That Irresistible Chip Smell is Hiding a Nasty Secret
We all know the feeling. That heavenly aroma of salt and vinegar from a takeaway shop. The promise of crispy, golden edges and a soft, fluffy inside. It’s the ultimate comfort food.
But what are we really putting in our bodies when we give in to that craving? The answer might make you think twice before your next bite.
From “Heart-Healthy” to Heart-Stopping: The Trans-Fat Fiasco
You might remember when we were all told to ditch butter for margarine and “heart-healthy” spreads. It was a marketer’s dream.
Food manufacturers switched to cheap, unstable liquid oils like sunflower, corn, and canola. To stop these oils from spoiling, they put them through a process called hydrogenation. This created trans-fats.
We now know trans-fats are deadly, with no safe level of consumption. While many products now proudly state “NO Trans-Fats,” the problem didn’t just disappear—it evolved.
The “Healthier” Oil Trap: Why Your Sunflower Oil Isn’t Innocent
As consumers wised up, many manufacturers went back to using unstable liquid oils. This created a new, hidden danger, especially in deep-fried foods like slap chips.
- The Greasy Film: Have you noticed the sticky, varnish-like residue on fryer hoods? That’s from the oil breaking down into polymers.
- The Toxic Breakdown: When these oils are reheated repeatedly (sometimes for up to two weeks in a commercial fryer!), they produce toxic aldehydes. These chemicals have been linked to cancer, Alzheimer’s, and Parkinson’s disease.
So, while the label might say “no trans-fats,” the reality of repeatedly heated oil is arguably just as bad.
Omega-9 & “Health-Washing”: The Latest Illusion
Enter the latest “solution”: oils high in Omega-9. It sounds healthy, right?
Sadly, it’s not. At high frying temperatures, Omega-9 oils (including olive oil) break down into acrolein—a known carcinogen that irritates your eyes and lungs. The chemical byproducts of this breakdown are also linked to heart disease and type 2 diabetes.
The Icky Processing of “RBD” Oils
The oils used for commercial frying aren’t the gentle, cold-pressed ones you buy for your salad. They are RBD Oils: Refined, Bleached, and Deodorized.
Here’s what that process involves:
- Extraction: Seeds are crushed and the oil is extracted using a chemical solvent called hexane (not all of which is removed).
- Degumming: The gummy residue is removed using acids or enzymes, heating the oil and starting its breakdown.
- Bleaching & Deodorizing: The now-smelly oil is bleached with clay and heated to extreme temperatures at least twice to remove odors.
And that’s not all. To make the oil last longer in the fryer, manufacturers add “processing aids” like:
- Propylene Glycol: The same chemical used in car antifreeze.
- Antifoaming Agents: A type of silicone.
- Filters & Emulsifiers: To clean out the burnt “gunk” from the previous day’s frying.
The scariest part? Because these are “processing aids” and not “additives,” manufacturers aren’t legally required to list them on the label. But they don’t just vanish—they end up in the food you eat.
The Bottom Line: Our Children are Most at Risk
In the US, the acrylamide produced by high-heat frying has been classified by the EPA as a “probable human carcinogen.” For children, crisps and chips are the biggest source of this chemical in their diet.
Your Simple Strategy for a Healthier Life
We get it—giving up these foods entirely is hard. Instead of feeling deprived, try this:
Implement a “Food Holiday.”
Once a month, allow yourself a dedicated day to enjoy the foods you love. You’ll likely find that over time, your cravings change. But when you really need a “cheat” day, you have one guilt-free—knowing you’ve made healthier choices for your body all month long.