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Arkay drink is a safe derivate of Capsaicin

November 18, 2017 Superadmin
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alcohol-free liquors, capsaicin, video

 Arkay Alcohol-free has been approved by EEC regulators!

The drink has been developed as an alternative to alcohol, removing the risks of hangovers, liver damage and loss of control.

Arkay was created by Reynald Vito Grattagliano an American genius who came up in 2007 with the idea to use Capsaicin to reproduce the kick and burn of the alcohol.

While ArKay is not a medicine and does not pretend to be, ArKay leaves drinkers feeling good and not intoxicated or drunk, it contain 0 % Alcohol and mimics normal alcohol, taste without the ill effects, without damaging your liver and your heart.”

Arkay drink is not a derivative of benzodiazepine like it has been wrongfully said in the press – Arkay drink is a safe derivate of capsaicin which is an active component of chili peppers, also now as red pepper commonly used in cooking.

“”We would like to inform consumers around the world that Arkay is not any way connected with ‘Alcosynth’  a molecule that has been banned by the EEC regulators. Arkay W.A.R.M  molecule is safe because the extraction process of the capsaicin is done naturally but kept a trade secret ” said today Richard Simmons VP of sales at Arkay Beverages

Experts worldwide believe that Arkay could eventually become a good alternative to alcohol and potentially save thousands of lives, in fact Arkay is already on the market and available on line at www.arkaybeverages.com

“’Arkay has been approved because it comply with government regulations encouraging of new products that are safer than the vices they’re competing with’’ said Richard Simmons during a press conference in Mexico.

ArKay is an alcohol free flavored drink which is designed to imitate all the positive effects of liquor and remove the risks of hangover and loss of control.

 

  

No pain, no weight gain?

By Lisa Drayer, nutritionist, an author and a CNN health and nutrition contributor.

Capsaicin is the compound in chili peppers that is responsible for the burning sensation we experience when eating them. The compound has the ability to suppress sweet taste, which could also explain some findings.
But while some may enjoy the heat that capsaicin produces, it may also come with an unintended consequence.
“Capsaicin helps fight pain. Most of the time, you hear about this as a topical cream, but eating chili peppers also has benefits. It may be that when the pain goes away, you’re stimulated to consume more sweet foods,” said Mary-Jon Ludy, an associate professor of clinical nutrition at Bowling Green State University.
In a meta-analysis, involving more than 70 studies, funded by the National Institutes of Health and the McCormick Science Institute, researchers state that the balance of the literature suggests the capsaicin suppresses appetite, though the magnitude of the effects is small. “Purposeful inclusion of these compounds in the diet may aid weight management, albeit modestly,” the study stated.
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(Note that the National Institutes of Health is a federal government agency, and the McCormick Science Institute is an independent research organization that is owned and funded by spice product manufacturer McCormick & Co. Inc. The company said it does not influence the science institute’s research priorities.)
The meta-analysis included the Danish study that found increased sugar cravings among those who consumed spicy meals. But it also included a study that found adding spice can actually curb sugar cravings. In that study, when people added half a teaspoon of red pepper to their lunch, they had a decreased desire to eat sugary, fatty and salty foods, and ate about 70 fewer calories at their next meal. The effects were seen only among those who didn’t regularly consume red pepper.
“I think that there’s something in the novelty of the stimulus that would allow you to eat less,” said Ludy, who authored the study and the meta-analysis. “In terms of the work with red pepper, I think that that’s an important piece of the puzzle. If you are adding a spicy meal every couple of weeks, it might be enough to have an effect … but if you have it every day, the effect goes away, because you get used to it.”

A little dash will do ya

To get started with spice, Ludy recommends sprinkling red pepper flakes into eggs in the morning. You can also use spice when making a rub for meat or when seasoning vegetables, soups, pasta or curry dishes.
She also recommends adding red pepper flakes to a meal in anticipation of a tempting dessert. “It may give you that extra piece of security,” she said. Though not specific to sweet taste, cinnamon, ginger and saffron are other pungent spices with appetite suppressive effects, according to Ludy.
However you choose to use spice, it’s wise to start slowly. “Remember that a tiny bit of spice can go a long way!” Ludy said. If the heat is an issue, you can calm your taste buds by pairing hot spices with healthy fats, such as avocados and nuts, according to Ludy. “They help break down the chemical that causes the burn.”

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