start with a few truths — I am not a nutritionalist, I am not an expert, I have not always eaten a healthy diet and I am far from…
