/ck/ - Food & Cooking

5 Coffee Statistics No One Is Talking About.
http://www.longevitywarehouse.com/blog/5-coffee-statistics-no-one-is-talking-about/

If you can’t tell the difference between Conventional Coffee and Organic Coffee, you’re not alone.
Most people have no idea what is in the coffee they drink… and unfortunately, many coffee manufacturers prefer to keep you in the dark. Here are 5 coffee statistics you need to be aware of.

Fact #1: Did you know that coffee is one of the most chemically treated crops in the world?
According to recent statistics, up to 250 pounds of chemical fertilizers are sprayed per acre of Conventional Coffee.
Some companies claim that the pesticides are “burned off” during roasting… but many others believe that the chemicals aren’t “cooked off” while roasting coffee beans, but rather “cooked into” the beans.

Would you eat a conventionally grown, genetically modified potato that was treated with dozens of dangerous chemicals just because someone told you they would magically disappear once you heated it up?
Neither would we.

Fact #2: Many Organic Coffee brands aren’t much better than Conventional Coffee Brands.
Most people who buy organic coffee, choose to do so because they don’t want to ingest a product that has been sprayed with harmful pesticides and chemicals…
What they don’t know is that since organic coffee uses no chemical sprays, it has no defense against mycotoxins like T-2 toxins, ochratoxins, vomitoxins, and rubratoxins.


And so THIS is the Catch-22 most people have no idea exists:

1. Either you drink Conventional Coffee, which is mycotoxin-free but treated with chemicals, pesticides, herbicides, and/or fungacides.
2. You drink Organic Coffee which is chemical-free, but prone to mycotoxins and fungal by-products growing freely on the beans.

Fact #3: Many of the negative side-effects of coffee which are generally attributed to caffeine are actually the result of the ochratoxins in the coffee.