How To Ruin a Perfectly Good Cup of Coffee
Jun 15, 2016 02:00PM ● Published by Cate Reynolds
Okay, so you love, love, love your coffee—most of us do. But if you are among the many who like it light and sweet, listen up! There are several seemingly innocuous ways you are ruining your must-have java infusion because you crave flavor or are trying to save a few calories.
Look at it this way; one plain 12-ounce cup of brewed coffee has just three calories. Once you start your lightening and sweetening ritual, however, that innocent cup of coffee becomes the delivery mechanism for chemicals and additives that have already been proven bad for us, like the corn syrup found in many dry processed creamers. And liquid creamers? Forget about it! Those are chock-full of processed ingredients. How about pouring a little vegetable or palm oil in your coffee? You wouldn’t really think of doing that, but yet you are when adding in either the regular or sugar-free versions of liquid creamer.
And what about those findings on artificial sweeteners? The news is not good. Incase you missed it, recent research conducted on the most popular type of artificial sweetener, Splenda, or sucralose, has found links to leukemia or blood cancer in mice. While Splenda disputes this claim, even before this finding the chemical process used to create this product has had many users questioning known side effects it has with the digestive system.
There are a few better options out there.