Posted Tue Feb 11, 2014, 12:41pm Subject: Re: Upgraded Coffee, Bulletproof Coffee, Mycotoxins and Health
Wow Buckley, great/interesting original post---enjoyed reading. I've been looking thru Dr. Russell Blaylock's books (3). Mycotoxins are also a waste product of Candida overgrowth within the human body (for those with that condition)---not a good thing! Anyway, I only took a quick look at the Bulletproof/Upgraded Coffee info and I'm certainly no expert at any of this but question the length of time they state their coffee stays fresh until opening as well as after. The other thing that bothered me were 2 coconut oil products they sell, one or the other to be added to prepared coffee along with the grass fed butter. Ingredients weren't clear on these items but they appear to be processed---the Upgraded Brain Octaine Oil or the Upgraded MCT Oil/Extra Purified. Good organic, natural coconut oil is very good for you so why not use just that?
Our niece made her own fresh coffee adding organic unfiltered coconut oil from WFs, along with KerryGold butter---she said it was very good. I've not tried it myself but soon will.
Interesting, informative book by neurosurgeon Dr. Russell Blaylock, "Excititoxins: The Taste That Kills". His other two books address cancer nutrition and nutrition overall. He also has a newsletter that stays current--I'm checking that out soon. My personal interest in toxins and nutrition is due to our 7 yr old grandson, diagnosed with ADD, OCD and anxiety---thankfully not autistic but these conditions are on the Spectrum. Our daughter sought immediate help when he suddenly lost his speech at 20 mos---that was corrected in time, other problems were also addressed, some continue but he's doing well, for which we are most thankful all due to our daughter's diligence---the strength of a mother's love! It's been a long road involving research, networking and seeking best resources possible for help. Very important has been improving the diet, eliminating all possible processed foods, toxins, etc. Interesting that MSG originated in Japanese military rations---US found their rations didn't taste nearly as good as Japan's. After the war big US food corps met with the Japanese to find out more and it went from there---glutamates enhancing taste went into our foods, even baby foods and formulas.
Buckley Senior Member Joined: 25 Jan 2011 Posts: 410 Location: Baltimore, USA Expertise: I love coffee
Espresso: Londinium I, Olympia Maxima,... Grinder: Compak K-10 WBC, Gaggia MDF Drip: Hario V60 Roaster: Nondescript popper
Posted Tue Feb 11, 2014, 1:47pm Subject: Re: Upgraded Coffee, Bulletproof Coffee, Mycotoxins and Health
Thank you. Will check your youtube link. Let me know how the coffee tastes: I buy premium roasts and I am just thankful that they turn out good when I pull my shots. I am too cheap to take a chance on ruining a cup of coffee by adding coconut oil and butter to it but if enough people say its okay, maybe I will try it someday.
DavecUK Senior Member Joined: 21 Sep 2005 Posts: 1,322 Location: UK Expertise: I love coffee
Posted Wed Feb 12, 2014, 10:02am Subject: Re: Upgraded Coffee, Bulletproof Coffee, Mycotoxins and Health
I have always disliked the "3rd wave" roasting style that seems to be on the rise in the UK, it's an overly light form of roasting (in most cases, under roasting of coffee). I also dislike overly fast roasting and do like coffee to reach temperatures higher than 200C. I have posted about it before. The snippet from a research article is one of the reasons (not just the improved taste) why I dislike it and why I prefer coffee roasted a little longer as well as a little darker. for full article see: Click Here (books.google.co.uk)
I'd like to add that I don't think the risk is massive even so, it's a very very small risk, so reducing a very very small risk by 90%+ is significant in making it a negligible risk compared to anything else in the environment including drinking water.
P.S. I should also add that I consider green coffee dust something to be avoided and care should be taken to avoid inhalation and cross contamination of containers/hands for roasted and green products
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