Potato Chips are Filled With Cancer-Causing Ingredients, Eat These Coconut Oil Chickpeas Instead

Even though it is thought that potato chips are a safe snack, not many people know that they can actually many dreadful diseases such as cancer, obesity, Alzheimer’s disease, heart disease, and diabetes.

This snack is widely consumed all around the world and people find it great while watching movies, short breaks at work, while driving etc. Maybe it is because raw potatoes are healthy and rich in nutrients, B6, can lower blood pressure, but when they are deep fried or converted into chips, all the benefits are gone.

That is why potato chips are among the top reasons for obesity in America. They are full of trans fats and calories that elevate weight gain. Also these components can lead to cardiovascular diseases and clog the arteries.

Many potato chips manufacturers like Kettle Chips, Lay’s, and Pringles got a demand by the Environmental Law Foundation in California to include a label on their products which should warn about the great amounts of acrylamide included. For those who aren’t familiar what acrylamide is, it is a cancer-causing chemical created during the process of baking or frying of starchy foods at high temperatures.

That is why it is advisable to remove potato chips from your diet or at least reduce the intake to minimum. You can replace them with healthy snacks like chickpeas. Chickpeas are rich in proteins, zinc, folate, iron, and fiber, and unlike potato chips’ ingredients, these will reduce the blood sugar levels and maintain the structure of bones and will provide body strength.

Also, it is scientifically proven that chickpeas have other health benefits like:

  • Producing collagen
  • Preventing inflammation
  • Lowering blood pressure
  • Helping digestion
  • Lowering the risk of heart disease
  • Inhibiting the formation of cancer cells

That is why we will give you the following recipe for you to prepare your healthy chickpea snack. It takes half an hour to be ready. You will need:

  • 2 cans low-sodium, organic chickpeas
  • 2 Tablespoons curry powder
  • 2 Tablespoons coconut oil (melted)
  • Sea salt (to taste)

Preheat the oven to 400 degrees Fahrenheit and in the meantime rinse the chickpeas with some water and leave them to dry. Mix the curry and the coconut oil in a bowl, and when the chickpeas are dry add them to the mixture. Swirl them in the mixture with your hands and make sure all of them get coated. Then, put them on a baking sheet lined with parchment paper, and sprinkle them with the sea salt. Bake them for 30-40mins until they get light brown and crispy. They are most delicious if they are eaten withing a day or two.

Source: theheartysoul.com

Leave a Reply

Your email address will not be published. Required fields are marked *