lol
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 worry people! The Obama Regime will be proposing and eventually implementing new regulations and programs controlling and monitoring the manufacturing of potato chips that will make them safe to eat again. Unfortunately these new regulations and the taxes that will imposed on potato chip manufacturers and consumers will necessarily increase the cost to the consumer 1000%. But they will be safe to eat again and that's what really counts.
What’s a pork cracklin? Do you mean pork rinds?
Wonderful!!! I like an occasional flavored chip type snack but rarely have any because of msg. Msg is worth than many additives. Anyone interested in learning about msg and it's bad effects on our health can go to truthinlabeling.org which is very important. Msg is ramped in many foods.
I do! And I like chips crunched up on many sandwiches. Also on the top of casseroles.
In a year or so they will probably say “oops, sorry, but we were wrong”.
People who say they are scared of dying are usually scared of living as well. They must be truly miserable being afraid to eat or drink things that are actually completely safe.
lol
or 6 or 7
“Does anyone else stack up 2 or 3 chips at the same time when eating them?”
Yes, especially when there is dip involved ;D!
But doesn’t this dovetail nicely with the First Cow’s ‘eat healthy’ initiative?
Training included ropelling from five floors down to rescue a victim.
Only one small problem. The Plant was known to be highly contaminated with asbestos and we were rolling aroung in it with no respirators! The bottom floor was covered in it and it was swirling all over the place.
When questioned the chief says "Its not enough to hurt you in the short time we are here" (training continued for 8 hours)
dang it - now you’ve gone and given away the secret ingredient
Hat's off the your husband! I love Pringles - I will eat a stack of 8-10 at once in his honor.
The question is how did they ever manage to ban Acrylamide in drinking water to a level 1/1000th that of french fries?
Bump
Yes. Here in the midwest they go by either name. I think “cracklins” is the more southern term.
Apparently the arcylamide is formed not by a Maillard reaction, but by reaction of the amino acid asparagine with the sugar 2-doxyglucose, involving decarboxylation.
Cheers!
Simple: they don't want you to exceed the RDA of acrylamide.
Eating French Fries with plain water is *clearly* unnatural. You should eat them with Coke, Pepsi, or a Milk Shake, the way God intended.../sarc>
Cheers!
Like, you mean Pringles are bred in a lab? Grown in glass jars? Clones?
Is there anything actually nutritious about a Pringle?
Does your husband dare eat them????
Is he on the run from the EPA???
“Like, you mean Pringles are bred in a lab?”
Yes, you could say that. However, many food processes are “bred” in a lab. If they were in our house, I bought them. He was more fond of Fritos.
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