Sugar in Soft Drinks ?

I am curious about the sugar content of some popular soft drinks. How much sugar I consume each bottle or can. Lets start the measurement!
How do I measured the sugar content? I measured it using refractometer. One degree Brix is equivalent to one gram sugar per 100 ml/g sample. I also included the estimated calories assuming that 1 gram white sugar is equal to 3.75 calories.
Sting energy drink
content = 240ml
sugar = 36 g / 3tbsp
calories base on sugar = 135
Sting nutritional content
energy 153
carbohydrates 39
vitamin B3 7mg
vitamin B6 1mg
vitamin B12 1mg
ginseng extract 7mg
inositol 17mg
taurine 105mg
STING
Cobra energy drink
content = 240ml
sugar = 42.2 g / 3tbsp
calories base on sugar = 162
My sugar measurement is a little higher base on Cobra’s nutritional facts. I base my calorie measurement on sugar content only because I still don’t know the other values. Hope to include it next time.
Cobra nutritional content
calories 195
Total Fat 39
sodium 49 mg
total carbohydrates
sugar 39g
protein 3g
Vitamin B1 1.35mg
Vitamin B6 1.35mg
niacinamide 0.7 mg
vitamin B12
taurine 105mg
inositol 16mg

Pepsi
content = 237ml
sugar = 2 1/4 tbps
calories base on sugar content = 105
pepsi
Whats next?
Coke, pop, royal and more. Visit again for updates!
Update as of May 17 2012. Sorry folks! I need a sugar refractometer or sugar hydrometer to update this article.  I will continue this once I got one.  The refractometer I used have gone to its original owner. Care to donate one for me?

Marmalade and other Uses of Citrus Peels (Orange)

Hey! Why are you throwing orange peels? You can still use it ! How ?

You can use orange peels as:

– skin mosquito repellant
– extract as ant repellant
– scent
– sugar anti caking agent
– bath oil
– oil flavor
– deodorizer
– dried and powder orange peel can be used as bathing powder, sugar and tea flavor, and spice mix.
citrus peel candy
– fruit marmalade with complete procedures below

Update as of May 17 2012. Ant repellants act by disturbing the pheromone way of communication. It may not be as effective as you thought. See my little experiment about ant repellant.

For Fruit Marmalade
1. Select ripe but firm fruits.
2. Wash them thoroughly under running water or through several changes of water.
3. Blanch the fruit by dipping them in hot water. Dipping will help reduce the microbial load.
4. For easy peeling, soak fruits in boiling water for one to two minutes. Citrus peeling are soaked overnight before cooking.
5. Cut the fruit thinly and uniformly.
6. Prepare juice as describe in jelly making.
7.
Cook the fruits in their own juice or with little water until soft to release the fruit pectin.
8. Supplement the natural acid of the fruit with lemon or calamansi juiced, citric, or tartaric acid as described in jelly making.
9. Boil the juice, fruit slices and sugar, boil rapidly until the setting point is reached according to the methods suggested in jelly- making.
10. Hot-fill the jelly into sterile glass jars with lid. The temperature should be 82-85ºC. If the filling temperature is too hot, the steam will condense on the inside of the lid and drop down onto the surface of the product. This will dilute the product’s surface making it vulnerable to microbial attack. Set them aside to cool undisturbed for proper gel formation.
11. Store them in a cool, dry place from a strong light.

Civet Coffee / Kopi Luwak : Defecated Coffee ?

I remember my post about puke coffee. Weasel eat ripe coffees. Digest the pulp but fail to dissolve the seeds. Then eventually vomit it. The seeds are washed and light roasted. Then voila! You have a very awesome puke coffee! Correct me if I’m wrong.

I really want to try this thing!

The story does not end yet. You can find the coffee alamid or kopi luwak from Bote Central and Bantai Civet Coffee. So what is the difference from puke coffee? They are basically the same except for one thing. The first is puked while the second is defecated. (update September, 2011: I never really sure if the term “puke” they are using is correct).

Civet cats (a relative of weasels?) eat coffees. They are very selective, they pick the most ripe coffees. The coffees sit for a while inside their stomach. Some sort of fermentation occur which remove the bitterness and give unique and smooth taste. Then the seeds are defecated — the final act of digestion by which organisms eliminate solid, semisolid or liquid waste material from the digestive tract via the anus –. Then the seeds are washed and light roasted.

This might be unsanitary cause it may harbor E.coli bacteria. Don’t worry! This is not proven yet. Try it now and taste the difference!

bantai civet coffee

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How to Make Coconut Lambanog – Vodka

Before we jump. Again. I like to reiterate that lambanog is a natural poison that needs to be tamed before selling and consumption. Methanol is natural part of every alcohol derived from wood source, coconut, sugar palm, buri palm and others. It can be as dangerous as cassava and the not so popular nami plant. If enough is consumed, it can be instrument of one’s inevitable death.

This matter first came to my attention when some fishermen perished after drinking session. The alcoholic beverage of concern was found to have high levels of methanol. I could not recall when and where the incident happen.  It was an isolated case. Perhaps the fault of micro scale producer, failing to removed most of the methanol.  Could also be the drinkers fault. Alcohol is supposed to be sacred. It should be drink moderately. Not drink like there is no tomorrow. Heavy drinkers are most likely to get lethal dose.

There were another incidents recently.  These were disturbing because it occurred in separate provinces. Laguna, Quezon and Batangas.  One producer maybe large enough to distribute to three provinces and may have caused the fatalities. Seems that is not the case.  I am wondering how several manufacturers made the same mistakes at almost the same time.

It might be a push to discredit the local brands and boost sales of foreign. Business is business. No matter how anyone do it, it is the result that matters. If the locals are discredited, its export market might decline too.  Anyone can buy, repack and re-sell. Adding toxin mid-way can be done with ease. With PET bottles as usual packaging, injecting poison  is not difficult. I have no proofs, just speculations.

= = = = = =

Lambanog is very popular Filipino alcoholic drink. Also known as coconut vodka or distilled coconut spirit. However when improperly processed, it can contain significant amount of methanol – a deadly wood alcohol. Philippine BFAD mandates that all alcohol manufactures should get license to operate, LTO. Due to this fact, selling of unregistered alcoholic drink is strictly prohibited.

Methanol, also known as wood alcohol, is a flammable and poisonous liquid. Ingestion of 30 ml is considered fatal. Absorption through the skin or inhalation of vapor may also lead to toxic effects. Poisoning is due to methanol being converted into formaldehyde and formic acid in the liver and kidneys.

Characteristic symptoms of methanol poisoning include rapid  shallow breathing and visual disturbances which often leads to irreversible blindness and severe abdominal pain. Other symptoms include head ache, gastro-intestinal disturbances, pain in the back and extremities and coma which may terminate in death due to respiratory failure.

lambanog
How to Make Lambanog

1. Lambanog can be produced using the process of distillation. The freshly gathered coconut tree sap is oyster white in color, has a nearly neutral pH, and is already inherently sweet tasting by nature. Allowed to ferment further if too sweet and less alcoholic.

2. Put desired amount of tuba or coconut sap in distillation chamber. Apply heat until it evaporates.

3. Condensed the evaporated alcohol using flowing water at the top of the distillation chamber to liquefy the alcohol in gaseous phase.

4. Set aside the first ten to 20 ounces of distillate because it contains high concentration of methanol. This is locally called head or “bating”. Or do the collection when temperature reaches 93°C to 94°C.

5. Continue distillation until 80 proof alcohol is gathered, determined using alcohol hydrometer. Don’t let alcohol concentration go below 80 proof. Below 80 proof is of low quality.

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