WHAT IS SO HARMFUL ABOUT DRINKING COFFEE?
Coffee oils - cafestol and kahweol, bioactives are caffeine, the diterpenes and the polyphenols, most notably chlorogenic acid components harm by:
• cholesterol, particularly LDL eventually leading to heart disease.
• blood pressure, especially with PKD
• cyst growth, especially with PKD and PLD
• kidney stone formation
• altered signaling to the heart, especially with PKD
• dehydration which can lead to diminished kidney functioning
• osteoporosis or bone breakage
• excretion of the body's minerals
• cyclic AMP production - signals cysts to grow, expand, and multiply
• liver enzymes in healthy individuals. Increased problems for those with liver cysts.
 Coffee Caffeine articles
Researchers looking at coffee oils for a cause of gallstones found to be from eating tamarind fruit.
Cafestol Coffee oils raise cholesterol especially triglycerides LDL HDL. This is reproducible in healthy individuals. 2005
Coffee bean extracts kahweol elevate liver enzymes in healthy individuals. 2004
Coffee - Association Parkinson's and coffee
Caffeine - Abstract - Chronic
consumption exacerbates hypertension in PKD rats
Caffeine - Full article - Chronic
consumption exacerbates hypertension in PKD rats
Coffee - Caffeine
increases kidney stones formation.
Caffeine's effect on PKD stimulates cyst growth by stimulating C-amp. Rapidly can lead to decline in kidney functioning.
Coffee PKD stimulates cyst growth in PKD kidneys by stimulating C-amp.
Coffee stimulates bad cholesterol NY times article
BP Caffeine- Habitual
caffeine intake and risk of hypertension in women
Coffee caffeine alters signaling to the heart ADPKD cardiomyocytes altered signaling.
Caffeinated beverages should be discouraged because caffeine inhibits phosphodiesterase; enhances cAMP accumulation; and potentiates the effects of vasopressin on chloride secretion, cell proliferation, and cyst growth, at least in vitro (27).
27. Belibi FA, Wallace DP, Yamaguchi T, Christensen M, Reif G, Grantham JJ: The effect of caffeine on renal epithelial cells from patients with autosomal dominant polycystic kidney disease. J Am Soc Nephrol 13: 2723–2729, 2002
Coffee caffeine alters smooth muscle calcium stores vascular phenotype in PKD Torres.
Caffeine increases excretion of minerals for 3 hours contributes to lessening bone density.
Decaf
Anything But
GAINESVILLE, Florida USA Oct. 12 -- Caffeine-averse patients who think they're
getting a free ride by drinking decaf at Starbucks, for instance, should know
that it may be laden with the stimulant, claims not withstanding. Allegedly
decaffeinated coffee served at various outlets contained enough caffeine in
just two cups to equal levels of the stimulant found in a Coke or Pepsi, reported
Bruce Goldberger, Ph.D., of the University of Florida. Those who consume multiple cups of purportedly caffeine-free java should be
aware that their cumulative daily consumption could easily add up to 85 mg of
caffeine, the dose found in an average cup of the real stuff, the authors warned
in the October issue of the Journal of Analytical Toxicity.
Drinking coffee gives a double whammy by increasing blood pressure and cyst growth.
Cyclic AMP is a protein messenger that tells flattened envelope cyst structures
to fill with fluid, enlarge and multiply. There are several published medical
articles that point to this discovery. To download an article by the Tanners
about caffeine and PKD polycystic kidney disease, click here. After reading the Tanner article
I decided to test this out on myself, my favorite Guinea Pig. Eating only a
small bite of de-caffeinated chocolate would send my normally low blood pressure
sky rocketing up to 140/90 from its normal low of 100/60. Ingesting wheat products
also has this effect upon me. My blood pressure would remain elevated for 3
full days and I would test acidic. I have chocolate sensitive hypertension.
Researchers
talk about individuals with Polycystic Kidneys as having salt sensitive hypertension.
Mine really elevates in response to caffeine. Herbs, which I have found to cause
blood pressure spikes are: ginger, hawthorn, licorice, ginseng, fresh picked
off the plant green tea, raw dried cacao, ephedra, and ephedra like compounds
such as the cola nut. If I remain alkaline my blood pressure is well controlled
without any medication at 110/70. Several
small clinical trials with potassium citrate (a strong alkalizer) seem to suggest
that alkalinity is useful for lowering blood pressure. One internet site spoke
of increased intimacy enjoyment when eliminating caffeine.
