Traditional coffee contains an abundant amount of caffeine. Caffeine is a stimulate, diuretic, and is quite addictive. It can also raise cholesterol, and contribute to insulin resistance.
The caffeine in coffee has also been linked to damaged blood vessels, heart disease, and miscarriage. With all of these side effects of drinking caffeinated coffee, many people switch to caffeine-free coffee. It would seem that changing over to decaf coffee would be a part of a healthy lifestyle. Gradually cutting out the caffeine from coffee can mean better sleep, more exercise, and better breathing.
Though caffeine-free coffee is called decaf, it still has some caffeine in it. Plus if you drink coffee along with black or green teas, you may still be getting a significant amount of caffeine in the diet. (It is important to note here that black tea has more caffeine in it than regular coffee).
Though the risks associated with caffeine are numerous, many people do not think about the dangers associated with caffeine-free coffee. The toxic chemicals that are used to extract caffeine from coffee may be more harmful than the actual caffeine.
The most common process to decaffeinate coffee is known as direct extractions. In this method the green coffee beans are place in a water and chemical solvent which then binds to caffeine and is then washed away. The coffee beans have to repeat this process several times until all of the caffeine has been removed from the coffee. This chemical process is dangerous for the workers involved, because the methylene chloride used is toxic when in direct contact with skin. This doesn’t sound like something anyone wants on a product that they ingest, does it?
A better option is the Swiss water process for decaffeination. This process using only water to decaffeinate water, however, in the process it removes much of the taste of the coffee bean. However, the flavor is instilled back into the bean by soaking the beans in the previous batch’s run-off. The quality of the actual coffee bean makes a big difference in the final product of decaf coffee. Quality, organic coffee beans tend to make the best decaf coffee because they are free of chemicals, pesticides, and other man-made toxins.
Drinking decaf company will not afford the drinker the same energy boosts, but one can still enjoy the pleasant aroma and taste of this delicious drink. And gradually, the switch over to decaf will not be noticed, especially after adding sweeteners and flavors. In no time, the caffeine-addict will get over their obsession with caffeine and start living the decaf life.
Though there are minimal risks involved in drinking caffeinated coffee, there are just as many with caffeine-free coffee. However, if people do their research they will find the right coffee producers that use a water decaffeinating process instead of using chemicals. Quality, taste, and aroma make the most difference in decaf coffee — so choose a company that is well known and trusted.