You may have often wondered why the tastiest foods
are also often among the most unhealthy!
One such snack is potato chips.
A favorite among both the young and the old, potato chips has always
received a thumbs-down from nutritionists.
Being deep fried, they are high in fat content. The excess salt does nothing to improve its
nutrition value; it only increases the chances of your suffering from high
Here is yet another reason why you should avoid
potato chips, especially the type that is part-cooked and frozen, and then
reheated just before consumption. Researchers from the Reading University
have found that these chips contain high levels of acrylamide, a substance
known to cause cancer.
Since the levels of acrylamide are related to the
cooking process, you could still avoid acrylamide in potato chips by adhering
to certain cooking processes. The
researchers suggest that the chips should not be over-cooked but should be
cooked only to a light golden color. It
is also very important to follow the manufacturer's instructions while frying
The researchers also appealed to the food industry
to control the cooking process in order to reduce acrylamide content and
thereby reduce the possible carcinogenic effect of potato chips.