The Science Behind Just One Mold Toxin in your Coffee

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Most people are surprised to learn there are more chemicals in their coffee than on an average pharmacy shelf. Most of those chemicals we understand to be benign at worst, and some we know to provide the performance boost we all seek in coffee. However, swirling within that complex mix of chemicals, even in highest quality, most aromatic, and most flavorful brews can lurk the most carcinogenic natural compounds known to man. This post is about a mold toxin commonly found in coffee called Ochratoxin, and what it can do to your health and performance.

 

What is Ochratoxin? Where is it a problem?

Ochratoxin is a class of several different chemicals belonging to the fungal toxins known as mycotoxins. Unlike other fungal toxins, such as mushroom poison, mycotoxins are toxic secondary metabolites produced by mold, and we unintentionally ingest them in food.

Mycotoxins are documented to cause substantial suffering by disease and death in humans and animals, but the real impact is likely far more than we currently comprehend. In developed countries, with our plethora of food and the diversity of our appetites, we avoid the acute and disastrous effects mold toxins have today in the developing world. However, despite our current comforts, mycotoxins are still in our food supply. Are these toxins affecting your health and your performance?

There are two main forms of contamination of agricultural products by ochratoxin, known as ochratoxin A and ochratoxin B. In shorthand these are referred to as OTA and OTB in most scientific literature. Ochratoxin B (OTB) is less common and less toxic than OTA. OTA is produced most often by two Penicillium species (P. verrucoum and P. norduim) on poorly stored cereals or by a wide range of Aspergilli in variety of products, including wine and coffee [1, 2]. (Incidentally, this is one reason wine is on the “avoid” end of the spectrum on the Bulletproof Diet.).

Aspergillus ochraceus in particular contaminates dried foods, but more importantly seems to be the culprit along with A. niger for contaminating green coffee beans [3, 4, 5]. Because of this, it is well established that OTA and other mycotoxins are present in green and roasted coffee beans [6, 7, 8, 9, 10, 11, 12].

It is so alarming, in fact, that many countries set strict limits for OTA in foods, including coffee. The US has no standards for coffee, so it lags behind the EU, South Korea, Singapore, and even China, which all set limits at economically feasible levels. OTA is just one of the 27 toxins that are controlled for in Upgraded Coffee.

 

How big of a problem is it?

For business reasons, it is convenient to dismiss OTA or other mold toxins as non-issues in coffee, especially in the US. That would be foolish, especially in light of the recent Bulletproof podcast with Dan Cox, a coffee expert regularly cited on CNN, with 30 years in the field. During my interview with Dan, he explains how coffee merchants sometimes “dump” coffee beans which fail to pass one region’s OTA standards, instead selling them another region where the toxin is not regulated. The net effect of this is that coffee contamination is a real problem in the US.

The OTA problem in coffee has been known for a while. A 1989 study [13] says that 58% of beans are contaminated.  Six years later, another study [14] found that 52% of samples were contaminated. The International Journal of Food and Chemistry Toxicology concluded “regular coffee consumption may contribute to exposure of humans to OTA.” More recently, this study [15] of Brazilian coffee found “Practically all samples (91.7%) were contaminated with moulds.” 83.3% of samples contained Aspergillus niger, a major toxin former, yet all of was “good enough” for European standards.

In my world, “good enough for government standards” doesn’t get me going. I drink coffee that is designed for human performance, far exceeding those standards.

 

But doesn’t roasting kill the mold?

Roasting kills the mold, but the mold toxin – the OTA – remains. It is by most accounts an extremely stable compound only beginning to degrade at 180 degrees Celsius [16]. Consider the complex aromas and flavors you get out of Upgraded Coffee and you can contemplate how those fragrant chemicals don’t breakdown at roasting temperatures.

A 1989 study [17] says that 52% of OTA survived roasting, and sometimes far less. Yet another study [18] from the same time period, designed to test whether roasting destroyed OTA, found that 20 minutes at 200C left 88-100% of OTA intact, and “almost all of the OTA was infused” into coffee brewed with the beans. The conclusion? “The reduction of ochratoxin A concentration of contaminated coffee beans by roasting under these conditions is ineffective.”

