Are Microwaves a Threat to Your Health?

Start talking about microwave safety amongst mixed company and you are sure to spark up a “heated” debate. Some might warn you that even getting within two feet of a running microwave will harm you, while others will tell you that the issues are not so much with the microwave itself but rather with the nature of the food being microwaved, as well as its packaging.
The latest statistics tell us that over 90 percent of Americans eat microwave meals. In fact, because they are so convenient and cost effective, few households and eating establishments are without one.
Discovered by accident
No one actually set out to construct the microwave to cook food. Its food cooking ability was discovered quite by accident. During World War ll, microwaves were used in our spy efforts, and it was later discovered that these radar waves actually melted candy bars.Soon it was found that microwave heating was twice as fast as oven heating, and the first commercial microwave was marketed in 1954. The domestic oven, marketed as a “radar range,” became popular by 1967, and has now become a common fixture in homes across America. It is also used extensively in our restaurant and fast food industry.
Just how do they work?
Microwaves are a type of electromagnetic energy, similar to light waves or radio waves. They are very short waves of electromagnetic energy that travel fast. In fact, they travel at the speed of light – 186,282 miles per second.
The same microwaves that are used to cook food are also used to send long distance telephone signals, computer information and television programs all over the earth, or up to a satellite in space.
Food molecules become hot when they are moved by the waves. When a wave enters food, it heats the food from the outside in.
The very sad truth of the standard American diet
Our ancestors cooked their freshly-caught meat and fish over open fire, roasting it to perfection and enjoying it. They gathered herbs, berries, nuts and other wild edibles and ate them fresh, no processing, no additives and no packaging. Today, over 90 percent of what Americans spend on food is spent on processed items – this paints a very grim picture indeed.
The majority of commercially prepared frozen and boxed meals are processed, and often cooked in a microwave for convenience. No more sweating around a hot stove, simply pull a meal from the freezer and pop it in the microwave. In a few short minutes, dinner is ready.
However convenient it may be, hyper-processed food may sustain your life, but it is void of the real nutrition that the body needs to be strong and vital. Many frozen and processed meals contain high amounts of sodium, trans fats and sugar. From coughs and colds to degenerative diseases, without proper nutrition the body will not have the energy it needs to stay well.
There are two areas where most microwave debaters can find at least some common ground. These two areas are enough to warrant serious considerations of when and how you use a microwave:
Packaged microwave food may be dangerous
Popcorn is an all-time favorite microwave treat. However, many microwave popcorn bags are heavily treated with a chemical coating (fluorotelomer), best known as Teflon. This coating contains mixtures of long-chain chemicals that can be metabolized to perfluorooctanoic acid (PFOA), a likely carcinogen.
These bags are dangerous because a large amount of the coating is used, and the popcorn is heated to extreme temperatures, which increases the risk of the fluorotelomers entering the food.
The January/February 1990 issue of the Nutrition Action Newsletter reported that a number of toxic chemicals from packaging of common foods cooked in the microwave, such as popcorn and pizza, leaked when the food was cooked.
Most plastics, including film food wrap and styrofoam containers, have been shown to migrate from the packaging into microwaved foods. This includes warping that displays a number 4 recycling symbol, and polystyrene displaying a number 6 recycling symbol. Scientists agree that contamination of food is possible, but disagree on the health implications of such contamination.
Researchers who study “invisible” changes occurring within the cells, including metabolic patterns, find reason for concern over the use of plastic in microwave ovens. The same concern does not exist with the use of glass, Pyrex or ceramics.
In my family, we have always preferred to use our stovetop or countertop toaster oven for cooking and reheating. If you choose to use a microwave, the most important piece of health advice to remember is that you should NEVER EVER put food in plastic containers in the microwave oven. There are toxic chemicals embedded in plastic food containers (like phthalates, Bisphenol-A, and others) which will leach from the container right into the food you are about to eat. Not so yummy…” – Joshua Levitt, ND (Alternative Daily Expert)
Microwaves cook food unevenly
According to Consumer Reports, microwaving frozen or refrigerated convenience food can make you sick. Over 76 million cases of foodborne illness occur each year in America – many due to the consumption of undercooked foods. When food is not cooked evenly to an internal temperature that kills harmful bacteria, the risk of illness increases greatly.
What about loss of nutrients and other concerns?
One of the biggest arguments put forth against microwaves is that they negatively impact food nutrients. First and foremost, we must remember that the nature of most microwaveable food is nutrient-void to begin with.
However, if you are cooking real food, there are some documented concerns that we would be remiss not to mention.

