The Real Dangers of Soda to You and Your Children

The Real Dangers of Soda to You and Your Children
By Dr. Joseph Mercola with Rachael Droege

How many sodas have you had today? How about your kids? The average American drinks an estimated 56 gallons of soft drinks each year, but before you grab that next can of soda, consider this: one can of soda has about 10 teaspoons of sugar, 150 calories, 30 to 55 mg of caffeine, and is loaded with artificial food colors and sulphites.
This is an alarming amount of sugar, calories and harmful additives in a product that has absolutely no nutritional value. Plus, studies have linked soda to osteoporosis, obesity, tooth decay and heart disease. Despite this, soda accounts for more than one-quarter of all drinks consumed in the United States.
Teenagers and children, who many soft drinks are marketed toward, are among the largest consumers. In the past 10 years, soft drink consumption among children has almost doubled in the United States. Teenage boys now drink, on average, three or more cans of soda per day, and 10 percent drink seven or more cans a day. The average for teenage girls is more than two cans a day, and 10 percent drink more than five cans a day.
While these numbers may sound high, they’re not surprising considering that most school hallways are lined with vending machines that sell, of course, soft drinks. It’s not uncommon for schools to make marketing deals with leading soft drink companies such as Coca-Cola from which they receive commissions--based on a percentage of sales at each school--and sometimes a lump-sum payment.
The revenues are used for various academic and after-school activities, but what activity could be worth devastating the students’ health, which is exactly what consuming all that soda is doing? Getting rid of vending machines in schools--or replacing their contents with pure water and healthy snacks--could make a big difference, as vending machines can increase the consumption of sweetened beverages by up to 50 or more cans of soda per student per year.
Let’s take a look at some of the major components of a can of soda:
• Phosphoric Acid: May interfere with the body's ability to use calcium, which can lead to osteoporosis or softening of the teeth and bones. Phosphoric acid also neutralizes the hydrochloric acid in your stomach, which can interfere with digestion, making it difficult to utilize nutrients.
• Sugar: Soft drink manufacturers are the largest single user of refined sugar in the United States. It is a proven fact that sugar increases insulin levels, which can lead to high blood pressure, high cholesterol, heart disease, diabetes, weight gain, premature aging and many more negative side effects. Most sodas include over 100 percent of the RDA of sugar.
• Aspartame: This chemical is used as a sugar substitute in diet soda. There are over 92 different health side effects associated with aspartame consumption including brain tumors, birth defects, diabetes, emotional disorders and epilispsy/seizures. Further, when aspartame is stored for long periods of time or kept in warm areas it changes to methanol, an alcohol that converts to formaldehyde and formic acid, which are known carcinogens.
• Caffeine: Caffeinated drinks cause jitters, insomnia, high blood pressure, irregular heartbeat, elevated blood cholesterol levels, vitamin and mineral depletion, breast lumps, birth defects, and perhaps some forms of cancer.
• Tap Water: I recommend that everyone avoid drinking tap water because it can carry any number of chemicals including chlorine, trihalomethanes, lead, cadmium, and various organic pollutants. Tap water is the main ingredient in bottled soft drinks.
• Soda is one of the main reasons, nutritionally speaking, why many people suffer health problems. Aside from the negative effects of the soda itself, drinking a lot of soda is likely to leave you with little appetite for vegetables, protein and other food that your body needs.
If you are still drinking soda, stopping the habit is an easy way to improve your health. Pure water is a much better choice. If you must drink a carbonated beverage, try sparkling mineral water.
Water
Also indexed as: Bottled Water, Carbonated Water, Drinking Water, Mineral Water, Seltzer
Serve sparkling water, instead of soft drinks, with a wedge of lemon or lime.
• Varieties
• Buying and storing
• Availability
• Preparation tips
• Nutritional highlights
• Health benefits and concerns
It’s the only beverage that can be consumed in nearly unlimited quantities. Water is the second most important nutrient for life, just after oxygen. More than two-thirds of the human body is made up of water, and the brain is nearly 85 percent water. Our drinking water comes from freshwater lakes, streams, and underground reservoirs.
Varieties
Bottled water comes from a variety of sources. Spring water is the most common. Most is micron filtered and ozonated, and may be treated with reverse osmosis and ultraviolet light as well.
Mineral water contains calcium and other naturally occurring minerals. Distilled water is extremely pure, but the resulting liquid is virtually mineral free and flat tasting. Sparkling water can be naturally occurring, or can be sold as seltzer or club soda. Mineral water may contain high levels of sodium, so check labels.
