Most people don't really like the taste of burnt toast, but sometimes, it's your only option.
Like, maybe, in your morning rush to get ready for school or work, you cranked the timer on your toaster too far, and your bread popped out all black and crispy.
You don't have time to make more toast, you're a busy person!
And you're really hungry!
But how risky was it to chow down on that blackened bread?
Your mom did share that Facebook post about burnt toast causing cancer.
Well, short answer: not very.
Long answer: probably not very.
When starchy foods like bread or potatoes are heated to high enough temperatures, like by baking or frying, a chemical reaction takes place that produces a compound called acrylamide.
In many cases, the reaction is similar to, but distinct from, the Maillard reaction between amino acids and sugars, which also causes food to brown during cooking.
