Just one energy drink can cause potentially “life threatening” changes to your body.

Recent Study reveals Energy Drink Can Be ‘Life Threatening’

A 32-ounce energy drink resulted in ‘profound changes’ in the heart’s electrical activity.   & report

CHRISSIE WILLIAMS of and her team said that there are more than 500 different energy drinks on the market worldwide and a spike in emergency room visits prompted the study to determine their safety. The study had 18 participants that they divided into two groups.

The first group received 946 ml of energy drinks, while the second group drank a control drink, which contained 320 mg of caffeine, 40 ml of lime juice, and 140 ml of cherry syrup (sugar).

They monitored all participants by electrocardiogram and their blood pressure at one, two, four, six, and 24 hours after having the caffeinated beverage.

Much to their surprise, the energy drink group showed signs that their heart was “pausing” for 10 milliseconds in between beats. While 10 milliseconds is not significant, it would be much more pronounced if you drank three, four, or even five energy drinks in a short time.

Drinking sugary caffeinated energy drinks is more dangerous that caffeine alone, a research study claims. A research study found that consuming four cans of energy drinks resulted in an increase in blood pressure within two hours.

Researchers discovered that drinking 32 ounces (about a liter) of any commercially-available energy drinks resulted in a massive change in the heart rate and blood pressure.

Each of energy drinks available commercially is packed with 108 grams of sugar and 320 mg of caffeine. Most experts agree that the maximum caffeine an adult should consume is about 400 mg. Energy drinks also contain “natural substances” such as taurine, ginseng, and carnitine.

According to the Daily Mail, the research study found that the impact from drinking a non-sugar caffeinated beverage, such as coffee, didn’t have such an effect on the heart.

“We decided to study energy drinks’ potential heart health impact because previous research has shown 75 percent of the base’s military personnel have consumed an energy drink,” Dr. Emily Fletcher revealed.

Soft drinks: Safety of additives, preservatives raise question

By Azoma Chikwe of   <>

Take medicine with water, to prevent unexpected drug-food interactions –Federal Government of Nigeria

Bottling companies urged to insert advisory warnings on all products

Sodium benzoate (produced from benzoic acid) is a food additive used as a preservative. It is used in a variety of processed food products and drinks. It is suspected that sodium benzoate, in addition to artificial food colour, may increase hyperactivity in some children. Sodium benzoate in soft drinks may also react with added vitamin C to make benzene, a cancer-causing substance.

Benzoic acid is a colourless crystalline solid and a single aromatic carboxylic acid. Salts of benzoic acid like sodium benzoate are used as food preservatives.

The 2007 Lancet study that linked additives with increased hyperactivity included the preservative sodium benzoate. In 2006 and 2007, the United States Food and Drug Administration (FDA) tested a sample of almost 200 beverages from stores in different states that contained sodium benzoate and vitamin C. Four of the beverages had benzene levels that were above federal safety standards. The drinks were then reformulated by manufacturers and later deemed safe by the FDA. The agency points out, however, that the tests were limited and that it’s still not known how much benzene consumers could be exposed to from beverages.

Last week, the Nigerian Bottling Company (NBC) allayed concerns over benzoic acid in soft drinks. In a statement, the management said, “Our attention has been drawn to media reports which contain misleading information on the safety of benzoic and ascorbic acids as ingredients in soft drinks, citing a Lagos High Court order.

“In the judgement delivered on February 15, 2017 in a suit involving Fijabi Adebo Holdings Limited & Dr. Emmanuel Fijabi Adebo v. Nigerian Bottling Company Limited (NBC) & National Agency for Food and Drug Administration and Control (NAFDAC), the Lagos High Court dismissed all claims against NBC and held that the company had not breached its duty of care to consumers and that there was no proven case of negligence against it.

“In the same judgement, the court directed NAFDAC to mandate NBC to include a warning on its bottles of Fanta and Sprite that its contents cannot be taken with Vitamin C as same become poisonous if taken with Vitamin C. This order was premised on the fact that the products contain the preservative, benzoic acid. NBC has since appealed this order.

“Whilst we do not wish to delve into the details of the case or the merits of the court order by this medium, we find it imperative in the interest of consumers and members of the public to make the following clarifications:

In the subject case which dates back to 2007, the UK authorities confiscated a consignment of our products shipped to that country by the plaintiff because their benzoic acid levels were not within the UK national level, although well within the levels approved by both the national regulators for Nigeria and the international levels set by Codex, the joint intergovernmental body responsible for harmonizing food standards globally.

