Drinks

Enjoying the Fizz without the Pop: Organic sodas

Believe it or not, in 2004, realizing that the pesticide levels in their Coke and Pepsi products were so high in pesticides, Indian farmers who couldnň€™t afford conventional pesticides and herbicides started to spray their cotton and chilli crops with these soft drinks instead! Thatň€™s because the Indian Centre for Science and Environment (CSE) had released reports that Coca-Cola and Pepsi products contained unsafe levels of insecticides and pesticides, including lindane, DDT, chlorpyrifos, and malathion. The report detailed possible health problems associated with drinking these beverages, including nervous, immune, and reproductive system disorders, birth defects, and even cancer. What followed was an uprising by consumers as they engaged in ň€śsmash-the-bottleň€ť campaigns. Some states even banned the sale of these products either completely or partially throughout their regions. Although the two giant soft drink companies are fighting back, many people in India continue to choose other drinks. While similar problems have not been documented in North America, the health problems associated with too much soda are well-documented. Sugary drinks like soda pop have been linked to obesity, diabetes, as well as gum and tooth disease, due in large part to the high concentration of high fructose corn syrup they commonly use. Additionally, soda contains a substance called sodium benzoate which can cause cell damage. Phosphates, which are also found in many sodas can contribute to higher rates of osteoporosis as well. An occasional drink of conventional soda wonň€™t kill you, but you can make better choices for your health by opting for organic and natural sodas. These alternatives will use things like cane sugar, fruit juices, and tantaric acid from grapes to replace other not-so-healthy ingredients. PepsiCo now produces Pepsi Raw (limited availability) and others are venturing into natural sodas (check labels for confirmation of claims!). If your family canň€™t live without a fizzy drink now and then, consider making your own so that you can ensure you know whatň€™s going into it. Soda-Club Fountain Jet makes a Home Soda Maker that is not only healthier for you, it will save you some money and cut your waste by 90 percent (you fill reusable bottles instead of disposable cans and bottles). Plus, you can make your own custom-designed sodas, which makes the process a whole lot of fun! Just be sure to pick up natural flavorings and sweeteners. Happy sipping! Finally..Stressing the importance of eating organic food goes well beyond potatoes and oranges. The health benefits and environmental upsides of organic food can also be found in things like fizzy sodas and tasty beverages.


Add your comment:
Name:
Site address: http://
Your message:
Enter today\\\\'s date, 2 digits
(spam protection):

News of the day
The Benefits of Electrolytes in Sports Drinks
It has been 50 years since the sports drink was introduced to athletes in the United States. The first sports drink, Bengal Punch, was given to athletes at Louisiana State University in 1958. Gatorade, the most recognizable name in sports drinks, debuted the following decade at the University of Florida and revolutionized the way athletes energize and re-hydrate themselves during a sporting event.
Popular Articles
payday loans online

Lowdown on Barbeque - Introduction
Barbeque, in the southern and Midwest parts of the United States, consists of slow-cooking meat over indirect heat. Chicken, beef, pork, sausage, ham, and ribs can all be barbequed - even mutton is sometimes barbequed, at least in Kentucky. With so many ways to make so many dishes, the perfect way to make barbequed meat can be a regional "bone" of contention. In Memphis, Tennessee, barbeque is almost a religion. Barbeque ribs - most often pork, are cooked for long hours, until the meat is so tender that it is ready to fall off the bone. The city bills itself as the pork barbeque capital of the world, and has over one hundred barbeque restraints to back up that claim, many of whom participate in the annual pork cook off that is listen the Guinness Book of World Records as the largest pork barbeque contest anywhere. The contest, part of the celebration called "Memphis in May", draws some 90,000 cooks and spectators. Competitors come from fifty smaller cook offs sponsored by the main contest. It even runs a series of training seminars for potential barbeque judges. Good barbeque, they say, is all about being tender, without being too mushy, and being smoky, without being overpowering. Ribs commonly come "wet," that is, with barbeque sauce of some kind, usually mild and sweet in Memphis and basted on before and after cooking, or "dry," with a dry rub of herbs and spices that is applied during or right after cooking. Regardless of which style is favored, the taste of the meat should come through - this is what separates good barbeque from something lathered with barbeque sauce and put in the oven for a few hours. In Missouri, there are not one, but two predominant styles of barbeque, both of which favor beef, which is not surprising given the history of both Kansas City and St. Louis as "cattle towns." They share a tomato-based sauce that is added after cooking, and can be replicated by mixing ketchup, brown sugar, mustard, and Worcestershire sauce. Interestingly, Missouriň€™s Ozarks are the source of almost half of the charcoal briquettes produced in the United States. Kansas City, like Memphis, has a large number of barbeque restaurants and hosts several annual competitions. However, it is particularly famous for its sauces, which are thick, rich, tangy, and spicy. The sauce is based on during the last few moments of cooking, and more can be added thereafter. Dry rub, too, is common on Kansas City style barbeque. In St. Louis style barbeque, ribs are the flagship dish. These famous spare ribs are a rack of ribs with the chine bone and brisket bone removed. They are cooked with a sauce that is less vinegary, tangier and thinner than its cross-state equivalent, closer, in fact, to that served in Memphis. Whether sweet or spicy, dry or wet, slow cooked or grilled over an open flame, barbeque is one of the most diverse of all American foods, and one to which many cities lay claim. Each has its own unique character, so get some bread and crackers, or some Cole slaw, or even beans, (all traditional barbeque side dishes) and give them a try.

Try a Valentine Treat ň€“ Take Your Date to a Philadelphia Restaurant
Valentineň€™s Day is quickly approaching, and it is time to plan your special evening. If you want it to be memorable, go for something extraordinary. A lovely Valentineň€™s Day treat would be to spend a romantic evening at a Philadelphia restaurant. Philadelphia is a breathtaking city that combines history, charm, and beauty, and the restaurant you choose should celebrate these delightful characteristics. For Valentineň€™s Day, it cannot just be great food to make the evening unforgettable; a Philadelphia restaurantň€™s atmosphere must offer a wonderful, warm ambiance and stunning views of city. Remember that Valentineň€™s Day is one of the most popular nights of the entire year to dine out, so making reservations early is recommended.