Title : Cancer in a Can: The Shocking True Story of how Pringles are Made
link : Cancer in a Can: The Shocking True Story of how Pringles are Made
Cancer in a Can: The Shocking True Story of how Pringles are Made
By Dr. Mercola
to understand the nature of Pringles and other stackable chips, forget the notion that comes from real potatoes recognizable cualquierforma .
The Company Pringles (in an effort to avoid taxes levied against "luxury foods" such as chips in the UK) once even argued that the papacontenido of their fries was so low which technically they are not aúnlas chips.
So if they are not made of potatoes, what are they exactly?
The process begins with a suspension of flaked rice, wheat, corn, potato and pressed into shape.
This dough-like substance is wound out into a thin sheet cut ultra-chip cookies in a machine.
According to io9
"The chips are moved forward on a conveyor belt until pressed onto the molds, they give the curve that makes one another fit together.
These molds move through boiling oil ... are then blown dry, sprinkled with powdered flavors, and finally, turns to a conveyor belt moves more slowly in a way that allows them to be stacked.
thereafter, it is in the cans ... and out to the innocent mouths of consumers " .
suspect that almost everyone reading this probably enjoy the taste of the fries. However, they are clearly one of the most toxic processed foods you can eat, whether they are made with potato chips, current or not.
French fries are loaded with chemical carcinogen
is not intentionally added One of the most dangerous ingredients in the fries, but rather is a byproduct of the preparation.
Acrylamide, a chemical that causes cancer and potentially neurotoxic, is created when carbohydrate-rich foods are cooked at high temperatures, either baked, fried, grilled or roasted. Some of the worst offenders include fries and chips, but many foods cooked or processed at temperatures above 212 ° F (100 ° C) 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. Therefore, can be found at:
Potatoes: Potatoes, potato chips and other foods of roasted or fried potato
Grains: bread crust, toast, crusty bread, cereals breakfast toast and various processed snacks
Café; roasted coffee beans and ground coffee powder. Surprisingly, based coffee substitutes Chicory actually contains 2-3 times more acrylamide than real coffee
How much acrylamide are you getting?
The federal limit for acrylamide in drinking water is 0.5 parts per billion, or about 0.12 micrograms in a glass of eight ounces of water. However, a six-ounce serving of chips can contain more than 60 micrograms of acrylamide, or about five hundred times above the permissible limit.
Similarly, the fries are very rich in this dangerous chemical. So high, in fact, that in 2005 state of California sued manufacturers actually potato chips not warn California consumers about the health risks of acrylamide in their products. A agreement was reached in 2008 when Frito-Lay and several other chipmakers potato agreed to reduce acrylamide levels in their chips to 275 parts per billion (ppb) for 2011, which is enough low to avoid the need for a cancer warning label.
The 2005 report " How the chips stacked up: The levels of carcinogenic acrylamide in popular brands of chips " issued by the California-based Law Foundation environmental (ELF) , spelled the dangers of this popular snack. Their analysis found that all products tested chips exceeded the legal limit of acrylamide for a minimum of 39 times, and as much as 910 times! Some of the worst offenders at that time were:
- Cape Cod Robust Russet: 910 times the legal limit of acrylamide
- Caldera chips (slightly salty): 505 times
- Caldera chips (honey Dijon): 495 times
Care :! Baked chips can be worse than Fried
If you think you can avoid the health risks of fries by choosing varieties bakery, which is usually advertised as "healthy", think again. Remember that acrylamide is formed not only when food or grilled, fried but also when baked. And according to US Food and Drug Administration (FDA) of data on acrylamide levels in food baked chips can contain more than three times the level of acrylamide as chips!
Interestingly, the same trend is true for other foods, too, suggesting that baking potatoes processed at high temperatures can be one of the worst ways to cook them. For example, according to data from the FDA, Ore Ida Potatoes gold contained 107 ppb of acrylamide in fried normal version and 1098 when baked. So remember, all potato chips contain acrylamide, regardless of whether they are natural or not; baked or fried. In the same way, they will affect all levels of insulin in a very negative way.
acrylamide is not the only danger
acrylamide is not the only dangerous genotoxic compound formed when food is heated to high temperatures.
A draft EU over three years, known as heat generated food toxin (HEATOX) , whose results were published in late 2007, found that there are over 800 compounds induced by heat, of which 52 are potential carcinogens. In addition to its conclusion that acrylamide does not pose a public health threat, scientists also discovered HEATOX you are much less likely to ingest dangerous levels of the toxin when eat homemade food compared with industrially or prepared foods in restaurants.
