Category Archives: Blog

coffee and mortality, low acid coffee, acid free coffee, no acid coffee


A EuroPRevent session report by the Institute for Scientific Information on Coffee highlights the potential role of coffee consumption in reducing CVD mortality risk

24 June, 2015 Drinking 3-5 cups of coffee per day could cut an individual’s cardiovascular disease (CVD) mortality risk by up to 21%, according to research highlighted in a EuroPRevent session report published by the Institute for Scientific Information on Coffee Continue reading COFFEE AND CARDIOVASCULAR DISEASE

Coffee and Alzheimer's Disease, low acid coffee, no acid coffee, acid free coffee


Alzheimer’s Disease (AD) is the most frequent cause of dementia. It is estimated that between 50-70% of people with dementia suffer from AD. In addition, approximately one person out of twenty over the age of 65 suffers from AD, as opposed to less than one person in a thousand under the age of 65. Approximately 26 million people suffer from AD.  By 2025, the percentage of people in the EU aged over 65 is predicted to rise from 15.4% of the population to 22.4%, which is likely to correlate with a rise in AD.

In 2014 Alzheimer Europe published an updated systematic review of papers reporting the prevalence of dementia.  The authors concluded that for the majority of age groups Continue reading COFFEE AND ALZHEIMER’S DISEASE

low acid coffee, no acid coffee, acid free coffee


Taking the benefits of coffee any further requires being patient-specific, but findings apply to a broad range of populations and conditions:

1.    If you have fatty liver disease, a study from last December found that unspecified amounts can reduce your risk of fibrosis.

2.    If you’re on a road trip, you may respond like the 24 volunteers for an experiment from February who were subjected to two hours of simulated “monotonous highway driving,” Continue reading 6 BENEFITS OF DRINKING COFFEE

green tea health benefits, low acid coffee, no acid coffee, acid free coffee



Green tea can perk you up due to the caffeine it contains.  This caffeine is from a natural source and completely different from the caffeine found in soft drinks and in smaller amounts than what is contained in a cup of coffee. It can serve as a healthy replacement for coffee and other “energy” drinks.


Continue reading 6 BENEFITS OF GREEN TEA

coffee and diabetes, low acid coffee, no acid coffee, acid free coffee


“What I tell patients is, if you like coffee, go ahead and drink as much as you want and can,” says Dr. Peter Martin, director of the Institute for Coffee Studies at Vanderbilt University. He’s even developed a metric for monitoring your dosage: If you are having trouble sleeping, cut back on your last cup of the day. From there, he says, “If you drink that much, it’s not going to do you any harm, and it might actually help you. A lot.”

Officially, the American Medical Association recommends conservatively that “moderate tea or coffee drinking likely has no negative effect on health, as long as you live an otherwise healthy lifestyle.” That is a lackluster endorsement in light of so much recent glowing research. Not only have most of coffee’s purported ill effects been disproven — the most recent review fails to link it the development of hypertension — but we have so, so much information about its benefits. We believe they extend from preventing Alzheimer’s disease to protecting the liver.  What we know goes beyond small-scale studies or limited observations. The past couple of years have seen findings, that, taken together, suggest that we should embrace coffee for reasons beyond the benefits of caffeine, and that we might go so far as to consider it a nutrient.

The most recent findings that support coffee as a panacea will make their premiere this December in the American Journal of Clinical Nutrition. Coffee, researchers found, appears to reduce the risk of type 2 diabetes.

“There have been many metabolic studies that have shown that caffeine, in the short term, increases your blood glucose levels and increases insulin resistance,” Shilpa Bhupathiraju, a research fellow at the Harvard School of Public Health’s Department of Nutrition and the study’s lead author, told me. But “those findings really didn’t translate into an increased risk for diabetes long-term.” During the over 20 years of follow-up, and controlling for all major lifestyle and dietary risk factors, coffee consumption, regardless of caffeine content, was associated with an 8 percent decrease in the risk of type 2 diabetes in women. In men, the reduction was 4 percent for regular coffee and 7 percent for decaf.

The findings were arrived at rigorously, relying on data from the Nurses’ Health Study and the Health Professionals Follow-Up Study, two

prospective studies that followed almost 80,000 women and over 40,000 men from the 1980s through 2008. Although self-reported, the data is believed to be extremely reliable because it comes from individuals who know more about health and disease than the average American (the downside, of course, is that results won’t always apply to the general population — but in this case, Bhupathuraju explained that there’s no reason to believe that the biological effects seen in health professionals wouldn’t be seen in everyone else).

