3. Microwave Popcorn
Microwave foods may be easy, quick, and convenient, but they’re also toxic. The linings of the bags in which microwave popcorn is sold contain harmful chemicals.
Manufacturers soak popcorn kernels so it’ll pop more effectively in a solution that includes a chemical also found in lighter fluid. The butter flavoring contains diacetyl, an agent that has been found to cause a condition known as “popcorn lung”(4).
Organic popcorn is a healthful treat: cook it on the stove in coconut oil and sprinkle with nutritional yeast for a cheesy, nutritious, and satisfying snack.
4. Processed Potato Chips
The problem with these admittedly yummy morsels is three-fold:
When cooked in oil at high temperatures, the compound acrylamide will develop in most carbohydrates. This is a natural process and in normal amounts—that is, what occurs if you bake a whole potato in the oven, for example—acrylamide is effortlessly metabolized by the body. In mass production, however, the amount of this chemical increases exponentially, containing as much as 910 times the legal limit in one bag of chips. Regular ingestion of acrylamide and similar cooking by-products has been associated with cancer risk.
Many brands of potato chips contain artificial colors, flavors, and preservatives—all of which have implications for health. They are also loaded with fat and empty calories.
Why can’t you eat just one? “The Dorito Effect.” The flavorings used in chips and other snacks are intentionally misleading and addictive.
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