• A Scandinavian study done in 1999 indicates that asparagus spears cooked in the microwave had a reduction in vitamins.
• Garlic cooked in the microwave for just 60 seconds inactivates alliinase, the principle active anticancer ingredient.
• In November of 2003, a study published in the Journal of the Science of Food and Agriculture found that broccoli that had been cooked in the microwave with water lost 97 percent of its antioxidants versus steamed broccoli, which lost only 11 percent.
• A 1992 study found that microwaved breast milk lost antibodies and lysozyme activity, as well as fostered growth of potentially pathogenic bacteria.
• A short-term study found changes in the blood chemistry of individuals who consumed microwaved milk and vegetables. Hemoglobin and white blood cell counts decreased while cholesterol increased.
• Microwaving food seems to create new compounds not found in nature. These compounds are known as radiolytic byproducts. If ingested over a long period of time, it is thought that these compounds may cause problems and are potentially harmful to young children.
• Cooking foods that contain protein in a microwave for more than 10 minutes may cause the chemistry of the meat protein to change. Deformed protein molecules may have a negative impact on health.
• Several laboratories in America have found that continual exposure to low-level radiation may cause problems with the eyes, resulting in a increased risk of cataracts.

There may be dangers associated with microwaving food… there is a question as to whether microwaving alters protein chemistry in ways that might be harmful.” – Dr. Andrew Weil

What does the FDA say?
The FDA currently states:
“Controlled, long-term studies involving large numbers of people have not been conducted to assess the impact of low level microwave energy on humans. Much research has been done with experimental animals, but it is difficult to translate the effects of microwaves on animals to possible effects on humans… The fact that many scientific questions about exposure to low levels of microwaves are not yet answered require the FDA to continue the enforcement of radiation protection requirements. Consumers should take certain common sense precautions.”
Common sense precautions
If you must use a microwave, it is best:

• to use it for reheating only
• not to prepare frozen or packaged meals
• not to stand directly in front of it while it is cooking
• to use only microwave-safe glass, Pyrex or ceramic
• not to operate the microwave when it is open

There is, at present, a growing Slow Food Movement. The Slow Food organization has tens of thousands of members across 50 countries, including the United States. Its core principles include raising awareness of local, sustainable foods, protecting biodiversity, protecting and promoting foods that are at risk of extinction, supporting local farmers and culinary artisans, and celebrating wholesome food and the experience of cooking and dining.
The Slow Food organization believes that food is a universal right, and that it should be accessible to all people. Food should be grown naturally, cooked with care, eaten mindfully, and thoroughly appreciated and enjoyed. Slow Food is about getting back in touch with the true purpose and pleasure of cooking and eating. It is about a richer, more vital relationship with our food, an attitude that existed before fast food and microwaves.
Since the long-term impacts of microwaves have not been fully uncovered, it is best to play it safe and go slow.
-The Alternative Daily
Sources:
Kidmose U and Kaack K. Acta. Agriculturae Scandinavica B1999:49(2).110-117.
Vallejo F, Tomas-Barberan F A, and Garcia-Viguera C. Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. Journal of the Science of Food and Agriculture
Quan R (et al). Effects of microwave radiation on anti- infective factors in human milk. Pediatrics 89(4 part I). 667-669.
On Call,’ Dr. Jonathan Wright, MD, Let’s Live magazine, Mar. 1994.
Natural Health magazine, Dr. Andrew Weil, Nov./Dec. 1995
http://www.truthaboutabs.com/microwaves-are-evil.html
http://www.powerwatch.org.uk/rf/microwaves.asp
http://www.whfoods.com/genpage.php?tname=george&dbid=227




https://www.thealternativedaily.com/microwaves-threat-health/?utm_source=internal&utm_medium=email&utm_campaign=AD190926

Good Vs Bad Carbs

How Do You Tell the Difference Between Good and Bad Carbohydrates?