Here are brief descriptions of common water purification methods used today.
Ultraviolet treatment
Water is exposed to ultraviolet light that destroys biological contaminants and inactivates viruses and bacteria. This treatment is ineffective against organic and inorganic contaminants and does not inactivate giardia (a parasite) cysts.
Carbon filtration
Water is passed through micro-fine carbon filters that absorb or modify contaminants, including some biological and most organic contaminants. Filters don’t catch all viruses or radioactive pollutants, or very tiny parasites.
Reverse osmosis
Water is passed through an ultra-fine membrane under pressure, reducing inorganic contaminants and some radioactive materials. Viruses can remain in the water after reverse osmosis processing.
Distillation
Water is boiled and the resulting steam is captured and cooled into fresh water. Although this method is thought to be the most reliable method for purifying water, it doesn’t remove certain compounds, such as gasoline and petroleum-based solvents.
Buying and storing tips
Buy water in bottles or from machines in most grocery and health food stores. Store in a cool, dark location.
Availability
Water is available year-round.
Preparation, uses, and tips
Serve sparkling water, instead of soft drinks, with a wedge of lemon or lime, or a splash of fruit juice. Filtered or spring water can be used instead of tap water for all cooking uses.
Nutritional Highlights
Water, 1 cup (250mL)
Calories: 0.0
Protein: 0.0g
Carbohydrate: 0.0g
Total Fat: 0.0g
Fiber: 0.0g
Health benefits and concerns
Alzheimer’s disease
Whether aluminum in the diet can cause Alzheimer’s disease remains controversial. A preliminary study found that Alzheimer’s disease patients are more likely to have consumed foods high in aluminum additives (e.g., grain product desserts, American cheese, chocolate pudding or beverages, salt, and chewing gum), compared with people without the disease. Until this issue is resolved, it seems prudent for healthy people to take steps to minimize exposure to this unnecessary and potentially toxic metal. Aluminum is added to some municipal water supplies to prevent the accumulation of particulates. In such areas, bottled water may be preferable. It appears unlikely, however, that avoidance of aluminum exposure after the diagnosis of Alzheimer’s disease could significantly affect the course of the disease.
Athletic performance
Water is the most abundant substance in the human body and is essential for normal physiological function. Water loss due to sweating during exercise can result in decreased performance and other problems. Fluids should be ingested prior to, during, and after exercise, especially when extreme conditions of climate, exercise intensity, and exercise duration exist. Approximately two glasses of fluid should be consumed two hours before exercise and at regular intervals during exercise; fluid should be cool, not cold (59–72°F, 15–22.2°C).
Electrolyte replacement is not as important as water intake in most athletic endeavors. It usually takes several hours of exercise in warm climates before sodium depletion becomes significant and even longer for potassium, chloride, and magnesium. However, the presence of sodium in fluids will often make it easier to drink as well as to retain more fluid.
Common cold/sore throat
Drinking plenty of fluids is important in maintaining water balance and easily flowing secretions.
Constipation
Adding water to fiber supplementation makes the stool softer and easier to pass through the gastrointestinal tract. At least 16 ounces (500mL) of water per serving of fiber is recommended. Otherwise, a fiber supplement can worsen, rather than improve, constipation.
Goiter
Certain bacteria in drinking water have been shown to predispose to goiter formation. A healthy water supply is likely to be important in the prevention and treatment of goiter.
Halitosis
A reduced saliva flow increases the concentration of bacteria in the mouth and worsens bad breath. Measures that help increase saliva production (such as drinking adequate water) may improve halitosis associated with poor saliva flow.
Heart attack
High levels of magnesium in drinking water have been associated with a low risk of heart attacks.
Kidney stones
Drinking water increases the volume of urine. In the process, substances that form kidney stones are diluted, reducing the risk of kidney stone recurrence. For this reason, people with a history of kidney stones should drink at least two quarts of water per day. It is particularly important that people in hot climates increase their water intake to reduce their risk of kidney stones.
Parasites
When traveling outside the United States in developing countries, people should avoid drinking tap water or beverages with ice from unpurified water sources. These are potential sources of parasitic infection. People should not drink untreated stream water while camping, even in the United States, as it is frequently contaminated with giardia.
Preeclampsia
In preeclampsia, unrestricted use of salt and an increased consumption of water are needed to maintain normal blood volume and circulation to the placenta.
Stroke
Drinking water high in magnesium has been associated with protection from stroke.
