As you can see Powerade may be more unhealthy to you than Gatorade because of the the different types of sugar used. Lastly Gatorade has been proven to be a better equipped sports drink shown right here,“Gatorade contains 160 milligrams of sodium and 45 milligrams of potassium per serving, while Powerade contains 150 milligrams of sodium and 35 milligrams of potassium per serving. By comparison, Gatorade is slightly superior at replacing lost electrolytes.” As you can see Gatorade is better equipped for athletes proving the point that Gatorade is better than Powerade. In conclusion Gatorade and Powerade are very similar, but Powerade is less equipped for the task unlike Gatorade. For example Gatorade is the original sports drink, uses healthier ingredients like sugar, and uses more potassium and sodium to help better supply athletes with Electrolytes.
When we eat food rich in flavonoids, it appears we also benefit from this antioxidant power.” (Cleveland Clinic.org). These doctors have found natural ingredients in cocoa that can improve heart health, lower cholesterol, prevent blood clots, and lowering blood pressure. “A 100 gram bar of dark chocolate with 70-85% cocoa contains (1):11 grams of fiber.,67% of the RDA for Iron.,58% of the RDA for Magnesium.,89% of the RDA for Copper.,98% of the RDA for Manganese.,It also has plenty of potassium, phosphorus, zinc and selenium.” (Healthline.com) This shows that chocolate has many healthful ingredients that can help the body if processed
Gummy bears are soft, easy to chew, mushy, and squishy. It varies in taste depending on the brand of gummy bears you buy because some brands of gummy bears can be stale and tasteless even if it's sweet.Some gummy bears are sour, that's if the consumer buys sour gummy bears. Gummy bear flavors by color; Green is Strawberry (except the Trolli brand their green gummy bears are lime),Clear is Pineapple Orang is Citrus Yellow is Lemon. Gummy bears ingredients are the same. While sour gummy bears’ ingredients differ FROM non sour gummy bears INGREDIENTS by having CITRIC acid, MALIC ACID, SODIUM MALATE, calcium CITRATE, sodium MALate unlike the non-sour.
C.Chocoalte can even help lower the chances of being at risk of having a stoke. 1.According to “Medicalnewstoday.com candian scientist carried out a study involving 44,489 people found that eating chocolate were 22 percent less likely to suffer a stroke than those who didn 't , and those who already had a stroke and regualry comsumed chocolate were 46% less likely to die from it. D.Chocoalate has even been found to carry compunds and stop cancer cells cycles 1.Reasearchers from the Lombadi Comprehensive Cancer Center at Georgetown University have shown how an ingredient found in chocoalte seems to have some anti cancer properties called pentameric
Another option is simply to use unadulterated light brown sugar. While you will lose some of the molasses flavor and color, the difference is insignificant in many dishes. In a Pinch: Honey Honey can add the weight and sweetness that you want from dark brown sugar. In fact, honey is actually sweeter than dark brown sugar and can make your dish more moist and flavorful. Even so, there are a few things to keep in mind.
The negative effects portrayed in these researches often forget to mention the health benefits of real whole foods infused with natural sugars. In “The Bitter Truth about Sugar and its Effects on Our Health,” Elizabeth Richards claims sugar is more addictive than cocaine. “Recent research with rats suggests that sugar is addictive and stimulates the brain’s reward centers even more robustly that cocaine” (Richards). The body’s negative response of withdrawal encouraging sugar-free diets can lead to stress, drowsiness and irregular levels of cortisol. This may be a short-term weight loss solution, nonetheless, removing sugar from a diet completely will only generate stronger cravings.
Title: Stirring up the Bittersweet Truth: Sugar and Artificial Sweeteners Hook: All sugars can be chemically and physically addictive to the body, sometimes the outcome is not worth the pleasure when it can lead to an early death. Thesis: When it comes to Sugar and artificial sweeteners is one healthier than the other? *** POINT 1: Over consumption of sugar leads to weight gain, obesity, and other health risks. Excessive amounts of artificial sweetener increases appetite which can lead to weigh gain and obesity as well. Subject A, Point 1: In the Sugar Surprise: Dieter’s Dilemma, Beth Mansfield addresses how much sugar the average person consumes in a daily basic.
“One serving of milk is equal to two ounces of cheese, one medium egg, one cup of fortified orange juice, and half a cantaloup over the course of the week.” says Buzzfeed.com. It is true with anything we consume-too much is too much, and this goes with any milk also. Abundance of a good thing can be faulty, but with care, chocolate milk can be a part of an healthy and satisfying diet. Another reason is that it is a great restoration drink. Studies show that chocolate
1% glucose, 1% maltose and 1% lactose all progressively get positive results by changing colours to reddish brown at the end of this experiment. In this case the aldehyde functional group that is present in the products (monosaccharides and some disaccharides) in this reaction is able to reduce copper in the presence of alkali and this produces colour changes while converting to an aldose sugar. Honey is made of fructose and glucose which instantly turned brown after the test-tube was placed in the boiling water because of its active aldehyde and carbonyl group. The copper (II) sulphate present in the Benedict’s solution reacts with electrons from the aldehyde group which results in a redox reaction to from cuprous oxide, a red brown precipitate that seen in all of the above mentioned solutions (Hill, 1982). Beer also gave positive results because it contains aldehydes and ketones (i.e.
Positive responses and advertising of cocoa and promoting its positive effects on general health also increases the demand for cocoa products. Most notably, cocoa demonstrates significant benefits for the cardiovascular system, helping to reduce the risk of heart attack and stroke, reduce the risk of high blood pressure, and even reduce the risk of cancer, hence the increase in demand for cocoa. Cocoa is primarily used to produce chocolates, which are available in varieties and available in abundance, hence they are easy for purchase, this also creates greater demand for cocoa. And also there aren’t many substitutes available in the market for