Bekedam E, Loots M, Schols H, Van Boekel M, Smit G 2008. Roasting Effects on Formation Mechanisms of Coffee Brew Melanoidins. J. Agric. Food Chem. 2008, 56, 16, 7138–7145

Gorelik S., Lapidot T., Shaham I., Granit R., Ligumsky M., Kohen, R, and Kanner J. (2005). Lipid peroxidation and coupled vitamin oxidation in simulated and human gastric fluid inhibited by dietary polyphenols: health implications. J Agric Food Chem 53, 3397–3402. Caffeine is a chemical produced in dozens of plant species, and, of course, coffee is the plant most often cited for having caffeine. At Purity, we find it unfortunate that many people ONLY look at coffee as a caffeine delivery system designed to stimulate us and keep us awake. Coffee also has hundreds of other compounds besides caffeine that are beneficial. We created Purity CALM for those who want to enjoy coffee and its health benefits, but do not want caffeine.

Bringing Clarity to Consumers

Viera Porto A.C., Farah A. (2019) Potential Effects of Trigonelline and Derivatives on Health. Coffee: Consumption and Health Implications, A. Farah Ed., Ch. 18, Royal Society of Chemistry.

Over-roasting coffee may form polycyclic aromatic hydrocarbons (PAHs), some of which are carcinogenic. PAHs in the roasted coffee beans are dependent on roasting temperature and roasting time. We carefully choose when to end the roasting cycle to eliminate PAH content in our coffee. Leitinger N. (2005). Oxidized phospholipids as triggers of inflammation in atherosclerosis. Mol Nutr Food Res 49, 1063–1071. Strong and consistent evidence shows that consumption of coffee within the moderate range is not associated with increased risk of major chronic diseases, such as cardiovascular disease and cancer and premature death in health adults.”Doctors were stumped. Amber and Andrew were frustrated. Medical tests revealed nothing. The couple had been doing everything that healthy adults should: exercising regularly, eating healthy and organic foods, getting regular sleep, and drinking plenty of purified water. Nothing seemed to help. Staprans I., Pan X. M., Rapp J. H., and Feingold K. R. (2003). Oxidized cholesterol in the diet is a source of oxidized lipoproteins in human serum. J Lipid Res 44, 705–715. Type 2 diabetes is the most common form of diabetes, caused by a combination of inadequate production of insulin and an inability of the body to respond fully to insulin. The majority of scientific studies that have investigated the impact of drinking coffee on Type 2 diabetes point to coffee drinkers having lower risk of developing the disease. In fact, epidemiological studies suggest that drinking more coffee (3-4 cups of per day) is associated with an approximate 25% lower risk of developing type 2 diabetes, compared to consuming none or less than 2 cups per day (Huxley et al. 2009; van Dam & Feskens 2002). A large-scale systematic review of this literature led by the Harvard School of Public Health concluded that habitual coffee consumption is associated with a substantially lower risk of type 2 diabetes (van Dam & Hu 2005)