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Second, you have to look at your own health reasons for reducing or eliminating caffeine. For example, if your liver can’t properly detoxify caffeine or your adrenals are completely exhausted, 10 milligrams multiplied by several cups per day may still aggravate your condition. If your body reacts to coffee with allergic responses such as skin rashes or mood swings, or if you suffer from any of the problems listed in Chapter 5, even decaf coffee may be a problem.
DECAF
AND YOUR STOMACH
The acidity of coffee is higher in decaf because robusta beans are commonly used to produce decaf coffee. Robusta beans have a higher caffeine content and a stronger acidity than arabica beans, so more of the coffee flavor survives the extraction process. But the acids and oils that carry the flavor can be harsh on the intestinal tract and are often a problem for sensitive individuals.
If you suffer from digestive and gastrointestinal disturbances (especially ulcers), eliminating coffee altogether is the healthiest choice for you. Coffee often causes a hypersecretion of stomach acid, which is why many people have to eat something with their coffee or suffer from acid indigestion. $$$ Moreover, decaf still frequently causes the malfunction of the lower esophageal sphincter, the valve between your stomach and esophagus. This malfunction .allows the acidic contents of your stomach to reflux into the sensitive tissue of the esophagus, producing heartburn. If you commonly use antacids, gastroenterologists recommend that all coffee, decaf or regular, should be avoided.
CHEMICAL RESIDUE
The method of extracting caffeine from coffee beans may leave behind chemical residues. Unless you’re buying a higher-priced decaf coffee brand that is marketed as Swiss Water Process or CO2 extracted, you are exposing yourself to the residues of methylene chloride, the solvent used to extract caffeine in the great majority of decaf products. There is disagreement as to how much of a health risk this represents, but here is how I see it: (1) Testing shows small but significant methylene chloride residues in decaffeinated coffee and tea;1 and (2) methylene chloride is carcinogenic.2, 3
CHOLESTEROL
Decaf coffee appears to raise cholesterol levels higher and faster than regular coffee, a fact that most of us can’t afford to ignore. Even worse, it is the LDL
fraction of cholesterol (commonly known as “bad cholesterol”) that appears to be affected the most. Inone Stanford University study, drinking decaf for only two months raised LDL by 7 percent. Statistically, that represents approximately
a 12 percent increase in heart attack risk in just twomonths.4 If you are suffering from a heart condition, you may also want to consider that the amount of caffeine remaining in decaf can still increase the heart rate of sensitive individuals.
BLOOD SUGAR
People who are hypoglycemic or diabetic shouldn’t risk the blood sugar swings that caffeine causes. Decaf can still affect a sensitive persons blood sugar levels.
Diabetics can runa simple experiment on themselves by testing their blood sugar before and after a cup of decaf coffee and watching the blood sugar rise then fall within several hours. Hypoglycemics need only to observe their energy levels dip one to two hours after drinking decaf to realize that no coffee is the best choice for them.
DETOX-ABILITY
As you age, your tolerances change. Many people find that coffee, both regular and decaf, becomes difficult to metabolize as they pass the age of fifty. They’ll often recall that they could drink as much coffee as they liked in college, but now they suffer from indigestion, insomnia, tension, and the jitters. The liver no longer detoxifies the oils, acids, and caffeine the way it once did, and they find themselves looking for coffee alternatives.
There is only one way to find out if coffee, regular or decaf, is compromising your health. Youcan conduct your own experiment by simply giving it up for sixty days. Before you do, fill out the questionnaire in Appendix C to note any discomforts, mood swings, or health problems from which you may suffer, no matter how subtle or obscure. Then follow my Off the Bean program detailed in Chapter 10 and make your comparison after two months. You may be surprised to note a number of symptoms improve or disappear that you never would have suspected were exacerbated by caffeine.
AND REMEMBER
When not at home, you can’t be sure what they’re serving you for decaf in foodservice establishments. In fact, many times when ordering at a restaurant or café, decaf drinkers find that they are served regular coffee by mistake.
decaf drinkers find that they are served regular coffee by mistake.
