What Dr. Mercola didn’t say about coffee, brains, and muscle (video)

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For years, I’ve been using carefully selected and dosed coffee as a part of my performance-enhancement program that lets me stay lean, muscular, and fully energized on 5 hours of sleep and very little exercise. Aside from Tim Ferriss of Four Hour Body, a few hard-core bodybuilder sites, and me, most everyone seems to think caffeine is at best risky, about on par with alcohol.  Even most the members of the anti-aging group I run, Smart Life Forum, shake their heads in dismay when I mention the joys of butter and MCT-enhanced Bulletproof® Coffee made with Upgraded™ Coffee beans.

So, it was a pleasure to see Ori Hofmekler talk about coffee.  He’s a fellow biohacker, nutrition expert, and author of The Warrior Diet, The Anti-Estrogenic Diet, and Maximum Muscle Minimum Fat.  I’m particularly interested in his new book, Unlock You Muscle Gene, because it is on the topic of epigenetics like my Better Baby Book.

Better yet, Dr. Mercola is helping Ori to get his message out . Mercola.com is a high-volume site, but I don’t know if this means that Dr. Mercola has reversed his long-standing belief that coffee is bad for you.

But back to the coffee. Here’s some of what coffee does:

  • Increases a growth factor called Brain-Derived Neurotrophic Factor (BDNF) which protects your brain cells.  (I also take this liposomal glutathione to help BDNF work.)
  • Increase metabolism
  • Reduce muscle soreness
  • Make you more focused and productive (for some tasks)

What Dr. Mercola and Ori didn’t say about coffee

I didn’t quite agree when Ori mentioned that decaf coffee was nutritionally devoid of anything useful, because diterpenes survive water processing, and some chlorogenic acid does too.  He’s dead right that most decaffeinated coffee that doesn’t smell good is not healthy, but the reasons he provided, oxidized oils and pesticides, are a small part of the problem.  If you like decaffeinated coffee, but want to avoid toxins, try my Upgraded™ Decaffeinated Coffee.

The real reason that cheap coffee and old coffee are bad for you is that they harbor some particularly toxic molds.  Those molds that form when green coffee is stored are tied to cancer, heart disease, high LDL/VLDL cholesterol, and hormone irregularities. Here is a great talk on the problem of mold in food (including coffee) that I gave at a recent anti-aging event:

Roasting kills the mold but doesn’t destroy the mold toxins already present in the beans.

It is these molds that play a major role in whether your cup of coffee will increase or decrease your health.

How do you pick a great cup of coffee that will make you perform better, feel better, and live longer?

Here’s the Bulletproof Executive way.

  • Avoid almost all decaf.  Caffeine protects the beans from more mold and most decaffeination either introduces new organic toxins or contributes to mold.  If you really need decaf, try my Upgraded™ Decaffeinated Coffee.
  • Never choose robusta (cheap, instant) beans.  These are moldier, which is why they are higher in caffeine too (as a defense against mold on the bush). Drink arabica.
  • Insist on the Bulletproof Process™ of coffee that is tested to be free of histamines and mold toxins like Upgraded™ Coffee.  The next best, but still sometimes mold-contaminated, are wet process beans.  Many higher, end African coffees use a  natural process, which means they dry the beans in the sun, giving them time to mold.  Wet process coffee is much faster and rinses the beans which makes a lower-toxin coffee.
  • Aim for Central American varieties grown at higher elevations where mold is scarce.  (Bonus points if they’re blessed by shamans, one-armed monks, or picked by orphans…)
  • Single estate is better than major brands.  If it is sold by a national coffee house, it’s mixed with countless other sources, and you can guarantee that some toxic mold made it into the coffee.

The easier way is to say, “Give me the most expensive Central American, wet-process (or washed) beans you have please.”

Beans chosen this way can help to provide antioxidants and fight cancer.  The biggest reason to try this is that the buzz is noticeably cleaner and better, and you’ll perform better.  The CEO of a tech start-up recently told me, after I shared a cup of my favorite brew, roasted by 4 Barrel Coffee, served by Red Rock Coffee in Mountain View, CA. “This is the best cup of coffee I’ve had in my entire life!”

