Have you ever heard that non-dairy coffee creamer is flammable? As it turns out, sodium aluminosilicate, an ingredient added to keep powdered creamer from caking together, can become flammable when dispersed.
If you’re a coffee drinker who likes adding coffee creamers to your morning coffee, thinking they are healthier for you than real cream, think again. Non-dairy creamer can hardly be called “cream” at all; it’s a mixture of chemicals, oils, sugars, and milk products.
Originally, in the 1950s, coffee mate creamers contained only sugar and cream. However, the manufacturers gradually replaced the cream and natural sugars with processed ingredients such as vegetable oils, chemical sweeteners and additional additives.
Today, powdered and liquid coffee creamers do not have any trace of actual food. The complete list of ingredients exactly as it appears on the label of powdered creamers:
INGREDIENTS: CORN SYRUP SOULIDS, PARTIALLY HYDROGENATED VEGETABLE OIL. (MAY CONTAIN ONE OR MORE OF THE FOUOWING OILS: SOYBEAN, CANOLA, SUNFLOWER, CORN, OR COTTONSEED). SODIUM CASEINATE (A MILK DERIVATIVE), DIPOTASSIUM PHOSPHATE CONTAINS 2% OR LESS OF MONO- AND DIGLYCERIDES SODIUM SILICIALUMINATE, SOY LECHITHIN ARTIFICAL FLAVOR, ARTIFICAL COLOR.
Processed Sugar : Processed sugar feeds cancer cells, triggers weight gain, and promotes premature aging. Since processed sugar doesn’t offer any health benefits, your body tends to borrow potassium, magnesium, sodium and calcium from healthy cells from different parts of the body in an effort to counteract the effects of processed sugar.
Vegetable Oil ( Partially Hydrogenated Coconut Or Palm Kernel, Hydrogenated Soybean – Trans – Fatty Acids ) : Trans fats (found in partially-hydrogenated oils) cause heart disease, diabetes and many other chronic degenerative conditions. After ingesting these trans – fatty acids, they are incorporated into cells and the cells are hydrogenated. Surprisingly, the body cannot distinguish between cis – and trans – fatty acids. Hydrogenation of cells leads to increased rates of heart attack, sexual dysfunction, weakened immune system, cancer, atherosclerosis, diabetes and obesity.
Corn Syrup Solids : Corn syrup is a type of sugar (mostly dextrose) that is made from cornstarch. Corn syrup solids are produced when corn starch is bathed in hydrochloric acid which is an industrial chemical solution with highly corrosive properties that is also used in the manufacturing of plastics. Additionally, the corn itself is most likely derived from GMO varieties, which makes it even more toxic and dangerous.
Sodium Caseinate : ( a milk derivative ). The chemical name for a protein found in milk, sodium caseinate is often added to “non-dairy” creamers to whiten them. It is also used in paints and plastics. It is associated with allergies, neurological conditions, and autoimmune reactions such as juvenile-onset type 1 diabetes.
Di potassium Phosphate : Dipotassium phosphate acts as a stabilizer to prevent coagulation in products like non-dairy creamer. It can cause:
2. Acute renal failure
3. Nausea and vomiting
5. Asthenia ( weakness )
Mono And Diglycerides : These additives have either one (mono) or two (di) fatty acids attached to a glycerol (sugar alcohol) molecule. Typically, they are used in food to “blend together certain ingredients, such as oil and water, which would otherwise not blend well.”
Sodium aluminosilicate or aluminum calcium silicate are added to table salt to neutralize stomach acid. Sodium aluminum phosphate is an additive in most baking powders, cake mixes and self-rising flower. If this form of aluminum combines with maltol, a sugar-like flavoring agent, the resulting aluminum compound is able to get through the blood-brain barrier 90 times as well. Side effects: Constipation. Toxicity, Side Effects, Liver Disease, Renal Failure .
You Should Be Drinking Your Coffee Black
If you are not drinking your coffee black, you are missing out on the health benefits that coffee can offer. There is evidence that the milk interferes with the health-inducing flavonols, which Dr. Joseph Mercola pointed out as early as 2008. Dr Mercola also noted that:
Epicatechin, a compound found in unrefined cocoa, is another one of the powerhouse compounds that makes dark chocolate good for you, according to Norman Hollenberg, professor of medicine at Harvard Medical School, who has spent years studying the effects of routine cocoa drinking on the Kuna people of Panama….Unfortunately, epicatechin is removed from commercial cocoas because it tends to have a bitter taste….
So if you do choose to add cream to your coffee, make sure it’s the old-fashioned full-fat organic cream.
Original source of the article: http://livingtraditionally.com/why-you-should-never-use-coffee-creamers-the-awful-truth-nobody-talks-about/