Yet another study [19] found roasting even hotter, at 250 degrees C, “resulted only in a small reduction in the OTA level. OTA was also found to be eluted into the brew. Of 40 coffee brews prepared from commercially available samples, OTA was detected in 18 brews.” A final study [20] showed that 31% of OTA remained after up to 10 minutes of roasting.  That’s right – the fermenting, the roasting, and the brewing allowed the ochratoxin to survive.

Upgraded Coffee is prepared and tested using the Bulletproof Process to specific standards for human performance, including standards for OTA that far exceed international limits. That’s one reason it works.

Why OTA is bad for you

OTA from any source – including coffee — is a problem because it is associated with cancer [21], brain damage [22] and hypertension and kidney disease [23]. In addition, immunosuppressive, teratogenic and carcinogenic effects have been reported for OTA [24]. Another report says, “The available evidence suggests that OTA is a genotoxic carcinogen by induction of oxidative DNA lesions coupled with direct DNA adducts…” [25]. All of these studies were concluded from amounts far higher then what normally occurs in one single cup of coffee. However, there are risks to chronic exposure to low doses of this toxin over time, as you’ll read in the next paragraph.

Many studies of toxicity are performed on rodents, which use their livers to break down OTA. Humans use our kidneys instead,  which makes the half-life of OTA in humans (35.3 days) approximately 14 times longer than in rats [26]. That means that the toxins in your daily cup of coffee can accumulate over time in your body, just as farmers know they do in pigs, the most OTA-sensitive animals after humans.

When it comes to human brain performance, there are some other quite concerning theories about how OTA causes damage in cells. One theory is that OTA causes an increase intracellular pH via a disruption in membrane anion conductance [27].

Another theory is that OTA inhibits mitochondrial transport or respiration [28]. Mitochondria are particularly dense in the brain, and inhibiting their performance is going to hurt mental performance long before most other parts of the body. Except the kidneys, which take the brunt of the damage from OTA.

Or maybe it’s actually disrupting gap junction intercellular communication [29].

The truth is that I am not certain which of these effects is the main reason why OTA is so bad for us. I am, however, certain that I do not want it in my coffee.

It’s worse than just OTA

Some other fungal species we don’t commonly pay attention to make other mold toxins besides OTA, and those toxins are synergistic. For instance, some problems occur when several mycotoxins work together synergistically at lower levels, like OTA with penicillic acid (PA) and fumonisin B2 (FB2) [30, 31]. Other researchers have uncovered “the toxicity of the low contamination levels of some combinations of mycotoxins…” and, “the importance of joint mycotoxin interaction and newly identified fungal metabolites in the complex etiology of mycotoxic nephropathy…” [32].

In the immortal words of Homer Simpson, “Doh!” Most processed foods – and a lot of fresh produce trucked in from far away – have chronic “safe” levels of OTA and other mold toxins in them. The effect is worse when mold toxins are mixed together, as documented above, but no country on the planet has standards for combined exposure, even though we know that they are unsafe at lower levels when they’re mixed. This is one of the many reasons processed foods are bad for you. It’s also why I developed the Bulletproof Process™ testing standard to account for multiple toxins – 27 of them, to be exact.

A problem with detection and testing

A great French study [33] found “analytical problems will seriously impact the amount of OTA detected, especially at the levels close to the limits from the EU legislation. Underestimation of OTA could be highly dangerous for health.” There is disagreement over the level of OTA in coffee because laboratory techniques, including those used for regulatory purposes, suffer from problems with OTA turning into other substances at high pHs, and from less toxic OTB, which interferes with the test. Complexities like this are why a 2009 review [34] says “no single technique stands out above the rest…it is impossible to use one standard technique for analysis and/or detection [of mycotoxins]”. The best techniques are tricky to do in the lab and they are expensive.

This is why some people – especially those new to OTA testing – have a harder time finding OTA in coffee compared to others. OTA is not always in coffee, but it is often present, and my research shows it is just one of the mold toxins in coffee that has effects on stress levels and performance, even at levels deemed to be acceptable in the countries that bother to regulate it. No agricultural product, including coffee, is 100% mycotoxin free, but with a lot of work, it is possible to control levels until they are below the threshold where they cause most problems in most people.

