Foods, Rx to Wellness

What a Can of Coke Can do To Your Body

coke

Something that I noticed when working as a pharmacist was why people would still gain weight even though they were following a strict low fat diet recommended to them by their doctor.

This made me question whether it is really the ‘fat’ that causes us to gain unhealthy weight.

After seeing so many people suffering from obesity related diseases like heart disease, diabetes and the side effects of the medication they were taking, I was strongly motivated to research what actually causes people to become obese, it clearly was not just the fat they were eating!

I actually discovered that a trigger factor for many widespread diseases of the west such as obesity, heart disease and diabetes could be closely linked to the consumption of one particular substance found in many processed foods and drinks – fructose in the form of high fructose corn syrup.

Fructose is the form of high fructose corn syrup found in pretty much all processed foods such as ready meals, fast foods, sweets and fizzy drinks and most people are totally unaware of its danger.

It is also often found in ‘low fat’ supposedly healthy alternatives and even many popular weight loss products because food with the fat taken out simply tastes horrible. High fructose corn syrup in combination with many other additives are usually added to enhance the flavor.

Glucose is the type of sugar our body loves. It gets metabolized by every cell in our body and is very easy to burn with very few toxic by-products. It also tells the brain to stop eating when you are full.

Fructose on the other hand is another type of sugar and is found in sucrose which breaks down to glucose and fructose.

Fructose is actually only metabolized by the liver and it’s very similar to ethanol (the alcohol in drinks).

When you consume it, it’s actually like ethanol but without the high. It confuses the liver and ends up making lots of bad fats in the process. It also doesn’t signal your brain that you are full.

This is why people can drink massive cups of fizzy drinks which are high in fructose and still eat huge meals containing refined foods that are also full of fructose.

Many fruits also contain fructose, but nature has provided the antidote, as these fruits are also packed with fibre which prevents your body from absorbing too much of it.

When I advised people to reduce their consumption of high fructose corn syrup by eating lower carb/higher protein diets, free from processed foods, even if the labels say they are healthy options, they started to lose weight and feel much better as a result.

In many cases I asked people to just stop their consumption of fizzy drinks like Coca Cola  and instead swap it with either plain water, or add some freshly squeezed lemon for flavor.

Green tea is also a great alternative, and it is one of my personal favorites because it contains alpha wave stimulating theanine that also double serves as an antidote to the harmful effects of caffeine.

Those who loved to drink tea and coffee sweetened with lots of sugar, I advised to swap with natural sweeteners like stevia instead. This alone had some remarkable results.

There are 1.6 billion servings of Coke sold each day worldwide!! A very significant percentage of that is through supermarket chains like WALMART.

Read more: http://www.coca-cola.co.uk/about-us/coca-cola-by-numbers.html

So you can imagine how unpopular I became in WALMART’s head office in the UK with my information strongly advising people to stop drinking fizzy drinks like Coke!

I recently came across a great article by Wade Meredith that explains what happens when you drink just 1 can of Coca Cola and this applies to pretty much most caffeinated soft drinks, not just Coke!

I have added citations to research I have found that gives some evidence to the claims in the original article.

Read more: http://www.blisstree.com/2010/06/23/mental-health-well-being/what-happens-to-your-body-if-you-drink-a-coke-right-now/

When somebody drinks a can of Coke or any similar sugary caffeine drink, watch what happens…

1. In The First 10 minutes: 10 teaspoons of sugar hit your system. (100% of your recommended daily intake.) You don’t immediately vomit from the overwhelming sweetness because phosphoric acid and other flavorings cuts the flavor allowing you to keep it down.

2. 20 minutes: Your blood sugar spikes, causing an insulin burst. Your liver responds to this by turning any sugar it can get its hands on into fat. (There’s plenty of that at this particular moment)

http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?_r=0 – In animals, or at least in laboratory rats and mice, it’s clear that if the fructose hits the liver in sufficient quantity and with sufficient speed, the liver will convert much of it to fat. This induces a condition known as insulin resistance, which is now considered the fundamental problem in obesity, and the underlying defect in heart disease and in the type of diabetes, type 2, that is common to obese and overweight individuals. It might also be the underlying defect in many cancers.

3. 40 minutes: Caffeine absorption is complete. Your pupils dilate, your blood pressure rises, as a response your liver dumps more sugar into your bloodstream. The adenosine receptors in your brain are now blocked preventing drowsiness.

4. 45 minutes: Your body ups your dopamine production stimulating the pleasure centers of your brain. This is physically the same way heroin works, by the way.

http://www.drugabuse.gov/publications/teaching-packets/neurobiology-drug-addiction/section-iii-action-heroin-morphine/4-opiates-binding-to-opiate-rece

http://www.ncbi.nlm.nih.gov/pubmed/25573353 – Caffeine had a strong anxiolytic and psychostimulant effect by activation of μ-opioid receptors.

5. >60 minutes: The phosphoric acid binds calcium, magnesium and zinc in your lower intestine, providing a further boost in metabolism. This is compounded by high doses of sugar and artificial sweeteners also increasing the urinary excretion of calcium.

http://www.eatingwell.com/nutrition_health/bone_health/can_drinking_seltzers_sodas_or_other_carbonated_drinks_harm_bones

http://www.ncbi.nlm.nih.gov/pubmed/17023723

6. >60 Minutes: The caffeine’s diuretic properties come into play. (It makes you have to pee.) It is now assured that you’ll evacuate the bonded calcium, magnesium and zinc that was headed to your bones as well as sodium, electrolyte and water.

http://www.ncbi.nlm.nih.gov/pubmed/2402180 – Total urine output of water, calcium, magnesium, sodium, chloride, potassium and creatinine increased in the two hours following caffeine ingestion when compared to the control beverage.

