Foods made in nature vs. artificial or synthetic stuff are two totally different things. We’ve been harping on this for years. Our hero ingredient is natural green coffee bean caffeine. Check the label, “natural caffeine from green coffee beans” is what you’ll see on ours.

 

Not only are these artificial and synthetic ingredients different, but now we’re learning that they are harmful to you. Same with real sugar vs. artificial sweeteners. How do you navigate these traps? Check the labels, if only “caffeine” is on the label, it’s probably made in a pharmaceutical lab.

Why do we even need the lab made caffeine? Synthetically “cloned caffeine” was first synthesized in the 1800’s and was used heavily by the Nazis during WWII. Embargoes prevented them from getting many goods, including caffeine.

 

Today, the demand for caffeine is so great that synthetic caffeine has become the norm in sodas and energy drinks. One reason: it’s cheaper.

Most consumers don’t care where the caffeine in their food and drinks comes from, most don’t even know that a synthetic version exists.

Following Covid19, none of us want to have anything from China in our bodies. That’s exactly where most of the unregulated, synthetic caffeine in the world is made. Think people would change if they knew this?

 

Four giant pharmaceutical factories in China make most of the World’s caffeine, sip on that.

• The dominant producer of synthetic caffeine has contamination issues.
• It’s produced in unregulated labs in other foreign countries too.
• It’s converted from ammonia with harsh chemicals.
• It’s cut with many other questionable and artificial ingredients.
• It’s made to be abundant and cheap – and getting cheaper.
• Synthetic caffeine glows! Frightening.
• Methylene chloride, ethyl acetate and carbon dioxide are used to make it.
• It’s rinsed in nitrates, acids, carbonates and chloroform to get rid of the glow.
• It gets absorbed too fast causing an overdoes response, spikes & crashes. 

 

The Food and Drug Administration (FDA) doesn’t even look at energy drinks or shots because they are labeled “dietary supplements” and therefore outside of their reach. Regulations are out the window when it comes to the amount of “energy blends” or synthetic caffeine in those products.

 

It’s no wonder the scientific and medical communities are warning consumers about the dangers of synthetic caffeine. A recent study showed the estimated number of emergency department visits involving energy drinks doubled between 2007 and 2011—from roughly 10,000 to more than 20,000.

 

Synthetic caffeine may accelerate aging and increase brain risk compared with natural caffeine.

In his latest article Vance Voetberg presents a study published discussing telomeres and the effects of natural caffeine found in coffee vs. caffeine found in most other products. Longer telomeres are what you want, and that’s what you get with natural coffee caffeine.

There are many more references to the effects of synthetic caffeine, especially when mixed into death-in-a-can products like diet sodas.

Even instant coffee gets a bad rap, because again they are adding other stuff.

 

From Vance’s article: Multiple antioxidant compounds present in coffee and tea likely contribute to their anti-aging effects, according to some research.

Studies show that coffee and tea protect DNA integrity and reduce oxidative damage. In one randomized controlled study involving 50 men and 50 women, dark roast coffee reduced DNA damage by 23 percent in just four weeks. Similar results were identified in a separate eight-week interventional study that included 96 adults.

“Caffeine that is found in coffee or tea exists in a matrix of over 1,000 other chemical compounds, most notably polyphenolic compounds that have potent antioxidant effects,” David Wiss, who holds a doctorate in public health and is a registered dietitian nutritionist, told The Epoch Times. Polyphenols are known to reduce oxidative stress by scavenging free radicals that can cause cellular damage, he added. For this reason, he said, both coffee and tea have anti-inflammatory properties that “isolated caffeine does not offer.”

Although coffee and tea have demonstrated protective effects against neurogenerative conditions such as Parkinson’s and Alzheimer’s, some research shows that isolated caffeine fails to protect against neurodegeneration. Coffee may still be the best source of caffeine to protect against Alzheimer’s disease because of a component in it that synergizes with caffeine to enhance protection against disease progression.

 

Remember, you want just the coffee or tea. You don’t want the heaps of sugar, creamer, or pumpkin spice and whipped cream in your coffee. Adding dessert items to your coffee will negate the good properties as nature intended.