WHAT DO YOU DRINK AS AN ALTERNATAIVE TO COFFEE?
Try roasted grain beverages: yannoh, teeccino, caffix, caro, pero, inka, to name a few. Some have enjoyed roasted carob as an alternative to chocolate. Others find this a bit grainy.
 Yannoh from Lima foods has a vague likeness to
a cup of espresso. I add an extra scoop of Yannoh to a French Press, pour boiling
water over, stir the grounds, and press it. Drizzle a bit of tupelo honey if
you wish it sweet. For a cappuccino like drink, top with a dollop of almond
cream (recipe near the bottom page) and a sprinkle cinnamon. Cinnamon is said
to even out blood sugar swings and to aide in lowering cholesterol. Try eliminating coffee from your diet, is to mix caffeinated coffee with
de-caf 50 - 50, decreasing the daily amount of coffee until one is drinking
only de-caf. Mixing roasted grains with the de-caf coffee until one is drinking
only roasted grain beverage. Some juices that further diminish caffeine withdrawal
headaches are: parsley juice, carrot beet juice, and other green chlorophyll filled juices such
as wheat grass, kamut grass, spelt grass, or barley grass – all alkaline.
When trying these beverages for the first time, think of your first
virginal sip as a new hot drink, a new taste. Enjoy it for itself at that very moment,
without expectations. When I first started tasting alternatives, I thought of
them, as coffee and this did not allow me to relish them for themselves, just
as they were. Now I much prefer Yannoh or Caffix as a hot drink.
 Yannoh instant –made by gentle roasting of organic cereals, their temperature
never exceeding 98º, could be considered a living raw food beverage. a
delicious and healthful cereal coffee. Ingredients: barley, rye chicory,
acorns certified organically grown. A basic rule of macrobiotics is to
eat the food that grows around you. This is why the formula in New Zealand differs
from the one in Japan. Replaced ingredients commonly found in Japan by growers
in New Zealand are: brown rice replaced by naked barley, chickpeas by marrow
fat peas and adzuki beans by broad beans. This has resulted in a very fine coffee
substitute, a smooth and refreshing drink, with the various roasted elements
complementing each other with their minerals and flavors, blending and reinforcing
a coffee likeness. Yannoh is produced for the Belgian firm Lima food.
The Belgian firm founded by Gevaert in St. Martens Latem, Belgium was sold to
the French group Euronature. This was then sold again to Belgium and now located
in Maldegem, Belgium. It's a tasty coffee substitute made from organic rye,
acorns, chicory and chickpeas. Yannoh is a nice tasting caffeine-free alternative
to coffee. Place a few spoonfuls in a filter and add boiling water. Yannoh is
also available by mail order from the Clearspring catalogue. I paid 1.79 for
500g. Clearspring also offer an instant version, which costs 2.99 for 125g. Ohsawa
Coffee (Yannoh).
Take 3 tablespoons rice, 2 tablespoons wheat, 2
tablespoons adzuki, 1 tablespoon chickpeas and 1 tablespoon chicory. Roast separately
until well browned. Mix together and brown in 1 tablespoon oil. Cool and grind
into powder. Prepare beverage to desired strength. Use 1 tablespoon to 15 ounces
water. Boil 10 minutes, strain and serve.
Teeccino order It is alkaline. Contains:
"roasted carob, barley, and chicory root, grains, almonds figs, dates and beets.
It contains 65 mg of potassium. Teeccino (pronounced tea-chee-no) is rich in
inulin, a soluble fiber that enhances digestion and promotes regularity by increasing
the quantity of beneficial digestive flora in the intestines and colon. Teeccino
helps restore the body's natural alkaline balance which can be disturbed by
the acidity of coffee"
Teeccino
comes in several flavors: almond amaretto, original espresso, vanilla nut and
my personal favorite, java. I bought a small French press coffee machine that
I take with me while traveling. It comes as grounds that can be mixed with ground coffee until one is drinking only Teeccino. Teeccino can be brewed in a French press, a coffee filter machine (use filters
which are brown and have not been bleached) or infused with hot water. Teeccino can be useful to
quit coffee painlessly while avoiding headaches and brain fuzziness. If you
are suffering from stress, adrenal exhaustion, and fatigue read articles about
cortisol to understand how caffeine affects health, increases stress, and accelerates
aging. If you are on a weight loss program, all diets recommend stabilizing
your blood sugar by avoiding caffeine that increases your appetite and spikes
your insulin production. Teeccino is the best selling coffee substitute in USA.