The Bottom Line

As you have been been able to read for free since the start of this blog, you can somewhat reduce the incidence of mold toxins in coffee by using wet processed, single estate beans. Wet process makes less toxins than natural process, and single estate means you aren’t mixing beans from the more moldy farms with less moldy farms.

However, wet processing methods vary greatly even in a single region, and the odds of getting a bean that will make you feel amazing are not very good. There are a lot of variables, including sanitizing, methods of cultivation, the region, climate, even the temperature you harvest your beans in.

Despite a couple years of trying, I was unable to reliably purchase coffee that was perfectly clean using that list of criteria, although I did learn to pick pretty good ones some of the time.

In contrast, Upgraded Coffee is created and tested using the proprietary Bulletproof Process™ to create a coffee that is tested to be lower in mold toxins that inhibit human performance, including ochratoxin A. You can feel the difference every time, even if you only drink it black . Since Upgraded Coffee is $15.80/lb currently when you buy a 5 lb bag, it’s about the same cost as other high end coffees that are solely created for economics or flavor and are not subjected to a rigorous testing process.

Don’t be fooled when someone with an economic motive claims all wet process beans are free of mold toxins. The odds are that they do not know how to successfully test for OTA, and they certainly won’t know the list of toxins that are a part of the Bulletproof Process™. Ochratoxin A is a well-documented problem in coffee in the US particularly, and in coffee worldwide.

There is a lot more work to be done to completely understand how mold toxins (from coffee and everywhere else) are affecting our health, our stress, our performance, and even our epigenetics. That is one of the reasons I’ve joined the board of Paradigm Change, a non-profit organization with the mission of helping create and disseminate information on the relationship between environmental toxicity (and other biotoxins) and neuroimmune illness.

 

References:

Click to read the complete list of references.


1. Abarca M.L., Accensi F., Bargulat M.R., Cabanes F.J. Current importance of ochratoxin A-producing Aspergillus spp. J. Food Prot. 2001;64:903–906.

2. Reddy K.R.N., Abbas H.K., Abel C.A., Shier W.T., Salleh B. Mycotoxin contamination of beverages: occurrence of Patulin in aplle juice and ochratoxin A in Coffee, Beer and Wine and their control methods. Toxins. 2010;2:229–261.

3. Levi CP, Trenk HL, Mohr HK. Study of the occurrence of ochratoxin A in green coffee beans. J Assoc Off Anal Chem. 1974;57(4):866-70.

4. Tsubouchi H, Yamamoto K, Hisada K, Sakabe Y, Udagawa S. Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus. Mycopathologia. 1987 Feb;97(2):111-5.

5. Studer-rohr I, Dietrich DR, Schlatter J, Schlatter C. The occurrence of ochratoxin A in coffee. Food Chem Toxicol. 1995;33(5):341-55.

6. Jørgensen K. Survey of pork, poultry, coffee, beer and pulses for ochratoxin A. Food Addit. Contam.1998;15:550–554.

7. Micco C., Grossi M., Miraglia M., Brera C. A study of the contamination by ochratoxin A in green coffee and roasted coffee beans. Food Addit. Contam. 1989;6:333–339.

8. Nakajima M., Tsubouchi H., Miyabe M., Ueno Y. Survey of aflatoxin B1 and ochratoxin A in commercial green coffee beans by high-performance liquid chromatography linked with immunoaffinity chromatography. Food Agric. Immunol. 1997;9:77–83.

9. Trucksess M., Giler J., Young K., White K.D., Page S.W. Determination and survey of ochratoxin A in wheat, barley and coffee 1997. J. AOAC Int. 1999;82:85–89.

10. Romani S., Sacchetti G., Chaves C.C., Pinnavaia G.G., Dalla M. Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. J. Agric. Food Chem. 2000;48:3616–3619.

11. Taniwaki M.H., Pitt J.I., Teixeira A.A., Iamanaka B.T. The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methods. Int. J. Food Microbiol. 2003;82:173–179.

12. Martins M.L., Martins H.M., Gimeno A. Incidence of microflora and of ochratoxin A in green coffee beans (Coffea arabica) Food Addit. Contam. 2003;20:1127–1131.

13. Micco C, Grossi M, Miraglia M, Brera C. A study of the contamination by ochratoxin A of green and roasted coffee beans. Food Addit Contam. 1989;6(3):333-9.

