Can you eat your crocs?

By Dr Anny Manrich (PhD)

Page last updated: 02/25/2023 | Next review date: 02/25/2025

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this article, we will answer the question “Can you eat your crocs?” and discuss what is its health benefits?

Can you eat your crocs?

No, you cannot eat your crocs. Although the resin-based Crocs are theoretically safe to eat since they contain no harmful ingredients. So if you consume your crocodiles, they can cause damage to your health, causing stomach or bowel movement discomfort, bezoars and obstruction.

Because the resin cannot be digested by the human gastrointestinal tract, the ingestion of resin pieces may lead to the formation of bezoars. Bezoars are concreation of undigested material found in the gastrointestinal tract. They are various types depending by material content including phytobezoars containing undigested vegetable or fruit, trichobezoars containing hair, lactobezoars containing milk and pharmacobezoars containing drugs such as cholestyramine, resin, cavafate, and antacids (2).

Crocs own letter to consumers highlights the goals of reducing volatile organic compounds by 17.6% and increasing the re-use of scrap materials to 7%, these form part of Crocs sustainability positioning strategy (1).

Crocs are a well-known and popular brand of footwear. Enjoyment and fun have long been associated with the footwear brand ‘Crocs.’ Crocs are a great choice of footwear for youngsters, as well. However, you may be concerned that your kid or toddler may eat the crocs if you get them.

Crocs are an excellent option of footwear that is both comfy and useful. For both dry and rainy weather, they are well-equipped. In addition, they can help with a few foot issues.

History Of Crocs

In 2002, Crocs were first introduced as boating shoes. As the name suggests, crocs are a kind of clog shoe. It was while vacationing in the Caribbean that Scott, George, and Lyndon came up with this notion.

For the first time, Scott presented his buddies a new slip-resistant Clog shoe made by ‘Foam Creation’ from Canada. Soon after, the three friends licensed and produced their own clog shoes with a strap at the back, which quickly became popular.

By looking at them from the side, it seemed as if they were dubbed Crocs because of their shape. Sales in more than 40 countries started as the firm expanded. Crocs had become a worldwide fad by 2007.

What Are Crocs Made From?

CrosliteTM is the synthetic fiber used to make Crocs. Croslite is a kind of resin that has small pores. Because of this, it is very breathable, lightweight, and soft. Moreover, they don’t leave stains, are odor-resistant, and are devoid of toxic substances.

The composition of Croslite™ material is unknown and of private domain. However, it contains no latex, rubber, ethyl mercury, or thimerosal, all known allergens and does not contain fire retardant chemicals, or plasticizers such as phthalates (1).

It is edible because of its non-toxic nature. Your body wouldn’t suffer much damage if you ate your crocodiles or boiled them and ate them. However, this does not imply that you should start chomping down on your own footwear.

Crocs may be accidentally eaten by toddlers, but they won’t cause any lasting damage. ‘Crocs’ does not endorse or encourage its customers’ use of these products. Consult a doctor if your kid or pet eats a piece of their crocs. Unlike other foods, the resin is not part of most people’s daily diet.

Comfort Of Crocs

In terms of convenience, Crocs are an excellent option. Lightweight and cushioned thanks to CrosliteTM material. Even if you’re walking for a long time, this will keep you comfortable.

Because of the additional cushiony sensation, it is also much easier to walk on uneven terrain without suffering. People on vacation and with children are the two most usual groups to view crocodiles. Walking is exhausting on most holidays. With Crocs, you’ll be able to walk with less pain. Low levels of muscle activity over prolonged periods of standing indicate that the Crocs can reduce fatigue potential (5).

Slip-resistant crocodiles are also a feature of your footwear. Using CrosliteTM material in damp or wet environments provides a stronger grip, making it ideal for these situations.

Crocs’ Positive Health Effects

When it comes to foot problems, many specialists suggest wearing crocs. They are ideal for patients with foot issues because of their low weight, comfort, and anti-microbial properties.

Both the American Podiatric Medical Association (APMA) and the US Ergonomics Council (USEC) have endorsed Crocs footwear. Additionally, Crocs has developed an Rx range of clogs for those with foot issues in mind (4,5).

Plenty of Room

It is well-known that Crocs have a lot of room and are lightweight. Bone abnormalities, such as Bunions and Hammertoes, may benefit from this. Discomfort and suffering may result from a lack of space in these cases.

People with diabetes might also benefit from the openness of their surroundings. As a result of diabetes, blood flow to the feet is significantly diminished. Crocs’ generous toe and foot room promote healthy, active lifestyles. These areas benefit from better blood flow as a result. However, it should be used for longer periods, according to specialists.

As mentioned in the Diabetic Food Journal, crocs should be used for nocturia (the need to empty the bladder frequently) and showering. Simple modifications to accommodate deformities can be achieved to the sole of preferred style of crocs. People with diabetes using removable offloading devices may need alternative night footwear. Footwear, such as Crocs for nocturia and showering after healing, may prevent ulcer recurrence (3).

Tolerance And Soothing

In situations of leg and arch discomfort after extended periods of standing, Crocs’ cushion-like comfort has been beneficial. Restrictive shoes may cause the feet to be unable to move freely and inhibit them from breathing. They also put a lot of stress on the foot. It is recommended that the Crocs footwear be considered for use in a variety of applications where prolonged standing or walking may tend to induce foot discomfort or lower body fatigue (5).

When it comes to footwear, Crocs are ideal for those who spend long periods of time on their feet. Only a few physicians and chefs advise wearing Crocs, claiming the shoes are comfortable and cause little or no discomfort to the feet (back, leg, or arch). In addition, they’re highly pliable and pliable. As a result, you won’t injure yourself by stumbling over your toes.

Qualified Antibiotics

Anti-bacterial materials are used in Crocs’ Rx range of shoes. This prevents the development of fungi and bacteria. A variety of weather conditions and a variety of surfaces make Crocs wearable. The ease of cleaning the shoes make them very desirable for applications where cleanliness is important (e.g., hospitals, food preparation, clean rooms) (5).

Those with diabetes are always in danger of infection from wounds and open sores. As a result, such wounds serve as ideal incubators for the growth of germs. All of these issues may be mitigated because of Crocs’ anti-microbial characteristics.

To learn more about eating your crocs click here