Saturday, May 14, 2011

Coffee nuts?

Much has been made of the antioxident effect of coffee and its metabolic
derivatives. Give such care in the analysis, one wonders why it is not
more frequently observed that roasting likely annihilates the beneficial
quality of the substance. Moreover, in addition to destroying most of
the beneficial antioxident character of the coffee, roasting likely produces unhealthful and even genotoxic alkaloids. Given the large
amounts of caffeine and reactive phenolics with their unsaturated side
chains, it seems inevitable to me. Most importantly perhaps, the same
argument can be made regarding the roasting of nuts. Send me to Mars. I need to swear off of Planters Nuts. No snickers on my face.