Toxins in coffee?

Hi everyone, happy new year!
For those hardcore BPC advocates, what do you think of this article?
https://authoritynutrition.com/the-mycotoxins-in-coffee-myth/
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?

Comments

  • 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.

    Source: http://www.brainprotips.com/neurotoxin-list/

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