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Burger Nanomaterials & Chicken-free Chicken

Cooking, such as intensively heating a burger patty, is considered a form of food processing. Heating meats at high temperatures generates compounds such as benzene and polyaromatic hydrocarbons that are known to increase the consumer’s risk of developing cancer. Researchers in China found that grilling beef patties at extremely high temperatures produces carbon dots. Furthermore, the hotter the patties were cooked, the smaller the carbon dots that formed. Smaller carbon dots have been shown to be more toxic than larger carbon dots. Looking for a hamburger alternative? Alton Brown discusses his visit to Beyond Meat’s facility in Columbia, MO and the process involved in making animal-free protein that looks and tastes like chicken.

Burgers with a Side of Fluorescent Nanomaterials – Chemistry World

Alton Brown on the End of Meat As We Know It – Wired


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