7. >60 minutes: As the rave inside of you dies down you’ll start to have a sugar crash. You may become irritable and/or sluggish. You’ve also now, literally, pissed away all the water that was in the Coke. But not before infusing it with valuable nutrients your body could have used for things like even having the ability to hydrate your system or build strong bones and teeth.

http://www.mayoclinic.org/diseases-conditions/dehydration/basics/symptoms/CON-20030056 – Dehydration symptoms

Coke is not just high in high fructose corn syrup, but it is also packed with refined salts and caffeine.

Regular consumption of these ingredients in the high quantities you find in Coke and other processed foods and drinks, can lead to higher blood pressure, heart disease, diabetes and obesity.

A study by Harvard university showed that drinking just one can of sugary fizzy drink a day raises the risk of heart disease by 20%.

Sugary beverages also are believed to promote inflammation, an immune-system response involved in both heart disease and insulin resistance, a major risk factor for type 2 diabetes.

Scientists investigated the connection between fizzy beverages and heart disease by analysing data of 43,000 men, taken from the Health Professionals Follow-Up Study.

However a small amount now and then wont do any major harm.

The key is moderation!

Even Sandy Douglas, president of Coca-Cola North America, admits that he limits himself to less than a can of Coke a day for health reasons.

http://www.bloomberg.com/bw/articles/2014-07-31/coca-cola-sales-decline-health-concerns-spur-relaunch

We should all know by now the health risks associated with soda due to its highly acid forming recipe of sugar, carbonated water and additives like salt and phosphorous.

But a recent Gallup poll reveals that 48 percent of surveyed Americans  – nearly half! still drink soda on a daily basis. What’s more, among those who drank soda, the average daily intake was 2.6 glasses per day.
Health and Wellness Associates

Archived Article

W. Meredeth Pharm D

312-972-WELL

Diets and Weight Loss, Health and Disease

Are Microwaves Healthy for you?

microwave

Microwaves are a source of electromagnetic energy (a form of nonionizing form of radiation) electronically generated. When penetrating the aliments, they trigger an inner rotation of the water molecules inside the food. This rotation triggers a friction between the molecules and the result is a rapid growth in temperature.

Microwaves use super-fast particles to literally radiate the contents of water inside food and bring it to boil. Not only has microwave use been linked to causing infertility in men, but it also denatures many of the essential proteins in the food making them virtually indigestible. Most animals will only consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it. Think about all the prepackaged and processed foods we purchase and consume annually. It’s no wonder the state of our health is in dire straits. Microwave ovens work physically, biochemically and physiologically, producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and microtoxins. The experts have concluded that food cooked in microwaves loses between 60% and 90% of its vital energy and, at the same time, the structural disintegration processes accelerates. Also, the nutrient substances are altered, leading to digestive diseases. These microwaves can increase both the number of cancerous cells in blood and the number of stomach and intestinal cancerous cells. Microwaves leaking radiation is a serious issue. Serious enough for the FDA to set legal limits on the leakage permitted by every microwave manufacturer. However, the only way to completely eliminate the radiation dangers associated with microwaves is not to use one. Microwave radiation has been known to cause cataracts, birth defects, cancer and other serious illnesses.

Because of these causes the microwave ovens were banned in the Soviet Union in 1976. Soviet scientists found that the microwave exposure decreases the ability of some vitamins to by absorbed by the human body, dramatically accelerates the structural disintegration of all foods and reduces the metabolic stress of the alkaloids, glycosides and galactoses.

In 1991, the Swiss Doctor Hans Ulrich Hertel made a study that demonstrated that cooking or heating food presents much greater risks for health than the traditionally cooked food. He found that people who ate microwave prepared food recorded losses in the hemoglobines and lymphoites.

In 2003, a Spanish governmental study elaborated in Murcia demonstrated that the vegetables and fruits cooked in a microwave lost a percentage of 97% of the substances that contribute to reducing the incidence of coronary heart diseases. In Dr. Lita Lee’s book, Health Effects of Microwave Radiation — Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states: “Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.” There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health). Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants’ blood that could cause deterioration in the human system. Hertel’s scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

12 Enumerated Effects of Microwaves 1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

  1. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;
  2. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;
  3. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;
  4. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];
  5. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;
  6. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];
  7. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;
  8. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;
  9. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;
  10. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;
  11. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Take a look around you at every person that still uses a microwave. The largest majority are unhealthy and overweight. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health. Of all the natural substances — which are polar — the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated — friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat. The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon: – Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen. – Microwaving milk and cereal grains converted some of their amino acids into carcinogens. – Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances. – Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens. – Carcinogenic free radicals were formed in microwaved plants, especially root vegetables. Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were: – Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested. – Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides. According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:

a.. Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers. b.. An increased rate of cancer cell formation was observed in the blood. c.. Increased rates of stomach and intestinal cancers were observed. d.. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

Decrease in Food Value Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:

  1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;
  2. A loss of 60-90% of the vital energy field content of all tested foods;
  3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;
  4. A destruction of the nutritive value of nucleoproteins in meats; 5. A marked acceleration of structural disintegration in all foods. How Do You Heat Your Food The Healthy Way This is kind of a misnomer because there is truthfully, with perhaps the exception of dehydration, no way to heat food and maintain its structural and nutritional value. However, gently heating food in a cast iron pan over the stove may be the healthiest alternative to nuking it. This is the old fashioned way and it never failed our ancestors. Toss that microwave and strive to consume at least half of your diet from raw foods, that is a huge step in the right direction to maintain their nutritional value. My mother always used to tell me that if food comes from a package, or has to be heated to be eaten, there’s a good a chance it’s low in nutrition. She was right for the most part, so keep that in mind when venturing the aisles at the grocery.
  5. Sources: eutimes.net hungerforhealth.com
  6. Marco Torres