Look at the four sins of potato chips, do you dare to eat?
: A bag of scented potato chips, you can hardly be tempted by its golden crisp appearance, pick up a piece into the mouth, become a “click” sound, the unique fragrance of the potato immediately filled the mouth, that satisfiedThe feeling will always be passed on to the brain.
You can also satisfy your appetite by picking up tomato sauce, chili sauce, barbecue sauce, and soy and sour, spicy, meaty and other MIX.
A packet of potato chips is cleaned up by you.
However, there is no need to pay for the satisfaction of a desire. On TV, a nutritionist in Taiwan used a lighter to ignite a piece of potato chips. When a group of black smoke emerged, a small potato chip burned more than a minute.The bell, a string of grease flowed out.
The nutritionist said: When potatoes become potato chips, the number increases 250 times!
Do we dare to eat potato chips?
Eating potato chips is equivalent to eating car exhaust!
Recently, a hot post was shocked!
In the Japanese TV morning news, a message was broadcast: the potato chips contain naphthalene carboxamide, which is very carcinogenic!
The acrylamide in the potato chips and the exhaust gas emitted by the automobile are toxic substances that are substituted for the degree of human harm, so some people say that eating potato chips is equal to eating the exhaust gas of the car!
In addition, potato chips contain excessive aluminum. For example, long-term consumption of extruded aluminum with high aluminum content can cause neurological diseases, manifested as memory loss, visual and motor coordination failure, and severe dementia.
Excessive aluminum in the human body will inhibit bone formation and osteomalacia.
Four pieces of sin of potato chips.
Trans fatty acids: crispy foods such as potato chips are used in the processing of hydrogenated oils or partially hydrogenated shortenings, ie trans fatty acids.
It is difficult for the human body to absorb and absorb trans fatty acids, which leads to an increase in blood triglycerides and bad plasma, lowering cholesterol, thereby increasing the risk of cardiovascular disease.
Merchants prefer hydrogenated oil because it extends the shelf life of the product and makes the food crisper and more delicious.
Hydrogenated oils containing trans fatty acids are inexpensive.
Trans-finance is about to affect the absorption of essential fatty acids in adolescents during growth and development, and has an adverse effect on the growth and development of the central nervous system in adolescents.
Brown amide: It is also a “caotoxic” that is a carcinogen. Crushed or baked crispy foods generally contain chlorpyrifos.
In the United Kingdom, the discovery of the relationship between the conversion of cytotoxicity and carcinogenicity, many families have imposed a ban on crispy food.
In 2002, scientists at Stockholm University in Sweden reported that 1 kg of French fries contained 400 micrograms of propionate.
Germany stipulates that the chlorpyrifos content per liter of hydration cannot exceed zero.
1 microgram, the fries contained in French fries far exceed the upper limit!
People with long-term low-dose exposure to flu poisoning may experience symptoms such as lethargy, mood and memory changes, hallucinations and tremors, as well as peripheral nerve lesions such as sweating and muscle weakness.
High levels of chlorpyrifos can cause colon cancer in animals.
Grease: The amount of oil in potato chips is as high as 35%.
Yu Kang, deputy director of the Nutrition Department of Peking Union Medical College Hospital, pointed out that frequent consumption of crispy foods leads to increased blood lipids, leading to obesity, cardiovascular and cerebrovascular diseases and diabetes.
Especially for children in the growing period, the reasons other than excessive consumption, and then increase the risk of the above consequences after adulthood.
Sugar: The refined sugar and refined starch contained in the potato chips are glucose, that is, sugar, only impurities, no nutrition, eating more will increase the chance of obesity and “three highs”.
The problem of potato chips is also reflected in the production process, and is used to add ingredients such as umami substances, sweeteners and pigments for seasoning.
Experts confuse the potato chips Fan Zhihong, a nutrition expert at the agricultural university who has the most serious injury to the elderly, believes that because the metabolism of the elderly is relatively slow, the body of the child is still developing and the detoxification ability is poor.Amide-based fried foods, toxins are not easily discharged, which is the most harmful to health.
People with high blood lipids, high blood pressure, cardiovascular and cerebrovascular diseases, and chronic diseases such as diabetes must reject crispy food such as potato chips.
There is also a similar “clay hidden danger” in daily cooking.
One of the most popular additives in the highest catering is the use of potatoes to form filaments, deep-fried and seasoned into a tall tower, essentially the same as the potato chips.
There are also “chops” traditionally eaten by the people, such as scorpions and small twists. Appropriate amount of potato chips will not affect health Wu Yongning, director of the Center for Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention, told reporters: Recently, there have been a lot of reports on crispy foods based on potato chips.
In fact, in 2006, the Ministry of Health has also issued a notice warning that starchy foods are prone to produce dodecyl amide at high temperature cooking above 120 °C, which may endanger human health.
It is recommended that the public can avoid continuous continuous or high-temperature cooking of starchy foods and change the eating habits based on fried and high-fat foods to reduce the substitution of starch amide.
However, consumers do not need to talk about potato chips and change color.
Many people in Western countries eat this food every day, and Chinese consumers’ consumption of potato chips is relatively low.
The key to eating a certain food and causing disease depends on the intake.
Taking the experiment as an example, the mice were fed with starch amide at a ratio of 2 mg at a weight of 1 mm, and the mice were successively suffering from lung cancer or complications.
Converting this ratio to the adult’s body, assuming a weight of 60 mm, is equivalent to replacing 120 mg of melamine per day, and the potato chips with the most polyamide amide found in the test contain about 3 in 1 inch.
5 mg, in other words, eating 34 mm of potato chips every day will reach this consistent cancer critical point.
The potato chips sold in the market are mainly about 100 grams per bag, which means that 340 bags of potato chips are eaten every day, and it can be said that there will be cancer in all likelihood.
No one actually eats this way.
Liu Cheng, an engineer of the Beijing Food Research Institute of the past and present of the potato chips, introduced the title of “Second Bread” for potatoes in Europe and America.
Chinese medicine believes that potatoes have spleen and stomach, the effect of Tongli stool, potato instead of dietary fiber, is the ideal diet food; potato instead of potassium, can reduce the incidence of stroke.
However, the nature of the potatoes is completely changed after frying.
High-temperature frying destroys the protein, vitamins and minerals of potatoes, turning it from healthy food to junk food. A packet of small French fries is converted into 263 calories, and medium fries is 479 calories.For 605 cards.
The dinner burger itself is only between 248 and 526 cards.
Fried potato chips, compound potato chips, and frozen potato chips are the three most popular potato snack foods on the market.
The annual preset for global fried potato chips has exceeded $20 billion.
Hong Kong: 103 kinds of potato chips, French fries and other small foods were found to contain carcinogens. The Hong Kong Food and Drug Safety Centre tested 103 kinds of fried, fried, baked snacks and 10 baked beverages. All the samples were found to contain carcinogenic to varying degrees.- acrylamide.
Among them, the content of food such as potato chips, French fries, crisps, biscuits and taro is high.
The “Vita World”, a supplier of small foods in Hong Kong’s large schools, has introduced a new policy of “banned” the sale of potato chips, shrimp sticks and other unhealthy snacks in the 300 schools it provides.