Toxins in coffee?

Hi everyone, happy new year!
For those hardcore BPC advocates, what do you think of this article?
The suggestion seems to be that toxin level in 'normal' coffee beans in very low
I wanted to try BPC with my Nespresso beans (bc I'm lazy) and I'm not sold on the idea that we can create environments that are toxin-free, and it's better to limit our exposure to reasonable levels
Yay or nay?


  • I think the evidence is pretty clear that coffee is net-beneficial. But I think you're right to still worry about toxins in coffee.

    Coffee is known to contain relatively high levels of acrylamide, which is a potent neurotoxin.

    The larges dietary sources of acrylamide are coffee and starchy foods like potato chips and french fries. The formation of acrylamide is temperature-dependent; heating foods >120 degrees C promotes the formation of acrylamide.

    Cigarette smoking causes three-fold greater acrylamide in plasma than any dietary factor. Acrylamide neurotoxicity arises from direct inhibition neurotransmission (via interference with the extracellular release machinery), inhibition of kinesin-based fast axonal transport and perturbations in neurotransmitter levels. Neurotoxicologists are most concerned about cumulative acrylamide burden from multiple sources over the course of decades.


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