ha ha didn't know 'bout dairy bein' "ray-ciss"--is choco dairy ray-ciss too? (a question fer the egg-CREAM heads out thar!) Tofu (even organ-ick--I hate the stuff) is WAY worse fer ya than any dairy even pasteurized --look'it the Whole Soy Story by Kayla Daniel (mebbe it's excerpted online fer free?)--rotten' stuff it is, disrupts hormones, phytates/anti-nutrient etc (Asians usually eat tiny bits've fermented soy, like natto, a 'nuther annie-mule entirely with healthy K2) Weston A. Price offers a lotta good readin' on raw dairy (A2 best) an' nuttin' good to say 'bout soy! Asians' biome changes here'bouts--they seem ta tolerate dairy well after a generation...interestin' no?
Eat whut gives ya joy from as clean a source as ya can an'--raw milk won't cause anybuddy ta perish nor will kawfee (I worry more 'bout them bucolic cows they wanna do in)!
"I love the java jive an' it loves me"--the Inkspots got it right! I love my organic Kawfee too but I only drink the stuff with moo juice (raw/grassfed) on "special" occasions cuz all dairy kills the antioxidants (boo hoo). Studies abound sayin' that:
"mere inclusion of milk (even in small quantities) dramatically impacts antioxidant activity – reducing it by almost 50% in just a splash and nearly 95% when made into a latte-style beverage or similar with a copious amount of milk. " (...) "In another research study, those who consumed coffee with milk experienced a significant reduction in chlorogenic acid absorption compared to those drinking black. The milk cut the absorption of the chlorogenic acid by more than 50 per cent."
Chlorogenic acid is polyphenols--good stuff ya want.
Drink it black most days--'er try coconut milk (full fat/organic)--it's blasphemous but not bad at'tall!
Forgot to mention grass-fed, but that's my choice, too.
Did you know that dairy is ray-ciss? (so is driving, if the scope of peripheral vision is considered) Most far-eastern people cannot digest lactose, so dairy consumption generates excess gas. As a result, they refrain from dairy products, and eat tofu, which is supposed to be just as bad as dairy. :)
For years I was lucky enough to have a no nonsense (Younger) Doctor.
Knowing that I drank far more coffee that other people, and hearing dire warnings about 'Coffee consumption', I asked this doctor about it. His exact response was: "You are very healthy, so I don't care how much coffee you drink, as long as you drink enough fluids to stay hydrated."
At 72 I still drink about 30 cups per day. So far only my mind is suffering....D
I have a Psalter mill, for grinding coffee (and other certain things). Grinding the beans in a manual grinder makes all the difference in the world, as the oils are pressure expressed to the surface of the beans. I would never return to an electric grinder.
Coffee is very, very special to me. When I was a toddler, my grandmother woke up to find me eating ground coffee by the spoonful. She said I never got sick and so from that moment on served me coffee at breakfast and again after dinner to curb my appetite away from raw coffee grounds.
I’ve always put a bit of time and effort into making my coffee as well. I know there’s a lot of choices out there and several methods for brewing, but I cannot stand coffee drip machines or percolators. I’ve become attached to organic whole bean Kicking Horse 454, Kick Ass, Grisly Bear and Smart Ass in rotations, hand bur ground, French Pressed when in a hurry, but prefer all glass siphon methods. I cannot stand coffee cups either. I only drink coffee by the quart from Masson jars. I’ll buy Ravens Brew Wicked Wolf and Three Perked Billy Goat on occasion, too. Kings Coast Coffee from New York selects and roasts each order, then ships the next day, but I still don’t think they offer organic, so I stopped buying theirs. Looking to add a new brand this year, but only if it’s organic, roasts daily and ships the day after. Nothing’s worse than old, stale coffee.
Wow, great read! I appreciate your research as well as the mention.
The quality of the coffee is a huge deal. I brought back as much fresh coffee as I could from that plantation in Mexico, but that is a privilege I can rarely afford. Definitely not often enough to keep in me in the Java I’ve become accustomed to during the two weeks I spent there!
Instead, I will brace myself to journey through the -40 C environment and pick up an organic fair-market package from the local supermarket. As you pointed out, it has made its way to Canada through a long and tedious process and may be loaded with mold. It’s the best I can do, though.
Geez...I didn't realize I need a PhD from Yale before I can figure out what coffee to drink. After about 50 years, still searching for a coffee that I really look forward to drinking verses just drinking coffee out of habit. The same with tea.
The company Bulletproof has really good, high quality, organic, mold-free coffee beans. I also purchased a coffee grinder and grinding whole beans makes the taste exponentially fresher.
ha ha didn't know 'bout dairy bein' "ray-ciss"--is choco dairy ray-ciss too? (a question fer the egg-CREAM heads out thar!) Tofu (even organ-ick--I hate the stuff) is WAY worse fer ya than any dairy even pasteurized --look'it the Whole Soy Story by Kayla Daniel (mebbe it's excerpted online fer free?)--rotten' stuff it is, disrupts hormones, phytates/anti-nutrient etc (Asians usually eat tiny bits've fermented soy, like natto, a 'nuther annie-mule entirely with healthy K2) Weston A. Price offers a lotta good readin' on raw dairy (A2 best) an' nuttin' good to say 'bout soy! Asians' biome changes here'bouts--they seem ta tolerate dairy well after a generation...interestin' no?
