I have been drinking coffee since I was in college and maybe before that, I don't remember. But it has been an important part of my diet, primarily to give me some way of dealing with complex thinking in this busy world. Now, finally after many years with advanced prostate cancer, I realize that I have been filtering out what I actually need to kill my prostate cancer cells.
There are two components in coffee that scientists have found in 2019 to kill prostate cancer cells and slow down there reproduction rates...kahweal acetate and cafestol. However, the two components unfortunately do not pass through coffee filters.
For the past few weeks i have changed the way I make coffee. I no longer use paper filters in my coffeemaker. Instead, I put coffee grounds directly into my cup, then add hot water from my coffeemaker, and I like to add some vanilla Coffeemate. Then I remove most of the grounds with a metal seive. Unfortunately, the temperature of the coffee brew is lowered by both the seiving process and the coffeemate addition, so I microwave the coffee to get it really hot. There are tiny grounds that fall by gravity to the bottom of the cup, and I just let them do that.
I just felt that this is important to all the coffee drinkers out there, with advanced prostate cancer. There are other ways to accomplish the same thing. You can use a percolator type coffee maker or a French press type.
If you want to read about the scientific studies regarding this matter, try these:
So you pour hot water directly over the coffee grinds then you dump it all into a sieve to remove the grounds🤪 isn’t that just filtering the coffee again which removes the good stuff?
It's the size of the seive that's important. Paper filters are too fine. I think the smaller grounds that pass through a sieve are carrying the substances. I don't know exactly.
I put about a half of a teaspoon of coffee grounds into a cup, add hot water, stir, then add a tablespoon of Coffeemate, then pour coffee through a seive into another cup. I rinse the grounds from the sieve, and then I microwave the coffee for a minute, and then pour the coffee back into the first cup, leaving the bottom grounds in the second cup, which I put down the kitchen sink.
Apologies, I missed your comment/question! Look up pour over kits online, the filter holder sits right on top of your coffe mug, and a filter is in place for the pour.
You should look at getting a French Press. It filters most of the grounds plus you can make more than one cup of coffee. If you’re concerned about your diet and PC, personally, I would cease Coffee Mate. It’s basically chemicals.
I agree! What is in CoffeeMate anyway? Just another item off of our 1960 standard American diet train . Easy prep ! Instant everything .tv dinners oh boy . Mom stopped cooking when those came out . That was probably before your time young man ? But you get it! The Us has been on the junk train since 1960 . Take care ❤️
yes, Covid had an impact,and maybe the younger generations' more sedentary lifestyle will also...I have read Docs' concern abou that and expanding waistlines.
But, over last 50 years, definitely up.....past performeance no guarantee of future results.
yea, I lived in Newport , Ky back in the late 50s - early 60s when raw human waste , oil company refineries discharge and steel mill waste was discharged directly into the Licking and Ohio Rivers ( which feed the ole Mississippi ). Playing in a sewer was safer than the local river banks and didn’t smell half as as bad. The Licking River , especially, smelled of petroleum and had permanent “ slicks “ on it all the time. You could see many 30” diameter pipes discharging stinking human waste.
Tharze always something tho … here in the Central Valley of California, our water comes from snowmelt that you’d think would be lots cleaner. The farmers here have loaded up / nuked the ground with so many pesticides that our water is loaded with issues too. Tho our local city water pumping station has extensive elaborate water treatment facilities ( many dozen citywide ) still the water out of our tap smells of powerful treatment chemicals which the city assures us are safe. nearly every home, here, has a bank of water treatment filters and carbon bloc filters , under the kitchen sink, to restore our water. We have a special water outlet tap on our kitchen sink just for drinking - cooking water. It delivers pristine odorless water for internal consumption.
Ive heard of that happening ….. we always grew up thinking water was an inexhaustible resource and mostly ignored how we treated it. Now look what happened 😂😂😂
Clean water for health! Remember when Pierre came out? Pay for water ? Who does that ? The French? 😂Now everybody pays. Our well is great and clean ,plus we have a 2k filter… prior to moving here I toted 5 gl bottles home for years ,pain in the butt . That big ag produced so much but at cost to the environment . Mankind can’t stop !
absolutely right buddy, … seems like we never learn tho.
I like fizzy water too, Perrier being the best known but there are many others. I’m kinda embarrassed to admit it , but I only drink fizzy water or sodas for bulk liquid intake. Have for decades ……. Prolly makes my aPCa cells have little smiley faces yayahahahaya.
Give cacao butter a try. Solid but melt at 95 degrees perfect for freshly made coffee. Weak chocolate scent but only a hint of real flavor, more body than flavor.
In vitro and transplanted tumors into mice treated with the two chemicals mentioned is a long way from evidence that drinking coffee, no matter how you filter it during brewing, will impact natural tumors in the human body. The first article even gives that caveat.
The question I have, which I missed if it’s in either article is how much coffee, prepared properly, would you have to drink per day to get actual therapeutic levels of the tested compounds?
