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Title : Cancer in a Can: The Shocking True Story of how ‘Pringles’ are Made
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Cancer in a Can: The Shocking True Story of how ‘Pringles’ are Made

The Company Pringles (in an effort to avoid taxes levied against "luxury foods" such as chips in the UK) once came to say that the content of potatoes in their chips was so small that they are technically not even a fries.

So what exactly are facts?

The process begins with a suspension of rice, potato flakes, wheat and corn, which is pressed into shape.

This dough-like substance is wound out into a thin sheet ultra-thin chips cut by a machine-cookies.


According to io9.

"the chips move forward on a conveyor belt where they are pressed into molds, which gives them the curve makes match each other.

These molds are moved through the hot oil then dried blown ..., sprayed with powder flavors, and finally, placed on a conveyor belt more slowly moves specially made allowing them to stack. After that, enter the cans ... and out of the innocent mouths of consumers. "

I think most everyone reading this, enjoy the taste of the fries. However, one thing is clear, they are one of the most toxic processed foods can EAT no matter if they are made of potato chips, current or not.

French fries are loaded with cancer-causing chemicals.

One of the most dangerous ingredients in the fries are not added intentionally, but are a byproduct of processing.
A chemical that causes cancer and potentially neurotoxic, acrylamide, is created when carbohydrate-rich foods are cooked at high temperatures, either fried, baked, 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) are likely to contain acrylamide. The main rule is :. the chemical is formed when food is heated sufficiently to produce a fairly dry and yellow / brown
surface
Hereby, can be found at:

Potatoes: French fries, potato fries and other fried foods or baked potato
grains: toast, bread crust, toast breakfast cereals, crisp bread and various processed snacks
.Café: ground coffee powder and beans roasted coffee. Surprisingly, artificial coffee chicory-based acrylamide actually contain 2-3 times more than the actual coffee.

ACRYLAMIDE HOW ARE YOU use?

The federal limit for acrylamide in drinking water is 0.12 micrograms in a glass of eight ounces of water, or about 0.5 parts per billion. However, a six-ounce serving of chips can contain more than 60 micrograms of acrylamide, or about five hundred times the federal limit.

The chips have a notoriously high amountof this dangerous chemical. So high, in fact, that in 2005 the state of California sued the manufacturers of chips for failing to warn consumers of California about the health risks of acrylamide are found in their products. Anagreement was reached in 2008, when Frito-Lay and some other chip makers potato agreed to reduce acrylamide levels in their chips to 275 parts per billion (ppb) for 2011, which is the amount low enough to avoid the cancer warning label.

The 2005 report "How Chips stack up: The levels of carcinogenic acrylamide in popular brands of potato chips," published by the Environmental Law Foundation based in California (ELF), warned of the dangers of this popular snack. His analysis found that all products of chips tested were above the legal limit of acrylamide for a minimum of 39 times and a maximum of 910 times! Some of the worst offenders at that time were:

Chips -Kettle (Honey Dijon): 495 times
Chips -Kettle (lightly salted) 505 times
Cape Cod Robust Russet: 910 times the legal limit of acrylamide

CAUTION: baked potatoes can be even WORSETHAN fRIED

If you think you can avoid the health risks of fries by choosing their baked varieties which always advertised as "healthy" and think again.One thing you have to remember is that acrylamide is formed when foods are not only boiled or fried, but also when baked. And according to US data Food and Administration (FDA) in amounts of acrylamide in foods, baked chips can contain more than three TimesThe amount of acrylamide from French fries!

Interestingly, the same goes for other foods, too, suggesting that cooking potatoes at high temperatures can be one of the worst ways to process them. For example, according to data from the FDA, Ore Ida Potatoes gold contained 107 ppb of acrylamide in fried regular version and 1,098 in baking. So remember this, all the chips contain acrylamide, whether arefried or baked; natural or not. It will also affect all levels of insulin in a very negative way.

More at healthyfoodteam.com

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