Reese’s Peanut Butter Cups Alert! They May Cause Stomach Cancer And Intensify ADHD

Reese's peanut butter cups are one of the most popular, best selling candies in America and a household name but do you know the dangers associated with some of their main ingredients?

Although most people know that confectionery like this shouldn't be eaten in huge quantities, this particular candy contains ingredients that even eating a small of can harm your heath. Created in 1928 by a man named H.B. Reese, the peanut butter cup is one in a whole range of peanut butter floured candy. When Mr. Reese dies in 1956 he left his candy empire to his sons who merged the company with the Hershey Chocolate Corp, a shrewd business move. Ever since then, the appetite of the company to make maximum profits has been at the forefront of their business model, but its has come at the expense of some of the ingredients. The cheapest ingredients, often made of harmful toxins and chemicals are used to produce these products, which can be seriously damaging to your health. Reese’s Peanut Butter Cups contain the controversial ingredient PGPR (Polyglycerol polyricinoleate) a substitute for cocoa butter, which the FDA has determined it to be “safe for humans as long as you restrict your intake to 7.5 milligrams per kilogram of body weight. Otherwise you’d be open to reversible liver enlargement at higher intakes”.

Reese’s peanut butter cup ingredients: Milk chocolate, (milk, chocolate, sugar, cocoa butter, chocolate, no fat milk, milk fat, lactose, soy lecithin, PGPR), peanuts, sugar, dextrose, salt, TBHQ and citric acid.

  • •PGPR (polyglycerol pilyricinoleate): Reese’s are made with this controversial ingredient PGPR that has replaced cocoa butter in an effort to cut down on manufacturing costs. PGPR is made from castor beans that reduces the viscosity of chocolate. It has been linked with gastrointestinal discomfort and allergic reaction in children.
  • •Soy lecithin: 93% of soy is genetically modified. Soy lecithin can cause breast cancer, has negative effects on fertility and reproduction, may lead to behavioral and cerebral abnormalities.
  • •TBHQ (tertiary butylhydroquinone): TBHQ derived from petroleum and is related to butane. It can be toxic and also cause nausea, vomiting, ringing in the ear, delirium and collapse. Was shown to cause stomach cancer in lab rats, fragment DNA and cause damage to humane lung and umbilical cells. In children it can cause anxiety, restlessness, and intensify the symptoms of ADHD. Below is a great recipe for homemade peanut butter cups that are just as delicious but have none of the harmful toxic ingredients.

Organic Peanut Butter Cups


  • 12 muffin tin liners
  • 12 oz of organic dark chocolate
  • 1 cup organic peanut butter
  • 1/4 cup raw honey
  • 1/4 tsp organic salt


  • 1. Trim the off muffin cups so that they are shallower.
  • 2. Pour the chocolate into a small sauce pan and place on the stovetop with low heat. Stir the chocolate gently, and let them sit for a minute or so. But be very careful not to overcook the chocolate or it turn to thick unusable chocolate.
  • 3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.
  • 4. Combine the organic peanut butter, raw honey and organic salt in a medium bowl.
  • 5. When the chocolate in the muffin cups has hardened, spoon the peanut butter into another small sauce pan over low heat on the stove top. This will soften up the peanut butter so that it easily flows into the cups.
  • 6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we’ll add later. Put the cups back in the fridge for about 10 minutes, then use the back of a small spoon to flatten and spread out the peanut butter. Then, return the cups back into the fridge for an hour or until the peanut butter has hardened.
  • 7. When the peanut butter filling has hardened, re-warm the remaining organic chocolate on the stove top. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.