Everyone needs to eat carbohydrates, but that doesn't mean you're free to load up on cakes and cookies to get your recommended daily servings. Learn about the carbs that belong on your plate and the carbs you want to skip.

By Diana Rodriguez

Medically Reviewed by Lynn Grieger, RDN, CDE

Last Updated:  9/5/2017

Carbohydrates are an essential part of a healthy diet, yet it’s important to know that not all of them are created equal. So how do you tell the difference between “good carbs” and “bad carbs?" The answer is both simple — and complex.

Here’s everything you need to know about carbohydrates and making smart choices when it comes to incorporating them into your diet.

A Carbohydrate Can Be a Simple Carb or a Complex Carb

Carbohydrates, often referred to as just “carbs,” are your body's primary energy source, and are a crucial part of any well-balanced diet.

The three main types of carbohydrates are sugars, starches, and fiber. They're called “simple” or “complex” based on their chemical makeup and what your body does with them. But since many foods contain one or more types of carbohydrates, it can still be tricky to understand what’s healthy for you and what’s not.

Simple carbohydrates are composed of easy-to-digest, basic sugars, which can be an important source of energy. Some of these sugars are naturally occurring, such as those in fruits and in milk, while refined or processed sugars are often added to candies, baked goods, and soda.

On nutrition labels, added sugars can go by several different names, including brown sugar, corn sweetener, corn syrup, fructose, glucose, maltose, malt syrup, trehalose, sucrose, and honey, among others. The FDA has mandated that by July 2018 all nutrition labels must clearly identify the amount of added sugars per serving in the product, directly beneath the total sugar count.

Complex carbohydrates, found in whole grains, legumes, and starchy vegetables, contain longer chains of sugar molecules, which usually take more time for the body to break down and use. This in turn provides you with a more consistent amount of energy, says Sandra Meyerowitz, MPH, RD, nutritionist and owner of Nutrition Works in Louisville, Kentucky.

The Details on Simple Carbohydrates

Simple carbohydrates aren’t necessarily all bad carbs — it depends on the food you’re getting them from. For instance, fruits and vegetables are excellent sources of essential vitamins and minerals necessary for good health, and they naturally contain simple carbohydrates composed of basic sugars.

But fruits and vegetables are drastically different from other foods in the “simple” carbohydrate category, like cookies and cakes with added refined sugars. The fiber in fruits and vegetables changes the way the body processes their sugars and slows down their digestion, making them a bit more like complex carbohydrates.

Simple carbohydrates to limit in your diet include those found in:

• Soda
• Candy
• Cookies
• Pastries and desserts
• Sweetened beverages, such as lemonade or iced tea
• Energy drinks
• Ice cream

Meyerowitz says that you can enjoy simple carbohydrates on occasion, you just don't want them to be your primary sources of carbs.

The Details on Complex Carbohydrates

Complex carbohydrates are considered "good" because of the longer series of sugars that they are made of, which the body takes longer to break down. That means you will get lower amounts of sugars released at a more consistent rate — instead of peaks and valleys — to keep you going throughout the day.
Foods with complex carbohydrates also typically have more vitamins, fiber, and minerals than foods containing more simple carbohydrates, as long as you’re choosing whole grains over processed ones. For example, whole grains, such as whole-wheat flour, quinoa, brown rice, barley, corn, and oats, among others, provide more nutrients than processed grains, such as white rice and breads, pasta, and baked goods made with white flour.
Nutrient-dense complex carbs that are part of a healthy, balanced diet include:

• Whole wheat breads, pastas, and flour
• Brown and wild rices
• Barley
• Quinoa
• Potatoes
• Corn
• Legumes, such as black beans, chickpeas, lentils, and others

It’s important to scan ingredient labels for foods like breads and pastas, looking for whole grains and fewer sources of added sugar. "Read the box so you know what exactly you're getting. If the first ingredient is whole-wheat flour or whole-oat flour, it's likely going to be a complex carbohydrate,” Meyerowitz says.

• When trying to figure out if a source of carbohydrates is good or bad, remember this: The higher in sugar it is, and the lower in fiber, vitamins, and minerals, the worse the food is for you.
  

