Chocolates

Chocolate is produced from the seeds of Cacao tree. Cocoa beans are very bitter in taste so it has to be fermented to develop the flavor.

After fermentation, the beans are dried, cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be further processed into two components: cocoa solids and cocoa butter. Cocoa solids, cocoa butter, and sugar mix is your chocolate.

Types of Chocolates :

Dark chocolate : Bitter or Unsweetened baking chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Dark chocolate is produced by adding fat and sugar to the cacao mixture. Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties.

Sweet chocolate : Much of the chocolate consumed today is in the form of combining cocoa solids, cocoa butter or other fat, and sugar. sweet chocolate requires about  15 to 35 % concentration of chocolate liquor or cocoa solids.

White Chocolate : Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids. White chocolate does not contain any theobromine, meaning it can be consumed by animals. It is usually not used for cooking purpose.

Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure.  The presence of theobromine renders chocolate toxic to some animals, especially dogs and cats.

Types of Cocoa beans :

The three main varieties of cacao beans used in chocolate are criollo, forastero, and trinitario.
Representing just five percent of all cocoa beans grown, criollo is the rarest and most expensive cocoa on the market, and is native to Central America, the Caribbean islands and the northern tier of South American states. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration. Yes it is the most expensive cocoa bean.
The most commonly grown bean is forastero, a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the forastero variety. The source of most chocolate marketed, forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate.
Trinitario is a natural hybrid of criollo and forastero. Trinitario originated in Trinidad after an introduction of forastero to the local criollo crop. Nearly all cacao produced over the past five decades is of the forastero or lower-grade trinitario varieties. 

Making of Chocolate :

Cocoa beans Processing :

Cacao pods are harvested by cutting the pods from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to microorganisms so that fermentation of the pectin-containing material can begin. The fermentation process, which takes up to seven days, also produces several flavor precursors, eventually resulting in the familiar chocolate taste.
It is important to harvest the pods when they are fully ripe because if the pod is unripe, the beans will have low cocoa butter content, or there will be insufficient sugars in the white pulp for fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days.
 The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted, and graded. Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.

Blending :

Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are as follows:
Usually, an emulsifying agent, such as soy lecithin, is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel.
The texture is also heavily influenced by processing, specifically conching. The more expensive chocolate tends to be processed longer and thus have a smoother texture and mouthfeel, regardless of whether emulsifying agents are added.
Producers of high quality, small batch chocolate argue that mass production produces bad quality chocolate. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans.
In 2007, the Chocolate Manufacturers Association in the United States lobbied the Food and Drug Administration to change the legal definition of chocolate to let them substitute partially hydrogenated vegetable oils for cocoa butter, in addition to using artificial sweeteners and milk substitutes. Currently, the U.S. Food and Drug Administration (FDA) do not allow a product to be referred to as "chocolate" if the product contains any of these ingredients. 


Conching :

The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing.

Tempering :

The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.

The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties and the process in temperature controlled.

Two classic ways of manually tempering chocolate are:

• Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature.
• Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystals of the solid chocolate to "seed" the molten chocolate).

Storage :

Some people who purchase chocolate off the store shelf can be disappointed when they see whitish spots on the dark chocolate part. This is called chocolate bloom and is not an indication of chocolate gone bad. Instead, this is just an indication that sugar and/or fat has separated due to poor storage.

Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 and 63 °F), with a relative humidity of less than 50%. Various types of "blooming" effects can occur if chocolate is stored or served improperly. Fat bloom is caused by storage temperature fluctuating or exceeding 24 C while sugar bloom is caused by temperature below 15 C or excess humidity. To distinguish between different types of bloom, one can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom. One can get rid of bloom by re-tempering the chocolate or using it for anything that requires melting the chocolate.
Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper.
If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is perfectly safe for consumption.

 Potential health effects of chocolates :

Obesity risk :

The major concern that nutritionists have is that even though eating dark chocolate may not affect serum cholesterol, blood pressure or LDL oxidation, it is not known whether it affects certain biomarkers of cardiovascular disease. Furthermore, the amount needed to have this effect would provide a relatively large quantity of calories, which, if unused, would promote weight gain. Obesity is a significant risk factor for many diseases, including cardiovascular disease.

Acne :

There is a popular belief that the consumption of chocolate can cause acne. This belief is not supported by scientific studies. Various studies point not to chocolate, but to the high glycemic nature of certain foods, like sugar, corn syrup, and other simple carbohydrates, as a cause of acne. Chocolate itself has a low glycemic index. Other dietary causes of acne cannot be excluded yet, but more rigorous research is suggested.

Good Effects :

ü  Cacao, the source of chocolate, contains antibacterial agents that fight tooth decay. However, chocolate with a high sugar content will negate this benefit. Dark chocolate contains significantly higher amounts of cacao and lower amounts of sugar than white chocolate, making it more healthful.

ü  The smell of chocolate may increase theta brain waves, resulting in relaxation.

ü  Chocolate contains phenyl ethylamine, a mild mood elevator.

ü  The cocoa butter in chocolate contains oleic acid, a mono-unsaturated fat which can raise good cholesterol.

