When you grab a tube of Pringles thinking you’re treating yourself to potato chips – think again! Despite having some potato in them as well as other ingredients; Pringles are made up of processed components and non-food additives that make them more than just a snack – they could be posing as a hidden danger, to your health!
Exploring the Risks Lurking in the Popular Snack Choice of Children. Revealing the Unhealthy Components Found in Pringles
Being a mother is my priority and ensuring my children’s health and happiness means everything to me. I always strive to ensure that the food they eat is both safe and nutritious. However, like parents, I’ve been taken by surprise by some of the seemingly innocent snacks that my kids enjoy. One particular snack that they can’t get enough of is Pringles. Even though it’s a favorite, among my children I was quite alarmed and worried when I decided to dig into what exactly they are consuming daily. I recently found out about the components, in Pringles, which has made me reconsider what I should be feeding my family for their safety and well-being.
Today I want to talk about the additives found in Pringles chips that are highly processed and filled with toxic substances beyond just potatoes! It’s not just a snack but rather a mix of artificial ingredients and chemicals that no parent should want their kids eating knowingly! Lets explore why the unhealthy components, in Pringles turn this snack into more of a health risk than a delight to indulge in.
What’s Really in a Pringle? The Truth About Its Potato Content
Pringles chips are made using processed potatoes as a base ingredient; however, this doesn’t qualify as a whole food option due to the potatoes’ natural elements, like water and nutrients being removed during processing. The potato substance is stripped of its water content and nutrients to create a starchy powder that is later blended with corn flour, wheat starch, and rice flour. This combination dilutes the potato content resulting in a mixture that strays far from resembling a natural and unaltered potato.
The foundation is. Cooked before being seasoned to create the standardized chips we are all familiar, with today.. However, beneath the appearance and flavor lies an intricate combination of substances and enhancers meant to improve taste prolong shelf life and preserve texture…
Toxic Additives in Pringles: What You Need to Know
Pringles contain several non-food additives that contribute to their unhealthy nature. Below, we’ll break down some of the most concerning ingredients and their potential health risks:
- Mono- and Diglycerides (E471):
Those emulsifiers help to bind together ingredients which normally act as good separates (oil and water). Mono- and diglycerides, … that contribute to smoothness in texture but can be made from trans fats (partially hydrogenated oils) One of its villains: trans fats, which raise bad cholesterol and lower good cholesterol (and increase the risk for heart disease. - Maltodextrin:
A highly processed starch derivative used as a thickener or filler. Its not from natural sources (corn and wheat), but the processing is so complete that any remaining isnt providing nutrition anymore. Given maltodextrin has a high glycemic index, it is likely to stimulate blood sugar spikes and may be dangerous for some of those who have diabetes or insulin resistance. - Citric Acid (E330):
Citric acid seems like something that would be in lemons, right?, and if you are anything like me,Lemons= Citric Acid. —but did you know that the citric acid grown for food production was mold?
That would be the citric acid in Pringles, which is not only nowhere near a natural fruit but isn’t even remotely connected to one. Nowadays: It is made by an industrial process in which large amounts of Aspergillus niger mold organisms are fermented The compound has been deemed safe for use as a food preservative or additive; however, eating too much can cause dental erosion and digestion problems. - Monosodium Glutamate (MSG, E621):
The one we all know best is MSG, the flavor enhancer that makes us experience umami tastes in our food. On the flip side, it is also linked to what came to be known as “Chinese Restaurant Syndrome,” symptoms that now have been proven traceable right back to a tasty but concerning compound in foods like salt and vinegar potato chips. Studies have also pointed out that MSG can break certain signaling pathways in the brain that are responsible for hunger and hence, lead to overconsumption of food eventually leading to obesity, liver damage, or any metabolic disorder. - Disodium Inosinate (E631) and Disodium Guanylate (E627):
These solids, which are often used with MSG to build a more potent flavor. Although these are generally recognized as safe by government bodies, they still cause allergic reactions in sensitive individuals. According to the report, some of these symptoms could include: asthma attacks, rashes and headaches as well changes in blood pressure. Others may become nauseous, their hearts racing or parts of the body going numb. These additives are used widely in the food industry, but their proliferation has led to increased scrutiny and calls for more complete labeling. People with sensitivities are motivated to read up on labels of merchandise which consist themostatic agents and bypass processed ingredients that a few contain. - Modified Food Starch:
Modified food starch is another Highly Processed ingredient used to thicken or stabilize the product (modified food starch) Chemical modified wheat starch (partially hydrogenated) — It has been altered with chemicals, and those may not be safe for consumption While it is mostly safe to eat, it has no nutritional value and might cause digestive issues in some individuals. - Tertiary-Butylhydroquinone (TBHQ, E319):
TBHQ is a synthetic antioxidant used to preserve oils and fats in processed foods like Pringles. While it prevents spoilage, TBHQ has been linked to several adverse health effects, including liver enlargement, neurotoxic effects, and an increased risk of certain cancers with prolonged exposure. - Calcium Phosphates (E341):
Used as an anti-caking agent, calcium phosphates ensure that the ingredients in Pringles don’t clump together. However, excessive consumption of phosphate additives can lead to an imbalance in your body’s calcium-phosphorus ratio, potentially weakening bones and contributing to kidney damage. - Lactic Acid (E270) and Malic Acid (E296):
These acids are used to enhance flavor and act as preservatives. While naturally occurring in various foods, their synthetic versions used in processed snacks can contribute to acidity in the body, leading to digestive issues and exacerbating acid reflux in sensitive individuals.