14. Studer-rohr I, Dietrich DR, Schlatter J, Schlatter C. The occurrence of ochratoxin A in coffee. Food Chem Toxicol. 1995;33(5):341-55.

15. Martins ML, Martins HM, Gimeno A. Incidence of microflora and of ochratoxin A in green coffee beans (Coffea arabica). Food Addit Contam. 2003;20(12):1127-31.

16. Mariano B.M. Ferraz, Adriana Farah, Beatriz T. Iamanaka, Daniel Perrone, Marina V. Copetti, Viviane X. Marques, Alfredo A. Vitali, Marta H. Taniwaki. Kinetics of ochratoxin A destruction during coffee roasting. Food Control 01/2010; DOI:10.1016/j.foodcont.2009.12.001.

17. Micco C, Grossi M, Miraglia M, Brera C. A study of the contamination by ochratoxin A of green and roasted coffee beans. Food Addit Contam. 1989;6(3):333-9.

18. Tsubouchi H, Yamamoto K, Hisada K, Sakabe Y, Udagawa S. Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus. Mycopathologia. 1987 Feb;97(2):111-5.

19. Studer-rohr I, Dietrich DR, Schlatter J, Schlatter C. The occurrence of ochratoxin A in coffee. Food Chem Toxicol. 1995;33(5):341-55.

20. Van der stegen GH, Essens PJ, Van der lijn J. Effect of roasting conditions on reduction of ochratoxin a in coffee. J Agric Food Chem. 2001;49(10):4713-5.

21. Eric W. Sydenham , Gordon S. Shephard , Pieter G. Thiel , Walter F. O. Marasas , Sonja Stockenstrom. Fumonisin contamination of commercial corn-based human foodstuffs. J. Agric. Food Chem., 1991, 39 (11), pp 2014–2018.

22. Doi K, Uetsuka K. Mechanisms of Mycotoxin-Induced Neurotoxicity through Oxidative Stress-Associated Pathways. Int J Mol Sci. 2011;12(8):5213-37.

23. Hsieh MF, Chiu HY, Lin-tan DT, Lin JL. Does human ochratoxin A aggravate proteinuria in patients with chronic renal disease?. Ren Fail. 2004;26(3):311-6.

24. European Food Safety Authority (2006) Opinion of the scientific panel on contaminants in the food chain on a request from the commission related to ochratoxin A in food. EFSA J., 365, 1–56.

25. Pfohl-leszkowicz A, Manderville RA. Ochratoxin A: An overview on toxicity and carcinogenicity in animals and humans. Mol Nutr Food Res. 2007;51(1):61-99.

26. Studer-Rohr J, Schlatter J, and Dietrich DR (2000) Intraindividual variation in plasma levels and kinetic parameters of ochratoxin A in humans. Arch Toxicol 74:499–510.

27. Gekle M, Oberleithner H, and Silbernagl S (1993) Ochratoxin A impairs ‘‘postproximal’’ nephron function in vivo and blocks plasma membrane anion conductance in Madin-Darby canine kidney cells in vitro. Pflu¨ gers Arch Eur J Physiol 425:401–408.

28. Meisner and Chan, 1974; Moore and Truelove, 1970), Meisner H, and Chan S (1974) Ochratoxin A, in inhibitor of mitochondrial transportsystem. Biochem 13:2795–2800. Moore JH, and Truelove B (1970) Ochratoxin A: Inhibition of mitochondrial respiration. Science 168:1102–1103.

29. Horvath A, Upham BL, Ganev V, and Trosko JE (2002) Determination of the epigenetic effects of ochratoxin in a human kidney and a rat liver epithelial cell line. Toxicon 40:273–282.

30. Stoev S.D., Dutton M., Njobeh P., Mosonik J., Steenkamp P. Mycotoxic nephropathy in Bulgarian pigs and chickens: Complex aetiology and similarity to Balkan Enedemic Nephropathy. Food Addit. Contam. A. 2010;27:72–88. doi: 10.1080/02652030903207227.

31. Stoev S.D., Denev S., Dutton M.F., Njobeh P.B., Mosonik J.S., Steenkamp P.A., Petkov I. Complex etiology and pathology of mycotoxic nephropathy in South African pigs. Mycotox. Res.2010;26:31–46. doi: 10.1007/s12550-009-0038-7.