ü  Men who eat chocolate regularly live on average one year longer than those who don’t.

ü  The flavanoids in chocolate help keep blood vessels elastic.

ü  Chocolate increases antioxidant levels in the blood.

ü  The carbohydrates in chocolate raise serotonin levels in the brain, resulting in a sense of well-being.

Bad Effects :

Ö Chocolate may contribute to lower bone density.

Ö Chocolate can trigger headaches in migraine sufferers.

Ö Milk chocolate is high in calories, saturated fat and sugar.

Ö Chocolate is a danger to pets (chocolate contains a stimulant called theobromine, which animals are unable to digest).                                         

Ö Dark chocolate may increase your changes of having kidney stones. According to the University of Maryland Medical Center, dark chocolate has oxalates in it. This can cause an increase in urinary oxalate excretion, which can increase your risk of forming kidney stones. If you are predisposed to kidney stone formation or if you have had a kidney stone in the past, then it is important for you to avoid oxalate consumption in its various forms, including dark chocolate.

Here are a few things chocolate Will Not do:
Chocolate Won’t :

§  Cause acne.

§  Make you nervous or irritable: cacao contains the stimulants caffeine and bromine, but not in significant amounts in chocolate bars and nibs.

§  Turn you into an addict: chocolate is not addictive.

§  Raise your cholesterol: chocolate contains stearic acid, a neutral fat which doesn’t raise bad cholesterol.

Sports Drinks

A sports drink beverage is designed to help athletes rehydrate when fluids are depleted after training or competition. Electrolyte replacement promotes proper rehydration, which is important in delaying the onset of fatigue during exercise. As the primary fuel utilized by exercising muscle, carbohydrates are important in maintaining exercise and sport performance.

Types of sport drinks :

Sports drinks can be split into three major types:

• Isotonic sports drinks contain similar concentrations of salt and sugar as in the human body.
• Hypertonic sports drinks contain a higher concentration of salt and sugar than the human body.
• Hypotonic sports drinks contain a lower concentration of salt and sugar than the human body.

Most sports drinks are moderately isotonic, having between 4 and 5 heaped teaspoons of sugar per five ounce (13 and 19 grams per 250ml) serving. They never have a pH comparable to carbonated soft drinks.

The primary purposes of fluids consumed before, during and after exercise are to:

a) Replace sweat loss i.e. add electrolytes
b) Supply a source of carbohydrate that can supplement the limited stores of glycogen  in the muscles and liver.
c) Reduce the problems associated with dehydration i.e. increased heart rate, increases in body heat and loss of fluids.

Reducing risk of water intoxication :

Water is the best beverage for simply rehydrating. However during exercise or just being outside on a hot day electrolytes are also lost. Consumption of excessive amounts of water can cause water intoxication, a potentially fatal imbalance of electrolytes in the body. Water intoxication is extremely rare. It might occur, for example, during intense exercise when heavy sweating removes water and electrolytes from the body, but only large quantities of water are consumed to replace what has been lost. The resulting low concentration of electrolytes adversely affects central nervous system function.

Many sports drinks reduce the risk of water intoxication by replenishing fluids and electrolytes in a ratio similar to that normally found in the human body. However, some sports drinks have low concentrations of electrolytes, so overconsumption of them could still lead to water intoxication. People whose work or exercise puts them at high risk of developing heat illness or water intoxication should seek professional advice about proper rehydration of the body.

Dehydration and Performance :

The decline in physical performance during training and competition accelerates as the glycogen content of the exercising muscles reduces and therefore it becomes increasingly difficult to exercise at high intensities. Low intensity exercise is possible, with the muscles relying mainly on fat as a fuel. Carbohydrate and fatty acids are the main fuels for the skeletal muscle to provide energy during prolonged exercise.
In contrast to fat stores, the glycogen reserve in the body is limited (400 500g). In practice, the muscle glycogen reserves are sufficient for about 45 minutes of high intensity aerobic exercise. When the muscle glycogen stores become depleted, the muscles become more sensitive to cramp.
Ingestion of fluid during prolonged exercise can help maintain cardiovascular function, attenuate the rise in body temperature that occurs, and improve exercise performance. The optimum formulation of such a drink to achieve this will depend on more than just the amount of carbohydrate in the drink. The key to successful hydration and restoration of glycogen levels lies with your body and how quickly the sports drink fluid can be absorbed.
In Sports drinks the two major limiting factors that control the rate of fluid absorption into the blood stream as 1) the combined rates of gastric emptying and 2) intestinal absorption.

Gastric emptying :

The volume of ingested fluid, the energy density of the fluid measured by the osmolality (mOsm/kg H2O) and the balance of the mineral content in the fluid determine the rate of gastric emptying. Ever wondered why you can feel really thirsty and drink water, but feel really bloated? That’s because the body is seeking the replenishment of minerals (electrolytes) as well as fluid. The term osmolality defines the relative concentration of the fluid by identifying the number of dissolved molecules in the fluid.

