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On 2016, Apr 26, , at 06:54, John Denker <jsd@av8n.com> wrote:
Since the microwave heats more evenly, it produces less /browning/
of the food via the Maillard reaction. Browning has some advantages
in terms of flavor ... but it has the disadvantage of producing a
small amount of acrylamide, which is a toxin and a suspected carcinogen.
So if I were going to bet, I would bet that microwaved food is /less/
carcinogenic than baked or broiled food.
It's an interesting open question of how to produce desirable
browning while minimizing the acrylamide byproduct.
If you smoke cigarettes, that's a larger source of acrylamide than
any dietary factor.
https://en.wikipedia.org/wiki/Acrylamide <https://en.wikipedia.org/wiki/Acrylamide>