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By Dave Asprey

  • Lee Ann

    Would love to find out coffee brands you recommend.

  • Rick

    If these coffees you recommend weren’t so expensive, perhaps more people would switch. Since I can’t afford a $16 bag of coffee from 4 Barrel Coffee, I’ll have to accept the fact that I will die one day.

    • No, you don’t believe it will actually extend your life or you would find someway to buy it. I just simply cannot believe that you cannot find $16 somewhere. Do you have cable? Do you buy entertainment… ever? You can afford it, stop making up horrible excuses for yourself.

    • Travis

      Don’t then. There is a better solution. Buy green coffee at around $6/lb, sort with a black light (Aspergilli biofluoresces), and roast yourself. Through trial and error you will find the least contaminated varieties.

  • zingbo

    Great post, and I thought Dave’s mycotoxin video at betterbabybook.com gave some great background on this subject as well. Two questions about my preferred caffeine sources: (1) cold brew coffee (using a “toddy” press, which provides a coffee concentrate that i drink over the course of a week) and (2) tea. Any risk that my cold pressed coffee, which sits in the fridge for a week before I finish it, ends up with new (invisible) mold growth? Also, anyone have tips for sourcing mold free tea?

  • Dave Asprey

    @Zingbo – Thanks! 🙂 I used to use a toddy as well but stopped because it wasn’t as strong as I’d like. (I have a stack of borosilicate glass laboratory gear in my kitchen, with a Bunsen burner, for making coffee because coffee hacking is just awesome…) However, the mold problem with week-old coffee is a real issue. I’d be concerned about it. If you have an awesome roaster who bags the beans right away, and you store them in the freezer, the roasting will probably kill most spores and slow the mold forming. Try an experiment – just see how you feel a half hour after the coffee on Monday vs. Friday. If there’s a difference, it very well could be mold. If the coffee gets cloudy, toss it. Also try a drop of grapefruit seed extract (antifungal) in the toddy, but not too much as it’s bitter. If convenience is your reason for choosing a Toddy, try a pour-over like this http://coffeegeek.com/guides/howtouseapourover. It takes 2 minutes with very little mess. Despite all my coffee gear, I use the pourover 90% of the time. Then I know mold is not an issue! Black tea is black from the fermenting (mold) process. Choose white or green tea, looseleaf, and you’re probably ok. Moldy tea of any variety makes you have to urgently pee relatively soon after drinking it. Nonmoldy tea may make you have to go, but not with a pressing urgency.

  • Dave Asprey

    That’s a tough one. Most major brands mix coffee from hundreds of places into giant processing areas where moldy and clean beans get mixed, resulting in constant low levels of mold toxins. Almost any brand will be a big improvement if the bag says, “single origin” or “single estate.”<o:p></o:p> Coffee has become so popular and mechanized that just going to Starbucks or Dunkin Donuts for a cup isn’t a great idea. I do have a relatively easy technique to block the toxins from bad coffee so you can still drink it in a pinch. Subscribe and I’ll notify you as soon as I get it written!<o:p></o:p>

  • Jackie

    What about ordering an Americano from Starbucks as the article stated? Is that any better?

  • Dave Asprey

    A great question! The answer is yes. An Americano will have less mycotoxins in it than average drip coffee. It still won’t be that great from a toxin perspective, because often roasters use cheaper (moldier) beans for espresso, figuring that the dark (burnt) roast will hide the acid flavor the mold imparts.<o:p></o:p>

  • Lori

    I think this is incredibly valuable information- especially since people are loading their bodies up with coffee (toxins). I recently switched to fair trade, organic, shade grown coffee and it has made an incredible difference in how I feel. groundsforchange.com hosts some wonderful coffees.

  • Clay

    Would you mind sharing your thoughts on nespresso.com coffee?

  • Clay

    I don’t have any butter in the house, so I’ve been using grass fed ghee. That tastes pretty good in coffee as well.

  • Chris Yeh

    What about folks like me who don’t like coffee. Is there a tea I can substitute instead?

