I will reveal a terrible secret. I sometimes allow myself soda. Allowed before. And not at all patriotic cola and Pepsi. First, the usual, then switched to the one that promises "zero calories"
Now he refused at all, but not because of the harmfulness of concentrates and other horrors that tell about soda. I just refused, these are purely my troubles, so I will not agitate anyone for or against.
Moreover, not all soda is so bad.
By the way, did you know that soda is a fairly ancient product? Well, if not ancient, then old.
But it was not invented by culinary experts or even winemakers, but by the English physicist Joseph Priestley. At first, he carbonated plain water with carbon dioxide released from the fermentation tank in the brewery. The success of this simple product among the public made them look for ways to speed up the process, and soon the same physicist came up with a way to carbonate water by exposing chalk to sulfuric acid.
This was in 1767.
So how many years mankind has been drinking soda - you can count yourself (and add to this what that natural mineral waters with natural gases dissolved in them and fermentation drinks are known for longer).
It's funny, but the controversy about the harm or harm of soda was born immediately from the moment of its appearance.
Imagine, even when electricity did not exist, and genetically modified soy was not even the most daring scientists might think, people were worried: well, how evil manufacturers poison them with a terrible chemistry? I confess that the combination of "sulfuric acid" and "chalk" in the company of food also strains me - because I'm not a chemist or a physicist, I don't understand the principle.
But, despite the fears, soda became more and more popular, especially since soda killed disease-causing sores and bacteria, and typhus and cholera and other delights raged for their pleasure.
True, they attributed soda and absolutely magical properties, considering it almost the elixir of youth.
At the end of the 18th century, a certain Schweppe, a businessman from Switzerland, began to open factories for the production of soda water, about the same time syrups were added to soda.
And it became harmful when it was completely saccharified - it began to contain about 10 grams of sugar per 100 milliliters of liquid.
So if you just drink mineral or artificially mineralized carbonated water (or just carbonated), then there will be no problems.
If it’s sweet, then first of all we can say goodbye to the teeth, then to the figure.
By the way: bacteria and viruses still do not multiply in carbonated water! Therefore, if you come to an unfamiliar hot country, where civilization is in trouble, trouble is grief, and you do not see familiar brands of bottled water, take simple drinking sparkling water.