"'However, the findings do not show a general association between antioxidants and reducing acrylamide in foods. The tests indicate that different antioxidants do not have the same effect on the formation of acrylamide, and that it is important how antioxidants are added to a product to have an effect on the acrylamide content,' adds Rikke Vingborg Hedegaard."Interesting trade-off.
Ain't "science" great?
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