deadly toxins in food

I saw a Horizon TV programme 12? years ago which had identified the increase in colonic and other digestive cancers amongst first+ second world countries and it tried to identify what was causing them. I did write to the BBC to ask them to reshow the programme but they said no [or effectively ]

It looked at alcohol,olive oils, fish, vegetables and quite a few other nourishment items and then investigated if any of these were the culprits as to the increase in cancers associated with rising wealth.

Result : Total zero . The summary of the programme was that no-one knew.....

Then came the result that acrylamides are mutagenic, years later in other research .

To my mind, this seems to fit the facts. People in richer countries tend to eat more meat and chips and crisps.......

Unfortunately, the method of cooking these [usually - meat being an exception sometimes] is to use high temperatures to cook them.

This causes a chemical reaction in the foodstuffs which produce acrylamides.

OOPS.

It has been in the news off and on , but never more than 1 article at a time , ie never a 'shock, horror probe!' type reaction, but is to my mind extremely serious.

Come on scientific community , publish properly and lets get the world eating more healthily !

To any seriously worried reader please note toxins are not deadly in small doses [ you can die of salt [common or garden like you put on your chips ] poisoning. Its when large doses are used or build up when it gets to be a major problem