  • Dave Asprey

    @Clay – Ghee tastes awesome in coffee – adds a bit of caramel flavor – but doesn’t stay blended as well. Nespresso doesn’t do it for me; the bean quality is pretty low. I don’t get a proper buzz from it, more of an agitated feeling than a clean, high-performance rush.@Chris – Most people who don’t like coffee have never had a really good cup! But in your case, I’m pretty sure that’s not true, and you must have some kind of gene that makes you a great entrepreneur who doesn’t like coffee. In that case, try butter tea (my wife likes it, especially butter chai)

  • @babau2

    ..lol David i promise U want throw`away Ur “dishwater” after tasting the best brewed coffee in the world : the Löfbergs Lila in sweden try this to get it: http://www.nordictrade.com/ (pero they sell 2 sort of darker brew..that I mean is named medium brew) & my favorite since years must also admit they sell 250gr bags to the prize higher we buy 500gr vacuum packed..found yet better direct shopping : http://www.enjoybettercoffee.com/L-fbergs-Lila-coffee-s/80.htm as here U find the : `Medium Brew` which hasn`t “side”-taste one gets in those darker brews lol….provi David & tell on the twitter how it was ok..@babaus2

  • Bill Schuller

    Dave –

    • Dave Asprey

      Bill, raised beds are ok but not perfect. Bird poop will be sterilized by roasting. When dried in the sun coffee is most often spread out in rows on large patios where it needs to be raked every six hours to promote even drying and prevent the growth of mildew. Some coffee (the best) is dried on large raised tables where the coffee is turned by hand. Drying coffee this way has the advantage of allowing air to circulate better around the beans promoting more even drying but increases cost and labor significantly. Full mechanical drying is best but very hard to find; most of the time mechanical drying is only used in the last step.

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  • This is great, and it’s about so much more than just not drinking decaf. Ori mentions working out in a fasted state after drinking coffee, and that’s exactly what a friend of mine recommends after doing a ton of exercise science and nutrition research.

    We’re working on producing a report, a collection of scientific evidence as to why most people should skip breakfast (or just drink a fat coffee instead). It dovetails very nicely with this interview.

    I’ll let you know when it’s available. Very, very soon…

    • Pamp

      Yo, is it available?

  • Hannah

    Hi Dave, this is very interesting! Can you please share some of the sites you purchase your coffee from, and which blends? Thank you! Hannah

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  • Neil

    Great article. Don’t forget the single estate American coffees from Hawaii though! Search for 100% Kona coffee online. There are a number of coffee plantations in Hawaii, but the Big Island is regarded as having the best mix of altitude, temp, precip and volcanic soil. Kimobean is a chain of coffee shops that sells online, and there are a number of estates that sell direct as well.

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  • Question: What might I drink if I have heart palps and can’t tolerate caffeine? I love, love, love coffee and drink it daily. (I order online and drink high-end, artisan-roasted decaf from Cafe Fresca in PA) If I have caffeine, it sets off heart palps that have been determined by my cardiologist to be annoying (and stressful as heck) but not life-threatening. Are there no decafs at all, not even those from artisan, organic, etc roasters, like Cafe Fresca, that are safe?

    • Dave Asprey

      Kimberly, truly, I don’t believe there is a single safe decaf. I’ve tried hundreds and the problem is always there. But as a biohacker, I can tell you that your heart palpitations are probably fixable. there are a variety of things like magnesium and potassium as well as CoQ10, idebenone, ALC, and liposomal glutathione (look in my store for that last one) that can help heart function. But if you haven’t seen a very skilled acupuncturist, you’re missing out. They are the original biohackers of the body’s electrical system, the one that flows through the collagen in your skin, not through your nerves. I personally know several who have completely reversed full blown arrythmia using needles. Might I recommend Chris Kresser’s blog? He will be on the podcast shortly, he’s a licensed acupuncturist, and he’s one of the most Bulletproof writers I know. He and I rarely disagree on things.

  • Bryan
    • Dave Asprey

      Thank you for the notice! Working to fix now.

  • Jaeryd

    I usually get my beans from a Sprouts Farmers Market. I just went to their website to ask if their beans were natural or wet processed, but I was wondering if someone already knew.

