The expert dispelled popular myths about the benefits of decaffeinated coffee


Assumptions that decaffeinated coffee is more gentle than traditional coffee are not always true, since the technology for removing caffeine implies exposure to chemical compounds or compressed carbon dioxide on the grain. This was announced on July 6 by Candidate of Chemical Sciences Alexey Panov.
According to the expert, the most gentle way of decaffeination is a method called Swiss Water, in which caffeine is eliminated without the addition of chemicals.
"As a result, the caffeine content is reduced to 1-3 mg per cup, whereas in regular coffee it is about 70-140 mg. However, it is important to understand that caffeine does not disappear completely, besides, some useful compounds may be lost, such as antioxidants, while the concentration of others, such as polyphenols, becomes lower," Panov said "Газете.ги ".
At the same time, as specified, the drink also loses the volatile substances responsible for its aroma, which is why it ceases to have a bright taste and smell, but does not cause tachycardia, insomnia or pressure surges. Also, according to research, low-caffeine coffee (like regular coffee) can reduce the likelihood of diabetes.
"However, many of the positive effects associated with caffeine — improved concentration, reduced risk of neurodegenerative diseases — are irrelevant for decaf," he said.
Panov drew attention to the fact that trace amounts of reagents after chemical purification of grains can remain in them, individual intolerance "even in meager doses" of caffeine also occurs.
Decaffeinated coffee helps pregnant and lactating women to control the intake of alkaloid, and children after six years of age to minimize its consumption, the expert concluded.
Irina Lyalina, Acting Dean of the Faculty of Natural Sciences at the State University of Education, told Izvestia on June 23 that instant coffee can often contain additives that are dangerous to health, such as flavor enhancers, which are used to compensate for sometimes poor-quality raw materials.
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