11 Common Foods That Can Turn Toxic During Cooking

Sadly, while the chemical reactions may be slightly different, the risk of cancer also applies to burned meats and even beloved campfire staple the humble marshmallow. So if you burn your din-din, it might be best to throw it out — with zero guilt thanks to those unnamed EU experts.


The European Union’s health advisors give us all a good excuse to chuck that burned toast — the chemical reaction that occurs when it’s burned results in the production of acrylamide, which might cause severe nerve damage and cancer over time.


Say it ain’t so! Microwave popcorn bags are lined with perfluorooctanoic acid. This nonstick lining, when heated, might cause cancer with consistent exposure over time. Instead, make your own DIY microwave popcorn using paper lunch bags or buy a microwave air popper (Walmart, $15.97).


The good news is that you don’t necessarily need to flip out if you’ve cooked with and eaten these foods. The bad news is that some of them are really, really tasty — but for your health’s sake, now that you know their toxic potential, you should limit your intake.


It can be easy to take for granted that foods we’re accustomed to cooking with (especially healthy ones) are safe, but it turns out that’s not always true. While most of these foods won’t make you keel over within minutes of ingestion, they could make you feel sick temporarily or the negative effects can build up in your system over time like a cancer — quite literally in some cases, actually.