Tooth decay (dental caries)
In communities without fluoridated water, doctors often recommend adding fluoride tablets or drops to the drinking water.
Drinking fluoridated water (1 mg fluoride per liter, or “1 part per million”) has led to an estimated 40–60% reduction in dental caries in many cities in the United States and worldwide. While most experts believe water fluoridation to be associated with minimal risk, others disagree. A minority of scientists believes fluoridation to be associated with an unacceptable risk of skeletal damage, including osteoporotic fractures and bone tumors, in exchange for a modest dental benefit. Fluoride has topical action as well as whole body effects, suggesting that those who do not have access to fluoridated water can achieve some benefit with fluoride-containing toothpastes and mouthwashes. The American Dental Association recommends supplementing children in areas without fluoridated water with liquid fluoride drops, but this should be done with the guidance of a dentist.
A recent population survey found blood lead levels were associated with the amount of dental caries in children and adults. The authors estimated that lead exposure is responsible for roughly 10% of dental caries in young Americans. For this and other health reasons, known and potential sources of lead exposure should be avoided. Common sources of lead exposure include water from lead pipes.
Levels of strontium in the water supply have been shown to correlate with the risk of dental caries in communities with similar fluoride levels. Compared to children with fewer cavities, enamel samples from children with high numbers of caries have been found to contain significantly less strontium.
Ingredient challenges:
Caramel Color-Conscious
By Marcia A. Wade, Technical Editor






Processed foods are rife with caramel color, whether it is in children’s cookies, snacks and juices, happy hour beers or in the health bars sold to the nutrition-conscious. The challenge in applying caramel color depends on the specific properties of the applications in which it is used. Caramel color is valued as a natural additive that tints food products to evoke the colors consumers expect to see. For example, cola should be brown, apple juice should be gold and the surface of grilled roasted beef should have an inviting “cooked” hue.
Non-enzymatic caramel color is the brown product created by either the Maillard or caramelization reactions. The Maillard reaction occurs between reducing sugars and amines under various time, pH, heat or pressure conditions. The reaction naturally produces the brown color of roasted and grilled meat, chocolate, soy sauce, coffee and bread.
Caramel colors also are created through thermal decomposition or the caramelization reaction, which occurs in the absence of amines when sugars are heated above 150°C. In the polymerization reaction of caramelization, sugars recombine to form large complex color structures.
The challenges of adding caramel coloring to formulated products are complicated. The ingredient’s solubility is reliant on pH and requires knowledge of the intended product’s isoelectric point and pH. In liquid beverages, precipitation of caramel or flavor solids can occur if care is not taken to understand the food’s chemistry and its interaction with caramel. Depending on the reactants used in the manufacturing of the caramel, four classes of caramel colors are possible, and each class is compatible with different food types.
Class I caramels (or “plain” caramels) do not contain ammonium or sulfite compounds. Like caramels in Classes II and IV, plain caramels have a negative colloidal charge, which makes some of them suitable for use in high-proof alcohol below 75% concentration.
Class II caramels, or those processed with caustic sulphite, have limited food and beverage applications. Alternatively, high-intensity color Class III caramels are created by processing sugars with only ammonia. Some Class III caramels are stable at pH 3, soluble at 20% salt solution, and used to color soups, sauces, beer, malt liquor, canned foods, biscuits, and pastries. Class III or IV caramels are highly dispersible in water and dough, making them well suited for bakery applications.
Class IV caramel colors processed with both sulfur and ammonia to achieve intense color are used in cola beverages and other soft drinks. Caramels used in soft drinks have a negative charge, with an isoelectric point below the pH of the beverage to avoid flocculation/precipitation. (Soft drinks generally have a pH range of 2.5-3.5.)
“Caramel colors are always being used in new ways; for example, as a substitute for cocoa. Since cocoa prices are very high, [to reduce ingredient expenses, manufacturers] use some caramel color in addition to the cocoa and likewise for cinnamon and coffee,” says David Tuescher, technical director of research and development of new materials at a leading caramel color supplier. In cookies, very pleasing dark shades can be achieved by combining caramel color and alkali-processed cocoa.
In addition to its ornamental qualities, caramel color can protect flavors and other ingredients in beverages from deterioration by light, and also acts as an emulsifying agent. It helps reduce the need for gums when diluting soft drink concentrates and flavoring agents.