32. Stoev SD, Denev SA. Porcine/chicken or human nephropathy as the result of joint mycotoxins interaction. Toxins (Basel). 2013;5(9):1503-30.

33. Martins ML, Martins HM, Gimeno A. Incidence of microflora and of ochratoxin A in green coffee beans (Coffea arabica). Food Addit Contam. 2003;20(12):1127-31.

34. Turner NW, Subrahmanyam S, Piletsky SA. Analytical methods for determination of mycotoxins: a review. Anal Chim Acta. 2009;632(2):168-80.

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By Dave Asprey

  • chouchen

    What about stoping being so picky about coffee and buying bulk lab-quality pure caffeine instead ? Hundreds time cheaper and will have close to 0% toxins whatsoever…

    • z

      because coffee is one the greatest antioxidants on the planet

      • chouchen

        I really doubt it. What do you say about ECGC from green tea and astaxanthin from krill oil ? What’s so interesting in coffee apart from the taste and caffeine ?

        • chouchen

          I m just saying cause I actually ordered 250g of bulk caffeine for 10$ this morning on a website that sells lab tested products. So thats worth a few thousands strong coffees. Enjoy paying more and/or being paranoid…

        • z

          “I really doubt it” is this based on how much money you saved switching to potato sacks for clothing? If it was only the caffeine why are there studies on antioxidant properties in decaf coffee?

      • Dagothur

        Seriously? The ´greatest antioxidants´ argument and then you have so much trouble avoiding mycotoxins, if that is a real issue anyway. I like the taste of coffee once in a while, but I totally agree with chouchen – caffeine is much cheaper and I´ve been using it for many years with great success.

      • Skeptic

        IN VIVO proof that humans benefit from plant antioxidants (which are mostly poisons intended to target some plant predator – maybe molds, maybe insects, rarely mammals – in short, most are not intended to protect against oxidation / sunlight)?

    • lapilozza

      What about stoping being so picky about wine and buying bulk lab-quality pure ethanol instead?

      • Dino-the-Wonder-Dog

        try good old “moonshine”!

  • kate

    I just noticed that my protein powder that I thought was clean has protease enzyme listed as Aspergillus oryzae! I would have never thought twice about it until reading and listening to Dave. I’m thinking this is not a powder I should continue using, YIKES!!!

    • humboldtbotany

      Not all Aspergillus are harmful. A. oryzae is used in a variety of foods for its enzymes in the fermentation process. Aspergillus niger is used to produce vitamin C, which is a common food additive. Nonetheless, careless commercial practices from untrustworthy companies is always a problem. It is inevitable that at a certain percentage will be contaminated and we all have to accept it. Protein powder is a commodity I am not sure how to make at home to avoid the problem, but someone out there may have done it.

  • Lori

    Is Upgraded coffee organic, and if not, does the Bulletproof processing make it unnecessary? I would really appreciate knowing.

    • Andrew McDermot

      I believe addressed this once. They are organic but now USDA organic certified because that would not be financially smart of the farm that he gets his beans from.

    • Dave Asprey

      Upgraded Coffee is not certified organic as it is not economical for a small farm to do so. The cost of becoming certified organic is very expensive. However, Upgraded Coffee is not treated with any pesticides.

  • Those citations should keep Joe and the lads happy. Recently I switched from upgraded beans to single source Columbian from a local roaster, but got a headache and jitteryness every single day. Back to guzzling BPC 24/7

    • crd

      Don’t you work for bullet proof Carl Aiau?

      • I actually work for onnit, reverse psycology

        • Adam

          oh, you wonderful island of light. what if they get angry at you?

        • I don’t actually work for onnit. crd was taking the piss

  • mark

    Ok, so thats the science. Now can we see your evidence that your product matches this science please.

  • what a load of bollocks.

    • Jono

      But Dave, Look at all den pretty references. Day see science.

  • Howard Lee Harkness

    I was wondering why I kept seeing red letters in the post. I though maybe my browser had hiccupped. Or maybe there was a bug on your end. Turns out that I’m getting low on my supply of Upgraded Coffee, so this is a bit serendipitous.

