Posted on 11/20/2011 6:58:35 PM PST by geraldmcg
More Videos: http://www.CleanTV.com
Just when you thought it was safe to grab some munchies in the cupboard, a new study warns of cancer in cans and bags—in cans of Pringles and in bags of a myriad of other potato chips. This disturbing truth about an all-time favorite snack may be forcing food manufacturers to change their processing methods. But can the changes really make a difference? Researchers find that potato chips, among other processed foods, are loaded with the cancer causing chemical, acrylamide (uh-kril-uh-mahyd). The substance forms when carbohydrate-rich foods are cooked at very high temperatures. Some of the worst offenders—Pringles and other potato chips and French fries. Federal regulations limit acrylamide in drinking water to just over one-tenth micrograms per 8-ounce glass. However, a six-ounce serving of French fries can contain 60 micrograms of acrylamide. That’s about FIVE HUNDRED times over the allowable limit. Scientists find the amount in potato chips is even more staggering. In some cases, more than NINE HUNDRED times over the legal limit. Such studies prompted the state of California to sue potato chip makers in 2005, citing a failure to warn consumers about the health risks of acrylamide in their products. The Frito-Lay company and several other potato chip manufacturers agreed to a settlement in 2008. The companies pledged to reduce the acrylamide levels in their chips to 275 parts-per-billion by 2011, which is low enough to avoid needing a cancer warning label. But the jury is still out on whether or not manufacturers have truly reached the requirements. A major challenge lies in how the food is made. Since acrylamide is not intentionally added, but rather a byproduct of cooking or processing at temperatures above 212-degrees Fahrenheit, researchers believe that changes in the current manufacturing methods would reduce acrylamide intake by no more than 40 percent . This brings the question--have potato chip makers really succeeded in reducing acrylamide levels to within legal limits? That data has yet to be updated. However researchers do issue another warning—baked potato chips may be worse for you than fried. The U.S. Food and Drug Administration found acrylamide levels in baked chips may be at more than three times the level of acrylamide as regular chips! This comes as name brands such as Pringles and companies like Frito Lay advertise so-called healthier baked varieties of their products. In fact, research suggests that baking processed potatoes at high temperatures may be one of the worst ways to cook them. FDA findings on the name brand Ore Ida may prove the point. A study shows Ore Ida Golden Fries contain about 107 parts-per-billion of acrylamide in the regular fried variety, but the baked version contains nearly 11-HUNDRED parts-per-billion. And if that were not enough, published research also shows dozens more potential toxins form when processed food is heated to high temperatures. In the study published in 2007, scientists concluded that consumers are far less likely to ingest dangerous levels of acrylamide and other carcinogens when eating home-cooked foods compared to industrially-prepared snacks. Still, some potato chip manufacturers are working to improve the image of their products. 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 Journal recently reported the company hopes to boost their nutrition business from $10 billion dollars to $30 billion dollars by 2020. Some 60 Frito-Lay brand snacks are scheduled for an all-natural makeover, with the company removing monosodium glutamate—also known as MSG—and replacing it with natural seasonings, such as molasses and paprika. Artificial colors will be replaced with beet juice, purple cabbage and carrots. Nutritionists warn that the reformulated chips still lack true health benefits and that the processing depletes food of valuable micronutrients. They urge consumers to eat foods that are raw or minimally processed to avoid the types of toxic byproducts that come from industrially manufactured snacks. Health care experts agree that cancer, heart disease, obesity, and diabetes have a dietary component. That, with these latest findings on toxins in convenience foods may be causing a shift in consumer demand and altering the direction of food manufacturers in a positive way. This video script has been based largely on a much longer article by Joseph Mercola.
More Videos: http://www.CleanTV.com
Don’t care. And neither should you.
Sitting here freeping (trying to read one big pargraph) and eating my Pizza Flavored Pringles... Nom Nom Nom Nom.... Tassstttyyyyy
Suit yourself. You’ve been warned.
“Does anyone else stack up 2 or 3 chips at the same time when eating them?”
Always! I find that 2 chips is almost perfect while 3 chips is too much. If I could get 2.25 chips I think it would be perfect!
I wasn’t kidding - you wouldn’t have Pringles without my chemical engineer husband’s process to make them all the same shape.
Oh, good grief! What next? I’m certain that almost any food can cause cancer in some form of animal if you load them with toxic doses long enough! I am not a fan of Pringles, as they cause my mouth to break out in sores, for some reason, but millions of people eat them with no consequences at all. Potato chips have been around for ages...I mean AGES! It seems they go down the list looking for foods to vilify to make them feel they are doing a public service!
Great......I was just snacking on some sour cream & onion Pringles.
Bwahaha!
Pringles are potato chips? Who knew!
“By the way, this sounds like a press release from those whackos at, “Center for Science in the Public Interest”. “
Or a rival potato chip manufacturer.
“Pringles tastes like heavily-salted cardboard to me.
They suck. They’ve always sucked. They always will suck.”
Ditto.
“Pringles tastes like heavily-salted cardboard to me.
They suck. They’ve always sucked. They always will suck.”
Ditto.
Pringles are potato chips? Who knew!
“Researchers find that potato chips, among other processed foods, are loaded with the cancer causing chemical. . ..”
When i saw that word, “loaded,” I knew it was time to go and read something else.
I remember looking at this at least 6 years ago and came up with the same culprits - lefty whack jobs trying to crush their political enemies - big businesses that don't play by lefty extortion rules. Primary culprit, Democrat Bill Lockyer, California Attorney General.
(see THIS LINK for an old rehash of his machinations.)
Here's an excerpt from that page...
There are five major studies that have looked at the cancer risks from acrylamide in food. Four of these studies were done by Lorelei Mucci of Harvard. In her first study published in 2003 Mucci looked at dietary acrylamide and cancer of the large bowel, kidney and bladder and found no association between acrylamide and these cancers.
Similar results were found in a 2004 study by Mucci and others which looked for an association between acrylamide and the risk of renal cell cancer and which again found no link. In March, 2005 Mucci published a prospective study which examined whether there was a link between acrylamide and breast cancer. Once again there was no increased risk even for those subjects who ate the highest amounts of foods with acrylamide.
Finally, in July 2005, Mucci published another prospective study which looked at acrylamide and the risk of colorectal cancer and found that the "intake of specific food items with elevated acrylamide (e.g. coffee, crisp bread and fired potato products) was not associated with cancer risk."
Another study by Claudio Pelucchi of Milan in 2003 looked at acrylamide food intake and cancers of the oral cavity and pharynx, esophagus, larynx, large bowel, colon, rectum, breast and ovary and found no evidence of an association. In short, the scientific evidence about the cancer risks from dietary acrylamide all suggests that there is no association between foods that contain acrylamide and increased cancer risk.
Once again, scaremongering in the guise of science. The scare counts on the similarity between "acrylamide" and "Acrylic" to make you immediately think you're eating plastic.
I love Pringles, but MUNCHOS are much better.
Who in their right mind would eat Pringles?
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