New Choices for Coffee Drinkers
NO-CAF SOLUTIONS
Fifteen years ago when I realized I had to find a substitute for coffee, there were not a lot of alternative choices. Post-um, of course, had been around for nearly a century, and there were a few herb teas that produced somewhat of a hearty brew. I found Celestial Seasoning’s Roastaroma to be quite good.
For decades, though, “coffee substitute” was synonymous with “instant grain beverage.” Postum was joined by Pero, Cafix, and Roma, all variations on the wheat, rye, barley, and chicory powder theme. And while these were good when in a hurry (you just mix a spoonful of powder in boiling water), I missed my coffee making ritual and the deep, full-bodied flavor and aroma that only a brewed product can deliver.
My prayer was answered recently in the development of herbal coffee. Herbal coffee is naturally caffeine-free because it doesn’t contain coffee beans. But unlike the powdered “substitutes,” herbal coffee is brewed just like coffee, and produces the same deep, rich flavor and aroma. The way I see it, a coffee drinker needs three things in order to be satisfied without coffee. First is taste and aroma.
A coffee drinker wants deep, full-bodied flavor— forget this light tea-water stuff! A coffee drinker isn’t satisfied with weak, leafy infusions. It’s got to have the mouth-feel that gives you substance and a variety of flavor notes that hit your taste buds from front to back. When I brewed my first cup of herbal coffee, I tasted surprising richness and was enticed by the aroma. The flavor isn’t identical to coffee, but I enjoyed it just as much.
Secondly, a coffee drinker wants to keep his or her same brewing ritual. For many, it’s an essential part of the enjoyment of coffee. Maybe you like to wake up to the aroma of coffee dripping in your automatic drip coffeemaker, or perhaps you’re a French press devotee who likes to make sure a full five minutes has allowed the grounds to steep into the richest brew. If cappuccinos are your thing, only a frothed cap of steamed milk on top of dark espresso from your espresso machine will do. In fact, if you can keep your same brewing ritual, it won’t seem like you are making such a radical lifestyle change. Herbal coffee allows you to make your customary brew any way you desire. So don’t worry; the only change you need to make is what you put in your coffeemaker.
Third, let’s face it. Coffee, which most people find unpleasant upon first
Third, let’s face it. Coffee, which most people find unpleasant upon first taste, has become a fixture in our lives because of one thing. It is an excellent drug delivery system for caffeine. A coffee drinker wants, expects, and has grown to require an energy lift. When a coffee drinker quits caffeine, he or she misses the drug-induced jolt that gave the sensation of having enough energy to get going. What coffee drinkers really need is a true natural energy lift. ‘
I get that from herbal coffee, although I don’t know .exactly why. Herbal coffee does provide some energy from its ingredients: herbs, grains, fruits, and nuts that contain valuable nutrients. Herbal coffee is also naturally high in potassium, an electrolyte mineral that plays an important role in the muscle and nervous systems. Potassium is added to sports drinks to help athletes recover after workouts. Herbal coffee has twice the potassium of Gatorade, and the potassium comes naturally from the ingredients rather than being artificially added.
Importantly, you don’t need to sweeten herbal coffee because it’s naturally sweet from dates and figs. The absence of refined sugar and caffeine means you wo
n’t experience an energy crash after drinking a cup of herbal coffee.
WHERE
TO FIND HERBAL COFFEE
There is presently only one product on the market, known as Teeccino. I suspect more will follow quickly because just as herbal tea revolutionized tea drinking in the seventies, herbal coffee is going to do the same for coffee drinkers. Right now, you may have to ask your natural food stores to order it for you (see Appendix B), but I expect that soon you’ll be able to stop into your corner espresso bar for a cup of caffeine-free herbal coffee. Fortunately, Teeccino comes in seven flavors, so whether you’re a flavored coffee drinker or a purist who only drinks regular coffee, you’ll quickly discover your favorite blend. I recommend both Java and Original for people who don’t like flavored coffee.
