As a cancer scare erupts over a chemical in the fizzy drink ... Just how safe is a can of COKE?

                                                    

The world is addicted to Coca-Cola. Each day, 1.6 billion cans and bottles of the sickly brown liquid are gulped down, making it the globe’s most recognised brand. For it has emerged that Coca-Cola in the U.S. has reduced levels of one of its ingredients following fears that it could cause cancer.

The chemical — 4-methylimidazole (4-MI) — helps to give the drink its colour, but is listed by Californian health officials as a potential carcinogen.
While European regulators do not believe it poses any health risks, the company has also pledged to reduce its levels in Coke sold in Britain and the rest of the world, although it hasn’t given a timescale.

  

                                      

Coca-Cola and Pepsi this week insisted that all of their beverages are completely safe, with Coca-Cola claiming it made the change in the U.S. only in response to a ‘scientifically unfounded’ food law in California.
In a statement yesterday, Coca-Cola Great Britain said: ‘Coca-Cola has an uncompromising commitment to product safety and quality. All of the ingredients in our products are safe.’
But the changes to the recipes have raised the inevitable question: just how safe are the ingredients that go into every can of cola? And what does that brown stuff really do to our insides?

Lovers of coke...beware. There is more to this story.