- Alitura Naturals
- B Strong
- Four Sigmatic
- Great Lakes Wellness
- Jaquish Biomedical
- KÄÄPÄ Health
- Life Extension
- Longevity Labs
- Natural Stacks
- Neurohacker Collective
- Nordic Kings
- Paleo Powders
- Perfect Keto
- Quicksilver Scientific
- Recharge Health
- Tru Niagen
Bulletproof Upgraded Coffee for optimal performance
The search for the ultimate coffee product
Upgraded coffee is the highest quality coffee that is being sold. It is part of the Bulletproof
Upgraded coffee is the highest quality coffee
Most people will not drink coffee because they think that coffee will inadvertently cause a crash. Asprey himself had a lot of problems with the crash that is associated with coffee. Another of coffee’s problems is that it might be too stimulating. Overstimulation by coffee (or other stimulants) is commonly called “jitters”, and jitters are often accompanied
The problem with mold within coffee
Many categories of foods have structural problems with molds. These food categories are not suited if you’re interested in the highest physical and mental performance. An example of a food that has mold problems would be herbs that are kept in kitchen cupboards for too long, which develops toxic molds after being kept there for a few months. Molds develop even faster when you keep the containers in an area that is exposed to heat and moisture from the cooking process. For that reason, the Bulletproof Diet recommends using fresh spices as much as possible. Another example of a chronical mold-contaminated food category would be cheese. The cheese itself is created by using molds within its ripening
How big is the mold problem with regular coffee?
A recent study investigated a random sample of green coffee beans in Brazil and concluded that more than 90% of green coffee beans were contaminated with mold. There was no difference between regular or organic coffee beans. Organically produced coffee is not automatically free of toxic molds.
These molds are also called mycotoxins. Even in the 1980’s, mycotoxins have been stipulated by the scientific literature as a problem within the food chain. While the roasting process of green coffee beans reduces mycotoxins with 70 to 80%, another problem that is associated with the roasting process is that it reduces the number of antioxidants within the coffee. Hence, the more a bean is roasted, the lower the antioxidant count. Furthermore, as the mycotoxins themselves are killed by the roasting process, the toxic residues will still remain within the beans. Hence, the influences of mycotoxins can still be felt even if the bean is roasted to a great extent. To get great coffee then, the development of mycotoxins has to be curbed from the very start.
Mycotoxins do not have positive effects on the health of humans. Long-term exposure to mycotoxins can create health problems. To illustrate these problems, I will use two different mycotoxins as an example. A commonly found mycotoxin within coffee is Aflatoxin B1. Aflatoxin causes cancer in the long term. Another commonly found mycotoxin would be Ochratoxin A, which is even more problematic. Ochratoxin A causes problems by a mechanism whereby it damages DNA. Ochratoxin A does not only cause cancer but also damages the brain and kidneys. Besides Ochratoxin A and Aflatoxin B1, many other mycotoxins can be found and identified within regular coffee. These other mycotoxins will not be treated within this article. The examples of Aflatoxin B1 and Ochratoxin A were only used to illustrate the health problems associated with mycotoxins.
One mechanism by which mycotoxins influence performance would be creating an immune reaction within the
The production process of “upgraded coffee” vs regular coffee
There are many different production processes to make coffee. These production processes all influence mycotoxin development within coffee beans in a different way. That’s why we will now delineate the production process of regular coffee as well as “Upgraded Coffee”, in order to give you more insight as
The oldest and most traditional method to create coffee is by drying the coffee beans in the sun. When coffee is harvested, the green coffee beans are contained within coffee berries. Coffee berries are cleaned and placed in the sun in order to dry. Overripe and damaged berries are discarded. The drying process might take up to four weeks in order to get the right humidity within the coffee. The dried coffee berries are then stored until they are needed for the market. Before the berries are sold to the market, the green bean inside is separated from the berry.
Another production process would be wet processing. The coffee berries are subsumed
Upgraded Coffee uses none of the aforementioned methods. The coffee berries are harvested by hand. Only ripe berries will be selected within that process. Upgraded Coffee does not have a fermentation process by which mycotoxins could develop. The green coffee beans are finally separated from the berries by a new method, called “mechanical processing”. Within the production process of Upgraded Coffee, only the mechanical processing is used.
Advantages of “Upgraded Coffee” compared to regular coffee
The mechanical processing method gives a number of advantages for Upgraded Coffee. Firstly, the mechanical processing method will ensure that mycotoxin development will be kept at a bare minimum. The crash that ensues from regular coffee consumption, will not be present in Upgraded Coffee beans. For that reason, Upgraded Coffee will give stable energy for many hours (especially when combined with healthy fats), without a crash!
The second advantage of Upgraded Coffee beans is that they are produced at a 1250m altitude. This altitude limits the development of mycotoxins to an even greater extent.
A third advantage of Upgraded Coffee beans is that all coffee is produced at a single estate. All Upgraded Coffee can, therefore, be traced back to its original source. Regular coffee often combines coffee beans from many different estates, making the tracing process of the beans very hard. Furthermore, the Bulletproof estate does not use any pesticides or other chemicals within its production process. The use of pesticides is another enormous problem within the production process of regular coffee. Most regular coffee is not organic. Coffee is one of the plants that
The final result: Helfi recommends Upgraded Coffee beans
The minimal development of mycotoxins because of a unique production process gives Upgraded Coffee beans the best profile for coffee that can be used for optimal mental and physical performance. Upgraded Coffee beans are organically produced, and can all be traced back to a single estate. For those reasons, Upgraded Coffee beans give the largest amount of coffee benefits, while minimizing coffee’s negative sides. Coffee’s many benefits will soon be discussed in a new article from LiveHelfi. LiveHelfi sells Upgraded Coffee
 Ochratoxigenic fungi associated with green coffee beans (Coffea arabica L.) in conventional and organic cultivation in Brazil. de Fátima Rezende E, Borges JG, Cirillo M , Prado G, Paiva LC, Batista LR.
 Mycotoxins in coffee. Levi C
 The occurrence of ochratoxin A in coffee. Studer-Rohr I, Dietrich DR, Schlatter J, Schlatter C.
 The chemistry and biology of aflatoxin B(1): from mutational spectrometry to carcinogenesis. Smela ME, Currier SS, Bailey EA, Essigmann JM
 Ochratoxin A: An overview
 Mechanisms of mycotoxin-induced neurotoxicity through oxidative stress-associated pathways. Doi K, Uetsuka K.
 Does human ochratoxin A aggravate proteinuria in patients with
 Upgraded Coffee, https://www.bulletproofexec.com/coffee/