Are you aware of the dangerous cancer-causing chemical that is present in almost every bottle or bag of potato chips?
Pringles certainly contain this dangerous substance, but they are far from being the only culprit.
Although acrylamide is found in essentially all potato chips, it is widely considered to be a harmful, cancer-causing chemical, which makes potato chips one of the most toxic processed foods on the market.
The Story Behind Acrylamide
Acrylamide develops when carbohydrate-rich foods are cooked at high temperatures (anything above 212°F (100°C). Whether a potato is baked, fried, or roasted, acrylamide will be produced. Many of our standard carbohydrates can be slightly toxic when cooked, including potatoes, and grains. But the levels of acrylamide you would get from naturally cooked whole foods will never be as elevated as junk food.
For instance, potato chips and French fries seem to be the worst sources of acrylamide. In fact, a study by the Environmental Law Foundation found that every single chip product that they tested exceeded the legal limit for acrylamide by at least 39 times. Some brands had as much as 910 times the legal limits of acrylamide.
HEATOX was a study that examined the dangers of heat-induced compounds. The report shows that acrylamide is not alone, unfortunately. There are actually over 800 compounds formed by heat, 52 of which have the potential to be dangerous carcinogens. That means that there are plenty of reasons besides acrylamide to avoid cooking your food at high temperatures! For instance, heterocylic amines (HCAs), polycylic aromatic hydrocarbons (PAHs), and advanced glycation end products (AGEs) all pose a serious threat to your health.