Intestinal absorption :

The carbohydrate concentration and the osmolality of the beverage are crucially important in influencing the rate at which the fluid is absorbed across the intestinal epithelium.  A drink that is high in energy density, has a high osmolality and is low in sodium chloride (e.g. common carbonated soft drink) will possibly create a decrease in plasma volume as fluid temporarily leaves the blood and passes into the intestine in an attempt to dilute the ingested fluid .
Physiologist Pete Cunningham, believes that the ideal sports drink should have an energy density of 4-6%, with a carbohydrate content from both fructose, glucose and/or maltodextrins, a sodium chloride concentration of approximately 30 mmol/l and most importantly, an osmolality that promotes a sufficient osmotic gradient

Re-hydration and Replenishment :

Once correctly re-hydrated, the key challenge in post exercise is replenishing the body's glycogen reserves as fast as possible. Glycogen is the storage form of glucose and the predominant source of energy for the active muscle. The intake of carbohydrates (such as sugar, glucose, maltodextrin, etc.) directly after endurance exercise increases the rate of muscle glycogen synthesis. However, an overnight rest will normally not be long enough to achieve complete recovery, as full restoration of the glycogen reserves takes longer. The post exercise challenge for sports drinks is to speed up muscle recovery times. Combining hypotonic and Isotonic sports drinks with high-grade proteins such as a series of vegetarian proteins, can significantly increased recovery.

Instead of having Sports drinks, drink at least 64 ounces of plain water each day, so you will feel full, eat less, and get rid of excess salt.

Energy Drinks

Energy drinks are beverages whose producers advertise that they "boost energy". These advertisements usually do not emphasize energy derived from the sugar and caffeine they contain but rather increased energy release due to a variety of stimulants and vitamins.

Ingredients :

Energy drinks generally contain methylxanthines (including caffeine), B vitamins, and herbs. Other commonly used ingredients are carbonated water, guarana, yerba mate, açaí, and taurine, plus various forms of ginseng, maltodextrin, inositol, carnitine, creatine, glucuronolactone, and ginkgo biloba. Some contain high levels of sugar, and many brands offer artificially sweetened 'diet' versions. A common ingredient in most energy drinks is caffeine (often in the form of guarana or yerba mate). Caffeine is the stimulant that is found in coffee and tea. Energy drinks contain about three times the amount of caffeine as cola. 12 ounces of Coca-Cola Classic contains 35 mg of caffeine, whereas an Energy Drink contains 120 mg of caffeine.

Energy shots :

Energy shots are a specialized kind of energy drink. Whereas most energy drinks are generally sold in cans or bottles, energy shots are usually sold in 50ml bottles. Energy shots can contain the same total amount of caffeine, vitamins or other functional ingredients as their larger siblings, and therefore they may be considered concentrated forms of energy drinks. The marketing of energy shots generally focuses on their convenience and availability as a low-calorie "instant" energy drink that can be taken in one swallow (or "shot"), as opposed to energy drinks that encourage users to drink an entire can (which may contain 250 calories or more).

Effects :

A variety of physiological and psychological effects have been attributed to energy drinks and their ingredients. Two studies reported significant improvements in mental and cognitive performances as well as increased subjective alertness.



Excess consumption of energy drinks may induce mild to moderate euphoria primarily caused by stimulant properties of caffeine and may also induce agitation, anxiety, irritability and insomnia.  During repeated cycling tests in young healthy adults an energy drink significantly increased upper body muscle endurance. It has been suggested that reversal of caffeine withdrawal is a major component of the effects of caffeine on mood and performance.

Restorative properties were shown by a combination of caffeine and the sugar glucose in an energy drink, and some degree of synergy between the cognition-modulating effects of glucose and caffeine was also suggested. In one experiment, a glucose-based energy drink (containing caffeine, taurine and glucuronolactone) was given to eleven tired participants being tested in a driving simulator. Lane drifting and reaction times were measured for two hours post-treatment and showed significant improvement.
 Caution is warranted even for healthy adults who choose to consume energy drinks. Consumption of a single energy drink will not lead to excessive caffeine intake; however, consumption of two or more drinks in a single day, can. Other stimulants such as ginseng are often added to energy drinks and may enhance the effects of caffeine, and ingredients such as guarana themselves contain caffeine. Adverse effects associated with caffeine consumption in amounts greater than 400 mg include nervousness, irritability, sleeplessness, increased urination, abnormal heart rhythms (arrhythmia), and dyspepsia. Consumption also has been known to cause pupil dilation when taken with certain antidepressants or SSRIs. Most mainstream energy drinks do not provide electrolytes, and have a higher likelihood of an energy "crash-and-burn" effect. Caffeine in energy drinks can excrete water from the body to dilute high concentrations of sugar entering the blood stream, leading to dehydration. If the body is dehydrated by 1%, performance is decreased by up to 10%.

Caffeinated alcoholic energy drinks :

Energy drinks are often used as mixers with alcoholic beverages producing mixed drinks which are similar to but stronger than rum and coke with respect to the amount of caffeine that they contain. They are also sold in a wide variety of formulations which combine caffeine and alcohol. Fruit flavored caffeinated energy drinks in flavors such as watermelon, lemonade and cranberry-lemonade are cheap with a fruity taste. Packaged in 24 ounce cans, they are wildly popular with young people.

