Lay’s Stax vs Pringles – Which Is Worse For Your Health?

Lay’s Stax

It is a potato chip snack food manufactured in Mexico and produced by Frito-Lay. In 2003, it was introduced as direct competition for Procter & Gamble’s Pringles.

Since 1965, Lay’s has been owned by PepsiCo. Other brands owned by this company include – Doritos, Fritos, Cheetos, Ruffles, SunChips, and Rold Gold pretzels.

In the UK, this brand of chips is packed in all-cardboard cans.

Ingredients

These chips contain – unmodified potato starch, rice flour, vegetable oil (sunflower, cottonseed, and/or corn oil), dried potatoes, soy lecithin, dextrose, sugar, salt, and mono- and diglycerides.

Pringles

It is an American brand of potato and wheat-based stackable snack chips owned by Procter and Gamble, a global manufacturing corporation headquartered in Cincinnati.

It is the biggest brand of “Procter & Gamble,” earning more than $1bn a year in revenues. It is advertised in the United Kingdom, the United States, the Republic of Ireland, and Australia with the motto – “Once you pop, you can’t stop.”

It was initially sold in 1967 and became nationally distributed across the United States in 1975. In the present day, these chips come in 45 flavors and are available in about 100 countries.

Even the owners aren’t sure 100 percent how the chips got their name, however, according to one theory, two Procter advertising employees lived on Pringle Drive in Cincinnati, and the name paired well with potato.

In 2012, this brand was acquired by Kelloggs for a figure reported of $2.35 billion. The acquisition of this brand makes Kellogg the 2nd-largest savory snacks worldwide.

Ingredients

These chips contain – vegetable oil (contains one or more of the following: cottonseed oil, corn oil, and sunflower oil), dried potatoes, wheat starch, rice flour, salt, maltodextrin, and dextrose.

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Verdict – Lay’s Stax vs Pringles

These chips should be avoided since they contain a broad range of harmful food additives (even if they are regarded as GRAS by the FDA). Even Procter & Gamble said that these chips should be considered a cake since they don’t have much in common with a potato. Here are a few reasons to avoid these chips:

Saturated Fat

Eating foods that contain saturated fats raises the level of LDL and total cholesterol in the blood. High levels of LDL (bad) cholesterol in the blood increase the risk of stroke and heart disease due to the hardening of the arteries.

It is recommended to limit saturated fat intake by consuming fewer (or none) – butter, fried foods (most fast foods), cheese, cream, cheese, fatty meats, meats, and foods produced with coconut and palm oil.

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Sodium

It is an essential mineral involved in contracting the muscles, transmitting nerve impulses, and maintaining fluid balance within the human body.

Furthermore, sodium plays a vital role in helping the digestive system absorb vitamins, minerals, and other nutrients. However, eating more sodium than the daily recommended intake is coming with a variety of adverse effects.

For example, when you intake too much of this mineral in your regular nutrition, your body holds extra water due to the fact that the kidneys maintain a specific ratio of electrolytes.

High levels of sodium in the body also increase the volume of your blood. The extra blood in the cardiovascular system ultimately leads to hypertension.

The problem with hypertension is that it usually doesn’t cause any symptoms or signs. It is known as the silent killer. More importantly, a regular high sodium diet may cause the human body to excrete calcium, which may lead to osteoporosis, especially in women.

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Acrylamide

This chemical can form in starchy foods during high-temperature cooking, like – roasting, frying, and baking.

According to research, French fries and potato chips were found to contain higher levels of this chemical compared with other foods.

It is crucial to reiterate that this compound is formed not only when foods are broiled or fried but also when they are baked.

Interestingly, acrylamide levels in baked chips contain more than 300 percent of the level of acrylamide as regular chips, according to the U.S. Food and Drug Administration.

A 2007 study strongly associated a higher intake of acrylamide with an increased risk of ovarian and endometrial (the lining of the uterus or womb) cancer in postmenopausal women, especially among non-smokers.

Also, acrylamide has been connected to nerve damage and neurological problems in workers handling this harmful chemical.

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Soy Lecithin

It is produced from the soy plant, nevertheless, other forms of lecithin exist, including from eggs or other food sources. In the present day, soy lecithin is one of the most widely used food additives.

At higher doses, soy lecithin can cause – diarrhea, gastrointestinal problems, headache, weight gain, rashes, dizziness, vomiting, nausea, bad breath (halitosis), and unpleasant body odor.

Soy lecithin has estrogenic properties, which have been shown to disrupt thyroid and endocrine hormone production, according to a 2011 study issued in Food and Chemical Toxicology. In addition, some individuals are concerned about the intake of soy lecithin as it is made from genetically modified soy.

Images credit Shutterstock & Getty Images

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References

http://www.fritolay.com/snacks/product-page/
https://www.pringles.com/us/products/favorites/the-original.html