  Describing carbs as either simple or complex is one way to classify them, but nutritionists and dietitians now use another concept to guide people in making decisions about the carbs they choose to eat.
  The glycemic index (GI) of a food basically tells you how quickly and how high your blood sugar will rise after eating the carbohydrate contained in that food, as compared with eating pure sugar. Foods with a high GI are easily digested and cause a quick rise in blood sugar. Foods with a lower GI get digested more slowly.
  Knowing the GI for a specific food can help you understand how the carbs in that food will affect your blood sugar, but it’s important to point out that it doesn’t necessarily make a food unhealthy or healthy. Fruits like watermelon and cantaloupe both have a high GI even though both are healthy foods. You can look up a food's GI using the online international GI database.
  To take this approach one step further, you want to look at the glycemic load of a food. The glycemic load factors into account both glycemic index and how much carbohydrate is in the food. To determine glycemic load, you multiply a food's glycemic index number by the amount of carbohydrate the food contains per serving, and divide by 100.
  A low GL is 10 or less; medium is 11 to 19; and 20 or greater is considered high. For example, a plain bagel has a GI of 72 and GL of 25, while whole-wheat bread has a GI of 69 and GL of 9. GL can also be used to compare the effect of carbohydrates on blood sugar in entire meals or snacks, whereas the GI for a food is only indicative of one food at a time.
  Even if a food contains carbs that have a high glycemic index number, if the amount of The Glycemic Load Factor

carbohydrate is low then it won’t have as much of an impact. A good example is watermelon, which has a GI of 80 but a GL of only 5. It tastes sweet, but it’s mostly water.
The bottom line: Carbs are not bad for you. Carbohydrates — both simple and complex ones — are part of a healthy diet. Just be sensible about the carbs you choose. Skip low-nutrient desserts, consider the levels of sugar and fiber, and focus on healthy whole grains, fruits, and veggies to get the energy your body needs every day.


https://www.everydayhealth.com/diet-nutrition/diet/good-carbs-bad-carbs/?eh_uid=47603588&slot=0&xid=nl_EHNLdiet_2019-09-05_17967744&utm_source=Newsletters&nl_key=nl_diet_nutrition&utm_content=2019-09-05&utm_campaign=Diet_and_Nutrition

5 Money Lessons You Need To Teach Your Children

The task of teaching financial literacy falls largely on the parents. Here are a few money lessons you can teach your children.



Sponsored by Chase

Black folks are often at a disadvantage when it comes to financial education — which is no surprise. For us, we have a few centuries of disadvantage when it comes to passing accumulating generational wealth and gaining the knowledge and tools that come with building a financial empire.

Thankfully, times have changed and we have more access than ever (thank you, Internet) to having those currency conversations that are necessary to teaching the next generation about wealth building and being financially savvy.


Because this is rarely taught in schools, the task of teaching financial literacy falls largely on parents. In fact, according to the Council for Economic Education, only a third of U.S. states require high school students to take a personal finance class in order to graduate. And one in five 15-year-olds in the U.S. lacked basic financial literacy in 2017, according to the Program for International Student Assessment, a global exam that measures knowledge in areas such as math, science and reading.
Despite the lack of resources in our schools, being a parent in 2019 has changed tremendously over the years, so this task is no longer a burden. Here are a few money lessons you can teach your children that your parents may not have taught you.

Comparison is the thief of joy.
Kids nowadays need to know, that just because you see your friends post about it on Instagram, doesn’t mean that you need it. In the era of “stunting for the ‘gram” they have to learn how to not compare themselves to the perceived lives or financial status of those around them. Financial success is typically the end result of years of self-control, and a big part of that discipline involves living within or below your means. The people with real wealth are not posting it on the ‘gram. It’s easy to access some of the trappings of wealth in our society, but it’s difficult to actually afford them. Buying new cars, big houses and designer handbags might impress others, but these goods often mask high debt and a precarious relationship with credit.
Don’t confuse easy access to credit with real wealth.
Just because you have access, doesn’t mean it’s worth more than what it truly is — credit. And what is credit? Money given that is needed to pay back. Although it doesn’t seem nearly as sexy, real wealth is usually the product of responsible spending, maximizing the value of every dollar, and trading glamour for modesty and security.
All debt is not bad debt.
If you’re like me, all throughout my 20s I heard the nagging voice of my mother, who always told me to never get a credit card to protect my credit. Fast forward to being a late 20-something with no credit, and not realizing the importance of building this up at an early age to ensure a decent credit score. It’s important to realize that all debt is not bad debt. Sometimes you need to take on debt (such as a credit card), pay it off on time, and not exceed more than 30% of your monthly limit.