Through separate mechanisms, energy drinks act as stimulants and alcohol as depressants. Mixing a depressant with a stimulant sends mixed signals to the nervous system and can cause cardiac problems such as heart arrhythmia. In addition, energy drinks can lessen some of the subjective effects of alcohol while making the drinker feel more stimulated and less fatigued. However, they may be unable to counteract some of the psychomotor impairments of alcohol intoxication. Consequently, the mix can be particularly hazardous as energy drinks can mask the influence of alcohol and a person may misinterpret their actual level of intoxication In fact, people who drink mixers are more likely than non-mixers to drink more alcohol, and are also more likely to suffer alcohol-related consequences such as assault, injury or being an intoxicated driver, even after adjusting for the number of drinks. Although people decide to drink energy drinks with alcohol with the intent of counteracting alcohol intoxication, another large majority do so to hide the taste of alcohol. Researchers at the Human Performance Laboratory have suggested people refrain from mixing such powerful stimulants with alcohol, they believe it might cause cardiopulmonary or cardiovascular failures.  

Anti-energy drinks :

Several beverages have been marketed in the world as "anti-energy", "chill out", or "relaxation" drinks. They are growing in popularity, with sales doubling from 2008 to 2010, and expected to more than double again by 2014. They contain ingredients such as theanine and melatonin.

Hidden risk :

In November 2010, the University of Texas Medical School at Houston reported that energy drinks contain more caffeine than a strong cup of coffee, and that the caffeine combined with other ingredients (sometimes not reported correctly on labels) such as guarana, amino acid taurine, other herbs, vitamins and minerals may interact. Energy drinks consumed with alcohol may affect heart rates, blood pressure and even mental states. The caffeine content of energy drinks range from 80–300 mg per 16-oz serving whereas a 16-oz cup of coffee can contain 70–200 mg.
Health experts say caffeine prevents sleepiness and delays the feeling of drunkenness normally experienced when drinking alcohol, causing some people to continue drinking after they normally would have stopped. Both caffeine and alcohol are diuretics, so mixing energy drinks with alcohol can cause severe dehydration, possibly leading to vomiting, nausea, and other health problems in the long term.

Soft Drink( Cola)

A soft drink (also called soda or carbonated beverage) is a beverage that typically contains water (often, but not always carbonated water), a sweetener, and a flavoring agent. The sweetener may be sugar, high-fructose corn syrup, or a sugar substitute (in the case of diet drinks).

A soft drink may also contain caffeine, fruit juice, or both.

Soft drinks are called "soft" in contrast to "hard drinks" (alcoholic beverages). Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume, if the drink is to be considered non-alcoholic.

Soft drinks may be served chilled or at room temperature. They are rarely heated.

Manufacturing :

Soft drinks are made by mixing dry ingredients and/or fresh ingredients (for example, lemons, oranges, etc.) with (carbonated)water. Production of soft drinks can be done at factories or at home.
Soft drinks can be made at home by mixing either a syrup or dry ingredients with carbonated water

Health effects :

The consumption of sugar-sweetened soft drinks is associated with obesity,  type 2 diabetes, dental cavities, and low nutrient levels. Experimental studies tend to support a causal role for sugar-sweetened soft drinks in these ailments, though this is challenged by other researchers. "Sugar-sweetened" includes drinks that use high-fructose corn syrup, as well as those using sucrose.
Many soft drinks contain ingredients that are themselves sources of concern: caffeine is linked to anxiety and sleep disruption when consumed in excess, and some critics question the health effects of added sugars and artificial sweeteners Sodium benzoate has been investigated by researchers at University of Sheffield as a possible cause of DNA damage and hyperactivity. Other substances have negative health effects, but are present in such small quantities that they are unlikely to pose any substantial health risk.

Obesity and weight-related diseases :

The consumption of sugar-sweetened beverages is associated with weight and obesity, and changes in consumption can help predict changes in weight. One study followed 548 schoolchildren over 19 months and found that changes in soft drink consumption were associated with changes in body mass index (BMI). Each soft drink that a child added to his or her daily consumption was accompanied by an increase in BMI of 0.24 kg/m². Similarly, an 8-year study of 50,000 female nurses compared women who went from drinking almost no soft drinks to drinking more than one a day to women who went from drinking more than one soft drink a day to drinking almost no soft drinks. The women who increased their consumption of soft drinks gained 8.0 kg over the course of the study while the women who decreased their consumption gained only 2.8 kg. In each of these studies, the absolute number of soft drinks consumed per day was also positively associated with weight gain.
It remains possible that the correlation is due to a third factor: people who lead unhealthy lifestyles might consume more soft drinks. If so, then the association between soft drink consumption and weight gain could reflect the consequences of an unhealthy lifestyle rather than the consequences of consuming soft drinks.
The consumption of sugar-sweetened soft drinks can also be associated with many weight-related diseases, including diabetes, metabolic syndrome and cardiovascular risk factors, and elevated blood pressure.

