In My Eyes: The danger in 3-in-1 coffee mix | Tawid News Magazine - Weekly Ilocos News 📰
imyeyes-banner-sqIn My EyesBy Edward B. Antonio

The danger in 3-in-1 coffee mix

Just a week ago, I attended a coffee promo dinner with the beverage presumed to be a health drink and mixed with an organic sugar compound allegedly extracted from a plant called stevia which is 3x sweeter than cane sugar, so the speaker said.

It was a good dinner and a good coffee mix, too, only, it’s quite expensive at P35 each on the first box purchase and P20 in your next box purchase.
Coffee is a wonder drink, so experts say, fellas, except the sugar and creamer found in 3-in-1 coffee mix.

“Coffees” laced with sugar, whole milk, syrup and whipped cream will not do your body any favors. The proportionally high sugar content in the combo packets may negate some of the benefit of coffee by causing rapid spikes in blood sugar. At the same time, nondairy creamers often contain trans-fatty acids, which allow them to be stable at high temperatures but are known to be dangerous for heart health. In fact, food regulatory agencies in developed countries are currently forcing companies to remove trans-fats from food products. Sugar and non-dairy creamer may also reduce the antioxidant concentrations of a cup of coffee.

Sugar in 3-in-1 coffee mix is also known as sweet poison.

Dr. William Coda Martin says: “What is left consists of pure, refined carbohydrates. The body cannot utilize this refined starch and carbohydrate unless the depleted proteins, vitamins and minerals are present. Nature supplies these elements in each plant in quantities sufficient to metabolize the carbohydrate in that particular plant. There is no excess for other added carbohydrates. Incomplete carbohydrate metabolism results in the formation of ‘toxic metabolite’ such as pyruvic acid and abnormal sugars containing five carbon atoms. Pyruvic acid accumulates in the brain and nervous system and the abnormal sugars in the red blood cells. These toxic metabolites interfere with the respiration of the cells. They cannot get sufficient oxygen to survive and function normally. In time, some of the cells die. This interferes with the function of a part of the body and is the beginning of degenerative disease.”

He adds: “Refined sugar is lethal when ingested by humans because it provides only that which nutritionists describe as “empty” or “naked” calories. It lacks the natural minerals which are present in the sugar beet or cane.

In addition, sugar is worse than nothing because it drains and leaches the body of precious vitamins and minerals through the demand its digestion, detoxification and elimination makes upon one’s entire system. So essential is balance to our bodies that we have many ways to provide against the sudden shock of a heavy intake of sugar. Minerals such as sodium (from salt), potassium and magnesium (from vegetables), and calcium (from the bones) are mobilized and used in chemical transmutation; neutral acids are produced which attempt to return the acid-alkaline balance factor of the blood to a more normal state.”

Then he concludes: “Sugar taken every day produces a continuously over acid condition, and more and more minerals are required from deep in the body in the attempt to rectify the imbalance. Finally, in order to protect the blood, so much calcium is taken from the bones and teeth that decay and general weakening begin. Excess sugar eventually affects every organ in the body. Initially, it is stored in the liver in the form of glucose (glycogen). Since the liver’s capacity is limited, a daily intake of refined sugar (above the required amount of natural sugar) soon makes the liver expand like a balloon. When the liver is filled to its maximum capacity, the excess glycogen is returned to the blood in the form of fatty acids. These are taken to every part of the body and stored in the most inactive areas: the belly, the buttocks, the breasts and the thighs.”

And how about the non-dairy creamer in it, fellas?

Calling it “non-dairy” isn’t always true. You would think that a product called “non-dairy” would be safe for those who avoid dairy in their diet, right? But vegans and those with lactose intolerance or a milk allergy be warned: While many non-dairy creamers contain no lactose – the sugar found in milk that many have a hard time digesting – those same products may still contain casein. Casein is a milk protein that can trigger reactions in those with milk allergies. It gets added to non-dairy creamer to impart a milky flavor and texture. Labels must list casein as a milk product in the ingredient information box. So, while the label may say “non-dairy” or “lactose-free,” it does not mean it contains no dairy-derived ingredients. Vegans can opt for soymilk-based “creamers,” though soymilk may still be problematic for those with milk allergies.

Calling it “creamer” isn’t always true. This should be fairly obvious: “Non-dairy creamer” is actually an oxymoron. How can you have cream if you have no dairy? Vegetable oils – usually coconut or palm kernel oil – give “creamers” that creamy look, feel, and flavor.

Extra ingredients get added in to mimic qualities of milk and cream. Sugar, sodium, and corn syrup show up in ingredient lists because they add the flavor you lose when you lose the milk or cream. Food colorings find their way into the mix, too, to mimic the way milk or cream will change the color of your coffee. In some cases, non-dairy creamers are more truthfully and clearly labeled as “coffee whiteners.” If you have food coloring allergies, check labels, because sometimes “plain” or “original” flavored varieties will not contain coloring.

Non-dairy creamers can boost your calorie count. Plain black coffee contains almost no calories. But once you start scooping or pouring in add-ons like non-dairy creamer, the fat and calories pile up. Be careful how much you scoop into your cup or risk serious portion distortion. Take note of the serving size on the label, and if you want more than recommended, multiply your calorie-and-fat intake accordingly. Like most food products, non-dairy creamer brands usually offer low-fat and low-calorie options. And the “original” or “plain” flavored varieties of both powdered and fluid non-dairy creamers will likely contain fewer calories and less fat and sugar than those with additional flavouring.

Some non-dairy creamers contain trans-fat. Tran-fat is a kind of fat that increases your bad (LDL) cholesterol while lowering the more beneficial (HDL) cholesterol. This can boost your risk of heart disease, stroke, and diabetes. You should not consume more than 2 grams of trans fat in a day, and some brands of non-dairy creamer can contain 1 gram per tablespoon.

Non-dairy creamer can go bad. One of the perks of non-dairy creamers is that they keep longer than milk or cream. That doesn’t mean they do not have an expiry date. Check package for best-by or use-by advice. Both powdered and liquid non-dairy creamers can take on an off odour, flavour, or appearance and should be discarded. Store powdered creamer in a cool, dry spot, sealed tightly. Liquid creamer should always be refrigerated and sealed tightly.

Powdered non-dairy creamer contains highly flammable ingredientsCould powdered non-dairy creamer ignite an explosion? Sodium aluminosilicate, an ingredient added to keep powdered creamer from caking together, can become flammable when dispersed.

So, the next time you pour that 3-in-1 coffee mix into your coffee cup, think again, fellas, or rather, read tits ingredients first.

If you think it’s not good for your health, why drink it?