    I am particularly fond of Turkish coffee. It is a special grind, finer than espresso, and is brewed at low temperature for a longer period of time in a special coffee pot called a cezve (or an ibrik if you’re Greek). The extra time that it takes to brew allows the more flavoursome compounds and caffiene to be extracted into the coffee itself, and leaves in more of the bitter chemicals in with the dredges.

    Though many high-altitude, Central American beans have a very nice flavor, I tend to favor African-grown beans, especially for Turkish coffee. The flavor of African beans seems to compliment the method of brewing, especially any kind of Moka-Java blend.

    I was wondering if, were the beans not wet-processed, this particular method of brewing would destroy the toxins or do nothing at all?

    Anyway, the beans I get are very fresh and oily, smell wonderful, and I grind them right at the store and use them up as quickly as I can (I still haven’t bought a grinder that can grind Turkish…).

    • Dave Asprey

      There’s no doubt that African beans taste good. Sadly, the processing standards in most of Africa are lax, the insect problem is bigger, and natural processing is most common. There are world-class *flavor* beans from Africa. But for world-class performance mentally and lowest toxins, the data I use show that Central America is the place to be. But if you feel the same way on Upgraded Coffee vs your African coffee, then you don’t need to worry. But I bet in a double blind test, you perform better on my beans! ?

      • Zorica

        What is your opinion of Blue Mountain coffee from JA?

  • Pat Stellato

    Dave, what do you think about this coffee http://www.caffesanora.com. They say they have a patented Healthy Roast Process which they do not say exactly what it is. They are 100% organic and grown in Honduras. They also state they roast right on the farm. Your thought? They sell this brand in my local Kroeger, but am a little skeptical after reading everything you have wrote on this subject.

    • Dave Asprey

      I’m a little skeptical because there is no detail about why it works. No science referenced. Plus how fresh is it? Unless they nitrogen pack, the Kroeger supply chain could result in old coffee, which means amines. But if you feel awesome on it, either you’re not very sensitive or it’s ok.

  • Ian

    What is your take on Civet Coffee aka Kopi Luwak? I’m now in Indonesia and it seems to be widely available here.

    • Dave Asprey

      Gross. Animal cruelty issues. Lots of fake stuff out there. Recommend eating the poor civets and drinking Ipgraded Coffee. 😉 (seriously I’ve had it; it’s not worth the money, but it does avoid fermenting…)

  • az

    Does “wet mill” refer to the same process? (http://pacha-coop.csaware.com/organic-guatemala-origin-tajumulco-C1245)
    a lot of the stuff there is wet milled/sun dried, that one just says “wet milled”. Any particular 4-barrel varieties you recommend at red rock?

  • BRuss

    I’ve been following your Blog and decided to search for the best locally roasted coffee I could find. To my surprise, the absolute closest place to get coffee, also happens to have the best coffee I’ve ever tasted! They’re literally around the corner, selling out of a storefront in a residential neighbourhood.


  • Hi there. I have a simple question:

    How does mold grow on beans which are drying in the sun? Sunlight inhibits the growth of the vast majority of fungi, and tends to have a sterilizing effect. This is why it can be used to purify water, dry and preserve meat, and so forth.

    Now, I can understand how beans stored for some time in sacks in dark, humid warehouses can become moldy. But sun-drying as a cause of mold growth doesn’t make sense to me.

  • Avi Elmaliah

    Hey Dave, great article, I was wondering what’s your take on the Turkish or mud style coffee, it’s my favorite but I don’t anything as to whether it’s healthier or even if the process of grinding the coffee and adding hot water is a good way of getting rid of those toxins or what to be carefull when you’re a mud style coffee lover

    • Dave Asprey

      If you’re using low toxin beans, Turkish style coffee can be good for you. It will be higher in cafestrol which is a potent anti-inflammatory agent in the brain! If it’s coffee with mycotoxins, it will have more of them than paper filtered coffee. Quality is the key.

  • Jon

    Do you need to use paper filters, or is a steel or gold permanent filter alright?

    • Dave Asprey

      Metal gives most anti-inflammatories; paper gives lower LDL.

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  • Matt Tiemeyer

    And if caffeine is strongly correlated with aggravating a heart arrythmia that I’ve had for over 15 years?

