Purity Coffee EASE Dark Roast Low Acid Organic Coffee - USDA Certified Organic Specialty Grade Arabica Whole Bean Coffee - Third Party Tested for Mold, Mycotoxins and Pesticides - 5 lb Bag

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Further, in mid-2015, the USDA characterized coffee as “a functional food with health benefits”. According to the 2015 Dietary Guidelines Advisory Committee, “Consumption of coffee has positive health benefits and therefore can be incorporated into a healthy dietary pattern.” However, the vast majority of consumers aren’t aware of the health benefits of coffee, nor are they aware that there’s any real difference between organic specialty coffee and mainstream commodity coffee. Ultimately, we envision sharing the power of good brewed in a delicious cup of coffee that heals and enhances the lives of people from all walks of life. Bringing Clarity to Consumers The coffee is fresh and tastes great, but it’s also better for you than most coffee that has been roasted months before you get the chance to buy it.

We believe coffee retains optimal health benefits as whole beans for about 20 days after roasting before things start to decline. This is the best time to experience the remarkable flavors, fresh bloom, the energy that you will notice in your body, and the clarity you’ll notice in your mind. It’s not just the caffeine you’re feeling… Rather, it’s the sustained energy derived from consuming one of the richest sources of antioxidant compounds on earth. There are a host of serious liver diseases which can be positively impacted by drinking coffee. Please see Purity PROTECT for more in-depth information on coffee and the liver. To test the medium, dark roast, and decaf whole beans, we used a Chemex and ground our coffee beans just before brewing. The starter kit includes a manual burr grinder — similar to the JavaPresse grinder that we’ve reviewed before— that’s easy to use and clean. And if you’re a fan of the coffee bean aroma (and who isn’t?), we promise that you’ll be impressed. The result? All three varieties produced a smooth, highly drinkable cup with a rich aroma. The dark roast was free of bitterness and full of flavor, while the medium carried just a hint of that distinctive green flavor, with notes of cocoa and walnuts. And the decaf surprised us with its full-bodied flavor. Coffee Sachets

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)

Rubach M, Lang R, Bytof G, Stiebitz H, Lantz I, Hofmann T, Somoza V. (2014) A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend. Molecular Nutrition Food Research, 58, 1370-1373. Doi: 10.1002/mnfr.201300890.

Rodrigues D.A., Casal S., β-Carbolines, Coffee: Production, Quality and Chemistry, A. Farah Ed., Ch. 31, Royal Society of Chemistry.

Herraiz T., Chaparro C. (2006). Human monoamine oxidase enzyme inhibition by coffee and β-carbolines norharman and harman isolated from coffee. Life Sciences 78, 795-802.

Swiss Water® Process Decaf Whole Bean Coffee

Takenaka M., Sato N., Asakawa H., Wen X., Murata M., and Homma S. (2005). Characterization of a metal-chelating substance in coffee. Biosci Biotechnol Biochem 69, 26–30. Palinski W., Rosenfeld M. E., Ylä-Herttuala S., Gurtner G. C., Socher S. S., Butler S. W., Parthasarathy S., Carew T. E., Steinberg D., and Witztum J. L. (1989). Low density lipoprotein undergoes oxidative modification in vivo. PNAS 86, 1372–1376. Díaz-Rubio M. E., & Saura-Calixto F. (2007). Dietary Fiber in Brewed Coffee. Journal of Agricultural and Food Chemistry, 55(5), 1999–2003. doi:10.1021/jf062839p. Min B., and Ahn D. U. (2005). Mechanism of lipid peroxidation in meat and meat products-A review. Food Sci Biotechnol 14, 152–163. Gniechwitz D., Reichardt N., Ralph J., Blaut M., Steinhart H., and Bunzel M., (2008). Isolation and characterisation of coffee melanoidin fraction. J Food Sci Agric 88, 2153– 2160.