Bone loss :

In a meta-analysis  studies, drinking soft drinks correlates with a decrease in milk consumption along with the vitamin D, vitamin B6, vitamin B12, calcium, protein and other micronutrients. Phosphorus, a micronutrient, can be found in cola-type beverages, but there may be a risk in consuming too much. Phosphorus and calcium are used in the body to create calcium-phosphate, which is the main component of bone. However, the combination of too much phosphorus with too little calcium in the body can lead to a degeneration of bone mass.
Research suggests a statistically significant inverse relationship between consumption of carbonated beverages and bone mineral density in young girls, which places them at increased risk of suffering fractures in the future. One hypothesis to explain this relationship is that the phosphoric acid contained in some soft drinks (colas) displaces calcium from the bones, lowering bone density of the skeleton and leading to weakened bones, or osteoporosis

Dental decay :

Most soft drinks contain high concentration of simple carbohydrates: glucose, fructose, sucrose and other simple sugars. Oral bacteria ferment carbohydrates and produce acid, which dissolves tooth enamel during the dental decay process; thus, sweetened drinks are likely to increase risk of dental caries. The risk is greater if the frequency of consumption is high.
A large number of soft drinks are acidic, and some may have a pH of 3.0 or even lower. Drinking acidic drinks over a long period of time and continuous sipping can therefore erode the tooth enamel.
Using a drinking straw is often advised by dentists as the drink does not come into as much contact with the teeth. It has also been suggested that brushing teeth right after drinking soft drinks should be avoided as this can result in additional erosion to the teeth due to the presence of acid.

Hypokalemia :

There have been a handful of published reports describing individuals with severe hypokalemia (low potassium levels) related to chronic extreme consumption (4-10 L/day) of soft drinks.

 Sugar content :

The USDA's recommended daily intake (RDI) of added sugars is less than 10 teaspoons per day for a 2,000-calorie diet. High caloric intake contributes to obesity if not balanced with exercise, with a large amount of exercise being required to offset even small but calorie-rich food and drinks.
Until 1985, most of the calories in soft drinks came from sugar or corn syrup. As of 2010, in the United States high-fructose corn syrup (HFCS) is used nearly exclusively as a sweetener because of its lower cost, while in Europe, sucrose dominates, because EU agricultural policies favor production of sugar beets in Europe proper and sugarcane in the former colonies over the production of corn. HFCS has been criticized as having a number of detrimental effects on human health, such as promoting diabetes, hyperactivity, hypertension, and a host of other problems. Although anecdotal evidence has been presented to support such claims, it is well known that the human body breaks sucrose down into glucose and fructose before it is absorbed by the intestines. Simple sugars such as fructose are converted into the same intermediates as in glucose metabolism. However, metabolism of fructose is extremely rapid and is initiated by fructokinase. Fructokinase activity is not regulated by metabolism or hormones and proceeds rapidly after intake of fructose. While the intermediates of fructose metabolism are similar to those of glucose, the rates of formation are excessive. This fact promotes fatty acid and triglyceride synthesis in the liver, leading to accumulation of fat throughout the body and possibly non-alcoholic fatty liver disease. Increased blood lipid levels also seem to follow fructose ingestion over time.

Weight gain and insulin response to artificial sweeteners :

Animal studies have indicated that a sweet taste induces an insulin response in rats. However, the extension of animal model findings to humans is unclear, as human studies of intragastric infusion of sucralose have shown no insulin response from analogous taste receptors. The release of insulin causes blood sugar to be stored in tissues (including fat). In the case of a response to artificial sweeteners, because blood sugar does not increase there can be increased hypoglycemia or hyperinsulinemia and increased food intake the next time there is a meal. Rats given sweeteners have steadily increased calorie intake, increased body weight, and increased adiposity (fatness). Furthermore, the natural responses to eating sugary foods (eating less at the next meal and using some of the extra calories to warm the body after the sugary meal) are gradually lost.
 A 2005 study by the University of Texas Health Science Center at San Antonio showed that increased weight gain and obesity were associated with increased use of diet soda in a population based study. The study did not establish whether increased weight gain leads to increased consumption of diet drinks or whether consumption of diet drinks could have an effect on weight gain.

 

(Club) Soda

(Club) Soda is also known as Soda, Soda water, Sparkling water but it basically is water into which carbon dioxide gas under pressure has been dissolved, a process that causes the water to become bubbly.

Carbonated water is the defining ingredient of carbonated soft drinks. The method of dissolving carbon dioxide in water is called carbonation.

Preparation :

Carbon dioxide dissolved in water at a low concentration (0.2%–1.0%) creates carbonic acid (H₂CO₃), which causes the water to have a slightly sour taste with a pH between 3 and 4. An alkaline salt, such as sodium bicarbonate, may be added to soda water to reduce its acidity

The process of dissolving carbon dioxide in water is called carbonation. Commercial soda water in siphons is made by chilling filtered plain water to 8 °C (46 °F) or below, optionally adding a sodium or potassium based alkaline compound such as sodium bicarbonate to reduce acidity, and then pressurizing the water with carbon dioxide. The gas dissolves in the water, and a top-off fill of carbon dioxide is added to pressurize the siphon to approximately 120 pounds per square inch.

