According to him, the technology of caffeine removal includes the detection of coffee grains for water, chemical compounds or compressed carbon dioxide. Swiss water is the most environmentally friendly in the environment, since it removes caffeine without chemical additives.
“As a result, the content of caffeine decreases to 2-3 mg per cup, while ordinary coffee contains about 70-140 mg. However, we must know that caffeine does not completely disappear, and, in addition, you can lose some useful compounds, such as antioxidants, while the concentration of other compounds, such as polyphenols, may lose. ”
The process of removing caffeine from coffee leads to the loss of volatile substances from them and, thus, changes their taste and smell, although the processed grains retain their usual appearance, but the characteristics of their taste are much weaker.
He says: “Studies confirm that this drink (coffee -kofain), such as ordinary coffee, can reduce the risk of diabetes. But it does not help to improve the concentration and reduce the risk of degenerative neurological diseases, which is associated with caffeine. It also does not cause heart, insomnia or high pressure, which tries from patients with high blood and people who go away, who have people who leave, who have people who leave, who have people who go away, who go away, who go away, who leave, who leave, who have people who leave, who have people who have people who have people who have people who have people who have them, who have those who have them, who have those who have them, who have those who have them, who have those who have them, who have those who have them. People who leave, who have people who suffer. “
“Small quantities of reagents may remain in the final product after the chemical process. Therefore, individual intolerance can occur even for small doses of caffeine. As for pregnant and lactating women, this helps to control the consumption of alkaloids, and for children over six years it helps to reduce consumption. ”
Source: Gazeta.ru
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