Although caramel color is sold as a colorant, it does contribute aromas and flavors that add to the sensory qualities of the final product. Tuescher asserts that flavor is very significant to caramel color, which contributes a subtle yet significant “texture” and flavor to a drink. “We sell it as a color,” explains Tuescher, “but there is a flavor constituent. You have to pay attention to flavor when you are developing a product. It could have a positive or negative influence.” By changing from one type of caramel color to another, formulators sometimes can eliminate negative consequences or add others. As an example, Tuescher points to a colorless cola product released years ago that never grew in popularity. The product had a different mouthfeel, due to the loss of viscosity associated with caramel color.
Melanoids, brown pigments and flavor-active compounds formed during the Maillard reaction, contribute off-flavors recognized as bitter or burnt, as well as off-aromas (often described by flavor chemists as burnt, onion, rancid, sweaty or cabbage). On the other hand, the oxygen-accepting Maillard products, melanoid reductones, act as antioxidants and can improve shelflife.
Depending upon the application, melanoidins also contribute appetizing flavors, sensed as “malty,” bread crust-like, caramel, coffee or roasted, and alluring aromas perceived as “bready,” cracker, fine malt.
As ingredient suppliers introduce new Class I caramel colors for use in high salt-soluble products, the realm of applications for caramel color is widening. For example, formulated soy sauce is the most germane recipient. Manufacturers have encountered difficulties retaining a clear product when coloring soy sauce not produced naturally by the slow fermentation process. Caramel color is added to the accelerated soy sauce, but unless it is stable at 20% salt solution, the sauce will be hazy and the caramel will precipitate out. “We have clarity at 20-25% concentration of salt with our particular [caramel] product,” says Tuescher. He adds that this new Class I colorant will allow soy manufacturers to achieve the specific color characteristics they need while maintaining a clear, haze-less product.

Sidebar:
Going Global
Caramel color industry regulations on GMO products in European and Asian countries have caused concern for U.S. caramel color manufacturers. The carbohydrates used in the caramelization process often originate from GMO corn. “GMO should not be an issue for caramel color but, based on current European regulations, it still is an issue,” says Tuescher. However, he argues, all of the corn’s protein, which would contain the GM components, is removed before the caramelization process. Additionally, when the carbohydrate was tested at Tuescher’s company, using the most sensitive level of PCR analysis, less than 10ppb of maize protein was found.
On February 23, 2004, after a series of tests lasting more than 250 days, the Chinese government agreed to allow entry of GMO-altered crops sold by U.S. crop giant Monsanto. Under the new rules, some but not all of Monsanto’s soybeans, cotton and corn products will be available for use in China. “I really doubt that the Chinese action will cause any quick change in the [GMO rules set by the E.U.]. The E.U. situation is not based on science, but on politics driven by the anti-GMO groups,” speculates Tuescher.
“It is not cost effective to have two separate lines, one to make products for Europe and one for the U.S.,” continues Tuescher. “The acceptance of GMO products by China is simply the first step. The lower cost of GMO materials will eventually make them acceptable [in the E.U. also].”
A melon-flavored soft drink by Asahi in Japan contains caramel color, but is bright green. Caramel color commonly is used in many beverages, from the piping hot coffee of Maxim’s (Japan) microwaveable café latte by Ajinomoto General Foods to Grupo Aguila Azteca’s (Mexico) high-energy drink Red Rhino to Lo-Zano’s (Guatemala) apple juice.

Sidebar 2:
Matchmaking: Caramel Compatibility Tests
There is more to caramel color than color. Besides testing color strength and hue with a spectrophotometer, manufacturers need to ascertain many additional properties of their caramel color supply (some are listed below) to assure that flocculation does not occur and that the color intensity will last the life of the product.
• Haze point
• Gel point
• Shelflife or resinification
• Isoelectric point and pH
• Alcohol concentration
• Colloidal charge
Why is phosphoric acid in soda pop?


Vocabulary
acid
acidulant
phosphoric acid

Phosphoric acid is deliberately added to soft drinks to give them a sharper flavor. It also slows the growth of molds and bacteria, which would otherwise multiply rapidly in the sugary solution.
Almost all of the acidity of soda pop comes from the phosphoric acid and not from the carbonic acid from the dissolved CO2. You can verify this by measuring the pH of fresh and flat soda pop; there's very little difference.
The phosphoric acid is corrosive, but actually the acid concentration in soda pop is lower than that in orange juice or lemonade. Try submerging identical strips of magnesium (or iron staples) in each of these beverages overnight. Which beverage dissolves more metal? Which dissolves the metal fastest?