“The UK standards limit benzoic acid in soft drinks to a maximum of 150 mg/kg. Both Fanta and Sprite have benzoic levels of 200 mg/kg which is lower than the Nigerian regulatory limit of 250 mg/kg when combined with ascorbic acid and 300 mg/kg without ascorbic acid and also lower than the 600 mg/kg international limit set by Codex.

“Both benzoic acid and ascorbic acid (Vitamin C) are ingredients approved by international food safety regulators and used in many food and beverage products around the world.

“These two ingredients are also used in combination in some of these products within levels which may differ from one country to another as approved by the respective national food and drug regulators and in line with the range prescribed by Codex.

“The permissible ingredient levels set by countries for their food and beverage products are influenced by a number of factors such as climate, an example being the UK, a temperate region, requiring lower preservative levels unlike tropical countries.

“Given the fact that the benzoic and ascorbic acid levels in Fanta as well as the benzoic acid level in Sprite produced and sold by NBC in Nigeria are in compliance with the levels approved by all relevant national regulators and the international level set by Codex, there is no truth in the report that these products would become poisonous if consumed alongside Vitamin C.

“The wrong perception emanating from the media reports that our Fanta and Sprite beverages which are fully compliant with all national and international food quality and safety standards are unsafe, simply because their levels of Benzoic acid were not within the UK standards, is not only unfounded but also undermines the entire food and beverage industry in Nigeria which is regulated by the same ingredient levels approved by NAFDAC and other regulatory bodies for the country.

“NBC hereby assures our consumers and members of the public of our unwavering commitment to product quality, safety and customer satisfaction.”


On what the Nutrition Society of Nigeria says about the safety levels of additives and preservatives in our foods, President of the body, Dr Bartholomew Brai, said,” First, Nutrition Society of Nigeria as a professional body is interested in the availability of nutritious and safe foods for all Nigerians to ensure the well-being and development of individuals and the nation.

“The chemical additives (colours, stabilizers, preservatives, etc.) in our foods and drinks must be within the limits approved by Standards Organization of Nigeria (SON). This is the only way to ensure the safety of foods and drinks consumed in this country. We do not accept any individual or company violating the set standards or approved guidelines for chemical additives in foods and drinks.

“I am sure that SON and NAFDAC who are saddled with the responsibility of regulating these products are doing their work and the manufacturers on their part are keeping to the stipulated standards.

On how safe Fanta and Sprite are, he said,”Any decision to declare a product unsafe for human consumption must be evidence-based. Right now there is nothing suggesting that Fanta and Sprite are not safe for consumption.

“The issue here is the preservative, benzoic acid, which is a chemical additive (preservative) used in the manufacture of soft drinks and juices. It is added to prevent microbial growth. It is also used in the production of toothpastes, shampoos, and cosmetics. Benzoic acid is safe at low concentrations and should therefore be used within the limits fixed by the regulatory bodies.

Asked at what level they become injurious, he said, “To answer this question, I would like to remind you that there are recommended limits for the use of benzoic acid in soft drinks. The Nigerian standard is between 250mg/kg and 300mg/kg while the global limit stipulated by Codex is 600mg/kg. It follows that any value above the set standards is unacceptable because it could be injurious to man.

On how safe it is to take drugs with soft drinks, Dr Brai said, “Do not forget that drugs are chemical compounds and your soft drinks also contain certain chemical compounds. We need to safeguard the possibility of nutrient – drug interactions when we take certain drugs with soft drinks. It is therefore advisable to take our drugs with potable water.”

Minister of health, Prof Isaac Adewole, explaining the difference between the standards of Fanta and Sprite in Nigeria and the United kingdom, said, “ With reference to the Codex standards, each country or region is permitted to adapt a standard/limit based on the country’s specific scientific evidence such as environmental, storage and distribution conditions.

“Benzoic acid as a preservative prevents the growth of microorganisms which thrive more at higher climatic temperatures like in Nigeria. Due to the different environmental conditions obtainable in the UK, the standard for benzoic acid was set at a lower limt of 150mg/kg while in Nigeria it was set at 250mg/kg even below that of Codex(as at time of production of that batch, Codex limit was 600mg/kg.)

“Food products being imported into a country must comply with the relevant standards of the destination country. NAFDAC has processes in place to ensure products imported into the country are evaluated to ascertain compliance with required Nigeria Industrial Standards.

“The claimant did not obtain NAFDAC certification before export, otherwise, he would have been advised on the required standard of the destination country. In view of the above, we would like to advise all Nigerians to takemedicine with potable water. This would helpto prevent unexpected drug-food interactions.

“ For the benefit of the health of all Nigerians, all bottling companies are encouraged to insert advisorywarnings on all products as necessary.”

