How do you know that you are sensitive to caffeine, and what to do
Food / / December 19, 2019
Sensitivity to caffeine - that is no reason to deny yourself a cup of cool, well-brewed coffee. You just have to understand the issue and learn more about the types of grains, methods of their preparation, the amount of caffeine in different variations of the drink, as well as the so-called decaf. All this and we'll talk.
Warning: if the doctor has strictly forbidden you to drink caffeine in any kind, do not read this article! Just close it and forget.
Most people react to caffeine normal: simply experiencing a rise, enthusiasm. This is due to the effect of caffeine on the cellular level: it temporarily blocks adenosine, rastormazhivaya neurons.
Coffee from the point of view of the organism a useful thing, if they are not abused. In it a lot of antioxidants and necessary health items, it increases productivity and gives cheerfulness. However, we are talking about the right coffee maker, not overdone, cooked with quality grains.
However, there is a small percentage of people who respond to heightened caffeine. Typical symptoms of a hypersensitivity:
- insomnia,
- anxiety, nervousness,
- heart palpitations,
- stomach upset,
- involuntary muscle contractions, spasms,
- diuretic (diuretic) effect dehydration.
How much caffeine is actually found in coffee
Like degrees of alcohol, the caffeine content in various drinks (and even in different variations of the same) is different:
Robusta | 140-200 mg of caffeine in the middle cup (170 g) |
Arabica | 40-60 mg of caffeine per 170 g |
Arabica and ekstselza (mixture) | 40-60 mg of caffeine per 170 g |
espresso regular | 30-50 mg caffeine per 30 g |
Instant coffee | 40-100 mg of caffeine per 170 g |
Decaffeinated coffee | 3-16 mg of caffeine on 170-200 g |
Cocoa | 170-200 mg per 10-15 g of |
Dark Hot Chocolate | 50-100 mg per 170 g |
Milk Hot Chocolate | 30-50 mg per 170 g |
Coca-Cola, Pepsi, Mountain Dew | 170-200 mg per 20-26 g of |
Green tea | 170-200 mg per 12-30 g of |
Black tea | 170-200 mg per 40-60 g of |
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These are average values, not related to the specific varieties of tea, chocolate or a particular type of coffee bean.
Is it always to blame caffeine?
Many people, faced with the unpleasant symptoms after drinking coffee, 100% sure that it is caffeine. However, this is not always the case. The coffee contains other substances which may cause a specific reaction. If your body actually reacts to the pure caffeine, then you should observe the same symptoms after a cup of strong black tea, cola bottles, chocolate and other products. If this does not happen, it means that the problem is not caffeine.
Another check - decaf. If your reaction to it is absolutely the same as on a normal, then the matter again in some other components.
If caffeine is not, then what?
By itself, the coffee is quite harmless. But when the seeds begin to brown, in them there are some chemicals that can cause a certain group of people and the rejection of the above symptoms. Too strong roasting violates the elements contained in beans (especially oils and sugars), and some people just can not drink this coffee.
In addition, there is the problem of low-quality product: a violation of the conditions of storage, excess humidity, and so on. In this case, the body reacts violently absolutely right.
Decaffeination artificial and natural
The easiest way to reduce the consumption of caffeine - drink special decaffeinated coffee, or choose special varieties. In the first case, the proportion of caffeine is reduced by chemical means, in the second coffee brewed from grains such varieties which contain at least the substance.
What is the decaffeination
This process is surrounded by an evil rumor and various rumors: "But there still is, caffeine, Make a fool of our brother! "," I'm sure there harmful chemistry is stuffed! "
In fact, even after all a certain amount of caffeine chemical operations remains. But it is negligible, minimal. By American standards, it is considered decaffeinated drink, from which have removed 97% of the caffeine. By European standards, 99.92% of the total weight of the coffee beans must be obeskofeineny.
In general, this coffee contains less caffeine than colas, chocolate or green tea.
As this process occurs
The term "natural decaffeination" is quite questionable. Grains evaporated during the first hour, and then repeatedly treated with special chemical mixtures (methylene chloride, ethyl acetate) More about 10 hours. Then evaporated and dried again without the chemistry for another 10 hours.
There is also an alternative method, it is really close to nature. This method was invented and patented in Switzerland: it does not use chemicals, only water and carbon filter. However, the Swiss method is very expensive and complicated, so that not every company can afford such decaffeination. In other embodiments used for treating carbon monoxide, triglyceride and pressure up to 300 atmospheres.
Special grades
As already stated above, some coffees from nature contain less caffeine. So that at times can be compared to decaffeinated. For example, the Vietnamese coffee at 70% less caffeine than normal, and the taste and flavor preserved. Generally, in this direction under active research and development: perhaps not far off the day when we will be drinking genetically modified coffee with 0% of caffeine.
A few last tips
- When choosing a coffee, prefer darker grains: caffeine in them less.
- Coffee brew no boiling water, but a hot water (e.g., French-press).
- But most importantly, drink less soda, soluble cocoa, not overeat chocolate and other caffeine-containing hazard. It is better to leave your caffeine limit for the most delicious and a favorite: a cup of excellent, high-quality coffee!