The Dark Side of Coffee

We love our coffee, there’s no denying the pleasure! Drinking coffee is a soothing ritual for many, and there are numerous health benefits to boot! Coffee is the world’s largest food commodity on earth, and it’s in a class by itself when it comes to the insurmountable health benefits. Recent suggest¹ coffee drinking is associated with a lower risk of colorectal, liver, female breast, head and neck cancer. A 2018 Umbrella Meta-analysis² of coffee consumption and health outcomes showed that coffee drinking was associated with decreased risk of cancer, cardiovascular disease, liver disease and gallbladder issues, Parkinson’s, Alzheimer’s, diabetes, metabolic disease, renal outcomes, musculoskeletal outcomes, neurological outcomes, and gynecological outcomes. Coffee is pretty amazing!

>> Go Here to try Purity Coffee Whole Bean or Pods for yourself! <<
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The three biggest things compounds in coffee such as caffeine helps with?

• Mental performance and clarity
• Physical performance
• Disease prevention: Type II diabetes, liver protection, and cardiovascular prevention

However…

There is also a dark side to that exists to coffee, often unheard of, even in the health community. Many mass produced and imported coffees (even fancy brands) contain mycotoxins, which have a negative impact on our health. These toxins are created through the way the coffee is roasted and produced (we have very low standards on accepting coffee into the US). A shocking 95% of these mass produced coffees are heavily treated with pesticides. Over roasting or under roasting coffee also produces negative compounds that impact our health. Finally, if you are consuming coffee that is more than 15 days old, the lipids in the coffee can begin to turn rancid, which can contribute to inflammation in the body.

Toxin Classes found in Mass Produced Coffee:

Ochratoxin A:
Ochratoxin A³ is a naturally occurring foodborne mycotoxin. OTA has been shown to be toxic and carcinogenic in animals. The kidney is the main target organ for Ochratoxin A. Contamination in coffee generally occurs as a result of poor storage, and suboptimal agricultural practices during the drying or fermentation process.

Acrylamide:
Acrylamide is a naturally occurring chemical, found in coffee, which has been shown to cause several types of cancers in animals. Acrylamide occurs⁴ based on poor roasting practices. When certain foods are cooked at high temperatures, sugars, such as glucose and fructose, can react with the free amino acid, asparagine, to form acrylamide.

Polycyclic Aromatic Hydrocarbons (PAHs):
PAH’s are found during roasting and brewing, typically when high temperature roasting for darker roasts. PAH’s are suspected to be carcinogenic and mutagenic. This study⁵ shows the presence of PAHs in light, medium and dark roasted coffee including instant and decaffeinated brands. Total PAHs concentration was related to the degree of roasting, with light roasted coffee showing the least and dark roasted coffee possessing the highest levels.

Pesticides:
Pesticides (also known carcinogens) may be present in many coffee brands. Coffee is known to be heavily chemically treated during cultivation. Although many people claim that the roasting process destroys the pesticides leaving very little left, some of these chemicals (especially plants that have been heavily treated) actually penetrate into the bean.

We don’t want those toxins in our coffee. Neither do you! We are thrilled to have teamed up with Purity Coffee, so we can offer you the cleanest, safest coffee available! Check out my fun interview with my dear friends and owners of Purity, Jon and Missy Butcher here. Jon’s dear friend, Andrew Salisbury’s wife was having health problems and they couldn’t figure out what was going on. She had no energy, and was fatigued all the time. She was drinking coffee to try to compensate. Andrew wanted to know if all this coffee she was drinking was healthy or not. He found all these profound studies and brought them to Jon. Together they started down the path of figuring out how to bring forth the world’s healthiest coffee. Jon and his team worked with leading Professors, Doctors, and Scientists to dial into this formula.

Jon traveled the world and set out to bring forth the best coffee for our health. Purity Coffee searches for the healthiest organic green coffee beans and then tests them in three labs in Brazil, Portugal and Illinois. Because Purity only sources organic coffee, that puts them ahead of about 97% of all coffee companies that are not concerned with organic growing methods. In addition to the organic label, the coffee beans must be free of ochratoxin.

Moreover, Purity does not necessarily rely on the same sources of beans year after year. Coffee bean harvests are like grape harvests: They vary annually because of temperature, rainfall and other conditions. Purity’s protocol is to test each green coffee offer for quality, antioxidants and freedom from contaminants.

What makes Purity the healthiest coffee on the planet?

• Purity places every focus on health first.
• Purity coffee is high grade organic, completely mold free, and very stringent testing criteria for the very best green beans.
• Purity has an intense roasting protocol to maintain antioxidant efficacy. This custom roasting ensures minimal toxins and maximum health benefits.
• Purity coffee has the most of the good stuff (antioxidants and lipids), and the least amount of the bad stuff (toxins and pesticides) compared to 78 coffees and 49 leading brands!
• Finally, Purity coffee is uniquely packaged to ensure freshness and quality.

>> Go Here to try Purity Coffee Whole Bean or Pods for yourself! <<
Save 15% with Coupon Code PURITY15

• Go Here to try Purity Coffee Whole Bean or Pods for yourself!
  Save 15% with Coupon Code PURITY15
  
• CHTV Episode 182: Is Your Coffee Toxic?

• 1. Gapstur, Susan M., Rebecca L. Anderson, Peter T. Campbell, Eric J. Jacobs, Terryl J. Hartman, Janet S. Hildebrand, Ying Wang, and Marjorie L. McCullough. “Associations of Coffee Drinking and Cancer Mortality in the Cancer Prevention Study-II.” Cancer Epidemiology, Biomarkers & Prevention. January 01, 2017. http://cebp.aacrjournals.org/content/early/2017/07/27/1055-9965.EPI-17-0353.
• 2. Poole, Robin, Oliver J. Kennedy, Paul Roderick, Jonathan A. Fallowfield, Peter C. Hayes, and Julie Parkes. “Coffee consumption and health: umbrella review of meta-analyses of multiple health outcomes.” The BMJ. November 22, 2017. http://www.bmj.com/content/359/bmj.j5024.
• 3. Bui-Klimke, Travis R., and Felicia Wu. “Ochratoxin A and human health risk: A review of the evidence.” Critical reviews in food science and nutrition. November 10, 2015. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4247821/.
• 4. “Acrylamide.” National Institute of Environmental Health Sciences. https://www.niehs.nih.gov/health/topics/agents/acrylamide/index.cfm.
• 5. Jimenez, A., A. Adisa, C. Woodham, and M. Saleh. “Determination of polycyclic aromatic hydrocarbons in roasted coffee.” Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes. 2014. https://www.ncbi.nlm.nih.gov/pubmed/25190557.