I’ll file this under can’t hurt you, but not much evidence it will help you at this time.
Raising my 30oz tumbler with iced coffee in it in a toast to all the coffee drinkers here.
INSIDE OF THE K-CUPThe inside of a K-Cup contains a paper filter that helps to filter the coffee. Ultimately, this paper filter helps to prevent coffee grounds from making it into your cup of coffee, just like a filter used in a traditional coffee maker.
I use a refillable k-cup in my keurig. It has metal screens and leaves quite a bit of very fine grounds in the bottom of the coffee cup. On the other hand, the french press I packed for my 2 month proton 'vacation' uses a much finer screen and left almost no grounds in the cup. I recently bought a cheap espresso machine and its portafilter leave grounds somewhere between my metal-screen k-cup and the french press. Someone else mentioned cowboy coffee, but that never appealed to me at home. Any kind of coffee made over a campfire tastes great though!
That's a good idea with the K-cup. I like the Nespresso for the convenience but maybe need to supplement that with something that doesn't filter out the kahweal acetate and cafestol. Eating roasted coffee beans also sounds like a good idea.
I checked the coffee mate ingredients and am not too worried about it. 98% is water, sugar and vegetable oil, then there's micellar casein, mono- and diglycerides, dipotassium phosphate, natural and artificial flavors, cellulose gel, cellulose gum, and carrageenan. The micellar casein is good for muscle repair, dipotassium phosphate is helpful in workouts stamina, mono- and diglycerides have a bit of transfats, but not enough to be a problem, and your body produces them anyway, cellulose gel and gum make it creamy but might cause problems if you eat a lot. Now, carreeganan might be a problem, (colon cancer, IBS?) but it's not quite decided on that. medicalnewstoday.com/articl...
I take two or three cups of coffee per day, so I'm likely safe. I can drink black coffee sometimes on the road but not all the time. I avoid dairy all the time, (have you read about dairy and prostate cancer?). easyhealthoptions.com/conne... So, for now I'm okay with coffee mate but I'll keep checking.
Enjoy. Actual food is always better but you like what you like.
Just remember your body composition, strength and fitness are orders of magnitude more important than anything you’re drinking or what you’re putting into it.
Those noisy percolators we’re the de facto standard in ( at least that I know of ) in homes and restaurants of the 40s , 50s, 60s . many had the holes in the top much like cowboy coffee pots , people preferred that for a richer coffee. Your cup always had a little grind residue in the bottom back then. They used a coarser grind suitable for the holes. They made a tasty cuppa.
Depends on the size of the cup. I use very large Yeti tumblers for my coffee. 😉
Is your 3 cups per day recommendation related to the studies on kahweal acetate and cafestol?
I asked above how much coffee you’d need to drink daily to reach a therapeutic level of those compounds, did one of the articles mention it? I only skimmed the second one.
I seem to remember 3 cups ( I assume 8 oz,) was a minimum...it could have been more. I do remember thinking that it was an awful lot of coffee. 3 Yetis should do it!
In medical and nutrition circles a “cup” of coffee is usually 6 ounces. Supposedly 6 ounces is what doctors once thought was the ideal amount of coffee for health purposes.
Google coffee cup amounts and it’s wild, anywhere from 4 ounces to 9 or more depending on the local customs.
If you’re a Starbucks fiend, standard “cup” amount is 20 ounces. 😂
Use a stainless percolater and drink it black. It is an herb that shouldn't be adulterated. Organic beans, freshly ground made with spring water. Filtering does not remove fluoride from public water sources, only a reverse osmosis system.
Have you considered coffee beans covered in dark chocolate? Sure you will have grounds in your mouth but you can chase those down with some nice broccoli broth.
Every morning, my polish mother put a hand full of freshly ground coffee beans into a large "Cowboy Coffee Pot". Filled it with water and heated it until it boiled for a few minutes. She would use an old tea strainer when poring into our cups. No milk, no sugar. Sip it very hot and leave the leftovers in the bottom of the cup. She fondly refereed to it as "Foos". Don't drink the foos, she would tell us! I had to share this fond memory. Cheers William
on a more serious note…. I’m with you on that and I hope coffee is beneficial. I have my own mini Starbucks here and I buy my bulk Kona beans from a regional wholesaler. I sort and vacuum pack those precious Kona beans in individual pounds and enjoy them 3-4-5 different ways almost daily.
It is the roasting that actually destroys much of the beneficial phytochemicals of coffee. The darker the roast he more thoroughly destroyed. I take a capsule of whole bean green (un roasted) coffee extract and get all of the good stuff. Then drink whatever coffee you enjoy. Previous posts on this with the research links. (go fetch if interested.)
Interesting. I’ll search out your posts on the matter. Taste-wise I’ve always preferred medium roast for hot brewed coffee and dark for cold-brewed. I imagine/wonder if cold-brewing extracts even less of the good phytonutrients.
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