    • Howard Lee Harkness

      Well, nuts. I’m having trouble with your shopping cart. I’m getting “This coupon doesn’t apply towards anything in your cart” in response to your coupon. Then it said my zipcode didn’t match my city and state. Apparently, it doesn’t recognize “Texas” or “TX”. Ah, I see, you have to use the dropdown; typed in text is not matched.

      You need a new shopping cart program. Anything that makes buying something from you *that* hard needs to be fixed or replaced asap.

      Since the coupon won’t work, there’s no rush to get my next batch of coffee.

  • CNN guy

    Questionable science and journalism. Do you have training in either?

    • Chris Nicosia

      Someone with the name “CNN Guy” should know ALL about questionable journalism.

      • Noble Wolf

        Yes, Zionist-supremacist Jews (and Zionist Shabbos Goyim) whose
        disgusting BuyBull tells them to rule the world via usury (Deut. 15:6)
        own the American media.

        Gerald Levin, CEO and Director of AOL Time Warner

        Michael Eisner, Chairman and CEO of the Walt Disney Company

        Edgar Bronfman, Sr., Chairman of Seagram Company Ltd

        Edgar Bronfman, Jr, President and CEO of Seagram Company
        Ltd and head of Universal Studios

        Sumner Redstone, Chairman and CEO of Viacom, Inc

        Dennis Dammerman, Vice Chairman of General Electric

        Peter Chernin, President and Co-COO of News Corporation
        Limited

        Note that Rupert Murdoch’s mother is also Jewish. Hence, he’s a Jew by Jewish religious law.

    • JasonHooper

      People are not trained – dogs are trained – people are educated. You should really head over to Gnostic Media and learn about trivium study. Dave did a podcast on this a while ago. That information has the potential to keep you from posting completely unproductive comments on internet message boards.

  • Chris Nicosia

    The secret code is “Be sure to drink your Ovaltine!” Seriously though, BPC has changed my life. I’m down 70 pounds following Dave’s advice and my energy levels are through the roof. I transitioned to the upgraded coffee beans about half way through the weight-loss and I experience noticeably steadier energy than I did drinking Newman’s Own Organincs.

  • In the case of coffee, wouldn’t it be possible to rinse green coffee beans just before roasting to eliminate surface toxins? Both ochratoxin and alfatoxin moieties are soluble in ethanol if not water alone. I’m assuming that mold wouldn’t be growing inside the bean and roasting would have to be done carefully and quickly after washing. This wouldn’t be useful for commercial products or pre-roasted beans either.

    • ???ds? ???p

      Well…in most processing the beans are washed with clean water, and the mold toxins remain (we’re talking small amounts, but they matter). I’m not sure that re-washing beans would remove more toxins. Perhaps a detergent would do it? Never tried that, but it may harm the flavor. Interesting. There is also the humidity level in the bean – roasting may not work (we want a “crack” to happen similar to popcorn but much smaller, roasting wet beans would impact that. You’d have to wash, re-dry, then re-roast. It could move the toxin level lower, but I don’t know by how much.

  • Petter

    Just got my first batch (after a painful detour through the Swedish custom). And yeah, I Fell the difference :).

    • Adam

      jasså, vad hände?

  • ML

    I didn’t see any detail on the 27 tests and data showing lower mycotoxin in upgraded coffee compared to controls. I tried google with no luck. Like the cited studies, Dave should provide a comparison between his coffee and 10 randomly selected high end coffee from the market. It shouldn’t compromise the proprietory info in the “bulletproof” process.

  • BulletproofTinMan

    I can feel the difference every time;)

  • Too Ill Bill

    I’m guessing I’m too late for the discount, but where do you find the date for this post and others? Sorry if this is obvious, but it has come up more than once.

  • betsy

    Please please where is the article on the best low mold wines ;0 I haven’t had wine forever looking forward to that article

    • Dave Asprey

      It’s coming soon!

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  • Rob

    Dave,
    This post is very interesting, and now that you’ve made me concerned about OTA and other mycotoxins in coffee, I’m interested to know what the actual thresholds for OTA and other mycotoxins in the Bulletproof Process are.

    Edit: If you know what the levels of OTA and other mycotoxins are in a generic brand, and how they compare, that would be nice to know as well.

    • Kevin Cramer

      Just nuke your coffee in the microwave for 60-90 seconds after brewing. No mold will survive that. This is much cheaper than buying supposedly cleansed coffee.