It is important to kow how safe the ingredients in the foods and beverages the public consume are. If, like many Nigerians, someone stocks his refrigerator with processed foods and beverages,  it is not uncommon to worry about how safe food additives really are.

Over the years, the safety of many food additives, from food dyes to trans fats, has come into question. A scare over a food additive may linger in our minds long after researchers find that there’s actually no cause for alarm. It can take years, or even decades, to find out the truth, and sometimes the case is never really closed.

To help consumers figure out what’s safe, a look was taken at the latest research on some of the most controversial food additives.

Sodium nitrite

Sodium nitrite is an additive used for curing meat. Sodium nitrite is usually found in preserved meat products, like sausages and canned meats.There is a theory that eating a lot of sodium nitrite might cause gastric cancer.

There is evidence that sodium nitrite could be blamed for a lot of the gastric cancers that people had in the past. Until the early 30s, gastric cancer caused the most deaths of all cancers in the United States. After that, more Americans began to use modern refrigeration and ate less cured meat. Also, producers started to use much less sodium nitrite in the curing process around that time. As these changes took place, deaths from gastric cancer also dropped dramatically.This theory has been debated for decades, and it is still an open question.

 Trans fat

Trans fats are created when manufacturers add hydrogen to vegetable oil. Trans fats are food additives in the sense that they’re mainly added to the food supply by manufacturing processes, although small amounts of trans fats are present naturally in animal fat.

These “partially hydrogenated oils” are used most often for deep-frying food, and in baked goods. Margarine and vegetable shortening may also be made with partially hydrogenated oil.Trans fats are believed to increase the risk of heart disease and type 2 diabetes.

Most scientists now agree that eating trans fats can be very harmful to health. Trans fats have been found to lower people’s HDL (good) cholesterol and raise LDL (bad) cholesterol. The American Heart Association recommends getting less than 1% of your daily calories from trans fats.

Product labels are now required to list the amount of trans fat in a serving. Partially hydrogenated oil may also be listed as an ingredient.

But many fried foods and baked goods that are laden with trans fats are served in restaurants, and they don’t come with nutrition labels. To avoid trans fats, it’s best to limit your overall daily fat intake.

“Usually, when you increase the total amount of fat you consume, you increase the amount of trans fat as well,” says a researcher.. “If you reduce your total fat intake from 13 per cent of your daily calories to less than 10 per cent(which is recommended), you probably won’t exceed the limit on trans fat.

There are so many controversial studies about ingredients that are a little more emotionally mediated by one study showing it harmful and another study showing it not harmful, and then people say, ‘What am I to do?’”

“You’re going to get more nutrient bang for your buck to eat less refined foods when you can,” says Dietetician .

Artificial colouring

Artificial food colors are chemical dyes used to color food and drinks. Many types of processed foods, beverages, and condiments have artificial coloring in them.

Artificial food color is suspected of causing increased hyperactivity in children. Also, the dye Yellow has been thought to worsen asthma symptoms. In the 70s, the Food and Drug Administration of America(FDA) famously banned Red Dye after some studies found that large doses could cause cancer in rats.

In 2007, a British study published in The Lancet concluded that consuming artificial coloring and preservatives in food can increase hyperactivity in kids. Scientists have been studying the link between food additives and hyperactivity in children for more than 30 years, with mixed results. But the results of the 2007 study compelled the European Food Standards Agency to urge companies to voluntarily remove artificial colouring from food products. The FDA, however, hasn’t changed its opinion on the use of FDA-approved artificial food colors, which it considers safe when used properly.

Reports suggesting that the food color Yellow might aggravate some people’s asthma, symptoms date back to the 50s. But in most controlled studies, Yellow  has not been shown to have a significant impact on asthma, according to a review of all known studies, which is updated every year.

High fructose corn syrup

High fructose corn syrup is a sweetener made from corn. It’s sweeter and cheaper than sucrose, which is the form of sugar made from sugar cane.

High fructose corn syrup is a common additive in many kinds of processed foods, not just sweets. Most non-diet soft drinks are sweetened with high fructose corn syrup.

Some experts have proposed that people metabolise high fructose corn syrup in a way that raises the risk of obesity and type 2 diabetes more than sugar made from sugar cane. Much of the controversy stems from the observation that obesity and consumption of high fructose corn syrup increased at the same time.

The high fructose corn syrups commonly used to sweeten foods and drinks are 55-58 per cent fructose and 42-45 per cent glucose. Sucrose (cane sugar) is a double sugar made of fructose and glucose. Digestion quickly breaks down cane sugar and high fructose corn syrup into fructose and glucose.

