Here’s 5 Reasons Why French Fries Should Be Called “Cancer Sticks”
Most people avoid or limit their consumption of french fries because its loaded with calories, not to mention its artery-clogging fat content. But cancer? Yes, it’s true. In 2002, Swedish scientists conducted research on fast food and restaurant french fries, and found a chemical being used called acrylamide that is a known carcinogen. That means that french fries can cause cancer. So, here are five reasons why french fries should really be called “cancer sticks”:
#1 – Acrylamide is an industrial chemical found in plastics, water treatment, cosmetics and cigarette smoke. This same carcinogen has been found in french fries.
#2 – Although most carcinogens become harmful by breathing them, the same chemical reaction has been found to occur during high-temperature cooking, like frying.
#3 – Consuming high doses of acrylamide has been shown to cause cancer in animals and be toxic to both human and animal nervous systems.
#4 – High-temperature cooking (more than 248 degrees Fahrenheit) or frying of starchy foods (like potatoes) produces acrylamide. In fact, many cooking processes such as grilling a steak, releases compounds that result in the kind of genetic damage that leads to cancer.
#5 – The same high-temperature cooking of potatoes that creates acrylamide, also produces the tantalizing aroma and flavor of french fries that keeps people coming back for more. This means they should be called “addictive cancer sticks”.
Although lab testing used doses 1,000 to 100,000 times greater than humans would naturally consume, a carcinogen is a carcinogen. Perhaps this could be reason #6 as to why french fries should be called “cancer sticks”.
What’s a healthy alternative?
Of course, there is no cancer-risk (or stroke risk) if you make homemade french fries yourself. All you have to do is cut up some fresh white potatoes (or sweet potatoes), bake them and/or cook them in olive oil. Just that simple!
Source: www.AffordableHealthInsurance.org
