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Tony Ferous · 01-22-2009, 03:27 AM

Im sure that Maillard-parsnips taste great, but wouldnt there therefore be loaded with acrylamide type substances formed when carbs are cooked at high temps??

01-22-2009, 03:27 AM	#2
Tony Ferous Member Join Date: Nov 2006 Location: Sydney, Australia Posts: 220	Im sure that Maillard-parsnips taste great, but wouldnt there therefore be loaded with acrylamide type substances formed when carbs are cooked at high temps??