I suspect nearly everyone reading this likely enjoys the
taste of potato chips. However, they are clearly one of the most toxic
processed foods you can eat—whether they’re made from actual potato shavings or
not.
One of the most hazardous ingredients in potato chips is
not intentionally added, but rather is a byproduct of the processing.
Acrylamide, 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 of the worst
offenders include potato chips and French fries, 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. Hence, it can be found in:
Potatoes: chips, French fries and other roasted or fried
potato foods
Grains: bread crust, toast, crisp bread, roasted
breakfast cereals and various processed snacks
Coffee; roasted coffee beans and ground coffee powder.
Surprisingly, coffee substitutes based on chicory actually contains 2-3 times
MORE acrylamide than real coffee
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