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Writer's pictureJo Cullen

Mycotoxins in your Coffee & Should you drink Decaf?

Mould-free coffee is important to buy because it can help prevent health issues caused by mycotoxins, which are toxic metabolites produced by mould that can grow on coffee beans: 

  • Health issues: Mycotoxins can cause serious health issues, including cancer, kidney disease, brain damage, allergic reactions, and respiratory issues. 

  • Taste: Mould growth can cause coffee to have an off flavour that's musty and earthy. 

  • Quality: Mould growth can spoil the taste and quality of coffee. 


Here are some tips for choosing mould-free coffee: 

  • Choose Arabica beans: Arabica beans are less susceptible to mycotoxins than Robusta beans. 

  • Choose specialty-grade coffees: These coffees have been assessed as being free from moulds and defects by a certified Q Grader. 

  • Choose brands with strict quality control: The best mould-free coffee brands have strict quality control measures to avoid mould growth.


My favourite brand is Exhale Coffee. All their coffee is Soil Association organic certified. They go above and beyond this, by testing their coffee at an independent lab for pesticides, mycotoxins, heavy metals and moulds to verify the coffees absolute purity. I enjoy 2 cups per day, which naturally provide 20% of the RDA of niacin. Niacin contributes to normal energy-yielding metabolism, the normal functioning of the nervous system, normal psychological function and the reduction of tiredness and fatigue.


They also sell a fantastic decaffeinated option. Using the Mountain Water Process, which is a unique, chemical-free decaffeination process similar to the Swiss Water method. It uses clear glacial waters from the highest mountain in Mexico, the Pico de Orizaba, known as Citlatepetl in the local indigenous language. It works by immersing the green beans in water to extract the water soluble compounds, including the caffeine. The water is then passed through a filtration system to remove most of the caffeine while leaving the healthy compounds in place. 

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