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Carbonated beverages are associated with out-of-hospital cardiac arrests of cardiac origin, according to results from the All-Japan Utstein Registry presented for the first time today at ESC Congress. The study in nearly 800,000 patients suggests that limiting consumption of carbonated beverages may be beneficial for health.
"Some epidemiologic studies have shown a positive correlation between the consumption of soft drinks and the incidence of cardiovascular disease (CVD) and stroke, while other reports have demonstrated that the intake of green tea and coffee reduced the risk and mortality of CVD," said principal investigator Professor Keijiro Saku, Dean and professor of cardiology at Fukuoka University in Japan. "Carbonated beverages, or sodas, have frequently been demonstrated to increase the risk of metabolic syndrome and CVD, such as subclinical cardiac remodeling and stroke. However, until now the association between drinking large amounts of carbonated beverages and fatal CVD, or out-of-hospital cardiac arrests (OHCA) of cardiac origin, was unclear."
In other words, put the soda down and back away slowly... Is there a safer way to make our beverages bubbly?
Original Submission
(Score: 5, Interesting) by schad on Thursday September 03 2015, @12:57PM
Depends on whether the problem is actually the carbonation.
The old-fashioned way of making bubbly beverages is with fermentation. At its simplest, you drop some yeast into your drink, tightly cap it, and leave it out at room temperature for a few days. The yeast eats the sugar in your drink and turns it into CO2 (and alcohol: 0.5% to 1%). Plain baking yeast works, or you can use ale or champagne yeast from a homebrewing store. More complex methods use a so-called "ginger bug" (cultured wild yeasts and bacteria, sort of like sourdough) or water kefir. They work similarly, but will also get you a ton of probiotics.
It's actually pretty fun, and dirt fucking cheap by comparison even to Sodastream (unless you start making a super-exotic 50-spice root beer). Obviously you control every single ingredient, so if you're unhappy with how much sugar is in your soda, for example, you just use less next time. You can carbonate damn near anything, too. Like coffee [drinkcoffer.com] or tea [wikipedia.org].
It is more work, though. Also, exploding bottles.
(Score: 0) by Anonymous Coward on Thursday September 03 2015, @06:02PM
> It is more work, though
That is an understatement. Also yeast isn't a very popular flavor profile outside of a certain type of drink.