Bread toast, stomach and lungs.

Original title: Bread toast, stomach and lung injury
With the popularity of ovens, toasters, many families often toast as breakfast in the morning. Some people like to bake bread a little yellow, charred a little and then eat, or for fear of waste, accidentally baked bread also fit together to eat. In fact, such bread is not only bad for the health, but also pollutes the environment.
, published in the journal Atmosphere, showed that when bread is baked golden, the air around the toaster contains 300 to 400 micrograms of particulate matter per cubic meter. If the bread is toasted to brown or even partially blackened, the concentration of surrounding air particulate matter rises to 3000 to 4000 micrograms per cubic meter. The World Health Organization (WHO) recommends no more than 25 micrograms of fine particulate matter per cubic meter of air and no more than 50 micrograms of coarse particulate matter. Moreover, tests have found that once the toaster is turned on, it starts to release toxic particles into the air, and that the remaining breadcrumbs in the machine are heated to release particles that can contaminate the kitchen air. Measured by outdoor air quality standards, this amounts to "very unhealthy," the researchers said. So they suggest baking bread to golden color. Yu Guangfeng, director of the Science and Technology Department of the Science and Technology Department of the Science and Technology Information Exchange Center, told the Life Times that when baking bread in the kitchen, the kitchen window can be opened for ventilation, or the smoker can be turned on to prevent the spread of particulate matter;
also have some potential effects on the body by eating scorched bread. Baking produces acrylamide, i.e. when starchy foods are fried, cooked, and baked at high temperatures (generally more than 120 degrees C), carbohydrates and proteins in the food have a "Merad reaction", i.e., in the production of attractive color and aroma, accompanied by the production of acrylamide, and the higher the temperature, the longer the time, the less moisture content, the more the amount produced. In addition to toast, any food processed at high temperatures produces acrylamide, such as oil chips, chips, coffee, and even roasted green tea and roasted vegetables. Although there is limited evidence that acrylamide is carcinogenic to humans, many people are fond of frying and baking foods, and long-term low-dose exposure can add up to potential harm. Yu Guangfeng recommends, pay attention to the usual balanced diet, try to eat light processed foods, such as fresh fruits and vegetables;
toast can be eaten, but let the surface slightly yellow on it, if accidentally baked paste do not eat. Yan Guangfeng reminds that although bread machines do cause air pollution in the kitchen, most risks can be avoided by balancing meals, treating charred or even pasted foods with caution, and cleaning up food debris from the machine. (Expert interviewed: Director of science and technology department of the Science and Technology Department of the Science and Technology Exchange Center of SCIENCE and Technology, Yu Guangfeng)