Fruit juices and drinks are also tart, but they don't use phosphoric acid as a flavor additive. Phosphoric acid would cause many ions present in fruit juices to settle out as insoluble phosphates. These beverages get their tang from citric acid, a substance found in oranges, limes, lemons and grapefruits. Malic acid, found in apples and cherries, is added to many fruit juices. Fumaric acid is used in noncarbonated soft drinks, and tartaric acid gives grape-flavored candies a subtle sour flavor. All of these substances impart only tartness, without overpowering other flavors present.
Reader Comments
Soda pop and the American diet
Americans drink more soft drinks than ever before. These popular beverages account for more than 25% of all drinks consumed in the U. S.
More than 15 billion gallons of soda pop were sold in the U.S. in 2000. This works out to over one 12-ounce bottle per day for every man, woman and child.
According to the U.S. Department of Agriculture, kids are heavy consumers of soda pop, and they are guzzling those soft drinks at unprecedented rates.

As soda pop becomes the beverage of choice among the nation's youth, and as soda marketers focus on brand-building among ever-younger consumers, we are all faced with nagging questions:
How healthful are these drinks, which provide a lot of sugars, calories and caffeine but no significant nutritional value? And what happens if you drink a lot of them at a very young age?
Soda pop and obesity in youth
One recent independent peer-reviewed study demonstrates a strong link between soda pop consumption and childhood obesity(1).
Explanations of the mechanism through which soda pop may lead to obesity have not been proven yet, although the evidence for them is strong.
Many people have long assumed that soda, high in sugar and calories and low in nutrients, can make children fat. But this study provides solid, scientific evidence demonstrating this.
Reporting in 'The Lancet', a British medical journal, a team of Harvard researchers presented the first evidence linking soda pop consumption to childhood obesity. They found that 12-year-olds who drank soda pop regularly were more likely to be overweight than those who didn't. For each additional daily serving of sugar-sweetened soda pop consumed during the nearly 2-year study, the risk of obesity increased 1.6 times.(1)
Obesity experts called the Harvard study findings important and praised the study for being prospective. The Harvard researchers spent 19 months following the children, rather than just capturing a snapshot of data from only a single day. It is considered statistically more significant to conduct a study over a long period of time.
Soda pop and tooth decay
Tooth decay is one detrimental health effect of soda pop which even the soft drink industry admits to. In a carefully worded statement, the National Soft Drink Association claims that "there is no scientific evidence that consumption of sugars in soft drinks per se has any negative effect other than dental caries."
Soda pop and bone weakening
The active ingredient in most soda pop is phosphoric acid. The pH of most soda pop is 2.8, which is very acidic. As we discuss in detail in the body PH page, you want your diet to ALKALIZE your body, and ingesting a highly acidic drink like soda pop does the opposite and is very detrimental to your health. Phosphoric acid also leaches calcium from bones and is a major contributor to the rising increase in osteoporosis.

Animal studies show that phosphoric acid, a common ingredient in soda pop, can deplete bones of calcium.
And recent human studies suggest that girls who drink more soda pop are more prone to broken bones. The soft drink industry denies that soda plays a role in bone weakening.
Animal studies, mostly involving rats, point to consistent and clear bone loss with the use of soda pop drinks. But as scientists like to point out, rats and humans are not exactly the same.
Phosphorus, which occurs naturally in some foods and is used as an additive in many others, appears to promote the loss of calcium, thus weakening bones. With less calcium available, the bones become more porous and prone to fracture. There is growing concern that even a few cans of soda pop per day can be damaging when they are consumed during the critical bone-building years of adolescence and childhood.
What happens when these soda pop-drinking individuals become middle-aged adults and they end up with osteoporosis and obesity?
By that time, switching to water, fruit or vegetable juices may be too little too late.
References
(1) Washington Post February 27, 2001; Page HE10
Saliva PH test
The Saliva PH test is a simple test you can do to measure your susceptibility to cancer, heart disease, osteoporosis, arthritis, and many other degenerative diseases.
How to Perform the Saliva pH Test
First, you must wait at least 2 hours after eating. Fill your mouth with saliva and then swallow it. Repeat this step to help ensure that your saliva is clean. Then the third time, put some of your saliva onto the pH paper.
The pH paper should turn blue. This indicates that your saliva is slightly alkaline at a healthy pH of 7.4. If it is not blue, compare the color with the chart that comes with the pH paper. If your saliva is acid (below pH of 7.0) wait two hours and repeat the test.

