Processed at the high temperatures created in a wok, vegetables such as zucchinis and green peppers can produce the toxic contaminant acrylamide. Processed at the high temperatures created in a wok, vegetables such as zucchinis and green peppers can produce the toxic contaminant acrylamide.
Processed at the high temperatures created in a wok, vegetables such as zucchinis and green peppers can produce the toxic contaminant acrylamide.

Health bureau raises cancer warning for stir-fried greens

Processed at the high temperatures created in a wok, vegetables such as zucchinis and green peppers can produce the toxic contaminant acrylamide. Processed at the high temperatures created in a wok, vegetables such as zucchinis and green peppers can produce the toxic contaminant acrylamide.
Processed at the high temperatures created in a wok, vegetables such as zucchinis and green peppers can produce the toxic contaminant acrylamide.
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