If you’re not familiar with the “French Paradox” it is essentially a “paradox” where experts are dumbfounded that French people seem to skirt death relating to heart disease given the amount of saturated fats they consume (Among other things like smoking and consistent drinking (not binge drinking))
I like Saifedean’s take on experts who come across something that flies in the face of their claims, they just write it off as a “paradox”.
I’m sure there are a few things going on here, but above all else I’m sure there’s probably just something to be said about how protective against heart disease the consumption of saturated fats are.
Many other countries (France, Germany, Japan, Korea, etc.,) are much heavier smokers than The U.S., but they seem to have far less incidences of heart disease as well.
I may have stumbled upon something that cracks this coffee conundrum wide open.
As I have previously mentioned the fermentation process of plants makes them edible for humans because the fermentation process “pre-digests” the components of the food (starches, sugars, **plant toxins**, maybe some other stuff) making the the plants more easily digestible for humans.
This is the mechanism that makes sourdough bread less glutenous than regular bread. The sourdough culture is eating the gluten.
As I was sipping on some kombucha (fermented tea) this morning I was thinking about how there’s less caffeine and less sugar in it because of this fermentation process. (Caffeine is a natural-occurring insecticide that is eaten up by the fermentation process)
Then I thought, “I wonder if there’s fermented coffee?”
Lo-and-behold, fermented coffee is a thing and it contains 90% less caffeine than a regular cup of coffee making it more easily digestible. Because of this it removes a lot of the bitterness from the flavor as well making the taste more pleasant when consumed black.
That said, I liken coffee to one of those bullshit green smoothies, where it’s just a highly potent plant-toxin juice that you couldn’t possibly get a similar dosage from by simply eating the actual vegetable - or coffee beans in this case (Yes, one of the earliest ways coffee was consumed was chewing the beans with animal fat. I think it was the Mesai? or some other African tribe).
That said, I imagine that the probiotics are damaged in the actual brewing of the coffee, but the caffeine content is reduced which still makes it more easily digestible and not so bitter.
Maybe if you cold brew the beans you can maintain the probiotic benefits? I don’t know I literally just thought of this and spent like 30 minutes looking into it.
Be well, my friends!
*Scurries off into the night*
In this case I was referring to fermented beans that are then brewed.
There is also coffee kombucha which would be more like already brewed coffee being fermented, which should still yield a similar effect, but my guess is it would have a different taste and also the method by which you make kombucha there would be alcohol produced by the ferment. Like 0.05% so it’s generally not considered an alcoholic beverage.
It was common for slaves to have worn clothes of linen woven with wool.
The people who made their clothes knew exactly what they were doing.
Despite these being typically quality soft fabrics that get softer with time, they were described as extremely uncomfortable.
#PuraVidaAgain
Why do I wear Birkenstocks to the gym?
Alexander the Great wasn’t wearing some fuckin’ Hokkas when he was conquering Persia and terraforming the earth.
He was between bare feet and wearing the Leonidas 7’s which were presumably some pure leather sandals.
#PuraVidaAgain
Easy gut nourishing breakfast:
Crack a raw egg into a mug. Scramble it with a fork.
Heat up some bone broth to a steaming hot temperature and pour it over the egg. Scramble it again.
Add a some cultured raw spring grass butter and some Real Salt.
#PuraVida
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