Disease Magnetism properties of in Food
HCAs
Heterocyclic amines
Heterocyclic amines, the carcinogenic compounds produced when meat is grilled or otherwise charbroiled. At high temperatures, certain natural constituents of the meat—the simple sugar glucose, the amino acid creatinine, and additional free amino acids—can chemically react to form carcinogenic heterocyclic amines (HCAs). Typically, the longer meat cooks
at a high temperature, the greater the production of HCAs.
Acrylamide
Scientists discovered high levels of a potentially cancer-causing chemical called acrylamide in wide range of starch-containing foods that are fried or baked, particularly french fries, potato chips and crackers
Food Additives
COLOURS
102,104,107,110,122,123,124,127,128,
129,132,133,142,151,155
natural color 160b (annatto)