Yet another reason to step away from high carb snacks was circulated recently. There is a civil action being taken against potato chip makers due to the connection of the snack food with a dangerously toxic substance that is produced when starchy foods are fried or baked at very high temperatures.
So far the companies brought to suit are:
Lay’s Potato Chips made by PepsiCo Inc.,
Pringles made by Proctor & Gamble Co,
Cape Cod Potato Chips made by parent Lance Inc.,
and Kettle Chips made by Kettle Foods Inc.
For additional info related to this scare check out the article at:
Global Nation.
Another unhealthy snack food that has been making news lately is microwave popcorn. It was just a few years ago that people were spouting how much healthier a handfull of popcorn was than the average snackfood. If you are eating low-carb, you are avoiding foods like this anyway, but here's another reason to use caution. The chemical flavoring used to give this tasty snack its butter flavor is said to cause an incureable lung disease that can only be relieved by a lung transplant and in severe cases causes death. It should be noted that this chemical is also used in many other foods aside from snack foods to give them a buttery taste. Read more about how the Redenbacher name is being affected by this dangerous chemical at:
Health Sentinel
Sunday, September 16, 2007
Step Away from The Snack Foods!
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2 comments:
I am wondering how 'butter buds' are involved in these new findings. We keep a couple of bottles in the cabinet for sprinkling over brocolli and other vegetables for added flavor on occassion. They are a carb however so we tend to go light and rare. Do you have any information corelating the two products?
Hi Karl!!
I will agree with you that this should only be used on a rare occassion if your are doing low carb. The butter Buds website confirms it is not a lowcarb product and for flavor and fat there are definitely more conservative carb products on the market.
However, Looking for info related to Butter Buds and the potential lung disease, I found this article at Journal Times (Thanks for stopping by Karl!!):
Smells like butter
This past week, four national microwave popcorn companies said they’re trying to quit. Using diacetyl, that is.
That’s the chemical linked to a rare, life-threatening lung disease — often called “popcorn lung” — among popcorn plant workers.
Bill Buhler, general manager at Butter Buds Food Ingredients provided a bit more context for us. Butter Buds is a Racine company at 2330 Chicory Road which uses proprietary technology to convert butter, cream, cheeses, cocoa butter and beer to powder or paste forms. The concentrates are sold to food processors for use in soups, sauces, dressings and confections.
Buhler gave us a short science lesson. Diacetyl is a molecule that is naturally present in butter and contributes to its flavor profile. It occurs in other foods and drinks such as beer and wine. It’s very aromatic and very potent.
“There must be manufacturing processes that contain (diacetyl) so workers are not exposed,” Buhler said, when working with very concentrated substances.
Butter Buds doesn’t sell its flavorings to the microwave popcorn industry, he said. But what about its other flavorings? Should people be concerned?
“Our products would not have a concentration level that would be a concern,” Buhler replied. And they’re made in a safe setting.
Bon appetit.
Business reporter Michael Burke can be reached at (262)631-1716 or by e-mail at mburke@journaltimes.com.
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