The American Medical Association recently stated that there is scant evidence to support the idea that high fructose corn syrup is any worse than cane sugar and that consuming too much sugar of either kind is unhealthy.


Aspartame is an artificial sweetener known by various brand names, including Equal and Nutrasweet. Aspartame is a commonly used additive for sweetening diet and soft drinks.

Various health concerns have been raised about aspartame since it was introduced in 1981. Most recently, it has been suspected of causing cancer. There have been reports of aspartame causing seizuresheadaches, mood disturbances, and reduced mental performance. A study published in 2005 suggested that aspartame could cause leukemia and lymphoma in rats. Another study, published in 1996, argued that an increase in the rate of brain tumours could be related to consumption of aspartame.

Dozens of studies in people and animals have tested for effects possibly related to aspartame. The majority of these studies show that things such as headaches, seizures, mental and emotional problems didn’t occur with aspartame more often than with placebo, even at doses many times higher than anyone would likely ever consume. Large epidemiological studies haven’t found a link between aspartame and cancer. A study of about 500,000 people, sponsored by the National Cancer Institute, compared those who drank beverages containing aspartame with those who didn’t. It found that people who drank increasing amounts of beverages containing aspartame did not have a greater risk for lymphomas, leukemias, or brain cancer. Another study looked at data from a large survey done by the National Institutes of Health. The survey included detailed information on 1,888 cases of leukemia or lymphomas and 315 cases of brain cancer. The researchers found no link between aspartame consumption and those cancers.

“For more than three decades, research has found aspartame to be safe, and today it is approved for use in more than 100 countries,” says a researcher. “In fact, the United States Food and Drug Administration has confirmed the safety of aspartame 26 times over a period of 23 years, with the most recent confirmation in April 2007.”

Monosodium glutamate (MSG)

MSG by itself looks like salt or sugar crystals. It is a form of the naturally occurring chemical glutamate. Glutamate doesn’t have a flavour of its own, but it enhances other flavours and imparts a savoury taste. Tomatoes, soybeans, and seaweed are examples of foods that have a lot of glutamate naturally. Some scientists say that glutamate, also known as “umami,” is the fifth essential flavour that the human palate can detect, in addition to sweet, salty, bitter, and sour. MSG is an additive used in many foods.

Many people claim to have bad reactions when they eat food seasoned with MSG. In the late 60s, people started talking about “Chinese restaurant syndrome,” alleging that food prepared with MSG at Chinese restaurants made them sick.

Many studies over the past four decades have tested the idea that some people may be sensitive to MSG. Most scientists today agree that if there is such a thing as a sensitivity or allergy to MSG, it’s extremely rare. Studies haven’t found any regular pattern of symptoms that could be typical of a reaction to MSG. Also, people are more likely to have symptoms if they’re given MSG crystals than if they eat the same amount of MSG mixed with food.

“It’s very hard for me to believe that there’s a problem with it,” a researcher says. Nevertheless, some still swear that they have bad reactions to MSG. “People who think they have problems with it should avoid it,” she says.

Some food labels come right out and say that a product contains added MSG. But there are other ingredients that may contain MSG such as “hydrolysed soy protein” and “autolysed yeast.”

Health warning: How sugar depletes the human body of 5 essential nutrients…NaturalHealth365 Report

Most people are aware that eating too much sugar can cause high blood glucose, insulin spikes and obesity. It can also elevate the risk of chronic diseases like heart disease, diabetes and cancer. However, excess glucose can also lead to nutrient deficiencies that impact the levels of vitamins and minerals that are able to reach the cells.   Sugar does this by depleting and reducing the absorption of key vitamins and minerals, which can lead to nutrient deficiencies. The following vitamins and minerals are the most at risk for depletion from the presence of too much glucose in the body.

Vitamin C in jeopardy due to sugar

Humans are among a small group of mammals unable to synthesize vitamin C on our own. Additionally, both vitamin C and glucose use the same transporters, and high glucose levels can slow and limit vitamin C absorption in the body.

There is literally a competition between glucose and vitamin C in the bloodstream. When adequate vitamin C cannot reach the cells, the result is reduced immune functioning and suppressed tissue regeneration.

Magnesium gets depleted by eating too much sugar

Magnesium is required by just about every organ in the body. It regulates nerve and muscle functioning, helps create protein, synthesizes DNA, builds bone, and regulates blood sugar levels.

High blood sugar and elevated insulin increases magnesium excretion by the kidneys and causes the body to use up its reserves. The fact that magnesium is required for effective blood sugar regulation means that the presence of sugar is doubly harmful to retention of this important mineral.

