Tag Archives: low acid coffee

low acid coffee, no acid coffee, acid free coffee


Without a doubt, taking a tea break is a health-enhancing ritual that is not only relaxing but also rich in antioxidants. In particular, redbush tea, a caffeine-free variety that is also referred to as “rooibos,” has been touted for its many health benefits.

In addition to protecting our bodies against cell damage due to free radicals, rooibos is mineral-rich, improves blood circulation and bone health, and is great for your skin. Sipping on rooibos tea also relieves allergy symptoms, and is a natural, safe and healthy alternative to synthetic antihistamines found at the drug store.

Rooibos: a natural antihistamine

Researchers believe the antihistamine properties in rooibos tea are derived from a bioflavonoid called quercetin. Quercetin blocks the release of histamine from mast cells to curb common symptoms of seasonal allergies, such as congestion, a runny nose and sneezing associated with hay fever and allergic rhinitis.

Revitalize with red tea

At The Coffee Gourmand we pride ourselves on distributing only premium, Organo Gold Red Tea. This revitalizing blend features the finest red tea leaves, combined with their signature organic ganoderma lucidum and cordyceps militaris for added health benefits.

Practitioners of traditional Chinese medicine use ganoderma lucidum to treat fatigue, lower cholesterol and high blood pressure, and boost the immune system. Cordyceps militaris, on the other hand, is an ancient herb that helps prevent respiratory problems associated with seasonal allergies, asthma, bronchitis, colds and flu.

How to enjoy rooibos

“Rooibos” translates to “red bush” in Afrikaans, and stems from a native plant of the legume family found in Southern Africa. Due to its slightly sweet flavour and health benefits, the traditional African beverage is becoming widely popular and can be enjoyed hot, iced or with milk and sugar.


low acid coffee, no acid coffee, acid-free coffee


Rates of non-alcoholic fatty liver disease (NAFLD) are increasing worldwide. Non-alcoholic steatohepatitis (NASH) is likely to become the most common cause of end stage liver disease in the not too distant future.

Lifestyle modification and weight loss remain the main focus of management, however, there has been growing interest in the benefit of specific foods and dietary components on disease progression, with some foods showing protective properties. The foods that show Continue reading COFFEE CONSUMPTION AND NONALCOHOLIC FATTY LIVER DISEASE

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


Recent research published in the European Journal of Nutrition suggests that the consumption of coffee, both caffeinated and decaffeinated may reduce the risk of cutaneous melanoma.

Twelve studies involving 832,956 participants for total coffee consumption were involved.  Five studies involved 717,151 participants for caffeinated coffee consumption and 6 studies involved 718,231 participants for decaffeinated coffee consumption were included.

Analysis suggested cutaneous melanoma risk decreased by 3% – 4% for every 1 cup/day increment of total coffee consumption.

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


Over the last decade, Food Regulation Authorities have concluded that coffee/caffeine consumption is not harmful if consumed at levels of 200 mg in one sitting (around 2 1/2 cups of coffee) or 400 mg daily @around 5 cups of coffee).

In addition, caffeine has many positive actions on the brain. It can increase alertness and well-being, help concentration, improve mood and limit depression. Caffeine can potentiate the effect of regular analgesic drugs in headache and migraine. Lifelong coffee/caffeine consumption has been associated with prevention of cognitive decline, and reduced risk of developing stroke, Parkinson’s disease and Alzheimer’s disease. Thus, daily coffee and caffeine intake can be part of a healthy balanced diet; its consumption does not need to be stopped in elderly people.

Approximately 25 million people suffer from Alzheimer’s disease worldwide, making it the most prevalent form of dementia. The incidence of Alzheimer’s increases dramatically with age. These conditions make it all the more urgent to find ways to alleviate symptoms and ultimately, cure the disease itself.

