With the holidays around the corner I felt the need to share the pitfalls of these ever so popular sweetened non-dairy creamers. You know, all those yummy dessert sounding creamers that are presweetened like Dolce De Leche, Pumpkin Spice and Peppermint…there are so many.
Have you ever looked at the ingredients listed on the bottle? Have you thought to yourself…, “Hmmm, if this is non-dairy..what is this liquid I’m consuming? Well, it’s primarily hydrogenated soybean (GMOs) and/or cottonseed oil (w/GMOs) and the other 15% is mostly artificial flavors. The term hydrogenated is simply whipped up oil with added chemicals (to create the milky appearance). The purpose for hydrogenating the oil is to allow it to mix with the coffee and not float on top as oil would.
Do what makes you happy, but with all of the amazing foods, desserts and treats available during the holidays, why consume this? Many of the ingredients used in these creamers are indeed really bad for you! To get all of the facts including the fact that these creamers are actually flammable, check out all of Dr. Mercola’s findings and watch the video of non-dairy creamers flammable side!
Click here: http://articles.mercola.com/sites/articles/archive/2014/05/17/non-dairy-creamer-chemicals.aspx
It all started when my best friend and wife Candy showed me this article from one of her woman’s health magazines.
She asked me if I could use my fresh roasted coffee and make her some of this cellulite erasing soap! Since I live by and endorse the fact that nowadays, “there is no excuse for not knowing”, I, of course was up to the challenge!
I did my research (went to Google) , and played around with a few different recipes until I created the best all natural, exfoliating coffee soap. This soap is really tough. I have been trying to find a good, tough soap that really exfoliates. Some say on the label that it will exfoliate, but don’t deliver. I hand make my soap using my fresh roasted coarsely ground and whole bean coffee which leaves your skin super clean and smelling like a latte!
The reviews from teammates at my gym have been very positive. Many of them do Jiu-jitsu 3-5 days a week in a Gi and sweat a lot!
Coffee soap also helps remove odors like onions, garlic, and fish from your skin, so have a bar close to your kitchen sink.
A Rutgers University study and “The Skin Guru” Leslie Baumann M.D. have written about it and articles from USA today, CBS News and many more have shown that caffeine actually kills abnormal cells that can cause skin cancer!
In addition to those amazing benefits, coffee soap will also help with diminishing cellulite! By massaging your needed trouble areas with this exfoliating soap, it helps break up the fat cells and decreases the lumps and bumps!
I have been making lots of soap! It makes a great gift for birthdays, holidays and any special occasion.
It was a warm 80 degree morning on Ambergris Caye (Belize’s largest island). My wife and I sat down to a beautiful view of the Caribbean Sea with a refreshing ocean breeze at a beachfront café. I ordered a traditional Belizean breakfast of eggs, sausage, refried beans (why do they call them that? They’re not even fried once!) and Fry Jacks. I’ve never had a Fry Jack before and they were so good! They are very light, fluffy, fried dough in the shape of triangles! They are hollow inside so I stuffed mine with my eggs and beans and used it like a pita.
All was great until I tasted my coffee. I am not sure how it attained its dark color because it tasted like hot water soaked through dirty socks! It had no coffee flavor at all! I was shocked! I thought that I was going to be drinking great, fresh roasted coffee because I’m in Central America. That was not the case in the local restaurants because they use (Because I had to ask) Folgers or Maxwell House! Yuk! It was old stale coffee because good fresh roasted coffee is very expensive for the restaurant owners to buy…well that’s what they told me. I was still on a mission to find good coffee, although I did bring some of my own fresh roasted coffee from home to brew every morning for my wife, Candy and I before heading out.
We found a great coffee roaster on the island! It’s the “Rum, Cigar & Coffee House.” Ironically they did not offer Belizean coffee. They had some great El Salvadorian and some Mexican on hand. The store manager, Saul, explained that Belizean coffee is very expensive because of the small amount that the country actually produces.
The key to growing great coffee is the sub-tropic climate with high elevation and Belize has only one small area of the country that can achieve this. The country of Belize is in Central America between the Mexican and Guatemalan mountains and the Caribbean Sea. Belize coffee is organically grown in the shaded rainforest at the Gallon Jug Estate on the high plateaus of Western Belize.
In this area where prized Mahogany trees used to grow (they were all cut down to panel the walls of Aristocrats in England) is an ideal growing area for shade loving Arabica coffee. The varietal they grow comes from Costa Rica.
I had to buy a prepackaged pound of the coffee and although the medium-dark roast masked much of the subtle flavors, it was a great full bodied sophisticated cup of coffee! I also appreciate the fact that they emphasize ecologically friendly coffee growing practices.
Belize also grows lots of cacao! They grow and make wonderful chocolate!
I learned so much on my trip to Belize. I can’t wait to go back! Belize that! Remember, Life is too short to drink bad coffee!
I get asked this question a lot! Usually after someone sees the coffee I roasted for them or sees my beans as I prepare some coffee.
The fact is almost all commercially roasted coffee is shiny. The shiny or oily texture of the bean is not a good thing at all. On the contrary, the oil being on the outside of the bean is robbing you of flavor! The reason this continues to happen makes good sense if you are a big coffee producer/roaster. The reason is more roasted coffee in less time means more money for the coffee roaster. I notice this shiny coffee in Starbucks Coffee, Seattle’s Best and even Costco’s in-house roasted beans are shiny. So… even more reasons to roast your own coffee at home.
(Dull Beans-Oils are still locked inside the bean)
Here’s how the coffee beans get shiny…As the green coffee beans roast, the moisture in the beans gets cooked out and the sugars begin to change. The shininess is the coffee’s oils oozing out to the surface of the coffee bean. This occurs when the roast temperature is above 450 degrees Fahrenheit. For big money, roasters time is money! So..in an eight hour day if you can roast a batch of coffee at 600 degrees in 10 minutes plus 10-15 minutes to cool, that would be a lot more batches and profits than roasting at 410 degrees Fahrenheit for 17-18 minutes plus 10-15 minutes for cooling.
Just like any natural product the concentrated, essence is in the oils. So why would you want those shiny, oily beans? You’re losing flavor with the oils left in the bag. Oils left on the sides of your storage canister, oils that stick to your coffee grinder! Those oils belong in your cup! So when it comes to coffee, I would rather have my oils locked inside the bean until I prepare my coffee and extract those amazing complex flavors in my cup!
Let me know if you would like me to address any coffee related topics. I respond to all feedback. Life is way to short to drink bad coffee!