Chemical Modifications
Conversion of starch to maltodextrins: The main chemical changes on wheat (starch) are;
Oxidation :
To functionalise the starch, carboxyl groups must be introduced and this is achieved by stating with a non-oxidised derivative before oxidising agent such as sodium hypochlorite or hydrogen peroxide.
Esterification:
Starch esters are chemical derivatives of starches, made by mixing heated acetic anhydride with dry starch or fatty acid chlorides/resins through a reactive extrusion process with potassium carbonate.
Etherification:
Additionally, starch ethers can be produced using propylene oxide or ethylene oxide.
Cross-linking:
For the development of those films, polysaccharides are chemically modified in order to covalently cross-linke them using reagents like phosphorus oxychloride or sodium trimetaphosphate.
Acid treatment:
Starch can be partially hydrolyzed with 0.5 M HCl or sulfuric acid over night.
Purpose of Modification
A number of functions are carried out by making these chemical modifications:
Stabilize against high heat, acid, shear or cold
Alter texture
Adjust viscosity
Alteration of gelatinization properties
Increase visco-stability
Enhance cold-water solubility
Pringles and its relevance to today’s Youth: A Major Health Concern?
The Pringless and other mass produced snacks would always market to kids, have colourful packaging and a dumb slogan that was irresistible due their addictive flavours and marketing aimed at them for sure but marketed the most entertaining way they could. Except the additives are a concern. Allowing kids to consume these products creates health risks. Thus, continued intake of Pringles may cause serious health problems including obesity and a range of heart conditions or metabolic dysfunctions that are being increasingly common among today’s young people.
Corporate Profits vs. Public Health
In a world where profit trumps people, Pringles and the like are allowed to rule the snack industry.These chips with their highly processed ingredients and harmful additives are truly bad for you, especially the child into whose mouth they go too long before they have any say in the matter. It is time that we call into question whether these products should exist at all–and then demand healthier alternatives for people’s well-being, not corporate profit.
Here’s a list of studies examining potential harmful health effects of the additives in Pringles:
Mono- and Diglycerides (E471)
- A study in the British Medical Journal found associations between higher intakes of monoglycerides and diglycerides of fatty acids (E471 and E472) and increased risks of cardiovascular disease[4].
- Research published in Food and Chemical Toxicology suggests that some emulsifiers, including mono- and diglycerides, may alter gut microbiota and potentially contribute to metabolic syndrome.
Maltodextrin
- A study in the journal Nutrients found that maltodextrin consumption may alter gut bacteria and increase susceptibility to intestinal inflammation.
- Research in PLoS One indicates that maltodextrin can enhance the survival of Salmonella in the intestine, potentially increasing infection risk.
Monosodium Glutamate (MSG, E621)
- A review in the Journal of Nutrition and Metabolism discusses potential links between MSG consumption and obesity, metabolic disorders, and Chinese Restaurant Syndrome.
- Research in the Journal of Headache and Pain suggests a possible association between MSG intake and increased frequency of headaches in some individuals.
Disodium Inosinate (E631) and Disodium Guanylate (E627)
- While specific studies on these additives are limited, a review in the International Journal of Food Sciences and Nutrition discusses potential adverse reactions to flavor enhancers, including these compounds.
Modified Food Starch
- A study in the Journal of Food Science and Technology examines the potential digestive effects of modified starches, including possible impacts on gut microbiota.
Tertiary-Butylhydroquinone (TBHQ, E319)
- Research published in Food and Chemical Toxicology suggests that TBHQ may have immunotoxic effects and alter T-cell responses.
- A study in EBioMedicine indicates that TBHQ might interfere with flu vaccine effectiveness by suppressing the immune system.
These studies provide insights into potential health concerns associated with these additives, though it’s important to note that more research is often needed to establish definitive causal relationships.
Citations:
[1] https://www.efsa.europa.eu/en/efsajournal/pub/5045
[2] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7010209/
[3] https://www.food.gov.uk/sites/default/files/media/document/RP1057%20Output%20pub%20DOI%20version%20Sept_final_0_0.pdf
[4] https://www.bmj.com/content/382/bmj-2023-076058
[5] https://www.bmj.com/content/bmj/382/bmj-2023-076058.full.pdf
[6] https://bmjgroup.com/high-intake-of-several-emulsifier-e-numbers-linked-to-increased-cardiovascular-disease-risk/
[7] https://www.sciencemediacentre.org/expert-reaction-to-study-looking-at-emulsifier-e-numbers-and-cardiovascular-disease-risk/
[8] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6097542/
Read our other articles