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WARNING: DO YOU EAT PRINGLES? – READ THIS

Stackable potato chips, such as Pringles, are an all-time favorite snack. There are, however, many concerns regarding their health implications. First, they could hardly be called potato chips, as their potato content is minimal. Second, they are infused with toxic substances, some of them recognized carcinogens (and this is why potato chips are one of the top 5 cancer causing foods to avoid). Pringles are so hazardous they should carry a cancer warning label.

What are Pringles made of?

You might be surprised to find out that the main ingredients of this iconic product are rice, wheat, corn and potato flakes. These are mixed into a dough-like substance and heavily processed until they reach the familiar curve that makes Pringles fit into one another.

The Pringles Company themselves once argued (in order to avoid tax on ‘luxury foods’) that their chips is technically not potato chips due to the low potato content.

Cancer-causing chemicals inside potato chips

The most (in)famous of the dangerous substances found in chips is acrylamide. It’s a byproduct of the processing and gets created when carbohydrate-rich foods are exposed to high temperatures – during baking, frying, roasting or toasting.Acrylamide is a known carcinogen and is also potentially toxic to the brain. Food that is heated at temperatures above 100oC (212oF) may contain acrylamide. The worst culprits are potato chips and French fries. But other food contains it as well, such as bread crust, roasted coffee beans, roasted breakfast cereals and processed snacks.

The amount of acrylamide that has been deemed safe for human consumption in drinking water is 0.12 micrograms in an 8-ounce glass of water or 0.5 parts per billion (ppb). When the FDA checked acrylamide content in some of the most common food products, the levels were surprisingly high. Pringles Original Potato Chips had 693 ppb, and Pringles Sweet Mesquite BBQ Flavored Potato Crisps had up to 2510 ppb!

Potato chips companies promised to reduce the acrylamide content in their products. This is easier said than done. According to the EU project, known as Heat-Generated Food Toxicants (HEATOX), you cannot simply eliminate acrylamide.If you heat food at high temperatures, the levels of acrylamide can be reduced by 40% at the most when using all the known methods.

EATOX’s scientists also established that altogether there aremore than 800 heat-induced compounds, of which 52 are potential carcinogens. Some of the dangerous substances created in high-temperature cooking include:

• Heterocyclic Amines (HCAs) – found in charred meat.
• Polycyclic Aromatic Hydrocarbons (PAHs) – found in excess smoke that can form during cooking when fat drips onto the heat source.
• Advanced Glycation End Products (AGEs) – found in cooked, pasteurized and sterilized food; it’s a creator of oxidative stress in the body.

The Search for ‘Healthful’ Chips Continues…

Like a modern-day search for the Holy Grail, chip manufacturers keep searching for methods to improve the image of their health-harming but profitable snacks. For example, by the end of 2011, about half of Pepsi’s Frito-Lay brand snacks will be reformulated with all-natural ingredients. The switch is part of PepsiCo’s master plan to tap into the healthy foods market share. The Wall Street Journal8 recently reported the company hopes to boost their nutrition business from $10 billion to $30 billion by 2020.
The company will remove dietary hazards like monosodium glutamate (MSG), replacing it with natural seasonings, such as molasses and paprika. Artificial colors will be replaced with beet juice, purple cabbage, and carrots. All in all, about different 60 snacks are scheduled to get an all-natural makeover.
This is certainly a good example of how consumer demand can alter the direction of food manufacturers in a positive way.
The reformulated chips may end up being less bad for you than the original formulations. However, chips will never be truly healthful. All-natural chips may be the lesser of two evils, but if consumed regularly, they will still push your health in the wrong direction… There’s no getting away from the fact that modern plagues such as cancer, heart disease, obesity, and diabetes have a dietary component, and potato chips and French fries will always be a losing bet if you want to avoid becoming another disease statistic.

How to Avoid Heat-Induced Toxins in Your Diet

Ideally, you should consume foods that are raw or minimally processed to avoid these types of toxic byproducts—the more raw food, the better.  At least one-third of your foods to be consumed raw. Personally, I consume about 80 percent of my food raw, and I find it is one of the most important factors that help keep me healthy.
It may take you awhile to switch over to a less processed diet, but throwing out the most obvious culprits would be a great start.
These would include:

• French fries and potato chips
• All sodas (both regular and diet, as artificial sweeteners may be more problematic than fructose)
• Doughnuts

Healthy Eating Made Easy

Aside from creating potentially toxic byproducts, cooking and processing also depletes the food of valuable micronutrients, which is another reason for eating as much raw food as possible. This includes protein sources, such as eggs. Raw whole eggs from organic, pastured chickens are an incredible source of high-quality nutrients that many are deficient in. Raw milk is another good example of a food that is beneficial in its raw state but becomes harmful after it is pasteurized.
By opting for foods that will benefit your health, such as raw, preferably organic and/or locally-grown vegetables, organic grass-fed meats, healthy oils, raw dairy, and raw nuts and seeds, you can change your health for the better. These are the foods that are truly natural, and quite easy to prepare once you get the hang of it.
For a step-by-step guide to make the transition to a healthier diet as simple and smooth as possible, simply follow the advice in my optimized nutrition plan .
Remember, eating fresh whole foods is the “secret” to getting healthier, losing weight and really enjoying your food. It’s unfortunate that so many are under the mistaken belief that it’s “next to impossible” to create a meal without processed foods. Bruce Weinstein and Mark Scarbrough tackle this issue head-on in their book Real Food Has Curves,9 which is a great starting point to “relearn” the basics of how to enjoy and prepare real food.
Once you get used to it, you’ll find you can whip up a healthful meal from scratch in the same amount of time it would have taken you to drive down the street to pick up fast food. The main difference will be greater satisfaction, both physically and mentally, and perhaps even financially, as processed foods typically end up being more expensive than cooking from scratch.

What do you think about this. Are you going to avoid at all costs, or are you one of those people who thinks a little bit of what you fancy can do no harm. It’s all about balance isn’t it. Comment below.

Sources:
healthyandnaturalworld.com
mercola.com
Images: Flickr

Author: Marsha Mellow

Hello dear friends. Welcome to Natural Medicine Box. My name is Melody and I love love, love natural medicine. This is my passion and joy of living. I hope you enjoy your visit today and please visit often. Thank you! View all posts by Marsha Mellow