Eat whut gives ya joy from as clean a source as ya can an'--raw milk won't cause anybuddy ta perish nor will kawfee (I worry more 'bout them bucolic cows they wanna do in)!
"I love the java jive an' it loves me"--the Inkspots got it right! I love my organic Kawfee too but I only drink the stuff with moo juice (raw/grassfed) on "special" occasions cuz all dairy kills the antioxidants (boo hoo). Studies abound sayin' that:
"mere inclusion of milk (even in small quantities) dramatically impacts antioxidant activity – reducing it by almost 50% in just a splash and nearly 95% when made into a latte-style beverage or similar with a copious amount of milk. " (...) "In another research study, those who consumed coffee with milk experienced a significant reduction in chlorogenic acid absorption compared to those drinking black. The milk cut the absorption of the chlorogenic acid by more than 50 per cent."
Chlorogenic acid is polyphenols--good stuff ya want.
Drink it black most days--'er try coconut milk (full fat/organic)--it's blasphemous but not bad at'tall!
Forgot to mention grass-fed, but that's my choice, too.
Did you know that dairy is ray-ciss? (so is driving, if the scope of peripheral vision is considered) Most far-eastern people cannot digest lactose, so dairy consumption generates excess gas. As a result, they refrain from dairy products, and eat tofu, which is supposed to be just as bad as dairy. :)
One has to die of something, eh? :)
I'm a little lactose intolerant. It sniffles me up and supercharges my stools.
I've turned the coffee machine on 4 times today and have yet to make a cup.
Organic doesn't come in $6 bags unfortunately and it's probably over a year old as well. I shall just go and have a 5th go at it.
For years I was lucky enough to have a no nonsense (Younger) Doctor.
Knowing that I drank far more coffee that other people, and hearing dire warnings about 'Coffee consumption', I asked this doctor about it. His exact response was: "You are very healthy, so I don't care how much coffee you drink, as long as you drink enough fluids to stay hydrated."
At 72 I still drink about 30 cups per day. So far only my mind is suffering....D
I have a Psalter mill, for grinding coffee (and other certain things). Grinding the beans in a manual grinder makes all the difference in the world, as the oils are pressure expressed to the surface of the beans. I would never return to an electric grinder.
I don't care, it's my choice of the day besides water, tea is more of a summer drink for me. As none of mine use sugar or creamer.
Coffee is very, very special to me. When I was a toddler, my grandmother woke up to find me eating ground coffee by the spoonful. She said I never got sick and so from that moment on served me coffee at breakfast and again after dinner to curb my appetite away from raw coffee grounds.
I’ve always put a bit of time and effort into making my coffee as well. I know there’s a lot of choices out there and several methods for brewing, but I cannot stand coffee drip machines or percolators. I’ve become attached to organic whole bean Kicking Horse 454, Kick Ass, Grisly Bear and Smart Ass in rotations, hand bur ground, French Pressed when in a hurry, but prefer all glass siphon methods. I cannot stand coffee cups either. I only drink coffee by the quart from Masson jars. I’ll buy Ravens Brew Wicked Wolf and Three Perked Billy Goat on occasion, too. Kings Coast Coffee from New York selects and roasts each order, then ships the next day, but I still don’t think they offer organic, so I stopped buying theirs. Looking to add a new brand this year, but only if it’s organic, roasts daily and ships the day after. Nothing’s worse than old, stale coffee.
We got rid of the Keurig a few years ago and now make our coffee the old fashioned way - grind the beans by hand and use a French press. ☕️
Wow, great read! I appreciate your research as well as the mention.
The quality of the coffee is a huge deal. I brought back as much fresh coffee as I could from that plantation in Mexico, but that is a privilege I can rarely afford. Definitely not often enough to keep in me in the Java I’ve become accustomed to during the two weeks I spent there!
Instead, I will brace myself to journey through the -40 C environment and pick up an organic fair-market package from the local supermarket. As you pointed out, it has made its way to Canada through a long and tedious process and may be loaded with mold. It’s the best I can do, though.
Geez...I didn't realize I need a PhD from Yale before I can figure out what coffee to drink. After about 50 years, still searching for a coffee that I really look forward to drinking verses just drinking coffee out of habit. The same with tea.
Little joys in life. :)
I have found it essential to make sure that whatever I touch, look at, or consume often are pleasant to the touch, to look at, or taste good.
The company Bulletproof has really good, high quality, organic, mold-free coffee beans. I also purchased a coffee grinder and grinding whole beans makes the taste exponentially fresher.
That’s such a beautiful approach that I must insist on adding it to my daily goals