If you've kept up with me for any time at all, you know I gave up drinking coffee about a year ago. In fact, I'm about 3 or 4 weeks from actually completing a full year of not drinking coffee. There were at least three reasons why I gave it up, but the most prominent reason, I suppose, was how my gut felt after drinking just one cup in the morning. My body had changed. Back in the 80s and 90s, I could drink a four-shot espresso without any problems or any indication that it was beginning to rot out my gut - not now.
About a year ago, and maybe a little before, I began having severe gastro problems after drinking two or three cups, so I cut it back to drinking just the one cup in the morning. Where I could (maybe 5 years ago) drink up to about 11:00 a.m., I found myself just having the one good cup in the morning, and I'm not talking about espresso- just coffee. I told myself that I needed it, which was the real problem. People don't believe they can become addicted to it, but the truth is, they can.
For many years, I only drank Starbucks coffee. I went (with my dog Faith) to more than 810 separate Starbucks stores all over the world, but after seeing firsthand how the company itself treated police officers and military personnel, I dropped them entirely and haven't looked back. I still have a $5 card I could give to someone, I suppose, but I'm not going to use it. I'm done with that brand - unless and until they reverse their treatment of good, solid folk who give their time and put their lives on the line daily so the baristas and administrators of Starbucks can be as liberal and narrow-minded as they are.
The other reasons for dropping coffee were, of course, the caffeine and the cost when I went out. I talked myself into going half-caf for a while, then fully decaffeinated, but it just didn't stop the issues with my gut. I felt as if I had leaky gut, to be honest. I felt so drained, so lethargic, and puny. Here I was, thinking coffee was the great pick-me-up, and it was the one thing literally stopping me in my tracks. I gave it up for mushroom "coffee," and I've really never had a reason to look back - until now.
I watched a long documentary about how coffee began in the early 1000s in Iraq and how it spread through China, Russia, Europe, and, many centuries later, to the New World. The first coffees were pure, made organically, and were considered by physicians of that time to be healing and good for both the body and the mind; maybe even the soul. Then, when it became commercialized, demanded, and fell into shorter supply, it was mass-produced, like most things. It lost its roots - it lost everything good about it.
Later, in the 20th Century, with everyone in every country and its people wanting it, the only way to bring it from Africa, Asia, and Columbia was by boat - and there, the beans were sitting in bad conditions, drying out, getting stale, growing mold, and they may or may not be rinsed or washed slightly, before being roasted in large batches in industrial giant roasters before being ground incorrectly, measured out, packaged, distributed and sold. The result? Mold; in a word, mold. The coffee most people drink today, if it is mass-produced, has quite a bit of mold and mycotoxins in and on the beans. Google it. Try not to gag when you do.
More than 91% of the coffee beans being sold today for mass production have both mold and mycotoxins. We consumed it. We didn't know, and we just kept on consuming it. It's a wonder we're even breathing when you look at some of the pictures of the beans that were washed to cover up the mold spots and smells before being sold to places who mixed the bad with the slightly better, and called it good -- it was anything but good.
For example, I got this information straight from Google: Folgers, Maxwell House, and Starbucks brands rely on basic FDA compliance rather than being proactive with safety testing. They're trying to produce more for many, whereas smaller boutique roasters like Maud or Fabula want to satisfy fewer people, charge more, and produce a much better product. Folgers won't release a third-party lab report or verify a zero-trace purity test because they would be seen for what they are -- that's my opinion, but again, based on what I found online.
Mass-produced coffee beans are among the most heavily chemically treated crops in the world. The smaller boutique roasters don't use these types of chemicals, and it's the chemicals, not the coffee beans, that cause all the issues in my gut - and probably every other drinker's gut. The Arabica bean, being one of the lowest in bitterness and acidity, is the better bean and is grown at higher altitudes, where mold risks are lower to begin with. I can't speak for all coffee brands, but Maud's is roasted in a California facility and uses only solar energy, adding cleaner production to the mix. I like that. (Less oil, less gasoline for machinery, etc.)
So, this week, in fact, Monday, I will have my first cup of Maud's half-caf K-cup coffee, and I'll let you know what I think. I'm going for taste more than anything, but the antioxidants in coffee are another draw for me. I am hoping I have found a portal into the past, and can benefit from the way coffee was in the beginning - healthy and good for me. I'll let you know if it's worth it. I'm paying $14.99 for 16 cups. I pay $17 now for a bag that makes about 22 cups of mushroom coffee. I'll likely do both. I'll likely have one and then the other.
That's it. That's all I have for you right now. I will keep you posted, let you know what I think about the taste, the smoothness, the color, the smell, everything. Keep in mind, I may be rusty, but I'm willing to get back in the saddle. That's me using a couple of idioms to describe my life.


