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\MARK POST #6216

https://en.wikipedia.org/wiki/Maillard_reaction

…”The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of odors and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels), as the amino groups (RNH3+) are deprotonated and, hence, have an increased nucleophilicity. The type of the amino acid determines the resulting flavor. This reaction is the basis of the flavoring industry. At high temperatures, a potential occupational carcinogen called acrylamide can be formed.[3]”….

LYES ALL LYES I SAY…. NOW YOU KNOW WHY BABIES LOOK GREAT ! THEY CAN ONLY TELL THE TRUTH.

OMG TOO MUCH. TWINKLE TWINKLE LITTLE STAR, NOW I KNOW WHY YOU ARE !

KEEP DARK ROAST COFFEE OUT OF THEIR LITTLE HANDS. PLEASE. ACTUALLY READ THE MAILLARD REACTION LINK. ANYTHING CARAMEL NOT SO GOOD FOR THEM. UNTIL THEY CAN DECIDE ON THEIR OWN. BODY KNOWS BEST.

MORAL OF THE STORY – LIGHTER COFFEE PLEASE. KEEP THE CAFFEINE UP AND AVOID THE LYES.

BETTER FOR MY HEALTH, BETTER FOR YOUR HEALTH. SEE SIMPLE, WIN-WIN.