Dark Roast Restores Blood Vitamin E, Glutathione

[Such_Saturation]

Good idea because Robusta tastes like dirt

 

[YuraCZ]

Good idea because Robusta tastes like dirt

I use robusta.. Cheap and lots of caffeine. I take about 4 rounded tbsp in two enemas.

 

[paymanz]

i think robusta has more caffeine but arabica has more of other good stuff.

 

[damngoodcoffee]

Dr. Wilson recommends soaking your **** in a cup of coffee.
www.drlwilson.com/articles/coffee-penis.htm

 

[YuraCZ]

Dr. Wilson recommends soaking your d**k in a cup of coffee.
www.drlwilson.com/articles/coffee-penis.htm

Heh that's ridiculous. But coffee enemas are powerful. That's for sure..

 

[Luann]

Dark roast coffee is more effective than light roast coffee in reducing body weight, and in restoring red blood cell vitamin E and glutathione concentrations in healthy volunteers

Sooo does dark roast have E in it or does it help the body use its own E stores?

 

[Such_Saturation]

Sooo does dark roast have E in it or does it help the body use its own E stores?

I don't think it has it because it's cooked at a very high temperature.

 

[encerent]

Cool. Peat said he uses dark roast.

Anyone know where peat says he uses dark roast?

 

[michael94]

Sooo does dark roast have E in it or does it help the body use its own E stores?

http://sci-hub.io/10.1039/C2FO30048F spares vitamin E/glutathione like such said. Melanoidins partially explain why people under stress will crave high maillard-reaction foods ( french fries, caramel, etc. ). Linoleic acid is modified at high temps also.

 

[Luann]

Ok. Cool.

So if someone is detoxing (hate that word, but still) from stored PUFA and they are not getting a lot of dietary E, but plenty of coffee, it will not be enough vitamin E to keep the fats from oxidizing. Is that correct?

 

[BibleBeliever]

Dr. Wilson recommends soaking your **** in a cup of coffee.
www.drlwilson.com/articles/coffee-penis.htm

hahaha

 

[Luann]

This is a little bit random, but it turns out that chlorogenic acid, which is found more in blond roast, is not the antioxidant we think it is. The degradation products, or lactones, of CGA are the real heroes here. That's why the longer roast time produces the most Peaty coffee.

Transformation of chlorogenic acids during the coffee beans roasting process

http://sci-hub.io/10.1007/s00217-016-2751-8

Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee

http://www.vanderbilt.edu/ics/Files/Effect of Roasting on lactones.pdf

Role of Degradation Products of Chlorogenic Acid in the Antioxidant Activity of Roasted Coffee

http://pubs.acs.org/doi/abs/10.1021/jf5060563

Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride

https://www.deepdyve.com/lp/elsevie...d-roasted-coffee-in-raw-ground-top-TMPOtAtrXQ

 

[Hugh Johnson]

This is a little bit random, but it turns out that chlorogenic acid, which is found more in blond roast, is not the antioxidant we think it is. The degradation products, or lactones, of CGA are the real heroes here. That's why the longer roast time produces the most Peaty coffee.

Transformation of chlorogenic acids during the coffee beans roasting process

http://sci-hub.io/10.1007/s00217-016-2751-8

Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee

http://www.vanderbilt.edu/ics/Files/Effect of Roasting on lactones.pdf

Role of Degradation Products of Chlorogenic Acid in the Antioxidant Activity of Roasted Coffee

http://pubs.acs.org/doi/abs/10.1021/jf5060563

Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride

https://www.deepdyve.com/lp/elsevie...d-roasted-coffee-in-raw-ground-top-TMPOtAtrXQ

Noice.

 

[paymanz]

It is interesting because i read in some articles that some types of antioxidants are formed during caramelization, maybe results of this study are related to that mechanism.

 

[paymanz]

http://sci-hub.io/10.1039/C2FO30048F spares vitamin E/glutathione like such said. Melanoidins partially explain why people under stress will crave high maillard-reaction foods ( french fries, caramel, etc. ). Linoleic acid is modified at high temps also.

I saw it later,though that link doesn't work anymore.

Good points

 

[Amazigh]

Lol anal espresso, anyone? Tall rectal latte?