When it comes to things that are ‘evil’…
Not the first thing that pops into my mind.
(NaturalNews) Have a Coke and a smile. Or, if you’re part of the ‘new generation,’ a Pepsi. One taste of those excito-toxins and you won’t worry about aborted fetal cells or cancer-causing chemicals. After all, who wants to think about Type 2 Diabetes when they just want a sweet reward, and a moment to relax?
But that’s the worst kind of evil, isn’t it? The sneaky, insidious kind? The kind you have to be ever vigilant about lest it permeate itself into the collective consciousness. You may be thinking, ‘Seriously? We’re going there with soda?!’ The answer is, yes. At least one leading biologist has come out and explained why we should avoid soda, and all fizzy drinks.
What happens when you drink soda
The highly addictive nature of the sweeteners used in soda means it functions like a gateway drug. Spikes the blood sugar, unbalances the digestive flora, grows the yeast which then demands more and more and more. The side effects of Candida overgrowth can be very disruptive and wreak havoc on moods and relationships, as well as health. The carbonation (carbonated water, phosphoric acid) means the drink is very acidic, which causes your body to leach calcium from your bones to maintain proper blood pH. It takes around 25 eight ounces glasses of water to neutralize what one 16 ounce soda does to your blood pH. That’s a double whamy for teeth – sugar to eat at the enamel, and calcium robbed as well. Small amounts of caffeine won’t hurt you, but there are much better, healthier, and more natural sources of caffeine. Who knows what’s in the secret flavor recipes, besides more chemicals. If you go for diet, the aspartame is even more dangerous. It’s a neurotoxin with 92 known side effects to your health, and it is 180 times sweeter than cane sugar. And one last bit of trash on the ingredient list: the coloring additives. [Read More]
Artificial butter, however?
After I read this next article (below)…
Makes me think it DEFINITELY deserves a slot on that evil list.
A new study raises concern about chronic exposure of workers in industry to a food flavoring ingredient used to produce the distinctive buttery flavor and aroma of microwave popcorn, margarines, snack foods, candy, baked goods, pet foods and other products. It found evidence that the ingredient, diacetyl (DA), intensifies the damaging effects of an abnormal brain protein linked to Alzheimer’s disease. The study appears in ACS’ journal Chemical Research in Toxicology.
Robert Vince and colleagues Swati More and Ashish Vartak explain that DA has been the focus of much research recently because it is linked to respiratory and other problems in workers at microwave popcorn and food-flavoring factories. DA gives microwave popcorn its distinctive buttery taste and aroma. DA also forms naturally in fermented beverages such as beer, and gives some chardonnay wines a buttery taste. Vince’s team realized that DA has an architecture similar to a substance that makes beta-amyloid proteins clump together in the brain — clumping being a hallmark of Alzheimer’s disease. So they tested whether DA also could clump those proteins.
DA did increase the level of beta-amyloid clumping. At real-world occupational exposure levels, DA also enhanced beta-amyloid’s toxic effects on nerve cells growing in the laboratory. Other lab experiments showed that DA easily penetrated the so-called “blood-brain barrier,” which keeps many harmful substances from entering the brain. DA also stopped a protective protein called glyoxalase I from safeguarding nerve cells. “In light of the chronic exposure of industry workers to DA, this study raises the troubling possibility of long-term neurological toxicity mediated by DA,” say the researchers.[Read More]
My love for microwave popcorn just died…
I hope you are happy with yourself.