Save, save, save.
Saving is a long-term game. While it may seem like your bills are endless, and you’re strapped for cash, you can always make an effort to put aside just a little bit of cash, no matter how small. Kids need to know how the importance of maintaining a savings habit early pays off. If every dollar that comes into your life has to go out, there’s little hope for getting ahead. Work to keep your overhead lower than your income, pocket the difference and don’t treat every bump in income as a path towards a more expensive lifestyle.
Set specific goals.
Financial goals can sometimes be too broad — buy a house, save for retirement and keep paying our bills. Or if you’re a kid — save for concert tickets, sneakers or a trip with friends. However, in order to succeed financially, goals need to be more specific. For example, it’s fine to shoot for buying a home. But what kind of house suits your needs and lifestyle? What type of down payment would leave you with a comfortable mortgage? The answers to these questions translate into better-defined goals that, in turn, can motivate us and help us to make better financial decisions. Or even better, setting deadline driven goals can help to help keep you on track, such as, reducing credit card debt down to 20% within 3 months.
To set your financial goals and make a plan, take the Currency Conversations Pledge today. Commit to yourself!


https://www.essence.com/lifestyle/money-career/money-lessons-teach-children/

6 Fall Foods That Can Help You Lose Weight

By Brianna SteinhilberMedically Reviewed by Kelly Kennedy, RD

Last Updated: September 23, 2015

When you hear "fall foods," what comes to mind? Pumpkin pie? Gravy? Stews, pot roast, and turkey? Whatever you associate with fall fare, chances are that "healthy" doesn't top the list. But maybe it should! The right foods can help you shed pounds, and autumn's produce is no exception. Here are the best foods to eat right now: They'll help keep you slim while still allowing you to indulge in all of the delicious dishes the season has to offer.

Move over, butternut — there's another healthy squash in season. Spaghetti squash is a dieter's dream: With the shape and texture of pasta, but a fraction of the carbs and calories, it's a great way to satisfy pasta cravings without any guilt. If you're a Bolognese lover, this recipe for Spaghetti Squash With Chunky Tomato Sauce will hit the spot. Or try this Sweet Spaghetti Squash recipe for a bowl of savory, fall goodness for less than 100 calories!

The popular fall fruit is a good source of fiber and is low in calories, making for a yummy snack that keeps you full without adding too much to your daily calorie count. While apples make a smart, portable snack as is, they also work well in a variety of recipes. Bring apples to the dinner menu with a tangy twist on coleslaw, which is great as a side dish or as a topping on your favorite burger or sandwich. For a savory, fall-inspired carb, whip up some Apple Raisin Risotto — a more nutritious take on the classic dish.

Sweet and colorful, this starchy veggie makes a perfect substitute for your classic Idaho. While it isn't dramatically lower in calories, it's slightly lower in carbohydrates and — added bonus — higher in vitamins and minerals, such as vitamin A. Try these Smashed Sweet Potatoes for a healthy twist on classic mash, or go savory with Sweet Potato Casserole for a sweet take on dinner or a delicious breakfast option. For all the french fry lovers out there, be sure to bake up a batch of these Crispy Sweet Potato Fries!

If you're looking to cut back on calories without sacrificing flavor, sprouts are your new best friend. They're a good source of filling fiber, which may help you stave off the after-supper snack craving. Replace your standard side of rice for a helping of Brussels Sprouts With Chestnuts and Sage. The buttery dish is satisfying and delicious, but at just 68 calories per serving, will still save you calories. Or spice things up with this recipe for Brussels Sprouts With Bacon-Horseradish Cream. If the shape or texture turns your family off, give these Shredded Brussels Sprouts with Bacon and Onions a try — they don't even have to know they're eating sprouts!

