From Email: Danger of drinking 'pearl' milk tea‏

roughly translated (from Chinese):

> Bubble tea brings alot of sweet excitement to our taste buds but it is
> also
> very harmful to health.
> Milk essence is the main ingredient in bubble tea. Ten cups of fresh
> milk
> cannot match the taste of
> of a teaspoon of milk essence. The main ingredient of milk essence is
> hygrogenated vegetable oil,
> a type of transfat. Experts says that a glass of 500ml of bubble tea a
> day
> far exceed the allowable
> limit of transfat for any person. It will lead to heart and blood
> vessel
> diseases
>
> Milk essence gives the bubble tea the fragrance and make it tasty. The
> fragrance and tastiness derived
> from a type of chemical. This chemical has trace of arsenic, lead,
> copper
> and many harmful minerals.
> Long term consumption can lead to heart and blood vessel disease,
> cancer,
> asthma and other health
> complications. It reduces the IQ of children.
>
> Consuming the black bubbles is equivalent to consuming plastic. Normally
>
> these bubbles were made from
> casava (tapioca) powder. This alone does not give the rubbery texture.
> To
> make it more rubbery, millet
> protein is added. Some "black hearted" businessmen felt that this is
> still
> not rubbery enough. so, an artificial
> plastic powder is added. This type of artificial plastic material will
> never
> be digested and absorbed into the
> body. It will remain in the body and cause havoc to our health. You can
> imagine what will happen to your
> health after prolonged consumption of transfat and plastic!!!!
>
> FOR YOUR HEALTH SAKE, PLEASE ABSTAIN FROM BUBBLE TEA.
>
>
> Subject: Fwd: 珍珠奶茶 Don't drink bubble tea any more!
>
>
>
>
>
>
> 珍珠奶茶在給人們的味蕾帶來甜美刺激的同時也給人的健康帶來隱患。
>
> "奶精"是珍珠奶茶之魂。十杯鮮奶的味道，也不如一勺奶精來得香濃。奶精的主要
> 成分
> 氫化植物油是一種反式脂肪酸。
> 專家指出:每天一杯500 升(?mL)珍珠奶茶中反式脂肪酸含量已超出正常人承受極
> 限，飲
> 用者易患心血管疾病。
> 奶精”使奶茶變得香濃源自於奶精中一種名為”植脂末”的化學物質.
> 這種物質中含有砷(砒霜)、鉛、銅等有害物質，長期攝入，可增加患冠心病、腫
> 瘤、哮
> 喘等疾病的幾率，幼兒更會變得智力低下。
>
> 吃”珍珠”等於吃塑膠
> 吃 ” 珍珠”等於吃塑膠？珍珠奶茶正因為這些黑色的小顆粒而得名，我們一般叫它
> 為
> 珍珠粉圓，公開的主材料是木薯澱粉。然而，單純的木薯澱粉並不能讓珍珠彈性
> 足，如
> 今比較通用做法是在其中加入小麥蛋白。即使如此，有的商家也覺得彈性還不
> 夠，為了
> 讓珍珠有“嚼頭“，於是再添加人工合成的高分子材料。
>
> 說白了，高分子材料就是塑膠，這也是行業內心照不宣的秘密。這樣的成分不可能
> 被人
> 體吸收，吃塑膠是什麼結果，大家可以想像。
>
> Don't drink any more!