in our previous post, we discussed about ingredients being used in coca-cola soft drinks. let's look at the effects of the ingredients to our health. remember, we are not criticizing any product, rather we are only bringing awareness to what we eat on daily basis especially our eating habits. there some who take soft drink like coke on daily basis up to two or more bottles per day. what we are saying is to know the effects it will have to your health by consuming some of these products in large quantity. moderation is the best. i drink coke but not daily and i do not take more than a bottle. the question is what about you? how often do you drink coke?
Carbonated Water:
Carbonated water
appears to have little impact on health. While carbonated water is somewhat
acidic, this acidity is quickly neutralized by saliva.
Carbonated water may increase irritable bowel syndrome symptoms of
bloating and gas due to the release of carbon dioxide in the digestive tract.
It does not appear to have an effect on GERD. There is tentative
evidence that carbonated water may help with constipation
among people who have had a stroke. Some carbonated waters have added sodium, so they may
be an issue for those on low-sodium diets.
Typical carbonated soft drinks
such as colas do have health risks. Carbonated colas have a correlation with
slightly decreased bone density in older women. Soft drinks are about 100 times
more erosive to teeth than plain carbonated water.
Sugar:
According to study, Strong evidence indicates that
sugar-sweetened soft drinks contribute to the development of diabetes. The
Nurses’ Health Study explored this connection by following the health of more
than 90,000 women for eight years. The nurses who said they had one or more
servings a day of a sugar-sweetened soft drink were twice as likely to have
developed type 2 diabetes during the study than those who rarely had these
beverages.
It was also
discovered from the volunteers in the Nurses’ Health Study that People who
drink a lot of sugary drinks often tend to weigh more and eat less healthfully than
people who don’t drink sugary drinks.
Colour: (Caramel E150d)
Internationally, the Acceptable Daily Intake of Class I caramel
color is not specified; that of Class II as 0–160 mg/kg body weight; that
of Class III as 0–200 mg/kg body weight; and that of Class IV as
0–200 mg/kg body weight.
The United States Food and Drug
Administration (FDA) classifies and regulates caramel color in Title 21 CFR
§ 73.85 as a generally recognized as safe (GRAS) color
additive exempt from certification. Unless a food has a standard of
identity, caramel color may be safely used in foods generally at levels
consistent with "good manufacturing practice" (GMP).
In 2010, the International Programme on Chemical
Safety (IPCS) concluded that commercially produced caramel color has
the same toxicological properties as caramel produced by cooking or heating sucrose,
except for those prepared using ammonium (Class III and IV). The IPCS has
concluded that caramel color does not exhibit carcinogenicity
based on its studies.
While the US FDA, Canadian Health Products and Food Branch
and European Food Safety Authority
(EFSA) have found caramel color safe for use in food and beverages, California
has listed a compound formed in the manufacture of Class III and IV caramel
colors in the state's Proposition 65, thus
legally including it in the category of chemicals known to the state to cause cancer or reproductive toxicity.
According to the Food Chemicals Codex, 4-Methylimidazole
in caramel color is allowed up to 250 ppm on a color-adjusted basis, which
means 250 ppm maximum for every 0.100 color absorbance of a 0.10% solution at
610 nm.
Caramel color has excellent
microbiological stability. Since it is manufactured under very high
temperature, high acidity, high pressure, and high specific
gravity, it is essentially sterile, as it will not support microbial
growth unless in a dilute solution.
When reacted with sulfites,
caramel color may retain traces of sulfite after processing. However, in
finished food products, labeling is usually required only for sulfite levels
above 10 ppm.
Phosphoric acid:
A study
published in the “Archives of Pediatric and Adolescent Medicine” in 2000 found
that athletic teen girls who consume colas have five times the risk of bone
fractures as those who don’t consume cola drinks.
It’s actually more common to have too much phosphorus than not enough.
Phosphorus is found naturally in many foods and phosphoric acid is used as an
additive, so most people get enough in their diet.
Your body needs phosphorus, but too much of it can cause problems. Studies
suggest that excessive phosphorus intake can put you at risk for osteoporosis
and heart disease. Calcium and phosphorus work together to form and maintain
healthy teeth and bones. The minerals need to be balanced in order to be
effective.
Too much phosphorus can decrease the amount of calcium in your body, leading
to bone loss. It can also impair your body’s ability to use other minerals,
such as iron, zinc, and magnesium.
Natural
flavourings:
The amount of
preservatives and solvents in natural flavors is too small to be linked to any
ill health effects, says Andrews. For example, artificial and natural add-ins
might trick you into expecting flavors out of your foods that don't exist in
real life. "The goal is to make a short intense flavor that quickly
dissipates so you come back for more," Andrews says.
Vandana Sheth,
spokesperson for the Academy of Nutrition and Dietetics, believes artificial or
natural flavors may induce food cravings in some people.
"As a consumer, it
is important to be savvy about ingredients. Recognize that any food consumed in
excess of your needs is going to affect your weight loss journey," Sheth
notes.
While you don't need to
swear off natural or artificial flavors for life, Andrews advises sticking to a
diet of whole foods when you can. Because you can be sure the flavors in an
actual apple didn't originate in a lab.
Caffeine:
The three effects of
Caffeine
Caffeine
affects regions in the brain associated with addiction, creating dependency on
the substance for an artificial state of energy.
Caffeine impacts the entire body with dehydration, and
it impairs the digestive system in a number of ways.
Caffeine has
an especially negative impact on the digestive system.
According to
online study, the most damaging impact caffeine has on the body occurs in the digestive
system. It blocks the absorption of magnesium, a key mineral that is
essential to the colon’s regulation of normal, healthy bowel movements.
References:
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