Uses :

Carbonated water is often drunk plain or mixed with fruit juice. It is also mixed with alcoholic beverages to make cocktails, such as whiskey and soda or Campari and soda. Flavored carbonated water is also commercially available. It differs from sodas in that it contains flavors (usually sour fruit flavors such as lemon, lime, cherry, orange, or raspberry) but no sweetener.
Carbonated water is a diluent. It works well in short drinks made with Alcohols and in long drinks such as those made with vermouth. Adding soda water to 'short' drinks such as spirits dilutes them and makes them 'long'. Report states that the presence of carbon dioxide in a cocktail may accelerate the uptake of alcohol in the blood, making both the inebriation and recovery phases more rapid^] The addition of carbonated water to dilute spirits was especially popular in hot climates and seen as a somewhat "British" habit. Adding soda water to quality Scotch whiskey has been deprecated by whiskey lovers, but was a popular lunchtime drink or early evening pre-dinner or pre-theater drink until the late part of the 20th century.

 Health effects :

Carbonated water eases the symptoms of indigestion (dyspepsia) and constipation. This works in two different ways to reduce the effects of indigestion. First, the carbon dioxide gas encourages burping, which can help relieve pressure or a painfully full sensation in the stomach. Second, the sodium bicarbonate -- also known as baking soda -- helps neutralize excess stomach acid.

Researchers found that Club Soda with higher sodium levels reduced cholesterol levels and the risk of cardiovascular problems in postmenopausal women.

Lesser Known Uses of Club Soda  :

food preparation

o    Club soda can be used in the kitchen to help with a variety of cooking projects. When making breakfast foods such as pancakes and waffles, substitute club soda for the liquid called for in the pancake and waffle recipes for a light, airy texture. Club soda may also be used to make inexpensive soft drinks by adding club soda to fruit juice. Those who love to eat oysters know that shucking them can become a difficult chore. Make shucking a bit easier by soaking oysters in club soda. The soda helps loosen the oyster shells, making the shucking process less cumbersome.

cloth Care

o    Grease and food stains sometimes seem impossible to remove from double knit fabrics,carpets and delicate fabrics. Treat stained fabric with club soda and scrub gently to help get the stain out properly. Club soda is also used to remove urine stains by blotting the spot with club soda. Club soda also alleviates the smell associated with urine.

Domestic Cleaning

o    Club soda can be poured directly on surfaces like ranges, counter tops and sinks. Wipe clean with a cloth and rinse with warm water. Club soda is also safe for use on porcelain fixtures. A benefit to using club soda for cleaning these surfaces is that it will not damage the finish or leave streaks like other commercial cleaners. Use club soda to help wash heavy cast iron pots and pans. Pour club soda into the used pot or pan while it is still warm to keep food from sticking. Pouring club soda on rusty nails, screws and blots helps alleviate the rust, making them easier to remove.

Plant Care

o    Water your house plants using leftover club soda which contains more minerals than tap water. Using club soda once a week helps plant achieve optimum growth.

Ornaments

o    Club soda is an effective jewelry cleaner for precious gems such as sapphires, diamonds, rubies and emeralds. Soak stone in a glass of club soda overnight.

Car Windshields

o    Keeping a spray bottle filled with club soda in the car helps drivers touch up the windshield. Bird droppings, bug splatter and other road stains cannot be prevented but the carbonation of club soda helps speed up the cleaning process.

Hair Color

o    Those who color their hair blonde know that chlorine exposure may cause hair to appear greenish. Rinse hair with club soda after swimming to help restore hair color.

Newspaper Preservation

o    A mixture of club soda and milk of magnesia is used to preserve newspaper clippings. Mix one capful of milk of magnesia with one quart of club soda and let the mixture stand overnight. Soak newspaper clippings for about one hour and blot dry.

Hair Care

Hair care is an in general term for parts of hygiene and cosmetology concerning the hair on the human head. Hair care will differ according to our hair type and according to various processes that can be applied to our hair.

Concern for the hair and care of the scalp skin may appear separate, but are actually intertwined because hair grows from beneath the skin. The living parts of hair (hair follicle, hair root, root sheath, and sebaceous gland) are beneath the skin, while the actual hair shaft which comes out (the cuticle which covers the cortex and medulla) has just dead cells. Damage or changes made to the visible hair shaft cannot be repaired by a biological process, though much can be done to manage hair and ensure that the cuticle remains intact.

The sebaceous glands in human skin produce sebum, which is composed primarily of fatty acids. Sebum acts to guard hair and skin, and can inhibit the growth of microorganisms on the skin. This oily substance gives hair moisture and shine as it travels naturally down the hair shaft, and serves as a protective substance preventing the hair from drying out or absorbing excessive amounts of external substances. Sebum is also distributed down the hair shaft “mechanically” by brushing and combing. When sebum is present in excess, the roots of the hair can appear oily, greasy, and darker than normal, and the hair may stick together.