Over the last 20 years scientists have identified many factors that can in fact delay the onset of the disease, and are now investigating whether they can be used in a preventive way. A large population study has enabled them to identify the most significant modifiable factors in the onset of dementia.  Certain factors stand out – particularly diabetes, depression, diet, stroke and ApoE4; which is the main genetic factor. Diet is crucial among them, and although diets differ in different parts of the world, an international common feature is often coffee consumption.

Coffee was once thought of as a psycho-stimulant – a temporary solution to pick ourselves up intellectually.  This perception started to change as the body of evidence grew on the relationship between coffee and cognitive decline. And the relationship between coffee, cognitive functioning, and dementia has turned out to be particularly interesting.

Scientists working with transgenic mice, found that those who were fed caffeine had lower levels of amyloid plaques, which are little plaques that accumulate in the brain with Alzheimer’s disease and are also present in people who present rapid cognitive decline, even though they might not develop Alzheimer’s disease.

A Japanese study following subjects 65 and older for over 5 years noted coffee consumption was significantly associated with a lower risk of incident dementia.  In addition, this significant inverse association was more remarkable among women, non-smokers and non-drinkers.

Scientists are unsure whether or not they are going to observe a reduction in the number of cases of Alzheimer’s disease, but it seems highly likely that there is a cause and effect relationship.

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


Concerns about high caffeine intake and coffee as a vehicle for added fat and sugar have raised questions about the net impact of coffee on health.  Few studies have considered exclusively decaffeinated coffee intake or use of coffee additives.

A recent study by the American Journal of Epidemiology suggested coffee drinkers, as Continue reading ASSOCIATION OF COFFEE CONSUMPTION WITH OVERALL MORTALITY

low acid coffee, no acid coffee, acid free coffee


The Institute for Scientific Information on Coffee (ISIC) has explored the sensory experience of coffee and its impact on the brain.  Drinking coffee provides a multisensory experience influenced not only by the type of coffee and preparation method, but by the environment in which it is consumed – even the colour of the mug. Some scientists believe Continue reading THE COFFEE EXPERIENCE

rooibus rea, low acid coffee, no acid coffee, acid free coffee



Rooibos tea is extraordinarily rich in a diverse array of antioxidants, including two polyphenols called aspalathin (which is unique to rooibos) and nothafagin (which is only found in rooibos and the New Zealand red beech).  These substances protect our bodies from the cell-damaging effects of free radicals, thereby guarding us from a host of serious degenerative diseases such as macular degeneration, Parkinson’s disease and various types of cancer. In fact, the Cancer Association of South Africa, after eight years of Continue reading 7 REASONS TO DRINK RED ROOIBOS TEA

low acid coffee, no acid coffee, acid free coffee


In 1931 Dr. Otto Warburg from Germany won the Nobel Prize.  His claim to fame?  He discovered a cure for cancer.  Dr. Warburg ascertained that cells in the body that were low in oxygen and highly acidic supported the development of cancer and other diseases.

What does this mean?  Our modern diets have created environments that support diseases and they are growing by leaps and bounds.  We are hurting ourselves with the foods we eat and lifestyles that we maintain.


The easiest way to test your body’s pH level is with those wonderful little strips that you used in chemistry class in high school.  These are available at a pharmacy or health food store.  A urinary test is the most accurate and the level should be between 7.2 – 7.8.  You can check your strip against the colour code on the package.


Muscle cramps

Muscle twitches


Frequent urination

Brain fog

Poor brain function

Reduced endurance for exercise

Swelling and bloating

Salt cravings

Difficulty holding breath

Rapid, shallow breathing

Poor sleep


The only way to change your pH level is to change your diet.  Diets high in sugars, simple starches, junk food, sodas, alcohol, too much meat, and dairy foods all promote an acidic system.

Most fruit and vegetables are naturally alkaline.  However, avoid pomegranates, pineapples and raspberries and avoid vegetables that are pickled or frozen.

Get rid of tortillas, sourdough, white bread, whole grains and brown rice. Most grains fall into the acid scale.

Most condiments like ketchup, miso, mayonnaise and mustard are highly acidic.  Also steer clear of canned vegetables, canned tuna and peanut butter (even the organic kind).

