Posted on 11/23/2011 11:15:53 AM PST by geraldmcg
Original link: http://youtu.be/qDF1Mi3z4mI
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.
“LOL! You might could start a racket there if you got some stupid EPA or DHS regulation mandate that all pringles must be destroyed in a certain way.....Of Course you and well conected people would have a “Pringles Waiver”......”
LOL. I am happy if i am in the potato chip connection.:)
Comfortable w my Lays Sour Cream & Onions, I’m munching on....
This boogey man about acrylamide is just more junk science designed to scare.
Acrylamide is created when a starch, like potato, hits heat like cooking oil. Cavemen were eating acrylamide and it is also present in organic bran muffins. (Starch + heat = acrylamide)
Now if one works in a factory where highly concentrated and purified acrylamide is being produced, then appropriate precautions are necessary, i.e., rubber suits, etc.
THE LARGEST COMMERCIAL USE FOR POLYACRYLAMIDE (PAM)IS WATER PURIFICATION IN MUNICIPLE WATER SYSTEMS!!!
For additional acrylamide information see: http://www.acrylamidefacts.org/
So basically, eating 600 lbs of potato chips would be the equivalent cancer risk as ten seconds in a TSA airport scanner.
The concept of toxicity being dependent on dosage levels completely escapes (or is rejected by) some of our self-appointed guardians.
All this twaddle reminds me of my leaving for the stockyards years ago, where I was an auctioneer, and was asked by my fastidious mother-in-law if I’d have dinner before leaving. When I said I was going to eat at the stockyards she cringed and replied,”Eeewww! Are you going to eat there close to all that manure?! And I said, yes, I BREATHE there close to all that manure!
If we had any idea what’s in the air we breathe every second of our lives, whatever is in Pringles, etc., would be mighty small potatoes.....pun intended.
Or, as is posted in a cigar lounge I frequent in the Harrisburg, PA area: “Smoking is safer than Liberalism!”
Not in the chemical way, no.
Sounds like a Michell ad.Some facts some not.
Awe, don't despair. Just eat the Tater Tots raw.
A virtuous, health-conscious parent such as I would never bring such awful, cancerous “food” as Pringles into my home. Yet, somehow Santa Claus always leaves little packs of Pringles in our Christmas stockings. Also, they sneak into the car on long road trips.
It’s just one of life’s happy mysteries.
Heh, when my kids would tell me that they would’nt eat certain foods I told them “that leaves more for me to eat and enjoy”.
My maternal grandfather lived to be a month short of 100 and he ate all of these “bad” foods and more every day of his long life while outliving all but the last in a long string of doctors.
Another bit of nonsense recycled from years ago. fried foods, baked foods, roasted, boiled and broiled foods....all will kill you so quit eating and live a long life!
In the end, you're gonna die anyway. Therefore, eat lots of microwave popcorn, down the dogs, have a good belch after you drink the soda and enjoy life!
Great!! 20 years later they tell us.
HUGH and SERIES.
WE’RE ALL GOING TO DIE!
Eventually.
No one gets off of this world alive.
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