Where to Get pH Paper
Some health food stores and pharmacies stock pH paper. What you are looking for is narrow range pH paper measuring pH 4.5 to 7.5 or pH 4.5 to 8.5. These pH strips to measure acid/alkaline balance belong in every family medicine kit, right beside the thermometer to measure body temperature.
Saliva pH and Cancer
"When healthy, the pH of blood is 7.4, the pH of spinal fluid is 7.4, and the pH of saliva is 7.4. Thus the pH of saliva parallels the extra cellular fluid...pH test of saliva represents the most consistent and most definitive physical sign of the ionic calcium deficiency syndrome...The pH of the non-deficient and healthy person is in the 7.5 (dark blue) to 7.1 (blue) slightly alkaline range. The range from 6.5 (blue-green) which is weakly acidic to 4.5 (light yellow) which is strongly acidic represents states from mildly deficient to strongly deficient, respectively. Most children are dark blue, a pH of 7.5. Over half of adults are green-yellow, a pH of 6.5 or lower, reflecting the calcium deficiency of aging and lifestyle defects. Cancer patients are usually a bright yellow, a pH of 4.5, especially when terminal." The Calcium Factor: The Scientific Secret of Health and Youth, by Robert R. Barefoot and Carl J. Reich.
Virtually all degenerative diseases, including cancer, heart disease, osteoporosis, arthritis, kidney and gall stones, and tooth decay are associated with excess acidity in the body. While the body does have a homeostatic mechanism which maintains a constant pH 7.4 in the blood, this mechanism works by depositing and withdrawing acid and alkaline minerals from other locations including the bones, soft tissues, body fluids and saliva. Therefore, the pH of these other tissues can fluctuate greatly. The pH of saliva offers us a window through which we can see the overall pH balance in our bodies.
Cancer cannot exist in an alkaline environment. All forms of arthritis are associated with excess acidity. Acid in the body dissolves both teeth and bones. Whatever health situation you are faced with, you can monitor your progress toward a proper acid/alkaline balance by testing your saliva pH.
What does "Acid" and "Alkaline" mean?
Water (H2O) ionizes into hydrogen (H+) and hydroxyl (OH-) ions. When these ions are in equal proportions, the pH is a neutral 7. When there are more H+ ions than OH- ions then the water is said to be "acid". If OH- ions outnumber the H+ ions then the water is said to be "alkaline". The pH scale goes from 0 to 14 and is logarithmic, which means that each step is ten times the previous. In other words, a pH of 4.5 is 10 times more acid than 5.5, 100 times more acid than 6.5 and 1,000 times more acid than 7.5.
Acid and Alkaline Minerals and Foods
Minerals with a negative electrical charge are attracted to the H+ ion. These are called acid minerals. Acid minerals include: chlorine (Cl-), sulfur (S-), phosphorus (P-), and they form hydrochloric acid (HCl), sulfuric acid (H2SO4), and phosphoric acid (H3PO4). Minerals with a positive electrical charge are attracted to the negatively charged OH- ion. These are called alkaline minerals. Nutritionally important alkaline minerals include calcium (Ca+), potassium (K+), magnesium (Mg+), and sodium (Na+). To determine if a food is acid or alkaline, it is burned and the ash is mixed with water. If the solution is acid or alkaline then the food is called acid or alkaline. Ash is the mineral content of the food.
Ways to Restore Acid/Alkaline Balance in Your Body
If your saliva is too acid you would benefit from increasing the alkalinity of your body. Ways to do this include:
1. Eat mostly alkaline foods.
The general "rule of thumb" is to eat 20% acid foods and 80% alkaline foods. Avoid the "strongly acid" foods.
Strongly Acid:meat, fish, soft drinks
Mild Acid: grains, legumes, nuts
Mild Alkaline: fruits, vegetables, berries, dairy
Strongly Alkaline: green leafy vegetables, brocoli, spinach
2. Supplement your diet with alkaline minerals.
Salts of the alkaline minerals cesium, rubidium and potassium have been found by Dr. Brewer to be particularly effective in fighting cancer. Dr. Gerson, founder of the Gerson cancer therapy, " A Cancer Therapy: Results of Fifty Cases and the Cure of Advanced Cancer " (page 246) gave his patients a 10% potassium solution. Potassium tablets are commonly available. Potassium bicarbonate (KHCO3) can be used as a substitute for sodium bicarbonate (baking soda) when baking. You might try mixing a teaspoon of potassium bicarbonate with water and drinking it before going to bed each evening.
Another good source of information on the body ph problem is essence-of-life.com.