Java has natural coffee flavoring that makes it the most coffee-like of all. But if you sweeten your coffee, you’ll find that Original allows you to skip the sugar because the dates, figs, and orange peel give it a naturally sweet flavor with a subtle, fruity top-note. If you relish nutty coffee flavors, like Hazelnut, Vanilla Nut, and Amaretto, Teeccino (which actually contains roasted almonds) comes in your favorite nut flavor extracted from all-natural ingredients. For chocolate lovers, there is Mocha, that superb combination of cocoa and natural coffee flavor, and Chocolate Mint, whose minty coolness comes from real peppermint leaves.
leaves.
Sound delicious? See, I told you that I wouldn’t ask you to give up your favorite brew without something equally satisfying to take its place. In the next chapter, where I describe my Off the Bean program, I’ll tell you how to reduce or eliminate your intake of caffeine by using a variety of coffee alternatives, including herbal coffee.
Healthful Ingredients in Herbal Coffee
Carob pods, roasted: Carob is a nutritious, naturally sweet food, often used today as a healthy substitute for chocolate. Carob’s antidiarrheal properties were discovered by a Spanish physician who observed that children of the poorer class who ate large quantities of carob pods had fewer digestive problems than children of the wealthy, even though their living conditions were less hygienic.
Carob is high in calcium and vitamin A.
Chicory root, roasted: Used for more than twenty centuries, chicory was first roasted and consumed as a coffee substitute during Napoleon’s Continental Blockade in 1806. Chicory is naturally high in potassium, calcium, and FOS, a valuable carbohydrate that contributes to the health of the gastrointestinal tract. Chicory has a stimulating effect on digestion -and is often combined with coffee to cut the caffeine and reduce coffee’s acidity.
Barley, roasted: The nutritious staple grain of the early Mediterranean cultures, barley is valued for its high potassium and iron content. Barley roasts dark brown like a French roast and gives a deep, nutty flavor to herbal coffee.
Figs: This sweet fruit has been enjoyed for over 5,000 years for its nutritious and slightly laxative properties. It is high in potassium and contributes a natural sweetness to herbal coffee. Figs are used in Turkey to impart a rich flavor to coffee.
Almonds: Rich in calcium, magnesium, and protein, almonds have been used in baked goods and beverages for their nutritious value and nutty flavor. Golden roasted almonds impart a rich, savory flavor to herbal coffee.
BREWING TIPS
FOR HERBAL COFFEE
Herbal coffee can be made from as many as eight different ingredients. Unlike coffee, where one bean is ground to different sizes for each type of brewing method, herbal coffee is a composite grind that can work in all types of coffee brewing equipment, including drip coffeemakers, French press pots, percolators, and espresso machines. The following tips will help you brew a delicious cup of herbal coffee:
• Adjust quantities of herbal coffee to your own preferences. Just like coffee,
• Adjust quantities of herbal coffee to your own preferences. Just like coffee, some people like it strong while others prefer it weak. You may make a coupleof cups before you find the dosage that is perfect for you.
• Drip coffeemakers brew herbal coffee best with a “gold-tone” or metal filter.
Paper filters tend to brew slowly because the composite grind in herbal coffeemay have some fine particles that can clog the paper. The good news is that gold filters save trees and produce a better-flavored brew because paper absorbsflavor. Gold filters are easy to rinse clean and are available for both cone and flat-bottom coffeemakers. Once you switch to gold filters, you’ll never run out of paper filters again!
• Think about purchasing a French press pot. If you don’t already have coffee brewing equipment, you’ll find French press pots work just like a teapot with a built-in filter. They are great for brewing loose-leaf teas as well. Steep herbal coffee in a French press pot for five minutes to develop a deep, dark, roasted flavor with a stronger bitter note.
• You can make cappuccino without an espresso machine. It’s simple to make a delicious, rich, frothy cup at home using the following steps: (1) Brew a strong cup by doubling the amount of herbal coffee you normally use, and (2) heat milk, froth in a blender or with a whisk, and add ½ cup of foamy milk to ½ cup of brewed herbal coffee.
