Is Pringles Having Potato Content ? Why Is It A Cancer Causing Can?


Cancer in a Can: The Shocking True Story of how Pringles are Made

By Dr.Mercola

SOURCE : Mercola.com

To understand the nature of Pringles and other stackable chips, forget the notion that they come from actual potatoes in any recognizable way. The Pringles Company (in an effort to avoid taxes levied against “luxury foods” like chips in the UK) once even argued that the potato content of their chips was so low that they are technically not even potato chips. So if they’re not made of potatoes, what are they exactly? The process begins with a slurry of rice, wheat, corn, and potato flakes that are pressed into shape.
This dough-like substance is then rolled out into an ultra-thin sheet cut into chip-cookies by a machine.

How is it processed and packed?

According to io9: “The chips move forward on a conveyor belt until they’re pressed onto molds, which give them the curve that makes them fit into one another. Those molds move through boiling oil … Then they’re blown dry, sprayed with powdered flavors, and at last, flipped onto a slower-moving conveyor belt in a way that allows them to stack. From then on, it’s into the cans … and off towards the innocent mouths of the consumers.”

Why can Potato chips be  toxic when heated in high temperatures?

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:

  1. Potatoes: chips, French fries and other roasted or fried potato foods
  2. Grains: bread crust, toast, crisp bread, roasted breakfast cereals and various processed snacks
  3. Coffee; roasted coffee beans and ground coffee powder. Surprisingly, coffee substitutes based on chicory actually contains 2-3 times MORE acrylamide than real coffee

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