During a recent visit, my stepdaughter brought over a little bottle of Mio, knowing that we tend to drink more water than the adverage fish. “Well,” I told her, “we stopped drinking flavored water products years ago after reading about all the dangers they presented.” I really liked having a little flavor additive seeing that it definitely made drinking so much water that much easier, so I and my kids were really disappointed that any company would take such a great responsibility so lightly when it came to honoring the trust of its consumers. Whenever a commercial repeatedly professes how safe its product is, I just cringe and roll my eyes. What is going on that we are being targeted rather than served? Companies are getting paid to kill off the source of their profit. Anyways. While I looked at the label of the tiny, teardrop shaped, grey bottle, I wondered what other ingredients were in this product and were they different from the contents of the others. Thank God for the internet and the diligence and ability he gave so many researchers who endeavored to publish their findings on so many things.

Water is the first and most representative as far as amount is concerned and that’s fine. I won’t get into where it may have come from, ’cause who knows. Malic acid, the second ingredient seemed auspicious enough. It was that whole acidword that caught my eye. I quickly searched the term and found that it is the additive that adds the sour or tangy taste and it’s derived mainly from apples. “Other fruits that contain significant amounts of malic acid include watermelon, pineapple, apricots, gooseberries, raspberries, cherries, lemons, grapes, prickly pears, mangoes, kiwi fruits, strawberries, blackberries and even tomatoes,” this according to the “What Foods are High in Malic Acid” article on Livestrong.com. Fabulous! I read on to find out that there were few side effects which mostly involved an upset stomach and a very rare allergic reaction comonly seen with food allergies and another, even more rare allergy involving the skin. Wikipedia says that “Malic acid is an organic compound with the formula HO2CCH2CHOHCO2H. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms (L– and D-enantiomers), though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.” Ok. I’m satisfied with that. Nothing scary there.

The nex ingredient is Propylene Glycol. Oh boy! Doesn’t sound good. Search. Just scanning over the search results I see “double alcohol,” “chemical found in personal care products that acts as a penetration enhancer that keeps products from melting in heat,” “for textile dying and finishing”? Ugh! Why is this in an “edible” product? One article was entitled, “Toxic Substances” and says that Propylene glycol is a synthetic liquid substance that absorbs water, is used to make polyester compounds and as a base for deicing solutions. Now, when I saw the first word, I thought it sounds like it has something to do with propane or a car’s fluids, right? Well, then I read the words deicing and immdeiately thought of antifreeze. I had to click on this article: http://www.atsdr.cdc.gov/substances/toxsubstance.asp?toxid=240 and read on. It “is used by the chemical, food, and pharmaceutical industries as an antifreeze…” It absorbs water. And the FDA, no surprise there, approved it “generally recognized as safe” in food products in small amounts even though it effects Dermal (Skin), Renal (Urinary System or Kidneys), Respiratory (From the Nose to the Lungs). Naughty, naughty FDA. When will you learn?

Moving on. Next. Citric acid. No problems there. Natural flavor–Mio contains less than 2% of the normal, natural stuff. Next. Ok, what do we have here? Sucralose and Acesulfame? I searched these terms/words separately. Splenda, Sukrana, SucraPlus oh my! Why can’t we just eat sugar? My mind working the way it does starts to wonder about what our leaders may be preparing for and it seems to have something to do with a reduced population and survival on something less than natural and easy to produce without a lot of manpower. Anyways. The chlorinated sugar compound was accidentally found to be sweet during conceptual processing of the product as an insecticide in Europe in 1976 in the same year it was patented by scientists at Tate & Lyle plc, a British-based multinational agribusiness and former rival sugar refiners. Their businesses merged after their deaths and after closings of some plants, remaining plants were sold to American Sugar Refining in 2010. The company has been involved in the production of bio-materials and synthetics years prior. http://en.wikipedia.org/wiki/Tate_%26_Lyle The company also has a division which produces “wellness ingredients” which are Dietary fiber, dietary fibre, or sometimes roughage and ruffage, the indigestible portion of food derived from plants and waste of animals that eat dietary fiber. http://en.wikipedia.org/wiki/Dietary_fiber

cont’d to part 2

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