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COFFEE CAVEAT – A Public Notice– A Civic Duty
HEALTH HAZARDS OF COFFEE -The Toxic Truth
You know well the wonderful aroma of coffee, when you walk into a coffee shop, pass a coffee machine in the aisle of a store, or just make a cup at home –but should you really be drinking the stuff? Perhaps if you actually knew what was in the dark liquid you’d have second thoughts, because coffee holds some very dark secrets as well. That enticing aroma in fact covers for a host of toxins, and caffeine –itself too often consumed in toxic quantities, is among the least hazardous of all the toxins. With this in mind, first consider the health issues associated with caffeine alone:
Stephen Cherniske calls caffeine a psychoactive drug. In this intricately researched book he describes the effects of caffeine and explains why it might be the …
Nearly 80% of all Americans are hooked on caffeine, this country's #1 addiction. A natural component of coffee, the truth about caffeine is that it can affect brain function, hormone balance, and sleep patterns, while increasing your risk of osteoporosis, diabetes, ulcers, PMS, stroke, heart disease and certain types of cancer.
!https://www.amazon.com › Caffeine-Makes-Me-Bleed-... Who told you caffeine is harmless to your health? Take a journey with Susan Lynn, whose caffeine addiction has nearly ruined her health. Read this invaluable book and discover:
1. The secret destructive power of caffeine. 2. How stress and caffeine hurt you. 3. How caffeine can affect your immune and gastrointestinal system. 4. How our culture brainwashed us to consume a drug daily. 5. Five reasons to avoid colas, coffee, tea, chocolate, and energy drinks.
Caffeine Toxicity - StatPearls - NCBI Bookshelf https://www.ncbi.nlm.nih.gov › books › NBK532910 by A Murray · 2021 · Cited by 17 — Caffeine is available over the counter and can quickly reach toxic levels when taken in excess. Seizures are commonly seen in toxic caffeine …Caffeine Toxicity Alexandra Murray; Jeremy Traylor. Author Information Last Update: August 14, 2022. Caffeine is a stimulant that has been utilized globally for centuries secondary to its ability to improve mental alertness. As many as 85% of Americans consume caffeine daily with the average cup of coffee containing anywhere from 40 to 150 mg of caffeine. Caffeine can be found in many over-the-counter preparations (energy drinks, appetite suppressants, stimulants, exercise supplements, decongestants, bronchodilators, and mental stimulants), increasing the risk of toxicity with inadvertent overuse or severe toxicity with an intentional overdose. This activity reviews the pathophysiology of caffeine toxicity and highlights the role of the interprofessional team in its management.
The clinical toxicology of caffeine: A review and case study https://www.ncbi.nlm.nih.gov › articles › PMC6247400 by C Willson · 2018 · Caffeine is a widely recognized psychostimulant compound with a long history of consumption by humans. While it has received a significant amount of attention there is still much to be learned with respect to its toxicology in humans, especially in cases of overdose. A review of the history of consumption and the clinical toxicology of caffeine including clinical features, pharmacokinetics, toxicokinetics, a thorough examination of mechanism of action and management/treatment strategies are undertaken. While higher (i.e., several grams) quantities of caffeine are known to cause toxicity and potentially lethality, cases of mainly younger individuals who have experienced severe side effects and death despite consuming doses not otherwise known to cause such harm is troubling and deserves further study. An attempted case reconstruction is performed in an effort to shed light on this issue with a focus on the pharmacokinetics and pharmacodynamics of caffeine.
Teratogen update: evaluation of the reproductive and developmental risks of caffeine M S Christian 1, R L Brent
https://pubmed.ncbi.nlm.nih.gov/?term=Christian+MS&cauthor_id=11410911 Te·rat·o·gen an agent or factor which causes malformation of an embryo.
And, Dr. Earl Mindell, author of Unsafe At Any Meal, says in his Vitamin Bible (p. 244-5):
Caffeine rapidly releases stored sugar and places stress on adrenal glands
Caffeine causes nervousness
Caffeine accumulates in body fat, not easily eliminated
Caffeine produces symptoms of drug withdrawal
Caffeine can aggravate cancer growth,
And that Caffeine
can rob the body of B vitamins,
increase acidity is gastrointestinal tract,
is a factor in hypertensive heart disease,
increases chance of heart attack,
causes appetite loss,
interferes with DNA replication,
contributes to birth defects,
in high doses can cause convulsions and even death,
can contribute to increase in heart rate and blood pressure,
destroys thiamine in the body,
and notes that a lethal dose = 10 grams caffeine.
The toxicity picture of coffee becomes ever more horrific the further one delves into the research. And coffee, unlike other caffeine-containing drinks, has little or no positive health benefits to help moderate the effects of caffeine. Tea, for example, contains theanine, flavonoids and catechins, well-known detoxifiers and antioxidants. Chocolate contains many minerals needed for enzyme operation, especially magnesium, vital for neurological health –which high caffeine intake otherwise disrupts.