    • Dave Asprey

      Is caffeine or coffee correlated? If it’s coffee, which has other stuff, you don’t know it’s caffeine, but if caffeine pills and tea also do it, stay away…

  • Mia

    Great post! Seems to explain the many conflicting messages about how coffee can very good and very bad for you… It is always about quality, I guess! 🙂

    Is coffee ok if you have adrenal fatique?

    I am thinking that maybe I could do something similar with a good chai tea… Must try! 🙂

    Thanks a lot for all the very valuable information here! <3

  • Robert

    I came across this seems like a good price about 7 dollars a pound guatemalen wet processed coffee

  • Sudevi

    When suggesting butter instead of ghee to the overall population are you taking into consideration the different ayurvedic doshas or body type that dont agree with butter? Also, what about the natural alkalizing affect of ghee as opposed to the acidifying affect of butter?

    • Garrett K

      “Although butter and ghee are considered acid, grass-fed, raw, organic is less acid forming for the same reason wild, free range, grass fed meat is less so. Use in moderation. Never never never use margarine! ”


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  • I know you COMPLETELY advise against instant coffee beans… but if you had to choose one brand/type what would you suggest? I will buy a machine soon and brew my own. Which instant would cause the least health complications?

    • shallan


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  • Kim

    How do you find out which types of coffee are wet-processed? Today i bought some Costa Rican coffee, which was grown at a high elevation, from Trader Joe’s, but nowhere on the label did it mention how the beans were processed.

  • sludgesipper

    As I read this, I sit here drinking a cup of folgers that I brewed a week ago, and reheated in the microwave. lol

  • Jimmy

    Does anyone know where I can find mold free beans in las vegas?

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  • What do people (Dave) think of VEGA as a protein powder?

    Also, I have never drank coffee and I have no intention to start. Can I use green tea with Organic Butter and Coconut Oil to get close to the same results as BP coffee while fasting?

    • shallan

      go back to the post dave made 2yrs ago…he suggests butter with tea:)

    • davide

      have never ‘drunk’ coffee – drank is the past tense form, drunk is the past participle that goes with auxiliary ‘have’, thank you please.

      • RodSteele

        wow…someone took their douchebag pills this morning !

      • Grayson Blackshear Galloway

        ^no one is impressed davide

    • denikend

      Rachelle, did you ever get an answer to the organic butter and coconut oil question?

    • GameGenie

      If you read the website it says he initially discovered the idea through drinking Yak butter in TEA. So yes I think it’s safe to assume it’s do-able. Likewise, you could just eat grass-fed butter or coconut oil. If you just add them to your diet you’re doing yourself a world of good. The fats are the main source – not the coffee or tea, so put your focus there and don’t worry so much.

  • Guest

    coffee gives me bad runs, how do I do this with decaf, or tea?

    • Big Mike

      Don’t. If your body says something is bad, you’d better jolly well take heed. Find foods and beverages that your body responds positively to. That means experimentation, squire, but it’s worth it.

    • Dawn Cochran

      Coffee is cross-reactive with wheat-gluten allergies. I had the same problem for 3 years straight until (and this was what prompted me to get busy with health research) I figured out that what was really going on was I was now gluten intolerant after decades of eating a ‘normal’ (grain-heavy) diet, and my body was giving the knee-jerk allergic response to the coffee even though I hadn’t had any wheat/gluten. Kick the grains (which is darned hard – you have to get away from corn and soybean oil, corn syrups, soy proteins/veggie burger type things, all margarines etc, as well as the things you naturally think of as wheat, like breads, cakes, pastas, and tortillas. A week of purist non-grain, and coffee will not give you the reaction anymore.

      • Shannon

        There is a revision on that…only instant coffee was found cross-reactive.

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  • SDrealtor

    Hello … I will be purchasing a 5 # bag of upgraded coffee, which will last me awhile, so I’m wondering the best way to store it. I’m thinking of dividing it up into several small bags and vaccuum sealing each bag to store … it this a good idea? should I place each bag into the freezer. I know not to ever return an open bag to the freezer. I don’t want to damage any of the excellent coffee beans. any other thoughts from all you smart coffee people? Thanks

    • csp8

      I have read that storing coffee in a freezer to preserve it is a myth. It actually ruins the coffee bean. Dont buy more than you will use in 3-6 months and seal it as well as possible, store it in a cool place.

