If you have high blood pressure, or any other condition that stresses your heart, too much sugar could push you into heart failure.
Too much sugar can set people down a pathway to heart failure, according to a study led by researchers at The University of Texas Health Science Center at Houston (UTHealth).
A single small molecule, the glucose metabolite glucose 6-phosphate (G6P), causes stress to the heart that changes the muscle proteins and induces poor pump function leading to heart failure, according to the study, which was published in the May 21 issue of the Journal of the American Heart Association. G6P can accumulate from eating too much starch and/or sugar.
“When the heart muscle is already stressed from high blood pressure or other diseases, and then takes in too much glucose, it adds insult to injury,” Taegtmeyer said.
The study has opened doors to possible new treatments. Two drugs, rapamycin (an immunosuppressant) and metformin (a diabetes medication) disrupt signaling of G6P and improved cardiac power in small animal studies. [emphasis mine]
Combine this information with the fact that a can of Coke contains so much concentrated sugar it would naturally make you vomit. It also contains phosphoric acid to cut the sweetness, tricking your body into not vomiting to protect itself. Think, if you have high blood pressure, before you reach for a Coke or any other serious sugar overload.
In normal circumstances, the extreme sweetness of this much sugar would immediately cause you to vomit uncontrollably. However, since all that sugar is addictive and keeps you coming back for more, Coca-Cola adds phosphoric acid -– an ingredient that cuts the sweetness to manageable levels. (source 10 creepiest food facts)
(It turns out diet sodas have their own problems, being linked to an increased risk of stroke and of metabolic syndrome.)
A much healthier drink: hydrogen hydroxide (a.k.a. hydric acid, dihydrogen monoxide, DHMO, or water) -- which can be flavored with a splash of juice or syrup.
Might as well get calories from sources that really count, like chocolate!
I looked at the "10 creepiest food facts" article, and it indulges in its share of sensationalism, such as "Eeewww, Bug Bits!" (never mind that in such unnoticeable amounts, we get them in fresh produce too), "Insect Secretions Are Icky!" (as in shellac... yet nobody complains about honey!) and "Viruses Are Bad!" (bacteriophages used to help kill microbes on lunchmeat and hot dogs).