3. Supplement your diet with freshly made fruit and vegetable juices.
As a treatment for cancer, some doctors recommend one 8 oz glass per hour for every waking hour of the day. We could never eat the amount of nutrition we drink with these juices. Potassium Benzoate
Potassium Benzoate is the potassium salt of benzoic acid. 1 gram of the salt is soluble in 2 ml of water, in 75 ml of alcohol, and in 50 ml of 90% alcohol. The salt is insoluble in ether. Probenz® Potassium Benzoate is used as a food preservative. Potassium benzoate offers an alternative to sodium benzoate for products that require a low-sodium content. Potassium benzoate may be employed in a wide range of preservative applications because of its antimicrobial action and low taste. It is also generally recognized as safe (GRAS) by the FDA. It is most suitable when used in foods and beverages with a pH of 4.5 and below and is not recommended for use when the pH exceeds 4.5.
The lower the pH level, the greater the effectiveness of potassium benzoate on Yeats, molds and bacteria. To maximize its effectiveness against enzyme formation, it is recommended that it be added at the earliest processing step possible.
If you would like to learn more about potassium benzoate and other quality products available at Velsicol Chemical, follow this link: Velsicol Products
Potassium Benzoate Uses
The use of potassium benzoate as an alternative to sodium benzoate is becoming more popular for applications where a low sodium content is desirable. It is used in a number of the products we consume every day. Potassium benzoate is used in both carbonated and non-carbonated beverages, fruit and fruit juices, syrups, jams and jellies, prepared salads, tomato-based products, margarine, olives, pickles, and other condiments.
If you would like to learn more about potassium benzoate, you can read our potassium benzoate information bulletin at Potassium Benzoate Information
Potassium Benzoate: Preventing Spoilage
Food spoilage has long been a problem in the food industry. Most food spoilage is due to enzyme action upon the food. Enzymes are complex organic compounds that may act as catalysts and cause a chemical change to occur. Potassium benzoate helps to prevent these changes from occurring. The effectiveness of using potassium benzoate as a preservative increases as the pH is decreased.
If you are interested in learning more about potassium benzoate or the other many great products offered by Velsicol, please follow this link: Velsicol Product Catalog.
Velsicol is the technology leader in high performance plasticizers, food additives and industrial intermediates. We are best known around the world for our innovative technology, quality products, and the exceptional level of service we provide.
Caffeine
Caffeine is one of the most comprehensively studied ingredients in the food supply. We know a lot about caffeine and it has been consumed safely for centuries. Caffeine exists in our diet from a variety of sources - primarily coffee, tea, chocolate, cola drinks, and both prescription and nonprescription drugs. While much is known about caffeine, many questions and misperceptions still exist; these facts and resources can help to set the story straight.
WHAT ARE THE EFFECTS OF CAFFEINE?
Caffeine is a mild stimulant to the central nervous system. It is not addictive, though it can be habit forming. When caffeine intake is stopped abruptly, some individuals can experience headache, fatigue or drowsiness. Age and body size can make a difference in effect. A child or a smaller person may feel caffeine's effects more strongly than an adult or a heavier, taller person. A cup of strongly brewed coffee or tea has more caffeine than a weakly brewed cup.
HOW MUCH CAFFEINE IS "SAFE?"
MODERATION is the key. Most experts agree that 300 mg. of caffeine (about the amount contained in 3 cups of coffee) is a moderate intake. People who have certain health problems need to check with their doctor as they consider their caffeine intake. At this time, there is NO evidence that caffeine intake is associated with heart disease, hypertension, osteoporosis or high cholesterol. Because research is ongoing, recommendations about caffeine in the presence of these conditions seems conflicting. Talk with your doctor for guidance about your consumption. Some people are more sensitive to caffeine's effects than others and may feel effects at smaller doses. Pregnancy and aging may affect one's sensitivity to caffeine. There is no evidence that caffeine in beverage form is dehydrating. Its diuretic effects are usually compensated for by the beverage's fluid content. If you ingest caffeine from sports supplements (Clif Bar Ice series) or from prescription drugs or over-the-counter sources (No-Doz, etc.) be sure to drink adequate fluid to rehydrate yourself from caffeine's mild diuretic action.
WILL CAFFEINE HELP ME STUDY?
Caffeine may help you stay awake and be alert to study, but it will not improve your performance on an exam the next day if you have not gotten enough rest or are exhausted from an all-nighter.
HOW CAN I ENERGIZE?
Instead of reaching for another Coke(c), try these non-caffeinated strategies to maintain good energy levels:
• Get a good night's sleep. If you are tired during the day, take a short nap.