One way to distribute the hair's natural oils through the hair is by brushing with a natural bristle brush. The natural bristles effectively move the oil from the scalp through to the hair's mid-lengths and ends, nourishing these parts of the hair. Brushing the scalp also stimulates the sebaceous glands, which in turn produces more sebum. When sebum and sweat combine on the scalp surface, they help to create the acid mantle, which is the skin's own protective layer.

Scalp skin, just like any other skin on the body, must be kept healthy to ensure a healthy body and healthy hair production. If the scalp is not cleaned regularly, by the removal of dead skin cells, toxins released through the skin or external hazards (such as bacteria, viruses, and chemicals) may create a breeding ground for infection. However, not all scalp disorders are a result of bacterial infections. Some arise inexplicably, and often only the symptoms can be treated for management of the condition (example: dandruff). There are also bacteria that can affect the hair itself. Head lice are probably the most common hair and scalp ailment worldwide. Head lice can be removed with great attention to detail, and studies show it is not necessarily associated with poor hygiene. More recent studies reveal that head lice actually thrive in clean hair. In this way, hair washing as a term may be a bit misleading, as what is necessary in healthy hair production and maintenance is often simply cleaning the surface of the scalp skin, the way the skin all over the body requires cleaning for good hygiene.

Effect of Water we use :        

The minerals are found in groundwater usually extracted using a (tube) well. The level of calcium that is found naturally from the ground determines the hardness of water. While calcium is the element that determines hardness of water, there are many other elements in well water that affect hair, scalp and skin. Ground water or (tube) well water consists of various minerals and their role is described as under

·        Calcium causes hair to feel dry and lack shine and volume. It can prevent the proper processing of color, highlights, perms or relaxer/straighteners and can cause a perm to appear relaxed. Calcium builds up on the scalp causing flaking of the scalp, giving the appearance of dandruff. Calcium can choke the hair at the mouth of the follicle causing the hair to break off, and then coat the scalp, blocking further new hair growth.

·        Iron can cause water to have a red or rusty hue. Iron leaves hair feeling dry, brittle and weighted down. It causes lack of shine and can cause dark hair to tint darker and blonde hair to turn orange. Iron can inhibit the proper processing of perms, color, highlights, and relaxers/straighteners.

·        Copper discolors hair causing blonde hair to turn green and dark hair to tint darker. Copper can weigh hair down and cause dryness, and can inhibit the proper processing of perms, color, highlights, and relaxers/straighteners.

·        Magnesium causes hair to lack shine, feel dry, appear weighted down therefore lacking volume, and can inhibit the proper processing of perms, color, highlights, and relaxers/straighteners.

·        Silica causes many of the same effects on the hair as calcium. It causes hair to feel dry, lack volume, and can cause dandruff-like symptoms of flaking. Build-up of silica can choke the hair follicle causing hair to fall out.

·        Lead can cause the hair to feel dry. Lead can prevent the proper processing of perms, color, highlights, and relaxers/straighteners.

To improve the hair health and further prevent issues with dryness and buildup, people uses a shower head filter that will remove the minerals found in most city waters. However, hard water minerals and the sanitizing agents like Chlorine can also deposit in or on the hair, building up over time. The chemical and mineral content of water varies by geography.

Types of Hair Damage :

Split ends :

Split ends, known formally as trichoptilosis, happen when the protective cuticle has been stripped away from the ends of hair fibers.
This condition involves a longitudinal splitting of the hair fiber. Any chemical or physical upset, such as heat, that weathers the hair may eventually lead to split ends. Typically, the damaged hair fiber splits into two or three strands and the split may be two to three centimeters in length. Split ends are most often observed in long hair but also occur in short hair that is not in good condition.
As hair grows, the natural protective oils of the scalp can fail to reach the ends of the hair. The ends are considered old once they reach about 10 centimeters since they have had long exposure to the sun, gone through many shampoos and may have been overheated by hair dryers and hot irons. This all results in dry, brittle ends which are prone to splitting. Infrequent trims and lack of hydrating treatments can intensify this condition.

Breakage and other damage :

Hair can be damaged by chemical exposure, prolonged or repeated heat exposure (as through the use of heat styling tools), and at times by excessive perming and straightening.

Infections and skin disorders :

When hair behaves in an unusual way, or a scalp skin disorder arises, it is often required to visit not only a qualified physician, but sometimes a dermatologist, or a trichologist. Conditions that require this type of professional help include, but are not limited to, forms of alopecia (Baldness), hair pulling/picking, hair that sticks straight out, black dots on the hair, and rashes or burns resulting from chemicals we apply on our hair.
There are a number of disorders that are particular to the scalp. Symptoms may include:

• Abnormal odor
• Bleeding
• Bumps
• Caking skin buildup that appears white or another color than one's natural skin tone
• Chafes
• Clumps of hair falling out
• Clumpy flakes that do not easily slough off the scalp skin
• Dandruff
• Excessive itchiness that doesn't go away with a few hair wash, redness of scalp skin
• Patches of thinning
• Pus-like drainage
• Shedding

Any of these symptoms may indicate a need for professional assistance from a dermatologist or trichologist for diagnosis.
Scalp skin can suffer from infestations of mites, lice, infections of the follicles or fungus. There could be allergic reactions to ingredients in chemical preparations applied to the hair, even ingredients from shampoo or conditioners. Common concerns surrounding dandruff (often associated with excessive sebum); psoriasis, eczema, or seborrheic dermatitis.
An odor that persists for a few weeks despite regular hair washing may be an indication of a health problem on the scalp skin.

