{"id":988,"date":"2018-06-07T08:56:43","date_gmt":"2018-06-07T08:56:43","guid":{"rendered":"https:\/\/www.bodybynaturesupplements.com\/wordpress\/?p=988"},"modified":"2018-06-04T14:26:27","modified_gmt":"2018-06-04T14:26:27","slug":"cancer-in-your-can-the-shocking-truth-of-how-they-make-pringles","status":"publish","type":"post","link":"https:\/\/www.bodybynaturesupplements.com\/blog\/cancer-in-your-can-the-shocking-truth-of-how-they-make-pringles\/","title":{"rendered":"Cancer in your can, the shocking truth of how they make Pringles"},"content":{"rendered":"

Let\u2019s immediately stop thinking of Pringles and other stackable chips as potato chips, as for this to be the case they would have to come from actual potatoes. The Pringles Company (in an effort to avoid taxes levied against \u201cluxury foods\u201d like chips in the UK) once even argued that the potato content of their chips was so low that they are technically not even potato chips. So if they\u2019re not made of potatoes, what are they exactly?<\/p>\n

Let\u2019s go through the process, it starts with a slurry of rice, wheat, corn, and potato flakes that are pressed into shape. This substance is then rolled into an ultra-thin sheet and cut into cookies by a machine.<\/p>\n

Then What\u2019s Next?<\/h3>\n

The substance is placed on a conveyor belt and pressed into the mould, giving the chips the recognisable shape which can be stacked. Next is the boiling oil followed by a blow dry then finally sprayed with powdered flavours. Next they are flipped onta a slower conveyor belt to stack. From then on its into the cans and off to the consumers.<\/p>\n

I would hazard a guess to say the majority of people reading this enjoy the taste of potato chips. However, the ingredients and manufacture process is not very well know. \u00a0Also one of the most hazardous ingredients in potato chips is not intentionally added, but rather is a byproduct of the processing.<\/p>\n

Acrylamide, which is potentially a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted or toasted. Some products that are high in this include potato chips and French fries, but many foods cooked or processed at temperatures above 212\u00b0F (100\u00b0C) may contain acrylamide. As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and brown\/yellow surface.<\/p>\n

Hence, it can shockingly also be found in:<\/p>\n

Potatoes: chips, French fries and other roasted or fried potato foods.
\nGrains: bread crust, toast, crisp bread, roasted breakfast cereals and various processed snacks
\nCoffee; roasted coffee beans and ground coffee powder. Surprisingly, coffee substitutes based on chicory actually contains 2-3 times MORE acrylamide than real coffee. Any outlet that sells cheap coffee can possibly be using these kind of substitutes.<\/p>\n

How Much Acrylamide are You Consuming?\u00a0<\/strong><\/h3>\n

The federal limit for acrylamide in drinking water is 0.5 parts per billion, or about 0.12 micrograms in an eight-ounce glass of water. With this in mind, a six-ounce serving of French fries can contain 60 micrograms of acrylamide, or about FIVE HUNDRED times over the allowable limit.\u00a0Similarly and unsurprisingly, potato chips are notoriously high in this dangerous chemical. So high, in fact, that in 2005 the state of California actually sued potato chip makers for failing to warn California consumers about the health risks of acrylamide in their products. A settlement was reached in 2008 when Frito-Lay and several other potato chip makers agreed to reduce the acrylamide levels in their chips to 275 parts per billion (ppb) by 2011, which is low enough to avoid needing a cancer warning label.<\/p>\n

The report in 2005 \u201cHow Potato Chips Stack Up: Levels of Cancer-Causing Acrylamide in Popular Brands of Potato Chips,\u201d issued by the California-based Environmental Law Foundation (ELF), spelled out the dangers of this popular snack. Their analysis found that all potato chip products tested exceeded the legal limit of acrylamide by a minimum of 39 times, and as much as 910 times! Some of the worst offenders at that time included:<\/p>\n

Cape Cod Robust Russet: 910 times the legal limit of acrylamide
\nKettle Chips (lightly salted): 505 times
\nKettle Chips (honey dijon): 495 times
\nBeware: Baked Chips May Be WORSE than Fried!\u00a0Don\u2019t fall into the trap of thinking you can avoid the negative health effects of potato chips by choosing varieties labelled as healthier. Remember that acrylamide is formed not only when foods are fried or broiled, but also when they are baked. And according to U.S. Food and Drug Administration (FDA) data on acrylamide levels in foods, baked chips may contain more than three times the level of acrylamide as regular chips!<\/p>\n

According to the FDA\u2019s data, Ore Ida Golden Fries contained 107 ppb of acrylamide in the regular fried version and 1,098 when baked. This shows that the same trend is true for other foods too, this suggests that baking processed potatoes at high temperature may be one of the worst ways to cook them. . So remember, ALL potato chips contain acrylamide, regardless of whether they are natural or not; baked or fried. Likewise, they will ALL influence your insulin levels in a very negative way.<\/p>\n","protected":false},"excerpt":{"rendered":"

Let\u2019s immediately stop thinking of Pringles and other stackable chips as potato chips, as for this to be the case they would have to come from actual potatoes. The Pringles Company (in an effort to avoid taxes levied against \u201cluxury foods\u201d like chips in the UK) once even argued that the potato content of their chips was so low that they are technically not even potato chips. So if they\u2019re not made of potatoes, what are they exactly?<\/p>\n","protected":false},"author":1,"featured_media":989,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-988","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"\nCancer in your can, the shocking truth of how they make Pringles - Body by Nature<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bodybynaturesupplements.com\/blog\/cancer-in-your-can-the-shocking-truth-of-how-they-make-pringles\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cancer in your can, the shocking truth of how they make Pringles - Body by Nature\" \/>\n<meta property=\"og:description\" content=\"Let\u2019s immediately stop thinking of Pringles and other stackable chips as potato chips, as for this to be the case they would have to come from actual potatoes. 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