Avoid potato chips if you want to lower your risk of conditions such as obesity, heart disease, Alzheimer’s and diabetes.
In the past, potato chips were not thought of as something harmful, and are still the favorite snack in the USA and all across America.
The word “potato” is very deceiving – this vegetable is rich in vitamin B6 which can strengthen your immune system and maintain your eyesight.
Potatoes can also lower high blood pressure. But, these health benefits are eliminated once the potatoes are combined with sodium and fried.
Chipping away at your health
Potatoes are the main cause of obesity in the USA. While being prepared, they are drowned in trans fats which add calories and increase the risk of weight gain. A diet high in these fats can clog your arteries and cause heart disease. The chips are also full of sugar and salts to give them a nice flavor.
Chip brands such as Lays and Pringles had been filed against by the Environmental Law Foundation, requiring them to label their products properly with warnings about the high levels of acrylamide inside, a substance that increases the risk of cancer and is formed when potatoes are baked or fried on high temperatures.
A nutritious alternative
Instead of eating potato chips, the following recipe is far healthier for you. It contains chickpeas which are rich in folate, fiber, protein, iron and zinc. Chickpeas can lower your blood pressure and maintain bone structure and strength. They also have the following health benefits:
- Decrease the risk of heart disease;
- Stimulate collagen production;
- Prevent inflammation and cancer cell formation;
- Improves digestion.
The recipe below includes sea salt which is far healthier than the salt used on potato chips and contains essential minerals for your body. They will improve the functioning of your organism due to their anti-inflammatory properties, and will also help your body flush out toxins and improve blood circulation.
Coconut curry chickpeas
- 1-3 servings
- Preparation time: 5 minutes
- Cook time: 30-40 minutes
- 2 cans of low-sodium chickpeas (organic)
- 2 tablespoons of coconut oil
- 2 tablespoons of curry powder
- Sea salt
First, preheat the oven at 400 F. Rinse the chickpeas with water well and let them dry, then mix the coconut oil and curry in a container before adding the chickpeas. Mix everything well, then spread the spicy chickpeas on a baking sheet lined with parchment paper. Add sea salt to taste.
Bake the chickpeas for 30-40 minutes, and eat them in a day or two for optimum taste.
Healthy Team Food