      • SoFlaFan

        Read again, the article states that yes, the mold can be killed by high temps but the mold TOXIN remains in the coffee/food, and the toxin is the problem.

        • Kevin Cramer

          OK, show me the research that there are mold toxins left over and if there are, that they are somehow dangerous.

          Study after study shows the health benefits of regular old coffee (not expensive “special” coffee) for everything from cancer, to heart disease to degenerative brain disorders.

          If the mold toxins in coffee were a real issue then boatloads of people would be in serious trouble, but they aren’t. This is a made up problem that does not exist.

        • SoFlaFan

          This is the thing: many people don’t know that they are sensitive (or even allergic) to a food or ingredient until they stop ingesting it. If a person feels excellent & never gets sick, then don’t change anything. I felt pretty good with above average energy when I was diagnosed as allergic to wheat (not gluten) & mold. When I took steps to eliminate mold & wheat/bread/flour from my diet & environment, I stopped having headaches, heartburn, indigestion, flatulence, chocolate cravings & PMS … eliminated PMS, which I never would have thought was possible if it hadn’t happened to me.

        • Kevin Cramer

          Glad that you found that was an issue for you, but that has zero to do with what we are talking about here. There is no proof that any significant portion of people have this sensitivity that warrants having special (READ: $$$$) coffee. None.

          There are people who are sensitive to water, but that doesn’t mean we all need special water. There are people who are sensitive to all kinds of things, but that does not mean there is a need for many more people to have some special product to address an issue that never existed for them. If 1 in 1 million people are sensitive to these supposed toxins, does that mean you should buy special expensive coffee? Answer is no because odds are you are not amongst the 1 in a million. And this presupposes that these by products actually exist and are a problem for anyone at all….that has not been shown anywhere that I know of.

          I am sorry…BPC is IMO a made up marketing ploy based on a made up problem. Many people are paying lots of money for something that they don’t need or that they cant get for substantially less money.

          Really I don’t care personally…if people want to spend their money on BPC cause they think it somehow improves their life, have at it.

      • Nancy Keeler

        It’s not the mold, it’s what the mold has already produced, the toxin that is still there even when the mold is gone. And if you are still using a microwave, you have more problems.

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  • C Smith

    both sides have an economic motive…

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  • Cam

    I am wondering what IS upgraded coffee… and how to buy it….

  • Andrew

    So are there any competitors to Upgraded coffee?

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  • Daryl Hornbeck

    I just got my order in from your website and tried my first cup of true BPC. I’m truly converted now. Why did I have to wait until after a 20 year military career to find this stuff?

    How do I buy stock in your company?

  • Bradley Thompson

    Dave I am do shift work in a hospital. My shift starts at 6pm and ends an 6am 3 to 4 times a week. I just started this and even talking to people who have done it for years still have not fully adjusted. Is there a way to switch the circadian rhythm quickly using short wave length light? If the hospital installed these lights throughout the hospital at a certain time would this effectively change our rhythms. Given that we go to sleep during the day using your sleep hack techniques. Thank you.

    • Bradley Thompson

      “Dave i am do shift work” as you can see this sleep deprivation needs to be addressed!

  • Jay mans

    These little things that people worry about,that are produced naturally ,well you cant do much.
    I am no mold expert ,but I do know,mold,all types,in which produce all kinds of toxins,are everywhere. Thats what keeps the world from overflowing with waste. Am I going to buy 15 dollar a lb coffee for this reason? No.
    What I do though,is stay away from the things I can control,such as
    processed food and eating out(saves money too)
    Dont leave on toxic compounds like aluminum perspirants,or gels etc,
    The fasting,which does work btw,
    Eat as organic as possible( Many times organic produce are from mexico and brazil etc,I mean really how organic is it anyway)
    Take a quality vitamin and choline source,as well as flaxseed.
    It’s sad though,knowing how toxic this world is anyways,where as heavy metals are in our fish,soil etc,
    Theres not much I can do otherwise,but I’ll tell you,I am sharper than I ever been in my life as well having a stronger immune system.

  • Zombi Bikini

    Do you actually test your stuff for these toxins?

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  • Nancy Keeler

    I believe the idea is to purchase Bulletproof Coffee.

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