Beans and seeds are good.  Soy, navy and lima beans are all highly alkaline, while caraway, cumin, fennel and sesame seeds are also good at raising pH levels.

Sugar alternatives like honey, xylitol and beet sugar are all acidic but stevia is alkaline.

Reduce alcohol and dairy.  Your wine and cheese habit isn’t doing your pH any favours.


Health conditions such as asthma or anemia can prevent you from being alkaline enough. Stable blood sugar levels are also necessary.  A diet high in carbohydrates and sugars will promote acidity, as well having low blood sugar (hypoglycemia) or high blood sugar (insulin resistance).  Do not skip meals or overeat and eat regularly enough to prevent your energy from crashing.

Too much acidity plays a role in obesity, diabetes, heart disease, chronic pain and inflammation, autoimmune disease, and other chronic conditions.

Red Reishi Mushroom, ganoderma lucidum, low acid coffee, acid free coffee, no acid coffee


Ganoderma lucidum, is made from the Red Reishi Mushroom.  It is commonly known as the Lingzi mushroom, and is frequently used in traditional Chinese medicine.  It is also popular in Japanese and Korean medicine but is relatively new to Western medicine.


To treat fatigue

To lower high cholesterol

To treat HIV and Aids.

To lower blood pressure

To stimulate the immune system

To reduce inflammation

For increased strength and stamina

To treat lower urinary tract symptons


Memorial Sloan Kettering Cancer Centre is currently studying the effects of ganoderma lucidum.  Extracts of reishi were shown to have immunomodulatory renoprotective, anti-inflammatory and hepatoprotective properties both in vitro and in vivo.  Clinical studies indicate its benefits in improving lower urinary tract symptoms in men, and in exerting mild antidiabetic effects and improving dyslipidemia.

It has also  been studied for its anticancer potential. Studies indicate that it has antiproliferative and chemopreventive effects, alleviates chemotherapy-induced nausea, enhances the efficacy of radiotherapy, and increased the sensitivity of ovarian cancer cells to cisplatin.

In small clinical studies, reishi increased plasma antioxidant capacity, and enhances immune responses in cancer patients.  In another study, a water-soluble reishi extract appeared to suppress development of colorectal adenomas. Remission of hepatocellular carcinoma (HCC) was reported in a few cases in a single study. Another case study series suggests benefits for gastrointestinal cancer patients.

Beta glucans present in reishi, have demonstrated anititumour and immunostimulating activities.  Its triterpene compounds may inhibit tumour invasion and tumour metastases by limiting attachment to endothelial cells. Recent findings indicate that reishi induces natural killer cell cytotoxicity against various cancer cell lines via activation of the natural cytotoxic receptors. In human ovarian cancer cells, reishi inhibits proliferation by suppressing vascular endothelial grown factor.

In other studies reishi increased plasma antioxidant capacity and enhanced immune response in advance-stage cancer patients.

Reishi is also being studies by the U.S. Department of Defence, Bio-Sciences Division, for the treatment and prevention of viruses such as Ebola.


You are taking warfarin or other blood thinners Reishi may increase the risk of bleeding.

You are on chemotherapy. Reishi may make some chemotherapy drugs less effective.

You are using immunosuppressants. Reishi can stimulate immune responses.

If you are taking drugs that are substrates of Cytochrome P450 2E1, 1A2, and 3A. Reishi may increase the risk of side effects of these drugs.


Ganoderma has a large amount of bioactive molecules, and there is no single “one” molecule in this mushroom that can be said to be the main bioactive.

Some effects, such as improving sleep and decreasing symptoms of chronic fatigue syndrome, are not acute; sleep improvements are seen after 3 days whereas aid in chronic fatigue may take more than 4 weeks.

Alkaline coffee, acid free coffee, green tea


Green tea has been in the news a lot and we are often told that we should drink more of it.  Here are some scientifically proven benefits that should have you drinking more green tea.


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 Continue reading 6 BENEFITS OF GREEN TEA