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Beware! Cancer in a Can

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Stackable chips (like Pringles) oftentimes contain so little actual potato that they cannot, technically, be considered “potato chips”

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

According to a 2005 analysis, ALL potato chip products tested exceeded the legal limit of acrylamide by 39 to 910 times, and baked chip products oftentimes contain more acrylamide than their fried counterparts

There are more than 800 different heat-induced compounds, 52 of which are potential carcinogens. Three of the most well-known, aside from acrylamide, include Heterocyclic Amines (HCAs), Polycyclic Aromatic Hydrocarbons (PAHs), and Advanced Glycation End Products (AGEs)

Ideally, you should consume foods that are raw or minimally processed to avoid these types of toxic byproducts of high-heat cooking and processing. The more raw food, the better, but strive to consume at least one-third of your food raw to protect your health