WITH Pringles, they say that once you pop you can’t stop.
The delicious crisps are so addictive you can end up finishing a tube in one sitting if you're not careful - and now it turns out there's a reason for this.
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The answer is that the finger-licking snack targets a specific part of the brain that is responsible for pleasure and reward.
Although they are identified by many people as crisps, the product has less than 42 per cent potato, with the rest of it being made up of wheat starch, sunflower oil, maize oil and rice flour.
In addition to this, they contain a co*cktail of ingredients designed to tickle the taste buds and get the brain tingling, including the holy trinity of junk food – sugar, fat and salt.
Our bodies crave these three substances even when we aren’t hungry, and they light up areas of our brain associated with pleasure, in a similar way to how we respond to drugs and alcohol.
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A 30g serving of original-flavoured Pringles – which equates to around 13 crisps – contains nearly 10g of fat and has just less than 0.5g of salt and 0.5g of sugar.
And many of us aren’t content to just stop at 13 Pringles in one session, let’s face it.
The craving for sugar, fat and salt, which is often called “hedonic hunger”, stems back to a time when our ancestors hunted on the plains of Africa.
When food was scarce, it was obvious for early humans to stockpile these “super ingredients” whenever they were available, but with food readily available in Britain today, it can lead to unhealthy eating habits.
While Pringles by themselves are extremely moreish, added flavours can also affect your body.
For example, varieties such as Texas Barbecue and Paprika are coated in monosodium glutamate (MSG), which is a meaty-flavoured salt frequently added to Chinese food.
This meaty flavour appears to trick the brain into thinking Pringles are a source of protein, and this, coupled with the curved shape designed to fit onto your tongue, maximises the taste and appeal.
Of course the small bites can easily lead to over-eating as before you know it, you are consuming them repetitively without noticing.
Pringles were brought into existence by Procter & Gamble (P&G) in the late-Sixties as a superior alternative to generic crisps.
The concept was simple – uniform appearance, standardised shape and simply addictive in taste.
Recently it emerged that only ONE side of the crisps are sprinkled with flavour when they're made.
When you put fat and sugar together, it is one of the strongest stimulators of dopamine, which encourages repeat behaviour, and drives overconsumption of these foods.
There's no wrong way to eat Pringles®! However, some people claim that the best way to eat them is with the “top” of the chip (the side facing the lid of the can) facing down. Pringles® typically have more seasoning on the top of the crisps than the bottom, so this way you get the most intense flavor experience.
In addition to dehydrated potatoes, rice flour and wheat starch, Pringles contain a host of ingredients designed to get your taste buds and the hunger centre of the brain tingling. The biggest culprits are the holy trinity of addictive junk food — fat, salt and sugar.
They're highly processed so that any nutrients originally in the potatoes are probably long gone (except for the starch), they're cooked in bad fats (not that fats are bad, but bad fats are bad), and they have a host of sketchy additives to give them "flavor," but mainly to trigger brain responses that make you crave ...
You will probably get a bit bloated, since that is a lot of sodium to consume all at once. But, assuming you don't do it every day, you should have no long term effects.
Nancy Copperman, director of public health initiatives at North Shore - LIJ Health System in Great Neck, N.Y., says that both potato chips and Pringles aren't exactly healthy, but Pringles contain 2.5 times more saturated fat per serving, a worse type of fat.
Ingredients. Pringles have about 42% potato content, the remainder being wheat starch and flours (corn and rice) combined with vegetable oils, an emulsifier, salt, and seasoning.
The Food and Drug Administration decided in 1975 that Pringles could only be called “chips” if they provided a note on the can saying they're not made with real potatoes. Pringles didn't want to do that so it named its product potato “crisps.”
Unfortunately for the health-conscious, all varieties of Pringles are fried, not baked. If you're looking for some consolation, though, Pringles do tend to have less sodium than your standard chip.
Consumer favorites like Doritos and Pringles are just some of the chip products that contain MSG (10, 11). Aside from being added to potato chips, corn chips, and snack mixes, MSG can be found in a number of other snack foods, so it's best to read the label if you want to avoid consuming this additive.
According to Pringles, the brand's chips and cans were made smaller back in 2016 to fit in with a new manufacturing facility that has different equipment to the original US factory, which caused controversy at the time.
However, the Pringles fat is more saturated, and part of the carbs are from sugars (there is no sugar in standard potato crisps). Pringles are also considerably lower in fibre and protein and are more heavily processed (in ways we don't know about), with a higher ingredient count.
Potato chips from brands known for excessive salt, saturated fats, and artificial additives tend to be less healthy. Examples include Lay's, Pringles, and Ruffles. Opting for baked or kettle-cooked chips and checking nutritional labels can help make a healthier choice.
The shape of a Pringles chip is known as a hyperbolic parabolid (or HP) in 3D geometry, with one axis of symmetry. It doesn't have a center of symmetry, rather, the maximum and the minimum of the two principal curvatures of the shape meet each other at a single point.
What are Pringles made of? Why do they taste different from potato chips? What's different from normal chips is that they are actually a fried dough. This dough is essentially made from dried potatoes (42%), flours including corn and rice, wheat starch, oil, salt, and seasonings.
Many manufacturers use MSG to boost the savory flavor of chips. Consumer favorites like Doritos and Pringles are just some of the chip products that contain MSG (10, 11).
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