Production and composition of chips
Many believe that the chips are made from potatoes. However, this is not the case. Most of the manufacturers of chips for their preparation use corn or wheat flour, as well as a mixture of starches. Most often it is genetically modified soybean starch. Getting into the human body, it turns into glucose, and frequent use of chips leads to excessive accumulation in the liver, which in turn leads to obesity. The above ingredients are kneaded into a dough, from which the chips are formed, and then they are fried in boiling fat at a temperature of 250 degrees. Often fats use cheap, as expensive purified oils significantly affect the price of finished products, making production unprofitable. It is worth noting that the technology for producing chips provides for their frying no more than 30 seconds, but this rule is rarely observed in modern production.
The taste of chips made by this technology is very different from that of potato, so various flavors and condiments are used to change it. The most common additive is sodium glutamate. About its harm is written a lot, the necessary information can easily be found in the public domain. It should only be noted that thanks to sodium glutamate, even tasteless food turns into one that you want to eat again and again, which is at the mercy of chips manufacturers.
The harmful effect of chips on the body
Hydrogenated fat, which accumulates in chips, contributes to the formation of "bad" cholesterol, which is the cause of atherosclerosis, thrombophlebitis and other dangerous diseases. In the process of production, the chips are so saturated with fat that after eating a small bag, we get about 30 g of such fat. And what to say about large portions of chips.
There are manufacturers who use real potato to make chips. However, it is most often genetically modified, as it has even, large and intact tubers - it is not eaten by pests. For cooking potato chips, cheap fat is also used.
With such a process of frying potatoes, all its beneficial properties are destroyed, and such properties as carcinogenic properties are manifested. During the decay of fats, acrolein is formed, which has carcinogenic and mutagenic properties. His education occurs even with the observance of the most advanced technology. To reduce the amount of formation of this substance, you need to regularly change the oil for frying.
Another and even more dangerous carcinogen is acrylamide, which can be formed even at home, if the wrong oil or frying pan is too hot.
Recently, in the course of research in chips, a substance called glycidamide, the closest relative of acrylamide, has been found that can cause not only the development of cancerous tumors, but also the destruction of DNA. And how many more toxins are contained in the chips, until they had time to study?
There is still a kind of chips, like air, which contain less toxic substances than other types of chips. The technology of their production provides for their frying for 10 minutes, however, they accumulate a certain amount of carcinogens. In general, manufacturers are much more profitable to use all kinds of mixtures for the production of chips, since to produce 1 kg of products you need up to 5 kg of potatoes.
We have all heard about the dangers of chips for human health, but still lovers of this product buy it, often knowing that eating chips can cause gastritis, heartburn, bowel problems and allergies. A large amount of salt, contained in chips, attracts many lovers of "salty". However, its excess in the body leads to inhibition of normal bone growth, the development of heart diseases and metabolic disorders.