• Origins:   Takis are a brand of corn tortilla chips vended by Mexico-based Barcel and known for its spicy hotness:
• We consulted with a few urgent care pediatricians of our acquaintance who told us that they had never treated, or heard of, any cases of children developing severe stomach pains linked to the consumption of Takis.
• As well, some physicians have noted that children have been taken to emergency rooms after eating Takis and similar snacks not because they were ill, but because their excessive consumption of those snacks resulted in misinterpreted symptoms

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• A woman in Lancaster, CA recently had to bring in her 10 year old daughter to an Urgent Care because girl was complaining of severe stomach pain over at least a 2 day interval. The pains in the child’s stomach would come and go and seemed to be mysterious in nature. The attending physician carefully screened the young patient, running lab tests and urinalysis. Dr. probed her abdomen for tenderness and located the area of her discomfort.

   

   

   

  Concerned about the girl’s appetite the Urgent Care doctor questioned the young lady’s mother about their nutritional habits. The mother then assured the doctor that they eat healthily and have regular meals. However, the mother also stated that 2 or 3 times a month for good behavior she allowed her daughter to have a bag of ‘Takis.’ When he heard this the doctor began to warn of dire consequences of the consumers of these chips.

• UNCONFIRMED: Though they're definitely not healthy
• The chips are certainly unhealthy. What makes things worse though is that kids, being kids, often don't know when to stop eating them. One bag becomes two, becomes three and suddenly they're in the hospital.
• Yet Snopes did not find any nutritionist who could say that Takis have been linked to cancer, howeve

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• A 1-ounce bag of Hot Cheetos contains 11 grams of fat and 250 milligrams of sodium, and a similar-sized bag of Takis Fuego has 8 grams of fat and 420 grams of sodium, she said.

• Takis

   

  Danger rating: 3
  Potential side effects: Ulcers, gastritis

   

  Takis are the new Flamin' Hot Cheetos. And, considering these little rolled up corn snacks are usually covered in something spicy, they can also eat away at the stomach lining like Flamin' Hot Cheetos. Takis are rumored to cause ulcers and they are also rumored to cause cancer. Allegedly, a toddler got throat cancer from eating too many Takis and pediatricians are claiming that because Takis increase the stomach acidity (and turn feces red or orange), people show up at emergency rooms with their bodies in a Taki tantrum. Obviously, kids shouldn't be eating this stuff, but just try to rip these taco-shaped treats out of a twelve-year-old's grubby hands. It's like trying to take molly away from Miley Cyrus.

• There is no clear evidence to suggest that the stress of modern life or a steady diet of fast food causes ulcers in the stomach
• Peptic ulcers are holes or breaks in the protective lining of the duodenum (the upper part of the small intestine) or the stomach -- areas that come into contact with stomach acids and enzymes. Duodenal ulcers are more common than stomach ulcers. Comparatively rare are esophageal ulcers, which form in the esophagus -- or swallowing tube -- and are often a result of alcohol abuse.
• Other factors also seem to contribute to ulcer formation. Overuse of over-the-counter painkillers (such as aspirin, ibuprofen, and naproxen), heavy alcohol use, and smoking exacerbate and may promote the development of ulcers. Research indicates that heavy smokers are more prone to developing duodenal ulcers than are nonsmokers, that people who drink alcohol are more susceptible to esophageal ulcers, and that those who take aspirin frequently for a long period of time are more likely to develop stomach ulcers than those who don't.

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• What is an ulcer?
  An ulcer, or peptic ulcer, is a sore on the lining of the digestive tract. The digestive tract includes the esophagus, stomach, duodenum (the first part of the intestines), the small intestines and the large intestine (also called the colon).

• Diet and Physical Activity: What’s the Cancer Connection?
• Research has shown that poor diet and not being active are 2 key factors that can increase a person’s cancer risk.

• Foods that might increase risk

   

   

   

   

    

  It is also possible that other foods and nutrients might increase risk. Again it has proved difficult to show any firm links, apart from alcohol. The strongest evidence we have is probably for high intakes of red or processed meat increasing risk.
• Bowel and stomach cancer are more common in people who eat lots of red and processed meat.
• Most additives are not thought to affect cancer risk. Colours, flavours and sweeteners are constantly investigated by researchers and if any are thought to be a real risk, they are withdrawn.

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• • Acrylamide is a chemical used primarily for industrial purposes.
   
  • Acrylamide has been found in certain foods, with especially high levels in potato chips, French fries, and other food products produced by high-temperature cooking.
• Studies in rodent models have found that acrylamide exposure poses a risk for several types of cancer (11, 12, 13). However, the evidence from human studies is still incomplete.
• Although studies in rodent models suggest that acrylamide is a potential carcinogen, additional epidemiological cohort studies are needed to help determine any effects of dietary acrylamide intake on human cancer risk.
• Dearfield KL, Abernathy CO, Ottley MS, Brantner JH, Hayes PF. Acrylamide: Its metabolism, developmental and reproductive effects, genotoxicity, and carcinogenicity. Mutation Research 1988; 195(1):45–77.
• • Dearfield KL, Douglas GR, Ehling UH, et al. Acrylamide: A review of its genotoxicity and an assessment of heritable genetic risk. Mutation Research 1995; 330(1–2):71–99.
  • Friedman M. Chemistry, biochemistry, and safety of acrylamide. A review. Journal of Agricultural and Food Chemistry 2003; 51(16):4504–4526.

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• Es de gran satisfacción para nosotros ser una empresa que contribuye de manera importante con el desarrollo económico del país, dando empleo directo a más de 16,000 personas a nivel nacional. Estamos enfocados a crear mayores oportunidades para extender nuestros niveles de crecimiento y con ello generar más empleos que mejoren los niveles de vida de más familias en México y en el mundo.

   

  Nuestras acciones venideras estarán dirigidas a acrecentar nuestros niveles de productividad y de calidad, así como a mantener nuestra distinción como innovadores en el mercado de botanas saladas y confitería, basándonos en investigaciones orientadas a mejorar las características nutricionales de nuestros productos y en el desarrollo de tecnología como principal herramienta para seguir cumpliendo con nuestra misión.

   

  De igual manera nos hemos comprometido a continuar trabajando arduamente a fin de llevar el nombre de una marca mexicana a todo el mundo y posicionarla en los primeros lugares de preferencia.
• INGREDIENTES: MAÍZ NIXTAMALIZADO, ACEITE VEGETAL, CONDIMENTO SABOR FAJITAS CON CHILE (MALTODEXTRINA, SAL YODATADA, CHILE EN POLVO, GLUTAMATO MONOSÓDICO, ESPECIAS, ALMIDÓN, ÁCIDO CÍTRICO, SABORIZANTES ARTIFICIALES, SABORIZANTES NATURALES (SUERO DE LECHE)

• ¿Qué es y por qué debemos evitar el glutamato monosódico?

  Más dañino que el alcohol, la nicotina y muchas drogas, este aditivo se emplea en casi todos los alimentos procesados.
• Entre los muchos aditivos químicos en nuestros alimentos se encuentra el glutamato monosódico (GMS), también conocido como el aditivo “umami”.
• En Estados Unidos es “Generalmente Reconocido como Seguro“,
• El GMS es un aditivo que mejora el sabor de algunos alimentos procesados.
• El consumo de GMS puede causar dolores de cabeza, migrañas, espasmos musculares, nausea, alergias, anafilaxis, ataques epilépticos, depresión e irregularidades cardiacas

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