• Take a brisk, 10-minute walk.
• Eat regular, healthful meals. Use the food guide pyramid to build your meals. Fatty foods and alcohol can make you feel "draggy."
• Try not to skip or delay meals. Avoid eating very large meals - digesting a large meal can make you want a nap.
CAN I SAFELY HAVE CAFFEINE IF I AM PREGNANT OR IF I AM CONSIDERING PREGNANCY?
At this time, moderate caffeine intake is not believed to affect either fertility or the health of a mother or fetus. Talk with your doctor - research is always in progress.
I GET MY CAFFEINE FROM COFFEE AND NO-DOZ - AND I WOULD LIKE TO LOSE WEIGHT.
IS IT SAFE TO TAKE AN HERBAL SUPPLEMENT TO HELP ME LOSE WEIGHT OR TO STAY AWAKE?
Herbal supplements for weight loss often contain high levels of caffeine and/or quarana or ephedra (ma huang) - other nervous system stimulants. Using weight loss supplements containing ephedra have been associated with illness and death. For additional ephedra information visit this hyperlink: http://www.cfsan.fda.gov/~dms/ds-ephed.html. Taking diet supplements containing these ingredients, and maintaining your usual caffeine intake can push you past the recommended moderate level of caffeine intake.
Remember the "moderate" caffeine limit is 300 mg/day - and realize that herbal stimulants can be very dangerous. If your caffeine comes from pills vs. drinks, be sure to keep your fluid intake high to address the moderate dehydrating effects of caffeine.
HOW CAN I QUIT OR REDUCE MY CAFFEINE CONSUMPTION?
Cut back gradually. Eliminate a cup or glassful a day rather than going "cold turkey."
• Keep a log to see how much caffeine you consume. Remember to count medications and supplements. Experiment with your intake to see how you feel both physically and psychologically
• Limit your intake to 200-300 mg of caffeine per day.
• Substitute herbal tea, hot or cider or decaf coffee for caffeinated drinks.
• Be active or be still - run, walk, bike ride, swim, do yoga or meditate.
• Eat regular meals
• Stop smoking - caffeine and cigarettes often go together.
• Ask others in your house or office to decrease their caffeine with you. There is strength in numbers.
• Remember that coffee does NOT help you to sober up after drinking alcohol.
Moderation is the key to caffeine intake. When your caffeine intake is not moderate, be prepared to experience jangly nerves and poor sleep patterns. Caffeine's effects vary according to the individual - some people feel very little effect and some people feel frazzled by the smell of a coffee bean.
The amount of caffeine in some common foods and beverages is as follows:
• Coffee, brewed - 40 to 180 mg. per cup
• Coffee, instant - 30 to 120 mg. per cup
• Coffee, decaffeinated - 3 to 5 mg. per cup
• Tea, brewed American - 20 to 90 mg. per cup
• Tea, brewed imported - 25 to 110 mg. per cup
• Tea, instant - 28 mg. per cup
• Cocoa - 4 mg. per cup
• Chocolate, milk - 3 to 6 mg. per ounce
• Chocolate - bittersweet - 25 mg. per ounce
• Cola and other soft drinks, containing caffeine - 36 to 90 mg. per 12 ounces
• Cola and other soft drinks, decaffeinated - 0 mg. per 12 ounces
Some common brands of medications that contain caffeine are:
• Caffedrine Caplets
• Enerjets
• NoDoz Maximum Strength Caplets
• Vivarin
citric acid
Related: Organic Chemistry
or 2-hydroxy-1,2,3-propanetricarboxylic acid, HO 2 CCH 2 C(OH)(CO 2 H)CH 2 CO 2 H, an organic carboxylic acid containing three carboxyl groups ; it is a solid at room temperature, melts at 153°C, and decomposes at higher temperatures. It is responsible for the tart taste of various fruits in which it occurs, e.g., lemons, limes, oranges, pineapples, and gooseberries. It can be extracted from the juice of citrus fruits by adding calcium oxide (lime) to form calcium citrate, an insoluble precipitate that can be collected by filtration; the citric acid can be recovered from its calcium salt by adding sulfuric acid. It is obtained also by fermentation of glucose with the aid of the mold Aspergillus niger and can be obtained synthetically from acetone or glycerol. Citric acid is used in soft drinks and in laxatives and cathartics. Its salts, the citrates, have many uses, e.g., ferric ammonium citrate is used in making blueprint paper. Sour salt, used in cooking, is citric acid.