So now consider the more serious toxins in your coffee (and be wary of reportage when it seems to support the coffee industry):
Acrylamides:
Acrylamide is a chemical that is found in most types of coffee. Concerns have been raised about acrylamide causing harm to coffee drinkers.
Studies of acrylamide level in coffee and coffee substitutes https://pubmed.ncbi.nlm.nih.gov › ...by H Mojska · 2013 · Cited by 55 Results: The highest mean acrylamide concentrations were found in coffee substitutes (818 pg/kg) followed by instant coffee (358 microg/kg) and then roasted ...
What is Acrylamide? And Why Does It Matter For Coffee? https://sprudge.com › what-is-acrylamide-and-why-doe… Jan 31, 2022 — In high amounts, acrylamide is considered carcinogenic. However, the amount of acrylamide in your average brewed coffee is 0.45 micrograms, ...
Acrylamide in Coffee: Risks & When To Be Concerned https://coffeeaffection.com › acrylamide-in-coffee Sep 22, 2022 — Yes, there is acrylamide in roasted coffee. The sucrose reacts with the asparagine during the roasting process. In 2018, a Los Angeles judge ruled that roasted coffee needs to be marked that it may include carcinogens, much to the chagrin of many coffee roasters (and customers!).
https://www.latimes.com/local/lanow/la-me-coffee-tabels-20180329-story.html
Acrylamide Levels in Coffee: Instant Light-Roast Coffee is the ...https://www.healwithfood.org › articles › coffee-acryla...View more https://www.healwithfood.org/articles/coffee-acrylamide-levels.php
Is the Acrylamide in Coffee Actually Bad for You? | livestrong https://www.livestrong.com › ... › Beverages › Coffee Feb 21, 2022 — Some of the major food sources containing acrylamide include French fries, potato chips, foods made from grains (like breakfast cereals, cookies …
How Do You Reduce Acrylamide in Coffee? https://instantcupofcoffee.com › how-do-you-reduce-ac… Reducing the amount of coffee consumption is a simple way to reduce the amount of acrylamide we take in. You can also try switching to dark roasted coffee, ...
There's a chemical in coffee that may cause cancer, but … https://www.businessinsider.com › News Jun 5, 2019 — Though a single cup of coffee does not contain enough acrylamide to endanger human health, the average American drinks almost two cups per day, …
Acrylamide in coffee: Is it harmful, and does it cause cancer? https://www.medicalnewstoday.com › articles Roasted coffee beans contain small quantities of a compound called acrylamide. In high amounts, acrylamide can be harmful. There are even concerns that it may also cause cancer.
At root, the acrylamide issue with coffee originates in the roasting process: the coffee roaster mutates organic nutrients in the coffee beans into pathogenic toxins. Essentially, the unnatural high heat processing denatures proteins, fatty acids, carbohydrates and other substances in the raw coffee bean and renders them unfit for human consumption.
OTHER TOXINS How to Avoid Coffee Toxins & Harmful Pesticides
https://www.hollyroser.com/post/how-to-avoid-toxins-and-harmful-pesticides-in-coffee#:~:text= Aflatoxin%20B1%20is%20a%20mycotoxin,a%20way%20to%20avoid%20it.
Ochratoxin A is a mycotoxin that has shown it could possibly cause kidney failure and cancer, brain damage and have negative effects on the immune system. This study found 33% out of 60 coffees sampled had Ochratoxin A.
Aflatoxin B1 is a mycotoxin and a known carcinogen that has been shown to have various harmful effects on the brain and kidneys. Acrylamide is a potentially harmful chemical formed when coffee beans are roasted. It is found in all coffees and there isn't a way to avoid it. The highest amounts of Acrylamide are found mostly in instant coffee and lighter roasted coffee but the amounts in each greatly vary.
Toxins in Coffee: 8 Sources of Harmful Chemicals in Your … https://gimmethegoodstuff.org › toxins-in-coffee-how-t… Problem #1: Toxins in Coffee Growing · Methyl Parathyion is one of the most vile pesticides ever created, and is toxic to a wide swath of all living things– ... Problem #2: Toxins In Coffee...
Mold, Toxins, and Pesticides: Coffee's Dirty Secret https://naturalforce.com › Nutrition Jan 17, 2022 — Ochratoxin A (OTA) in coffee; Acrylamide in coffee; Aflatoxin in coffee; PAH: Polycyclic aromatic hydrocarbons in coffee; Yeast in your coffee ...Ochratoxin A (ota) In Coffee · Acrylamide In Coffee · Pesticides In Coffee
Here's everything that's hiding in your cup of coffee https://www.businessinsider.com › chemicals-in-coffee-... Mar 18, 2015 — Ever wonder what makes spoiled meat so poisonous? Here you go. Ptomaines like putrescine are produced when E. coli bacteria in the meat break ...