That there were no major differences in risk reduction between regular and decaf coffee suggests there’s something in it, aside from its caffeine content, that could be contributing to these observed benefits. It also demonstrates that caffeine was in no way mitigating coffee’s therapeutic effects. Of course, what we choose to add to coffee can just as easily negate the benefits — various sugar-sweetened beverages were all significantly associated with an increased risk of diabetes. A learned taste for cream and sugar (made all the more enticing when they’re designed to smell like seasonal celebrations) is likely one of the reasons why we associate coffee more with decadence than prudence.


For over 25 years Ruth ingested caffeine products. Her physical and mental health deteriorated and in 1999 she was diagnosed with personality disorder and bipolar disorder, which resulted in her being committed to a locked ward. Finally, a wise doctor diagnosed her with caffeine allergy.

Caffeine is an addictive stimulant found in coffee, tea, colas, cocoa and chocolate, it is also in some prescribed and over-the-counter drugs. We are a nation on legalized speed. Continue reading MENTAL ILLNESS OR CAFFEINE ALLERGY?

decaf coffee, acid free coffee, low acid coffee, no acid coffee, melanoma, cutaneous melanoma


Coffee beans can be decaffeinated by two methods.  The water process and the solvent process.

In the “water process” green beans are soaked in hot water for 10 minutes to 2 hours.  In addition to leeching out most of the caffeine, this process removes most of the compounds that give coffee its flavour.  Manufactures then have to return as much of the lost flavour compounds as possible.  After soaking, the caffeine-laced water is drawn off and the caffeine is removed.  There are two ways to do this.

The water is mixed with a caffeine-specific solvent such as methylene chloride or ethyl acetate.


Methylene chloride is a highly volatile result of industrial emissions.  It can be used as a paint stripper, degreaser, aerosol spray propellant and a blowing agent for polyurethane foams.  It is metabolized by the body to carbon monoxide and can potentially lead to carbon monoxide poisoning.  Prolonged skin contact can result in dissolving of some of the fatty tissues in skin, resulting in skin irritation or chemical burns.  Acute exposure by inhalation has resulted in optic neuropathy and hepatitis.  It has been linked to cancer of the lungs, liver and pancreas in laboratory animals.  It also crosses the placenta.  Fetal toxicity in women who are exposed to it during pregnancy, however, has not been proven.  In animal experiments, it was fetal toxic.


Ethyl acetate is a flammable colourless liquid with a fruity odour.  It is used as a solvent for varnishes, lacquers, dry cleaning, stains, fats and nitrocellulose.  It is released during the production of artificial silk and leather, and during the preparation of photographic films and plates.  It is released during the manufacture of linoleum, and “plastic” wood, dyes, pharmaceuticals, drug intermediates, acetic acid, artificial fruit flavourings and essences, and perfumes and fragrances.  Ethyl acetate is used as a solvent in nail polish remover, base coats and other manicuring products.  Short term exposure to high levels of ethyl acetate results first in irritation of the eyes, nose and throat, followed by headache, nausea, vomiting, sleepiness and unconsciousness.  Very high concentrations may cause stupor.  Prolonged exposure may cause damage to the lungs and heart, and kidney and liver problems.

The caffeinated water can also pass over acid-treated carbon filters to which the caffeine binds.  The liquid is then returned to the beans, which reabsorb some of the favour compounds (and the chemicals in the water).  After this step, the beans are dried and shipped to roasters.


So called solvent processing is more direct.  The green coffee beans are washed with a caffeine solvent (again either methylene chloride or ethyl acetate) in tubs or rotating drums.  The caffeine is then filtered from the liquid solvent.  Because this process is relatively fast more of the flavour compounds are usually retained.

After the caffeine-laden solvent is removed, the beans are processed with steam to remove most (but not all) of the residual solvent.  In 1985 the Food and Drug administration ruled that there was no risk in drinking solvent-processed decaffeinated coffee.

low acid coffee, no acid coffee, acid free coffee


There has been a lot of hype lately about Rooibus or Red Tea but, what exactly is it?  Rooibus tea comes from the South African Red Bush which grows in the Cedarberg Mountains neat Cape Town, South African.  Like your favourite black and green teas, red tea is loaded with antioxidants with the added benefit of being naturally decaffeinated.  Continue reading WHAT IS ROOIBOS TEA AND WHY IS IT GOOD FOR ME?