Pringles, one of the most popular chips are toxic and full of carcinogens.
Many will be surprised how these salty snacks, and other stackable chips, are actually not potatoes in any recognizable way.
In the first phase of production ingredients such as rice, wheat, corn and potato flakes are mixed to form a sort of dough. This mixture is then pressed onto all kinds of molds.
After that they end up in boiling oil, and they’re blown dry.
In the last phase they’re sprayed with powdered flavours, and packed into cans.
But one of the most dangerous ingredients in these popular chips is not intentionally added but rather is a by-product of the processing.
Acrylamide, is a dangerous carcinogenic substance which is generally known to cause cancer in animals. Certain doses of acrylamide which are toxic to the nervous system in humans and animals, far more than allowed, are found in chips as well.
This chemical is created when preparing food at high temperatures, whether baked or roasted, including potato chips. As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and brown/yellow surface.
All foods that are processed or cooked at temperatures above 100 ˚C may contain acrylamide.
Potato chips are notoriously high in this dangerous chemical. So high, in fact, that in 2005 the state of California actually sued makers of potato chips for failing to warn California consumers about the health risks of acrylamide in their products.