You may have been buttering a warm a slice of it this morning when headlines were appearing saying overly browned toast is a potential cancer risk.
Add to this a similar warning in those same headline for the quintessential Sunday side dish – the crispy roast potato – and Monday probably seemed a bit bleak.
The news came following the launch of a new campaign from the UK Food Standards Agency, which aims t encourage people to reduce the amount of chemical – called acrylamide – in food cooked at home.
And whilst it’s a useful reminder about the benefits of a healthy, balanced diet, there’s a little more to this story than headlines simply saying burnt toast causes cancer.
Read the full article at Cancer Research UK to find out what you need to know.