Surely we have all burned a product at some point in cooking and so as not to waste it, we still eat it. The French fries, the toast that burns a little, the coffee, the cereals and also the famous hit of the rice. Those roasted beans that stick to the pot.
There are real fans of that part of the rice, its flavor is different. However, cEating this appetizing part of the rice could be bad for your healthsince it is the rice that has been burned and, therefore, contains acrylamide.
It may interest you: What is the difference between metabolism and digestion?
Acrylamide, a chemical that “is created naturally in starchy food products during high-temperature cooking processes.”
Acrylamide is formed primarily from sugars and amino acids—especially asparagine—that are present in many foods. Through a chemical process known as the Maillard reaction, it produces a color and aroma that are appetizing.
That socarrat of a good paella, the portions of meat churruscadas in an asado or the toast for breakfast when one neglects the toaster: none of these options is healthy if eaten regularly.
