[theGeatZhopa]

Stop drinking coke! It's not well for you. Especially when you get older. The problem lies within the phosphoric acid added in plenty amounts.

It's not exactly only coca cola's problem, but it adds up.

Phosphorus is been added everywhere - from Sausages (e.g. the one in hot dogs. Or, The one's intended to be grilled like the GERMAN SAUSAGE) to muffins. I think, it's called sometimes backing soda - the powder you add to make cakes or croissants fluffy. Not to compare with the Natrium bicarbonate which is ok ..

So the phosphorus is needed for every living cell. Essential for the live developed.

The problem:

We need phosphorus to build our bones. Phosphorus reacts with Calcium and they build up salt difficult to dissolve back to calcium and phosphorus. Usually, that will be incorporated into our bones and makes the bone's structure and fillings.

The problem starts when you grew older and your kidneys worsen. It still can be enough to clean your blood, but give a possibility for phosphorus to accumulate slowly in your blood.

With too much phosphorus in your blood, your body tries to regulate that - as your kidneys can't do the work properly anymore, there's is just one way:

going through the Calcium-phosphate-double-circle-regulation.

That means, if one is having to much phosphorus in the blood, your body start to produce a hormone that stimulates releasing more calcium into your blood to bind that phosphorus. The calcium comes out of the Bones. They get easy broken like glass. and.. the bound phosphorus and calcium are in your blood vessels. Difficult to dissolve back. Cluttering the vessels.

That's one of the reasons for arteriosclerosis and insults. But also for the elder getting blind (Makula degenerative illness) and deaf (I think). A lot of people have that.

So. I stopped consuming anything with added phosphate contents.

Thank me later.

[MayeulC]

It's very acidic and bad for your teeth at least.

> backing soda - the powder you add to make cakes or croissants fluffy

Baking. And there is none of this in croissants, it's mostly regular butter and flour. Baking soda is usually just sodium bicarbonate (NaHCO3). No phosphorous at all. Unless you are talking about something else, but please source your claims before making them here.

Being vague and not able to source just show you are not a subject-matter expert, and likely repeating rumors. There might be some truth to it, but you make bold claims, and I can at least pick a few wrong ones, which does not bode well for the rest. You make also some weird connections.

[theGeatZhopa]

May be I misspelled baking soda for baking powder. Just a wiki away:

"A typical formulation (by weight) could call for 30% sodium bicarbonate, 5–12% monocalcium phosphate, and 21–26% sodium aluminium sulfate. Alternately, a commercial baking powder might use sodium acid pyrophosphate as one of the two acidic components instead of sodium aluminium sulfate. Another typical acid in such formulations is cream of tartar (KC4H5O6), a derivative of tartaric acid."

You're right if you have acidic ingredients, you can take bicarbonate only. If you don't, then you need an acidic agent which is a -Phosphate.

Croissant made by your french neighborhood may be are made of plane butter and flour.. but in an industrial and home production adding a little bit of backing powder make them more fluffy. There is no conspiracy to that... just a quick googling: https://www.todaysparent.com/recipe/picnic-recipes/quickie-c...

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

Makes 12 servings..

[alar44]

There is zero evidence for this. Put up some studies or shut up.

[theGeatZhopa]

Calcium Metabolismus is well known among the ones who know what they talking.

For the other one, the One gave Google and put just one link into the database:

https://en.m.wikipedia.org/wiki/Calcium_metabolism

[frenchy]

> I think, it's called sometimes backing soda - the powder you add to make cakes or croissants fluffy. Not to compare with the Natrium bicarbonate which is ...

That's a really strong claim, that someone would mix up the label of baking soda (it literally has "soda" in the name, aka sodium aka natrium if you're not English) with phosphoric acid.

As for the rest of this, it's the sort of thing that might have some truth to it, but it should really have data backing it, because human biochemisty is really complex and often acts counter-intuitively.

[theGeatZhopa]

It goes with the same.. for baking soda you need some acid to start production of CO2.

If you having a sour-acidic ingredient like "vinegar" or Orange juice, the reaction starts at once even before you can put it in the oven.

If you want to start the reaction after some time and at an higher temperature, there is no way to do it without an agent. It breaks apart to acid at certain temperature. The agents used are 99% of times phosphates -> phosphorus. The baking powder free of phosphorus is quite of a seldom taste imo

[slavik81]

> the bound phosphorus and calcium are in your blood vessels. Difficult to dissolve back. Cluttering the vessels.

They also may end up in your kidneys, as kidney stones. I'm told that they are excruciatingly painful.

[amelius]

Is phosphorus in standard blood tests? Could a calcium supplement help?

[theGeatZhopa]

You can have it measured by the concentrations of phosphates in your blood. Also, the hormone, Parathormone can be measured. But both are part of the big blood test. Indirectly, you also can measure the function of your kidneys.. but.. it may still be high enough for the doctors not to react..

Otherwise... If you're on dialysis, you have 200% sure high levels of phosphorus

Supplement of calcium could Help as to much of Calcium in blood will also induce the counter reaction by pulling to much of the phosphorus into the bones. They will get to dense. Also an effect you don't want