10. Cheetos Mess With Your Mind
Classic crunchy Cheetos have been around for almost 70 years. Introduced by Frito-Lay in 1948, the cheese-dusted cornmeal puffs are still one of the top brands in snacking. When a food melts quickly in your mouth, it tricks the brain into thinking that no calories have been consumed. If your brain does not think you are consuming any calories, then it does not send a message to your stomach that you are full.This makes it easy to plow through an entire bag of Cheetos at once because of their light and airy design. Which is exactly what the manufacturers intended.
9. Pretzels Are Bathed In Lye
Those warm, soft pretzels that are perfect for tearing into chunks and eating might have been dipped in a caustic chemical that is capable of dissolving glass.Lye is commonly used to make soap and unclog drains. The pretzel dough is dipped into a mixture of water and lye before being baked. The lye bath is a browning agent that gives pretzels their color.If no browning agent had been applied to the dough before baking, the pretzels would come out of the oven white. A mix of hot water and baking soda can also be used as a browning agent, but many bakers believe that the lye method yields the best results.
8. Veggie Straws Lack Veggies
Solak and Figger say that they paid a higher price for Garden Veggie Straws compared to other snacks because they believed the product was made from whole vegetables.The lawsuit states that the plaintiffs never would have purchased Garden Veggie Straws if they had known the product contained only vegetable by-products that lack the nutrients and vitamins found in whole vegetables. Along with monetary compensation, Solak and Figger are seeking an injunction that would prohibit Sensible Portions from continuing to falsely advertise their products in the future. On the Garden Veggie Straws packaging, one thing that seems to be true is the claim that their product contains 30 percent less fat than the leading potato chips.
7. Jerky Is A Carcinogen
Processed meats, including jerky, have been linked to colorectal cancer.About 34,000 cancer deaths per year worldwide are attributable to diets that are high in processed meat. The more processed meat you consume, the higher your risk becomes. Studies estimate that every 50-gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18 percent. The specific process by which consuming processed meat increases the risk of colorectal cancer is not yet known, but it is likely related to chemicals that are formed when meat is processed or cooked. Some of these chemicals are known or suspected carcinogens.
6. Gummy Bears Are More Than Just Sugar And Spice
They also contain the leftovers from slaughterhouses. Gold-Bears from Haribo are the original gummy bears. Their nutrition page lists gelatin as the ingredient responsible for their trademark chewiness.Gelatin is a versatile ingredient that comes from animal collagen. Today, gelatin is commercially manufactured worldwide. Therefore, you do not have to be wealthy to enjoy the chewy gummy bears that owe their existence to boiled animal parts.
5. Takis Can Erode Your Stomach Lining
People are ending up in the emergency room with gastritis after eating snacks such as Takis. Some of the symptoms include abdominal pain, nausea, and a burning sensation in the stomach.Twelve-year-old Andrew Medina of Los Angeles was taken to the doctor because of abdominal pain. He also said that he ate 20–30 bags of spicy chips every month. Dr. Robert Glatter, an emergency room physician, believes that the flavoring on spicy snacks affects the pH levels in the stomach, causing it to become painfully acidic. Some kids suffer from stomachaches so severe that they arrive at the hospital doubled over in pain.
4. French Fries Are Worse Than You Thought
Due to their high sodium and fat content, french fries are not considered a healthy snack choice to begin with. But they also contain a chemical called acrylamide. First found in certain foods in 2002, acrylamide was recognized as a major concern for humans based on its ability to cause cancer in laboratory animals. It is formed when they are cooked using high temperature methods such as frying. This means that frying potatoes creates more acrylamide than boiling or microwaving them. It also means that crispy brown fries tend to contain more acrylamide than golden yellow ones.The National Toxicology Program and the International Agency for Research on Cancer consider acrylamide to be a probable human carcinogen.
3. Fruit Snacks Are No Better Than Candy
Nutritionally, fruit snacks have more in common with candy than actual fruit.Fruit snacks lack dietary fiber, an important nutrient supplied by fresh fruit. If you eat just two small pouches of Welch’s Fruit Snacks, you have consumed the same amount of calories and sugar that are in a pack of Starburst candies Plaintiff Lauren Hall claims that the company’s labels promise more nutritional benefits than what their product delivers. Hall says that sugar makes up 40 percent of each serving of fruit snacks and as much as 60 percent of Welch’s Fruit ‘n Yogurt Snacks. It remains to be seen if the lawsuit will result in fruit snacks being moved to the candy aisle.
2. Check Your Cheese Sources
Some cheeses are made using an enzyme called rennet. This enzyme curdles milk during the process of making cheese. It can be found in the fourth stomach of young calves and other milk-fed young mammals. Rennet must be extracted from calves that have been slaughtered before they are weaned. Older calves that have eaten grain or grass do not have the same level of the enzyme in their stomach.It is thought that rennet was discovered accidentally by ancient Egyptians. They stored milk in containers made from animal stomachs, and the enzyme would have caused the milk to separate into curds.
1. Popcorn Can Damage Your Lungs
Archaeologists have found evidence that popcorn was made as early as 6,700 years ago in Peru. Today, microwave popcorn makes it easy to enjoy the snack without building a fire. But the buttery flavoring that smells so good contains chemicals. Inhaling these chemicals has been proven to cause damage to the lungs. Workers in microwave popcorn manufacturing plants have developed “popcorn lung” after being exposed to the chemical vapors on a regular basis. However, it is not just the workers in manufacturing plants who are at risk for popcorn-related lung damage. Wayne Watson of Colorado developed “popcorn lung” after eating two bags of microwave popcorn every day for 10 years.
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