Moreover, the results also suggest that HEATOX although there are ways to reduce exposure to acrylamide, can not be completely eliminated.
According to their calculations, the successful application of all known methods currently acrylamide consumption by40 percent would be reduced, at best, which makes me wonder if chip makers really have at this point succeeded in reducing acrylamide levels within legal limits ... no time updated as the data, so it is not known whether they have been able to meet with the agreement of 2005.
for more detailed information about acrylamide recommend you read the report online the heat generated food toxicants, identification, characterization and risk minimization . In general, however, just remember that cooking food at high temperatures is inadvisable. Some of the most known toxins created in high-temperature cooking include:
The heterocyclic amines (HCAs): These are formed when meat is cooked at high temperatures, and are also linked to cancer. In terms of HCA, the worst part of the meat is the blackened section, so you should always avoid charring your meat, and never eat blackened sections.
Polycyclic aromatic hydrocarbons (PAHs): When disposing of the grease on the heat source, causing excessive smoke and smoke around your food, you can transfer carcinogenic PAH meat
. advanced glycation end products (AGE): when food is cooked at high temperatures (including when it is pasteurized or sterilized), it increases the formation of AGEs in food. When the food, which transfers AGEs in your body is eaten. AGEs accumulate in your body over time leads to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease.
The search for a "healthy" continues ...
Chip Like a search today for the Holy Grail, chipmakers keep finding ways to improve the image of their health-damage, but profitable snacks. For example, in late 2011, about half of Frito-Lay snacks brand Pepsi will be reformulated with all natural ingredients. The switch is part of PepsiCo master plan to seize market share of healthy foods. The Wall Street Journal recently reported that the company expects to increase its power business $ 10 billion to $ 30 billion by 2020.
The company will eliminate the dangers of diet as the monosodium glutamate (MSG), replacing it with natural products, such as molasses and paprika seasoning. artificial colors will be replaced with beet juice, purple cabbage and carrot. In total, about 60 different appetizers are scheduled to get a change of completely natural image.
This is certainly a good example of how consumer demand can change the direction of food manufacturers in a positive way.
Reformulated chips may become less bad for you than the original formulations. However, the chips will never be truly healthy. chips of all natural may be the lesser evil, but if consumed regularly, still push their health in the wrong direction ... There is no way around the fact that modern plagues such as cancer, heart disease , obesity and diabetes have a dietary component, and chips and fries will always be a losing bet if you want to avoid becoming another statistic of the disease.
How to avoid heat-induced toxins in their diet
Ideally, you should consume foods that are raw or minimally processed to avoid this type of food products, the most toxic, better raw. My nutrition plan stresses the need for at least one third of the food consumed raw. Personally, I consume about 80 percent of my food raw, and I think that is one of the most important factors that help keep me healthy.
may take a while to switch to a less processed diet, but throwing out the most obvious culprits would be a great start.
These include:
- fries and potato chips
- All soft drinks (both regular and diet, like artificial sweeteners may be more problematic fructose)
- fritters
healthy easy made Aside from creating potentially toxic byproducts, cooking and processing food also depletes valuable micronutrients, which is another reason to eat as much raw food as possible. This includes sources of protein 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 their natural state, but becomes harmful after pasteurized.
By choosing foods that will benefit your health, such as raw, preferably organic and / or locally grown vegetables, meat fed organic grass healthy oils raw dairy, nuts and seeds, which can change their health for the better. These are foods that are truly natural, and very easy to prepare, once the hang of it.
For a step by step guide to make the transition to a healthy diet as simple and smooth as possible, simply follow the advice of my optimized nutrition plan .
Remember, eating fresh food is the "secret" to be healthier, lose weight and really enjoy your meal. It is unfortunate that many are under the mistaken belief that it is "almost impossible" to create a meal without processed foods. Bruce Weinstein and Mark Scarbrough tackle this problem head in his book Real Food has curves , which is a great starting point to "relearn" the basics of how to prepare and enjoy real food.
Once you get used to it, you find that you can prepare a healthy meal from scratch in the same amount of time it would have taken to drive down the street to pick up food quick. The main difference will be greater satisfaction, both physically and mentally, and perhaps even economically, since processed foods usually end up being more expensive than cooking from scratch.
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