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Yeah, you can't fool us Melita! We all know you love your job. 
on another note: whenever i return a call and have to leave a message, i always include our office hours, right? so... when the person calls back, why do they call when we're NOT in the office? i totally understand if it's their 1st time calling, but... it's not! -_-
AND another note: i don't like it when people request for me to call them to remind them of their upcoming appt. i understand life gets busy, and we sometimes forget. but every single time??? ain't nobody got time to make those calls!
actually i do. i just want people to remember. or put the appt in your phone. c'mon now!!! gah!!!!!!!
of course, these are all generalizations. anywho....
it needs to be sunday.
It's either psychological or maybe you need to clean/wipe the part of the can your lips touch before drinking (something I always do) because...
The sodas from restaurants and fast food places come in giant aluminum containers which are hooked up to the dispenser machines via plastic hoses, so you're drinking from an aluminum can either way.
The sodas from restaurants and fast food places come in giant aluminum containers which are hooked up to the dispenser machines via plastic hoses, so you're drinking from an aluminum can either way.
J
That could be it. But I would drink a can of coke and pepsi like any other beverage out of the can, not thinking twice about it. It's just after half of a can I start feeling sick. So I kinda think it's the sugar content. Out of a fountain I think it might be slightly diluted or less potent than the contents that are condensed into a smaller can. I don't know, I just can't drink that stuff lol.
I'm leaning towards thinking there might be an actual reason for this.
Feel free to correct me, but in the times I've worked around the food industry, restaurants are serving these products from systems hooked up to a water source from the local site (i.e., their own faucets.)
In other words, you're being served a mixture of flavored syrup, carbonation, and local tap water. Usually, water tastes a little different everywhere you go (even in your own house, the water from the kitchen can taste different from the water in your bathroom), so this is why the "same" flavor of pop might taste differently from place to place.
The canned products are not only mixed from a different water source, but all the ingredients are also compressed together inside an aluminum can (practically marinading, if you will) and have been sitting on the shelf for who knows how long. This will likely affect both the taste and the chemical makeup, and, I imagine, could possibly trigger a sensitivity.
Again, I could be wrong, but when you draw pop (soda) from a fountain machine, which is what restaurants have, the syrup is being mixed with the local water and carbonation as you draw it, so not all of the ingredients have been stewing inside a metal can for months.
I could definitely see this making a difference for some people.
In many ways, the product you buy on the shelf is not the same product as what you get in a restaurant.
Feel free to correct me, but in the times I've worked around the food industry, restaurants are serving these products from systems hooked up to a water source from the local site (i.e., their own faucets.)
In other words, you're being served a mixture of flavored syrup, carbonation, and local tap water. Usually, water tastes a little different everywhere you go (even in your own house, the water from the kitchen can taste different from the water in your bathroom), so this is why the "same" flavor of pop might taste differently from place to place.
The canned products are not only mixed from a different water source, but all the ingredients are also compressed together inside an aluminum can (practically marinading, if you will) and have been sitting on the shelf for who knows how long. This will likely affect both the taste and the chemical makeup, and, I imagine, could possibly trigger a sensitivity.
Again, I could be wrong, but when you draw pop (soda) from a fountain machine, which is what restaurants have, the syrup is being mixed with the local water and carbonation as you draw it, so not all of the ingredients have been stewing inside a metal can for months.
I could definitely see this making a difference for some people.
In many ways, the product you buy on the shelf is not the same product as what you get in a restaurant.
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