Acrylamide
It is found in French fries and potato chips, for example, and is considered carcinogenic. New EU regulations aim to reduce the substance in food.
The debate has been going on for years
Acrylamide has been the subject of heated debate since 2002. Even back then, the substance was suspected of causing cancer. The EU Commission has now laid down new rules for the preparation of certain foods, which are to apply from 2019. French fries at snack bars, for example, will no longer be allowed to be deep-fried for as long and as hot as before.
How does the substance get into our food?
Acrylamide is formed when carbohydrate-rich foods such as potatoes or bread are fried, baked or deep-fried at high temperatures. Chips, fries, but also toast and cornflakes are therefore on the black list.
Is it really that dangerous?
It has not yet been scientifically proven how harmful acrylamide actually is for humans. Nevertheless, experts recommend eating as little of it as possible to be on the safe side. When cooking at home, only lightly brown potatoes or other carbohydrate-rich products.
Stevia & Co.
Sweeteners have become an alternative to sugar for many people. However, studies show that they are not safe to consume.
They make you fat and put a strain on the heart
Canadian researchers evaluated 37 studies on the effects of sweeteners, involving over 400,000 test subjects. Their findings: Sugar alternatives do not help you lose weight. The opposite is the case. According to the researchers, sweeteners increase the risk of obesity, diabetes, high blood pressure and heart disease in the long term.
Why do sweeteners make people ill?
One reason is the so-called light product effect: because people believe they are eating healthily with stevia and the like, many no longer pay attention to the quantities of food and the actual fat and carbohydrate content. Sweeteners are also said to make people feel hungrier and increase the number of bacteria in the intestines that promote obesity.
Further studies needed
The long-term effects of sweeteners have not yet been sufficiently researched. However, nutrition experts recommend that supposedly healthy sugar alternatives should only be consumed in moderation.