Though we prefer the term herbal coffee (No one calls herbal tea a tea substitute,
now do they?), we anticipate the day when herbal coffee brings as many people
health and enjoyment as herbal tea does today.
Java Herbal Teeccino – my favorite Teeccino has bitter notes in chicory and barley. This is
said to taste the most coffee-like of all the various flavors. Teeccino java
has a stronger bite from bitter notes in chicory and barley. This flavor is
for regular coffee drinkers desiring a bracing cup without the complexity of
additional flavors. Ingredients: roasted carob, barley, chicory, almonds,
figs, dates, and natural coffee flavor.
Roasted Spelt Grains - New Spelt Kaffee is made with all natural
organic spelt, roasted almonds pumpkin seeds. Formulated to boost energy; Roasted for optimal health; Geared to
aid weight loss; increased stamina via spelt grain.
Spelt Kaffee
1 cup of washed and soaked spelt grain. Roast in
a cast iron skillet until brown all over. Transfer all but 2 tablespoons of
the kernels to a bowl, and continue roasting the remaining kernels until they
are very dark in color, but not burned. Remove the kernels and mix with the
lighter brown ones. To make 2 cups of spelt coffee, place 2 cups of water in
a 1-quart saucepan, and bring to a boil. Add 3 heaping tablespoons of the roasted
kernels, and boil for about 10 minutes, or until the water is brown in color.
Strain the brew, reserving the kernels, and serve. Add a few spelt coffee kernels
to the old kernels each day, until some kernels start to fall apart. Then discard
and roast a new batch.
Written in 1133 A.D about spelt.
"Spelt (Dinkel) is a wonderful nutty
grain, warming, lubricating and high in nutritional value. Spelt provides the consumer
with good flesh and good blood and confers a cheerful disposition. It
provides a happy mind and a joyful spirit. No matter how you eat spelt,
either bread or in other foods, it is good and easy to digest... If someone
is ill boil some spelt, mix it with egg and this will heal him like a fine ointment...
Spelt porridge, spelt bread and spelt coffee constitute the ideal breakfast.
Spelt is the food of the future.
"
–Hildegard von Bingen (composer,
scientist, writer) 1133 AD
Other beverages that one can prepare as an alternative hot drink are American Beech Tree Nuts and Chicory. Chicory is a blue flower with almost leafless stalks that grows just about everywhere that there is a road. The petals are blue and are squared off at the ends. Pull the white fleshy roots, roast until dark brown and brittle, and grind. Prepare like coffee. Use 1 1/2 tablespoons per cup of water.
KARA
KARA – In the Philippines black, brown or red rice was roasted
darkly, then infused in water to make a coffee alternative. In Germany they
do the same with Dinkel or Farro (Italy) or L'epeutre (France) also called Spelt.
CAFFIX – malted barley, barley, chicory, figs beetroots. Product of Switzerland.
 ROMA – roasted barley chicory, and malted barley.
INKA – A traditional Polish drink made from roasted rye, chicory, barley and beets by Polish Naturals Company.
CARO or PERO Roasted malted barley, chicory, and rye. Mixes with hot water.
YORZOH instand – made by gentle roasting of barley produced in Italy. To roast the barley, we grill it according to a procedure using hot air reaching a temperature of 170º C. The barley is ground into a powder then mixed and air dried.
ROASTED GRAIN BEVERAGES - a few
| Bambu AVOID
wheat
|
Barley brew
|
Barley cup
|
| Caffix
|
Caf-lib earl grey tea AVOID
|
Caf-lib the UnCoffeE
|
| Caro
|
Carob powder
|
Inka
|
Spelt Kaffee |
Java herbal coffee
|
Yannoh
|
| Whole earth noCaf
|
Spelt grains roasted
|
Organic instant
Grain gourmet
|
Kara
Kara
|
Teeccino
java
|
Celestial seasonings Roastaroma
|
| Roma
|
Soycafe AVOID
|
Prewettts instant chicory
|
|
Teeccino
|
Kara Kara
|
Yorzoh
|
| MaCafe
|
Pero
|
Postum AVOID
|
|
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