Vitamin D deficiencies increase with sugar consumption

While vitamin D deficiency is most common in geographic areas with the least amount of sunshine, sugar can exacerbate the problem. It does so by increasing the presence of an enzyme that helps synthesize it.

Low levels of vitamin D have been linked with inflammation, greater risk of infection, autoimmunity, dementia and certain cancers.

Calcium uptake is inhibited by eating sugar

As you know, calcium is essential to bone health, blood coagulation and assisting in nerve and muscle contraction. Since vitamin D is required for calcium absorption, sugar indirectly suppresses the body’s intake of this essential mineral.

Glucose, a form of sugar, is also linked with the increase of the kidneys’ calcium excretion through hormone suppression and inhibiting calcium reabsorption.

Chromium drained by sugar

Chromium is a trace mineral involved in both blood sugar control and macronutrient metabolism. While just small amounts are required by the body, an excess of sugar can cause a deficiency by triggering its excretion.

Chromium deficiency can then contribute to higher blood sugar levels and poor glucose tolerance, as it is important to insulin binding.

Bottom line: Most people are already aware of the numerous health hazards of eating too much sugar. However, its role in nutrient deficiencies and the suppression of key vitamins and minerals in the body may not be as familiar.

Let this serve as additional motivation to practice moderation and favor healthy choices like berries and fruit when your sweet cravings flares up.

Daily aspirin found to increase risk of heart attack by 190%

Natural News report that Taking aspirin regularly to keep heart disease at bay may do more harm than good, according to a recent study. Researchers at the Southampton University in the U.K. and the Maastricht University in the Netherlands found that daily aspirin intake may lead to increased odds of heart attack.

Researchers examined 30,000 patients with atrial fibrillation – a condition characterized by rapid and often irregular heart beat – and found that patients who took aspirin on a daily basis were 1.9 times as likely to suffer an acute heart attack compared with those who took warfarin,  a vitamin K antagonist. “Oral anticoagulant treatment with vitamin K antagonists has been the cornerstone for the prevention of stroke in patients with atrial fibrillation for decades. We identified an … increased risk of [heart attacks] among current and past aspirin users in comparison with VKAs. There also exists doubt about the usefulness of aspirin in atrial fibrillation. In new guidelines aspirin is no longer included,” said study leader Dr Leo Stolk.

The study also revealed that a class of drugs called direct oral anticoagulants were also tied to increased odds of heart attack in patients with atrial fibrillation. The results were published in the British Journal of Clinical Pharmacology.

More studies find link between aspirin intake, heart attack risk

The use nonsteroidal anti-inflammatory drugs, more commonly known as painkillers, such as ibuprofen and aspirin to treat colds and flu was associated with higher risk of heart attack in users. An analysis of more than 9,000 patients revealed that those who took painkillers such as aspirin to relieve respiratory infection were more than three times as likely to suffer a heart attack than those who did not take NSAIDs. Researchers also found that intravenous administration on painkillers may further elevate the risk of heart attack by more than seven fold. (RELATED: Read more news about the dangers of modern medicine at

The researchers inferred that painkillers such as aspirin and ibuprofen may increase water and salt retention, thereby resulting in higher blood pressure levels. Patients should consult their physicians or pharmacists before taking painkiller to fend off respiratory infections, the researchers cautioned. “Physicians should be aware that the use of NSAIDs during an acute respiratory infection might further increase the risk of a heart attack,” said study leader Dr. Cheng-Chung Fang from the National Taiwan University Hospital. In a related statement, Dr. Charlotte Warren-Gash of London School of Hygiene & Tropical Medicine said that both medical conditions and preexisting diseases should be taken into account when health care practitioners prescribe painkillers to address respiratory infection.

The findings suggest a correlation between painkiller use for respiratory conditions and increased risk of heart attack in patients. However, the results do not demonstrate a causal relationship between the conditions, researchers said. More research is needed to clarify the apparent link between painkiller use and heart attack, and how the condition can be effectively managed, researchers added. The findings were published in the Journal of Infectious Diseases.

Another study revealed that regular aspirin intake did not decrease the likelihood of suffering heart attack in at-risk patients. Scottish researchers found that high-risk patients who took aspirin on a daily basis had a similar stroke and heart attack rates as those who were on placebo treatment. The results were published in the Journal of the American Medical Association. About three years ago, Bayer AG requested to label aspirin as a heart attack prevention drug. This was later denied by the FDA, basing its decision on the 2010 Scottish study. The FDA has also cautioned patients taking aspirin with blood thinners.

Other serious adverse effects associated with aspirin intake include internal bleeding, peptic ulcers, asthma, and kidney disease.


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