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  • valerieburke


    Yes, Mercola supports the health benefits of coffee, as you can see in the more recent article.

  • valerieburke

    I like to roast my own beans, but you don’t offer the unroasted/green variety of your coffee bean. Can you recommend a green bean variety from Central America that would be comparable? And do you plan to sell the green at some point in time?

  • Doppio Lover

    Does anyone know how espresso plays a pat in this coffee thought? Or perhaps if Bulletproof can be made into espresso??

    • Zorica Vuletic

      You can make espresso with any kind of coffee (except for instant, of course). If you like espresso than make espresso.

      People ask such little details that really don’t even matter or are relevant to what is ‘bulletproof’.

      You will not become ‘super human’ if you use espresso versus regular method, nor will you ‘lose’ advantages for the same.

      If you like bp coffee, than drink up. If you don’t, then don’t—again you’re not going to ‘screw things up’ if you don’t drink bp coffee.


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  • Philip Moloney

    Is coconut butter as effective as kerrygold butter? I’m lactose intolerant.

  • cherubini5

    Drinking my first cup right now and its darn tasty. Even with non-grass fed butter and coconut oil. Its all we have right now but if the energy and focus is an upgrade then I’ll be “upgrading” all of it!


  • Kranti

    Hi, what’s the best way to store the coffee beans? In freezer, fridge, room temperature. Also, how long is it ok to store ground coffe before brewing it. Will the mycotoxins get more during storage?

  • invisiblebusinesswoman

    This sounds interesting, but I tend to shy away from any advice that says everyone “should” do something. We’re all different, so there is not one-size-fits-all solution. This is especially ridiculous: “We’re working on producing a report, a collection of scientific evidence
    as to why most people should skip breakfast (or just drink a fat coffee
    instead).” Tell that to anyone who does physical labor and they’ll laugh you off the construction site.

  • Morey Ladini

    Brain-Derived Neurotrophic Factor (BDNF) may be great for your brain – but not your scalp! It can trigger inflammatory hairloss. I noticed this years ago when trying some advanced “smart” supplements that aided neurotrophins. Even my eyelashes / brows were shedding! Resveratrol & Quercetin, or Capsaicin & Soy Isoflavones supposedly reverse this.

  • james

    y so many errors / typos in dave’s posts?? i love bulletproof coffee…but with all that extra mental focus how is attention to detail lost??

    • Mitch Cumsteen

      maybe he types from his phone , and has big fingers ? i wouldn’t look into it too much !

  • Tricia

    Aside from Central America there is high-quality single source coffee that grows from other parts of the world. Kenya is a fertile high-altitude coffee-growing country, and socially responsible entrepreneurs like this young lady are hand-processing organic fair-trade great tasting beans.Please check her out http://www.vavacoffee.com

  • macattack

    one aspect of the bulletproof coffee recipe that feels wasteful is the amount of coffee per cup of water. the average serving is 1 TB of coffee per 1 cup of water. this recipe calls for 2.5 TBs per cup, roughly. I don’t think that’s enough water to cost effectively drain the coffee during a brew.

    I use a Cuisenart grind and brew. Great machine. For example, I’ll make a bulletproof for me and my girlfriend (10 spoons of coffee beans) for 5 cups of water. 5 cups of water, after it passes through 10 TB of coffee beans ends up about 3 1/4 cups of of coffee in the blender. The coffee beans are retaining about 35% of the water. Something tells me there’s a more efficient brewing method and I’m not the biggest fan of French Press. I have now added extra water to try and get my coffee output to the input level. Still… I’d like a bit more info on how to make this more cost efficient.

  • GameGenie

    I cold brew organic coffee then heat it up later on the stove. I used to do coconut oil and/or butter in cacao or hot chocolate which has similar benefits. Careful with chocolate because it often gets processed with alkali; that’s why I buy cacao powder, it’s less processed.