Could There Be Mold In Your Coffee? A Cardiologist Explains https://www.mindbodygreen.com › articles › could-ther… Here's the thing about coffee: It may contain a specific toxin from a fungi called ochratoxin A. · Ochratoxin A is produced by two fungi and can be found in …
The Truth About Mycotoxins in Coffee - Dr. Ruscio https://drruscio.com › mycotoxins-in-coffee Aug 21, 2021 — The amount of aflatoxin a person would typically get from coffee has not been found to be at a level considered toxic. ... A naturally occurring ...
7 Toxins Hiding In Your Cup Of Joe copy | Lifeboost Coffee https://lifeboostcoffee.com › blogs › 7-nasty-toxins-and… 7 Nasty Toxins & Molds In Your Coffee · Chlorpyrifos · Diacetyl and 2,3-pentanedione · Mold · Aflatoxin B1 · Ochratoxin A · Methylene Chloride · Carrageenan · The List ...
Mold in Coffee? The Harsh Truth About Coffee Mycotoxins https://spiritanimalcoffee.com › blogs › spirit-animal-blog Feb 2, 2022 — WHAT ARE COFFEE MYCOTOXINS? · Aflatoxin B1. Ingesting large doses of aflatoxins via regular coffee consumption can lead to poisoning and liver …
Chemicals Hiding in Coffee - List of Certified Brands https://www.cleanlabelproject.org/coffee We are the consumer standard for food and consumer product quality and safety. Search our certified brand categories to find which products we consider to be the safest. Product Ratings. Make A Donation. Get Certified. Get Involved. Contact Us Sign Up For Our Newsletter And Keep Coming Back For More Testing Our Mission We Bring Truth And Transparency To Food And Consumer Product Labeling.
List of chemical compounds in coffee - Wikipedia https://en.wikipedia.org › wiki › List_of_chemical_com… There are more than 1,000 chemical compounds in coffee, and their molecular and physiological effects are areas of active research in food chemistry.
A Detail Chemistry of Coffee and Its Analysis - IntechOpen https://www.intechopen.com › chapters by H Sharma · 2020 · Cited by 15 — In coffee pulp, condensed tannins are the major phenolic compounds, while in the seeds, phenolic compounds exist primarily as a family of esters formed…
The chemical alteration of organic compounds through coffee roasting, combined with molds, mycotoxins and other noxious chemicals, produces a toxic load health hazard to consumers. The aroma may be great, but should not one really think twice before drinking the stuff?
Research update, 1 June 2023
COOKED TO DEATH: How the acrylamide in food causes nerve damage and Long-COVID
COOKED TO DEATH: How the acrylamide in food causes nerve damage and Long-COVID
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Acrylamide is a contaminant in our food and is a potent neurotoxin. In addition, acrylamide toxicity at low doses over long periods of time may have similar effects as high doses over a short time. The incorrect assumption that chronic, low doses in foods are not a problem must be reconsidered, and the impact of this ubiquitous poison in our daily food must not be ignored. People suffering from Long-COVID neuropathy may be harmed further by consuming acrylamide. The neurotoxic effects of acrylamide are cumulative, even at low doses, and cause neurotoxicity of the entire nervous system. Neurotoxicity is further enhanced by Long-COVID neuropathy, which effectively lowers the threshold of sensitivity to acrylamide. By limiting acrylamide from the diet, there may be a reduction in neuropathy symptoms.
THIS COULD BE THE CAUSE OF YOUR NERVE PROBLEMS
THIS COULD BE THE CAUSE OF YOUR NERVE PROBLEMS
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What is the cumulative impact of consuming nerve poison in every meal, from cradle to grave? There is a current tsunami of people experiencing irregular heart rates, nerve pain, gastric reflux, numb or tingling feet or hands, fatigue or low energy, and other problems that are associated with nerve damage (neuropathy) and Long-COVID. Nerve poison in ...read more
Is Food-Borne Acrylamide Causing Post-COVID Neuropathy
Is Food-Borne Acrylamide Causing Post-COVID Neuropathy
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A tsunami of neuropathy is sweeping the country. Millions of people, many of whom were asymptomatic for COVID-19, are experiencing Post-COVID Conditions, or Long-COVID, a growing problem associated with various symptoms. According to the CDC, the neurological symptoms include heart palpitations, difficulty thinking or concentrating (sometimes referred to as “brain fog”), headache, sleep problems, lightheadedness, paresthesias (or pins-and-needles feelings), change in smell or taste, and depression or anxiety. There is now speculation that this neuropathy could also lead to dementia. These are all symptoms of nerve damage, or neuropathy. Obviously, it is important to avoid nerve poisons when you have neuropathy. And the biggest exposure people have to a neurotoxin, and to which everyone is exposed to daily, is in cooked food. The cooking process itself causes a chemical reaction, and when you bake, fry, roast, or toast starchy foods, it forms chemicals that are poisonous. One of the worst ones is acrylamide.
