A very clear explanation of the reality around the ruling. As a protein biochemist I appreciated the reference to (SDS)-PAGE! I thought the scientific community was being a bit blasé with the reaction to this ruling until I saw the concentrations being discussed that you detailed. Very thorough.

I looked into this myself and found that freshly crushed garlic may block/inhibit the toxicity of glycidamide formation via the molecule “diallyl disulphide”, which I detailed here: https://medium.com/@Odeshe/acrylamide-the-garlic-detox-and-sociable-breath-f9f13eca62aa.