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. The 2005 report “How Potato Chips Stack Up: Levels of Cancer-Causing Acrylamide in Popular Brands of Potato Chips,” issued by the California-based Environmental Law Foundation (ELF), spelled out the dangers of this popular snack.
No more Pringles, chocolates, sugar in coffee (or coffee)…maybe time to give up eating altogether.
The Heart of the Matter: What Does America Really Know about Coronary Artery Disease Treatments?
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This is a private listing and your identity will not be disclosed to anyone except the seller. 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. Surprisingly, coffee substitutes based on chicory actually contains 2-3 times MORE acrylamide than real coffee. However, a six-ounce serving of French fries can contain 60 micrograms of acrylamide, or about FIVE HUNDRED times over the allowable limit. So high, in fact, that in 2005 the state of California actually sued potato chip makers for failing to warn California consumers about the health risks of acrylamide in their products.
Their analysis found that all potato chip products tested exceeded the legal limit of acrylamide by a minimum of 39 times, and as much as 910 times!


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A settlement was reached in 2008 when Frito-Lay and several other potato chip makers agreed to reduce the acrylamide levels in their chips to 275 parts per billion (ppb) by 2011, which is low enough to avoid needing a cancer warning label. If you reside in an EU member state besides UK, import VAT on this purchase is not recoverable.



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