Decaf - Healthy or Toxic?

Many people choose to drink decaffeinated coffees and teas to lower their caffeine intake. However, most people fail to consider the health implications of the conventional processes used to decaffeinate coffee beans and tea leaves. 

There are three methods used to decaffeinate beverages. Chemical decaffeination, Swiss water processing, and the carbon dioxide method.^, Each of these methods uses a different solvent to extract the caffeine from the coffee beans or tea leaves. 

CHEMICAL DECAFFEINATION

Chemical decaffeination, the most common decaffeination process, uses ethyl acetate or methylene chloride. While only small traces of these chemicals are present in the end product, repeated exposure can be harmful to health. Ethyl acetate is a skin, eye, nose, and throat irritant that may impair male fertility and damage the liver and kidneys with long term exposure. This chemical is more commonly used in decaffeination processing. Methylene chloride is no longer used as frequently as previously due to concern over health impacts. Methylene chloride is a probable carcinogen that also causes throat irritation and central nervous system harm.

SWISS WATER PROCESSING

Swiss water processing is a more time-consuming and costly decaffeination method that uses water to extract caffeine from coffee beans or tea leaves. This method is common in organic products, but only comprises about 15% of all decaffeinated products. Swiss water processed tea is even less prevalent than in coffee, due to the dilution effect it has on the flavor of the product.

CARBON DIOXIDE DECAFFEINATION

The carbon dioxide decaffeination method uses pure carbon dioxide and high pressure and high temperatures over the span of several hours to extract caffeine from the product. These conditions cause the CO2 to liquefy, which allows it to dissolve caffeine. When the process is complete, the liquid turns back into a gas and can be used to decaffeinate another batch of coffee beans or tea leaves.  CO2 decaffeination has the least impact on the flavor and nutrition of the beverage.^,

CONCLUSION

Carbon dioxide method or Swiss water processing are the most natural ways to reduce the caffeine content of beverages. Be sure to look for products that are produced using these methods to reduce your chemical exposure and support your overall health.

Contact Renewed Hope Nutrition to schedule an appointment to receive personalized nutrition recommendations.