Low in calories and rich in some vitamins and other nutrients, it's no mystery why cauliflower is a go-to fall food when it comes to our health. The cruciferous veggie is extremely versatile: It's an outstanding side dish when roasted, like in this Thyme Pork Chops with Roasted Cauliflower recipe, and has the ability to soak up delicious spices and flavors, as it does in this Indian-Spiced Eggplant and Cauliflower Stew recipe. Most notable is its ability to serve as a sub for mashed potatoes, since the flavor is delicious and strikingly similar to that of the traditional potato — and it also cuts back on calories and carbs. Simply blend cooked cauliflower with some sea salt, low-fat sour cream, and olive oil, and you have yourself a delish mash remix!

Just like the apple, pears are full of fiber and low in calories, delivering a sweetly satisfying snack without the weight woes. For some delicious and unexpected appetizer recipes, serve Pear and Dried Apricot Salsa and Pear and Blue Cheese Flatbread — your guests will be begging for the recipes!

https://www.everydayhealth.com/reciperehab/6-delicious-fall-foods-that-help-you-lose-weight.aspx?eh_uid=47603588&slot=0&xid=nl_EHNLdiet_2019-09-23_18126686&utm_source=Newsletters&nl_key=nl_diet_nutrition&utm_content=2019-09-23&utm_campaign=Diet_and_Nutrition

Here’s What Happens to Your Body When you Drink Coke

By

Susan Patterson

-

September 18, 2019

Carbonated drinks like coca-cola, Pepsi, rootbeer, Dr. Pepper are not the only things responsible for the obesity epidemic in America, but they certainly contribute. Along with heavily processed food and lack of exercise, soda is one of the greatest enemies of a healthy lifestyle. However, According to an extensive survey, 48% of Americans report drinking at least one glass of soda per day with the average daily consumption at 2.6 glasses. Why is coke so bad and what happens to your body when you drink a can? Read on to find out. 

Soda is loaded with harmful dyes, chemicals, and a whopping ten teaspoons of added sugar. High fructose corn syrup, which is prominent in carbonated drinks, has been linked to many devastating health conditions, including obesity, insulin resistance, fatty liver disease, heart disease, and type 2 diabetes. When you drink a can of coke (or other sugary soda) each day, you increase your risk of weight gain, cardiovascular problems, anxiety, dental erosion, and dull, stressed-looking skin. 

This unsurprising research, conducted by Niraj Naik of The Renegade Pharmacist and backed by numerous scientific studies explores precisely what happens to your body in the hour after you drink a can of coke…The effects aren’t desirable, to say the least. 

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 cuts the flavour, allowing you to keep it down.
20 minutes in
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)
40 minutes in
Caffeine absorption is complete. Your pupils dilate, your blood pressure rises, as a response your livers dumps more sugar into your bloodstream. The adenosine receptors in your brain are now blocked preventing drowsiness.
45 minutes in
Your body ups your dopamine production stimulating the pleasure centres of your brain. This is physically the same way heroin works, by the way.
60 minutes in
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.
After 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.

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, [peed] 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 having the ability to hydrate your system or build strong bones and teeth.”
According to a study at Yale Rudd Center for Food Policy & Obesity, the majority of Americans understand that sugar-sweetened beverages are bad for them and believe it would be healthy to limit their consumption. So how do you reconcile this fact with the prevalence of excessive soda-drinking? 
The key is an addiction. Even though you may not consider yourself a sugar addict, if you’ve tried to eliminate soda from your diet and have been unsuccessful, you could be hooked on the unhealthy drink. It’s not unexpected, either. One pharmacist from The University of Wales said that coke has the same kind of immediate effect on the brain as the illicit drug, heroin.
Fill your diet with nutrient-rich foods that keep you full and begin drinking lemon water or unsweetened sparkling water with fresh fruit flavoring if you need to satisfy your desire for bubbly carbonation. Start by limiting yourself to one can or bottle of soda each week, and soon you won’t want it at all. You’ll begin to lose weight, feel better, and experience clearer skin. All with one simple change. Remember, your moves toward a healthier life don’t have to be drastic and immediate. Little things can make a huge difference and can add up over time. Ditch that soda today…your body will thank you!
https://www.thealternativedaily.com/heres-what-happens-to-body-when-you-drink-coke/?utm_source=internal&utm_medium=email&utm_campaign=AD190919

Sugar

Without