rivercurrents
Member
Hi Folks
I'm new to Ray Peat and am just coming off over a decade of eating low-carb, high saturated fat, high meat and daily cod liver oil. I have started drinking coffee last week (first time in my life and enjoying it so far).
My question is around acrylamide.. I haven't been able to find Ray's thoughts on if this is even an issue, and if so, how best to minimize it (ie, dark vs light roast, grinding you own beans vs buying pre-ground, how best to brew/filter etc).
Is anyone here concerned about acrylamide levels in coffee? Is this a non-issue?
Cheers!
I'm new to Ray Peat and am just coming off over a decade of eating low-carb, high saturated fat, high meat and daily cod liver oil. I have started drinking coffee last week (first time in my life and enjoying it so far).
My question is around acrylamide.. I haven't been able to find Ray's thoughts on if this is even an issue, and if so, how best to minimize it (ie, dark vs light roast, grinding you own beans vs buying pre-ground, how best to brew/filter etc).
Is anyone here concerned about acrylamide levels in coffee? Is this a non-issue?
Cheers!