The Good News and the Bad News for Tea Drinkers
Lately the media has been full of good news for tea drinkers. You may have been reading reports about the polyphenols in tea bringing you antioxidant health benefits. Tea sales have begun to climb as a result, and specialty tea companies ‘have introduced a variety of teas that were previously ./unknown.
Most people are familiar with black tea packed -> in tea bags, and, until recently, the names orange pekoe(denoting a quality of tea, not a type) and Earl Grey were as exotic as tea got. Then came the nineties, and interest in unique varieties of tea such as Darjeeling, Assam, Lapsang souchong, and oolong. Flavored teas appeared, with names like ginger peach and jasmine.
All Flavors Are Not Created Equally
If you love flavored tea or coffee, then you’ll want to be sure that the brand you are buying uses natural flavors. Coffee and tea companies often use artificial flavors for two reasons: They are
companies often use artificial flavors for two reasons: They are much cheaper, and the flavor may taste stronger. I didn’t say better, just stronger. Natural flavors are derived from extracts of natural ingredients and taste real compared to the fake and perfumy quality of artificial flavors. Compare the difference between the flavor of artificial vanilla, called vanillin, to real vanilla extract and you will see that the difference in flavor complexity is dramatic.
Instead of the single flavor molecule used for artificial vanilla, real vanilla has hundreds of components creating a superb flavor profile brought to you by the unsurpassed artist of all time, nature. As always, buyer-beware. Read the label and if it isn’t clear, call the manufacturer to get the information you have a right to know.
Recently, green tea has started to appear on the grocery shelves as scientific studies verify its health benefits. Once, green tea was that strange-tasting brew you were only served at a Chinese restaurant. Now the sales growth of green tea is accelerating as people acquire a taste for its lighter, mellower flavor. So what is driving this newfound interest in one of the world’s oldest brews? That’s a story that takes a bit of telling.
A Brief History of Tea
Tea, the young leaves harvested from the Camellia sinensis plant, has been consumed ever since the Chinese emperor Shen Nong accidentally discovered the virtue of tea, according to legend, when some leaves fluttered into his pot of boiling water in 2737 B.C. Tea didn’t make its way to Europe and Britain until the early 1600s. Interestingly, only green tea was originally available and drunk in both the American colonies and in Europe. Green tea is made from the unfermented young shoots, which are quickly pan-fired or steamed after harvest to stop fermentation. Black tea is created by a fermentation/oxidation process that begins after the leaf is rolled. The breakage of the leaf’s cell walls begins an enzymatic process that changes the chemical co
mposition, the flavor, and color of the leaf. It is during this stage that caffeine develops more fully in the black tea leaf. Oolong tea is partially fermented to develop its characteristic flavor and aroma and thus has less caffeine than black tea, but more than green tea.
Organically Grown Tea
The exposure of tea leaves to pesticides, fungicides, and herbicides is frightening. Unlike coffee, where the cleaning and roasting process helps to remove ‘ residues from the coffee bean, tea leaves are directly-sprayed with these chemicals right before their harvest and end up in your teacup with potentially high levels of residue. On top of that, plants fed nitrogen fertilizers have higher caffeine contents by up to 40 percent!5 Responsible companies have now started testing for pesticide residues, but the technology is young, and results vary widely from lab to lab. The Europeans, whose governments have the strictest residue standards in the world, have influenced several large teagrowing estates in India to grow tea organically. These estates are using compost to improve their soil and are employing natural pest prevention. Just like coffee bean harvesters, tea pickers in developing nations are vulnerable to unprotected exposure to such chemicals as gramaxon, 24D, klaask, malathion, demicron, ethion, kelthen, aldrin, metasystox, and glyphosate. Help protect your health and theirs by buying organically grown teas. (See Appendix B.)
All About Polyphenols
Tea abounds with naturally occurring chemical compounds called polyphenols, which are powerful antioxidants or freeradical scavengers, and anticancer warriors. Often incorrectly referred to as tannins, polyphenols have nothing in common with the tannic acid used in leather preparation, though they do give tea its astringent flavor. While polyphenols are chemically similar to tannins, thereare no tannins in tea.