Nutritional value of non-diet soft drinks

The soft drinks obtained nearly all of their food power in the form of refined cane sugar or hard skin syrup. Today in the United States high-fructose corn syrup (HFCS) is used nearly exclusively as a sweetener because of its lower cost. However, HFCS has been criticized as having a number of harmful effects on human health, such as promoting diabetes, hyperactivity, hypertension, and a host of other problems. Though subjective evidence has been presented to support such claims, it is well known that the human body breaks sucrose down into glucose and fructose before it is absorbed by the bowels. Simple sugars such as fructose are converted into the same intermediates as in glucose metabolism.. However, metabolism of fructose is extremely rapid and is initiated by fructokinase. Fructokinase activity is not keeping pace by metabolism or hormones and proceeds rapidly after intake of fructose. While the intermediates of fructose metabolism are similar to those of glucose, the rates of formation are excessive. This fact promotes hepatic fatty acid and triglyceride synthesis, leading to accumulation of fat throughout the body. Increased blood lipid levels also seem to follow fructose ingestion over time. While the USDA recommended daily allotment (RDA) of added sugars is 10 teaspoons for a 2,000-calorie diet, many soft drinks contain more than this amount. Unless fortified, they also contain little to no vitamins, minerals, fiber, protein, or other necessary nutrients. Many soft drinks enclose food additives such as food coloring, artificial flavoring, emulsifiers, and preservatives.