Losing weight with chocolate, plus deep-fried dioxins, edible sunscreens and more in this week's news

By Science News, 18:10 PM May 6, 2011

Overheating cooks up dioxins in foods
High-temperature frying can trigger the development of potentially toxic dioxins and furans in food, say environmental scientists at the Chinese Academy of Sciences in Beijing. The majority of dioxin-related compounds that they cooked up were isolated from the smoke coming off frying meats or oils, the researchers report online April 26 in the Journal of Agricultural & Food Chemistry. Dioxins most readily formed when food had been fried with flavorings, ...

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