Coffee is the second largest legally traded commodity behind crude oil. Coffee experts say 150 million Americans drink espresso, cappuccino, latte, or iced coffees daily. That’s $12 billion in annual sales. Specialty coffee sales are increasing about 20% annually. That’s big business enough to know what else is hiding in your cup of joe.
Google the “origins of coffee” and find over 36 million results. How coffee gets to your cup is of murky origins, but most agree the coffee plant was discovered in Ethiopia, in the 11th century has a white blossom that smells like jasmine and a red, cherry-like fruit. The magical fruit was boiled in water and the resulting concoction was thought to have medicinal properties.
The myths are widespread about coffee’s early purpose. Various interpretations say it was used for medicine, romance, or by chance as Ethiopian goat herder tried it for himself after realizing his goats had more energy from consuming the plant. The legends agree the earliest coffee came from an Ethiopian plateau in the region of Kaffa. No one seems to know if the region gave rise to the name, or the other way around.
Our high consumption of the beverage expresses our gratitude for its arrival. We rely on it from sunup to sundown. It is a morning jump start on the day, enjoyed throughout the day, and provides an evening boost of activity.
The Ethiopians knew how to process the beans, but today there’s a little something extra in the process these days. We assume that coffee is natural, especially if no additions are made, but what else is in, rather on the beans, may surprise you.
Dave Asprey, CEO of Bulletproof Coffee has made coffee his passion. He has studied it in detail and found Ochratoxin in coffee beans. What is Ochratoxin and does it matter? Ochratoxin is a class of several different chemicals belonging to fungal toxins known as mycotoxins.
Since Dave Asprey wants to sell his Bulletproof coffee and its components let’s look at another source to help determine if mycotoxins are bad for us.
Authority Nutrition studied mycotoxins and whether or not they end up in the finished product. Mycotoxins are a fungus. If you remember back to Science class a fungus is a yeast, mold, or mushrooms. We eat them regularly, and penicillin is a helpful fungus, but fungus also helps us determine when produce goes bad.
This is a trendy debate; is it good or bad for us? The mycotoxins commonly found in coffee are Aflatoxin B1 and Ochratoxin A. Both have been found to be mild carcinogens and Authority Nutrition found that they are found in the final product. We ingest them with each cup.
Let’s recap for simplification. Mycotoxins are a fungus. Did you notice the second part of that word? Mycotoxin, yes toxin. The average American drinks 3 to 5 cups each day, everyday so how many carcinogens you ingest is a matter of personal evaluation. The dose makes the poison and the poison is regulated. Please read my article on how the FDA approves food that kills us if you trust, or don’t trust, regulations.
If you don’t trust those regulations it is possible to consume less poison.
I’ve been drinking Bulletproof coffee for several weeks now. It is my breakfast in a cup. It contains 460 calories, no carbs, and eliminates toxins. Another coffee trend is to add grass-fed butter with good fats, amino acids. I’ve been using Kerry-gold butter for that purpose. The good fats are noted for weight loss, as an energy booster, for brain acceleration power, and as a stay full longer feeling.
The Bulletproof sample pack includes brain octane, Bulletproof coffee, and cacao. Brain octane offers the same benefits as coconut oil. Coconut oil can improve cholesterol and has a variety of other benefits. I just can’t imagine putting it in my coffee, so the brain octant offers an alternative. The coffee is free of toxins. The cacao boosts serotonin and calming hormones. I add Kerry-gold butter for good fats, then give it a whirl in the blender.
This is not an endorsement of Bulletproof coffee. It is easy to find alternative supplements and add or subtract components to fit your needs. I choose the sample pack for its all in one ease.
When coffee looks this frothy don’t knock it until you try it. It may revolutionize your coffee experience.
Care to share your coffee experiences, or offer a subject for healthy study? Please do. Nicole welcomes followers of her blog @nicoleakers.com, on LinkedIn Nicole Akers, Twitter@Nicole Akers10, or on Medium.