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
Read more at http://www.realfarmacy.com/cancer-in-a-can-the-shocking-true-story-of-how-pringles-are-made/#Uq8KkkBihIEzJj75.99
via Cancer in a Can: The Shocking True Story of how Pringles are Made | REALfarmacy.com | Healthy News and Information.