Not all flakes are dandruff. For example, some can merely be product buildup on the scalp skin. This could result from the common practice of applying conditioner to scalp skin without washing. This would dry upon the scalp skin and flake off, appearing like dandruff and even causing itchiness, but have no health effects whatsoever.

Hormone changes and imbalances :

There are various reasons for hair loss, most commonly hormonal issues. Fluctuations in hormones will often show in the hair. Not all hair loss is related to what is known as male pattern baldness, women can suffer from baldness just as men do. Formulas for addressing this specific cause of lack of hair growth yet typically they require around three months of consistent use for results to begin to appear. Cessation may also mean that gained growth may dissipate.

Particularly among women, thyroid disease is one of the more under-diagnosed health concerns. Hair falling out in clumps is one symptom of a set of symptoms that may indicate a thyroid concern. In many gynecological exams a blood screen for thyroid is now a common protocol. Thyroid often shows up first in the behavior of the hair.

During pregnancy and breast feeding, the normal and natural shedding process is typically suspended (starting around month three because it takes a while for the body to recognize and reset for the hormonal shifts the body goes through) for the period of gestation and extended longer if one breast feeds (this includes pumping for breast milk). Upon cessation of either of these, it typically takes around two months for the hormones to shift again to the normal hormonal settings, and hair shedding can increase exponentially, for approximately 3–6 months until hair returns to its normal volume. It is commonly noticed that hair seems thicker and shinier, even, during pregnancy and breast feeding in response to the influx of shifting hormones. It is not unusual also for hair color to change, or hair structure to change (e.g., straighter hair, curlier hair). These changes can occur more often than people may realize yet isn't often reported.

Hair care and nutrition :

Genetics and general health are factors in healthy hair. Proper nutrition is important for hair health. The living part of hair is under the scalp skin where the hair root is housed in the hair follicle. The entire follicle and root are fed by a vein, and blood carries nutrients to the follicle/root. Any time an individual has any kind of health concern from stress, trauma, medications of various sorts, chronic medical conditions or medical conditions that come and then wane, heavy metals in waters and food, smoking etc. these and more can affect the hair, its growth, and its appearance.

Generally, eating a full diet that contains protein, fruits, vegetables, fat, and carbohydrates is important (several vitamins and minerals require fat in order to be delivered or absorbed by the body). Any deficiency will typically show first in the hair. A mild case of anemia can cause shedding and hair loss. Among others, the B group of vitamins is the most important for healthy hair, especially biotin. B₅ (pantothenic Acid) gives hair flexibility, strength and shine and helps prevent hair loss and graying. B6 helps prevent dandruff and can be found in cereals, egg yolk and liver. Vitamin B₁₂ helps prevent the loss of hair and can be found in fish, eggs, chicken and milk.

When the body is under strain, it re prioritizes its processes. For example, the vital organs will be attended to first, meaning that healthy, oxygenated blood may not feed into the hair follicle, resulting in less healthy hair or a decline in growth rate. While not all hair growth issues stem from malnutrition, it is a valuable symptom in diagnosis.

Scalp hair grows, on average, at a rate of about half an inch per month, and shampoos or vitamins have not been shown to noticeably change this rate. Hair growth rate also depends upon what phase in the cycle of hair growth one is actually in; there are three phases. The speed of hair growth varies based upon genetics, gender, age, hormones, and may be reduced by nutrient deficiency (i.e., anorexia, anemia, zinc deficiency) and hormonal fluctuations (i.e., menopause, polycystic ovaries, thyroid disease).

The essential omega-3 fatty acids, protein, vitamin B12, and iron, found in fish sources, prevent a dry scalp and dull hair color. Dark green vegetables contain high amounts of vitamins A and C, which help with production of sebum and provide a natural hair conditioner. Legumes provide protein to promote hair growth and also contain iron, zinc, and biotin. Biotin functions to activate certain enzymes that aid in metabolism of carbon dioxide as well as protein, fats, and carbohydrates. A deficiency in biotin intake can cause brittle hair and can lead to hair loss. In order to avoid a deficiency, individuals can find sources of biotin in cereal-grain products, liver, egg yolk, soy flour, and yeast. Nuts contain high sources of selenium and therefore are important for a healthy scalp. Alpha-linoleic acid and zinc are also found in some nuts and help condition the hair and prevent hair shedding that can be caused by a lack of zinc. Protein deficiencies or low-quality protein can produce weak and brittle hair, and can eventually result in loss of hair color. Low-fat dairy products are good sources of calcium, a key component for hair growth. A balanced diet is extremely necessary for a healthy scalp and furthermore healthy hair.

So focus on your diet and lifestyle instead of searching for miracle medicines. Results are slow but sure.