ACRYLAMIDE - THE TABOO CARCINOGEN.

The new book by Dr. Chiara Manzi, published by Art joins Nutrition Editore.

All proceeds will be donated to the Association for Nutritional Safety in the Kitchen (ASSIC) for research and outreach activities, carried out in synergy with SAFE Food Advocacy Europe.

The first popular science book in the world on Acrylamide (and the third ever on the topic) after 15 years of scientific research to reveal in a simple and direct way what process carcinogens are, and in particular Acrylamide.

What will you learn?

• The truth about all food and process carcinogens.
• In which foods do they form and in which do they not?
• At what doses do they become dangerous?
• The results of more than 800 scientific studies revealing how to avoid carcinogens during cooking.
• Solutions for industries and for home cooking.
• Acrylamide-OK recipes created together with top starred chefs and pastry chefs, from pizza to croissants.
• Which foods act as antidotes that reduce the toxicity of acrylamide?
• What must industries do by law? What could they do more?
• The conspiracy of industrial lobbies.

Why take unnecessary risks if the solution is within reach?

Moreover, to spread this important topic to as many people as possible, what did we do? We involved ASSIC (the NON-PROFIT Association for Nutritional Safety in the Kitchen) which made a substantial donation in support of the dissemination of the book: Acrylamide, the taboo carcinogen.

• Book: Acrylamide - The Taboo Carcinogen (New 2022) [Contains Acrylamide-OK recipes and 18 free video courses].