Hey food science twitter! Anyone know a toxicologist in the food arena? Looking to answer a weird q: is there something w/a relatively high LD50 (10g/kg), but is widely agreed to do something bad at chronic low doses (10mg/kg/day), like cause cancer?
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Doesn't it appear in roasted hops too? I forget now but I recall that furans appear in some colorings and are more toxic than the "carcinogens" found in Caramel IV that they replaced. Sorry, working from memory here... (and I need some Joe!)
Thanks. Twitter will use this to make your timeline better. UndoUndo
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