{"id":19966,"date":"2016-10-04T00:30:15","date_gmt":"2016-10-03T21:30:15","guid":{"rendered":"http:\/\/www.lifeadvancer.com\/?p=19966"},"modified":"2016-10-04T00:30:15","modified_gmt":"2016-10-03T21:30:15","slug":"frappuccino-never-drink-again","status":"publish","type":"post","link":"https:\/\/www.lifeadvancer.com\/frappuccino-never-drink-again\/","title":{"rendered":"Like Frappuccino? After Reading This, You Will Probably Never Drink It Again"},"content":{"rendered":"
Are you a fan of frappuccino<\/em>? Maybe after reading this article, you will reconsider.<\/p>\n Sugar<\/strong> seems to be in everything these days. And it makes sense for companies to add it to their products. It’s addictive. It tastes good. But just how much damage do our sugary vices do?<\/p>\n The answer is more than you think \u2013 especially paired with coffee on a hot summer day. I do admit, I can have a weakness for the odd frappuccino here and there on a warm day, but after reading this, I think I’ll leave Starbucks well alone.<\/p>\n It can seem like such a treat, but what makes it so bad? Apart from all the sugar, there’s a lot of other ingredients<\/strong> that make me wonder.<\/p>\n A good start, pretty basic.<\/p>\n Diabetes, tooth decay. This we know about.<\/p>\n A sweetener made from sugar. Often used in low-calorie food and drinks<\/p>\n I don’t like how vague this is, to be honest.<\/p>\n Another basic ingredient that we know the evils of.<\/p>\n A gelling agent made from seaweed. Known adverse effects include GI ulcers and liver damage \u2013 Also suspected of causing cancer.<\/p>\n It’s often made from high GI staples like corn and wheat.<\/p>\n This won’t help those with a diabetes risk either since it’s a thickening agent and sweetener made from corn. It has a GI index score between 85 and 100.<\/p>\n A preservative, with ongoing studies into its effects on the body.<\/p>\n This stuff helps break down some fats in the milk so it all blends together nicely. It’s actually made from sugar the same way that sugary foods become acidic in the mouth, so it will help rot your teeth in the same way over time.<\/p>\n A refined sweetener from the stevia plant. This is 200 times sweeter than regular sugar by all accounts.<\/p>\n A Class IV caramel color. This is even nastier than Carageenan so I’ll go into detail further down.<\/p>\nIf we look at the very basic Light Coffee Frappuccino Syrup (with no less than 7 E-numbers!<\/em>) then the breakdown of ingredients is a little like this:<\/h2>\n
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So, with only one of the main ingredients broken down, we have a LOT of sugar and sweetener.<\/h2>\n