Not All Decaf Coffee is Better For You

Recently I eliminated coffee from my morning routine.  Gasp! Right?  Caffeine affects your insulin levels the same way sugar does so I figured I should practice what I preach. Also, I did it gradually. Little by little, I replaced small amounts of caffeinated coffee with decaf.  However, after a little research not all decaf is the same.  Most decaf on the market is made extracting the caffeine through a chemical process.  The beans are steamed or warmed to open up their pores and then they are rinsed in methylene chloride (a known carcinogen). The caffeine in the beans binds to the methylene chloride and then is flushed away.  Um, call me crazy but drinking carcinogens seems worse than caffeine. 

However, there is good news!  A process called the Swiss Method (also known as water extraction) is completely different and safe.  In this method the beans are soaked in hot water for several hours and then filtered through activated charcoal to remove the caffeine.  The only catch is that it's more expensive.  Obviously, it's worth it though.  Stores like Whole Foods carry decaf coffee made with the Swiss Method. Mount Hagen Organic-Cafe
is an instant brand I've found at Whole Foods that I love and retails for about $10.