  • Christina

    If there are any Canadian’s on this thread, I live in Toronto – and hit up the green beanery at Bathurst and Bloor (also online) http://www.greenbeanery.ca/bean/ where they buy the beans green and roast daily. I bought the most amazing Nicaraguan coffee.. I’ve converted several friends and they are now all addicted. Central America esp Nicaragua and Costa Rica are known for the wet processing of thier coffee beans http://www.coffeehunter.com/green_coffees/european/nicaragua

    I bought coffee from Nica because when I was there I could actually drink black coffee with very little sugar, this coming from a person that loaded up her coffee with cream to enjoy it (Starbucks etc.)… I found this very strange that I was drinking black coffee and enjoying it?! I had teh same reaction in Costa Rica and the Dominican Republic… and now I understand why. It is just better coffee.

    I also love that the Green Beanery will grind it up for you and roasts on the spot in a clean environment or if you so desire you can also buy the green beans and roast at home.

    That’s my two cents on coffee! I’m excited a friend of mine is bringing 100% grass fed butter (i’ve been using grass fed ghee, which is great) but am curious about using the actual butter.

  • elena

    hello Dave, what do you think about Nespresso capsules?

  • Sol

    The industry uses caustic soda to decaffeinate coffe, so u never drink that

  • Doug D

    Anyway you guys would endorse any other brands? I currently have Rockin n Roastin organic sumatra arabica…any thoughts?

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  • sherry

    You have said that wet processed/washed coffee beans are the best to use. i totally get that, but then someone told me that double washed beans are even better. What is that exactly? Is there really a difference?

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  • Craig Bickford

    I’m going to throw this out there to see if I can get a response. I asked this question once before possibly in a FB post you had made on BP coffee, but I don’t’ think I got a response. Joe Rogan made some claims a while back on his show regarding the accuracy of your coffee statements concerning the presence of mycotoxins in modern industry processed beans. He stated, with some alleged research he did (that he did not list, only with approval by a nutritionist he had on the show did we see anyone with authority back up his claims that were for the most part anecdotal, like a guy told me this who works in coffee, some baristas told me this…), that all modern coffee processing for the most part is mycotoxin free because this is a recognized problem that was solved a decade or two ago. He states you are sort of misrepresenting the dangers in most retail coffee brands and that mycotoxins are not really present in commercial coffee any more. Unfortunately I do not have the video handy at the moment, but it was made earlier this year. All I’m asking is if you have any citations or references fro the testing you did or outside primary sources for the claim that all coffee in the commercial (or most of it) has mycotoxins, and or your testing to spot this and testing for your coffee. I know that sounds like a lot but your BP coffee page does not have any citations at all, vs. your cocoa butter pages an other that have numerous citations present. I will state for the record I love Bulletproof coffee, I can feel a difference in activity and mental states when I use it vs. others, though I cannot afford it all the time, it is my preferred coffee of choice hands down. I also wish to state I have no ill intentions toward you or your business, but someone has called you on your claims and I am interested if they can be defended or not. Full disclosure isnt’ a bad thing, I hope no one takes this the wrong way.

    • John

      Same it could have been a flawed study that caused them to start producing “toxin free” coffee, and then once they started making tons of $ on it they don’t want to reject the idea that most coffee is free from these toxins. I trust Joe Rogan

  • iprognos

    Remember also that the roasting process creates acrylamide (thermally induced) which is a neurotoxin and is chromosome changing. But the evidence if it causes cancer from human studies is still incomplete. …




  • Jai Guru

    Mercola is a quack who’s been censured numerous times.

    • Allen C

      By whom? The FDA? That should be a matter of pride.

  • anima de cachi

    i have been roasting my own coffee for about a year Once coffee is roasted it starts to rapidly lose the benificial chemical qualities in the bean. I asked a grower in Costa Rica about this, he said if the roasted coffee is properly stored the benificial qualities could last about 30 days. I spend half my time in Costa Rica and can buy organically grown coffee very cheaply. I found organically grown coffee from a family farm in Columbia this summer while in the States for $6.00 per pound. Also there is plenty of green coffee beans available on the internet. One source I can personally vouch for is from Cafe De Dota in Costa Rica. I think it was about $10 per pound.