Quote:
Originally posted by john70t
Supposedly it's all natural citrus blend/cinnamon/caramel based with a good heaping of phosphoric acic and corn syrup.
More acid than stomach acid though and uses up a lot of calcium neutralizing it.
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I believe it's mostly the carbonic-acid that does the calcium depletion. . . . carbonic-acid is just CO2 in solution.
So does anyone taste the difference between old (1970's) coke and new-old coke ("classic")?