333
Determination of
Acrylamide in Foodstuffs
Using UPLC–MS
Ayman Abdel Ghfar and Ibrahim Hotan Alsohaimi
13
CONTENTS
13.1 Introduction ..................................................................................................334
13.1.1 Chemistry of Acrylamide .................................................................334
13.2 Contamination of Foodstuffs with Acrylamide ............................................335
13.2.1 Maillard Reaction Acrylamide Production ......................................335
13.3 Acrylamide Toxicity .....................................................................................337
13.3.1 Neurotoxicity ....................................................................................339
13.3.2 Reproductive Toxicity .......................................................................339
13.4 Carcinogenicity .............................................................................................340
13.5 Regulations ...................................................................................................341
13.6 Mitigation Strategies .....................................................................................341
13.7 Analytical Methods for Acrylamide Determination in Food .......................343
13.7.1 Sample Pretreatment Methods ..........................................................343
13.7.1.1 Liquid–Liquid Extraction ..................................................343
13.7.1.2 Solid-Phase Extraction .......................................................343
13.7.2 Chromatographic Techniques ...........................................................345
13.7.2.1 Methods Based on Gas Chromatography–Mass
Spectrometry Techniques ..................................................345
13.7.2.2 Methods Based on Liquid Chromatography–Mass
Spectrometry ......................................................................346
13.7.2.3 Online Methods-Proton Transfer Reaction MS .................347
13.7.2.4 LC–Time-of-Flight–MS/MS ..............................................348
13.7.2.5 LC–Quadrupole Linear Ion Trap (QqLIT)–MS/MS .........348
13.7.2.6 Capillary Zone Electrophoresis .........................................348
13.8 UPLC–MS Analysis of Acrylamide in Food Samples .................................348
13.9 Conclusion ....................................................................................................351
Acknowledgments ..................................................................................................351
References ..............................................................................................................351
334
Ultra Performance Liquid Chromatography Mass Spectrometry
13.1 INTRODUCTION
Acrylamide is one of the latest discovered neurotoxic and carcinogenic substances in
food. Upon single exposure, acrylamide is toxic or harmful by all routes of admin-
istration [1,
. Acrylamide has been added to the list of food-borne toxicants since
2002, when the Swedish National Food Administration found relevant amounts of
acrylamide in several heat-treated, carbohydrate-rich foods such as potato chips,
coffee, and bread [3]. It has been widely used since the last century for various chem-
ical and environmental applications
. Some of the common uses of acrylamide
are in the paper, dyes, cosmetics, and toiletry industry. Acrylamides have also been
used as flocculants for clarifying drinking water, and for waste water treatment. It is
produced commercially as an intermediate in the production and synthesis of poly-
acrylamides
. They are also a component of tobacco smoke, which gave the earli-
est indication that it can be formed by heating of biological material
. Acrylamide
can also be present in a variety of food cooked at high temperature. For example, the
daily mean intake of acrylamide present in some foods and coffee in a Norwegian
subpopulation have been estimated to be 0.49 and 0.46 g per kg body weight in
males and females, respectively
. Acrylamide is formed during frying, roasting,
and baking and is not typically found in boiled or microwaved foods. The highest
acrylamide levels have been found in fried potato products, bread and bakery wares,
and coffee [7]. All the same, a great variability in acrylamide level between differ-
ent products of each food category as well as between different brands of the same
product has been reported. The difference in the concentration of precursors (free
asparagine and reducing sugars) in raw materials, difference in food composition,
and in process conditions applied can easily explain the observed variability
.
Moreover, the actual acrylamide content of a food as it is eaten can largely vary
according to domestic cooking conditions. Estimates of dietary acrylamide intake
have been made for populations in many countries. A great variability between pop-
ulations has been found according to a population’s eating habits and the way the
foods are processed and prepared. Dybing et al.
reported an average daily intake
for adults close to 0.5 mg/kg body wt, with 95th percentile values of about 1 mg/kg
body wt. The World Health Organization (WHO) estimates a daily dietary intake of
acrylamide in the range of 0.3–2.0 mg/kg body wt for the general population and up
to 5.1 mg/kg body wt for the 99th percentile consumers [10].
Food Safety of Potato Processed in the Aspect of Acrylamide Risk
Food Safety of Potato Processed in the Aspect of Acrylamide Risk
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Potato is an important contributor in terms of food security and poverty alleviation as a substitute for staple food. They are an important supplier of carbohydrates in the form of starch and are a good source of fiber and nutrients like niacin, vitamin C and B, proteins, minerals such as potassium, magnesium and iron. They have ...read more
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