Purity Coffee on All You Need to Know About Coffee


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Katie: Hello, and welcome to the “Valence Mama Podcast”. I’m from KatieWellinsma.com And this event is one of my favorite drinks, coffee, and we’re going to remove some of the confusion about whether it’s good for you or not, and if the dose-dependent answer is, and how much better, your How to get the most out of coffee?

I’m here with Andrew Salisbury, who is the founder of more than 14 companies in the last 25 years in 6 countries, including Mexico, Argentina, Brazil, Colombia, Ireland, and the United States. His latest company, Poority Coffee, is a passion project and one of my favorite companies. And in purity, they are very health-oriented, and like my other favorite companies, they test every quality and they are very transparent about the results.

I personally believe that changing the quality of different foods and drinks is one of the easiest things we can do to improve health and fitness, especially when it is something we use anyway. Are. And since one of the most widely used drinks in the world is enough, I thought it was a great place to start. I know that if you are a coffee drinker like me, you will really enjoy this event.

So, without further ado, let’s join Andrew. Andrew, welcome. Thanks for being here.

Andrew: Thanks so much for having me on.

Katie: Well, today we’re going to talk about one of our favorite topics, which is enough and I’m drinking coffee right now. It’s one of the hottest drinks in the morning for me and I know it’s something that’s talked about a lot in the world of wellness and there’s a lot of talk about it, but generally, we Know that there are some benefits associated with coffee. Of course, this is one of the most loved drinks in the world and many listeners are huge fans. But to begin with, I would like to start with just one type and generally want to talk about coffee and what we know, I do not have the benefits of coffee, but the ingredients of coffee and their I do not want to say anything about the effect on the body.

Andrew: Yes. That’s kind of interesting. Most people are not aware that coffee is a top source of antioxidants in the American diet, which I think when I first discovered it … I was a little blown away. There is a lot of talk about things like blueberries and bananas and eating the rainbow and all these things are very, very accurate. But if you are a coffee drinker, you get your antioxidants from coffee as coffee is actually high in polyphenols and high in antioxidants. And this is something most of you, you know, 164 million Americans will get up to get a cup of coffee this morning. So this is probably the most interesting fact about coffee

Katie: That’s interesting. And from what I’ve read, water is by far the most used beverage in the world. But the majority of the world eats coffee regularly, right?

Andrew: All right. I like to drink my coffee from coffee, so my wife is telling me to drink more water all the time, but I like to drink it from my coffee. But yes, of course this is a famous beverage. In fact, one reason is why we are so interested in focusing on coffee and health. Because if you think about something that people do every day, 164 million Americans drink coffee, if you can change something that people do repeatedly, then you will have better overall health and longevity. Will have a real impact. And that is one of the reasons why we focus so much on it. We do not need to change behavior. We do not have to convince people to drink something they are not aware of. Just get a good quality coffee.

Katie: Yeah, I totally agree. When I talk about the health of the changes, I’m a huge fan of either can be made once and then there are lasting effects where you can change something about your routine like you said before, You are doing, so you are not supposed to add anything. No effort On an irrelevant note, I like this thing. Every night I say chile pad with gold and it goes under my bed and it keeps my bed cool. And we know that the data that gold at a certain temperature is beneficial to the quality of sleep. But instead of cooling the whole house, I can cool down my bed is energy efficient and now that it’s set up I don’t have to think about it.

So it’s a pretty easy boost with health because it’s not something that requires any effort. And I think that’s what we’re talking about. With coffee or with any food or anything you upgrade, when you improve the quality of anything you are eating anyway, it does not take any extra work, but you There are additional benefits. And I’ve read before, I don’t know if this is true or not, but it is the largest source of antioxidants in the American diet. For most people, this is probably the greatest source of antioxidants. Is this true from what you read?

Andrew: Here it is. If you look at the ACAC table, which is a measure of antioxidants in the diet, you will find the first 30 or 40 things that have a lot of antioxidants, spices, and things like peppers and oregano. And just different spices. Because we don’t use them in such quantities that it can make a big impact even though it is very high. But then down there and at the top of the table is coffee, the different ways you drink coffee, this kind of cocoa. Chocolate and coffee are two of the most common antioxidants that people eat on a regular basis.

Katie: Understood and then what’s more in coffee? Because I think most people think about coffee for taste and caffeine, but there are a lot of things going on when it comes to coffee, right?

Andrew: All right. When we started, our focus was purely on the fact that we want to make every decision based on health. And that means the absence of bad stuff. So, with pesticides and molds and things we want to avoid, but the presence of good qualities and good qualities in coffee, the products we want more, the compounds we want more are anti. The oxidants are CGAS, poly phenols. But inside, there are many other compounds that are beneficial enough to form, either made with green beans, but we also want to dial up. So chlorogenic acid is one of the compounds we look for. Then there are other things like trigonline, chlorogenic lactones are important and there are many different things … it’s a bit magical. If you know what to look for, you know what to fry, you can maximize these compounds. But you need to be very careful, how do you roast coffee enough to make sure you get the most out of these compounds.

Katie: Gotta and those guys aren’t roasting their coffee and probably aren’t aware of the roasting process. Does it vary based on the types of coffee that people will be familiar with? For example, I know I’ve heard of Dark Roast and Light Roast and all those different terms. Do they have the same meaning as the original ones, and does this make it sufficient to know what coffee can be found in?

Andrew: Absolutely. From the coffee you cherry to the way it is grown, the way it is processed, the way it is roasted, the way it is shipped, and the way you ultimately serve it, Almost every decision you make is sufficient. Coffee affects health benefits. So, this is actually quite complicated. And the starting point is that the chlorogenic acid you want in coffee is the highest in green beans when you have not roasted coffee, but they range from planting to planting, from one area to another. May vary from field to field. And there is no great predictor of what is found in chlorogenic acids in the form. So, really, the first step is to have a lot of lab tests done from all over the world and select the highest amount of chlorogenic acid. And then the roasting protocol, the way you manage the roast, is the balance between heat and time. And the darker you darken, the more you remove the antioxidants contained in the coffee. Therefore, very dark brewed coffee contains 5%, 10% antioxidants that you can find in coffee that has been roasted properly.

Katie: Oh, wow. This is definitely a huge difference. And I know from just getting involved in self-study and reading Pubmed regularly that there are enough studies on coffee, coffee, antioxidant related caffeine consumption. And I know this is something you closely monitor. So when we talk about these ingredients of coffee, what are we really looking at in literature research and how can they be beneficial?

Andrew: Yes and there have been some amazing studies that have come out lately, but when we had cancer warning labels or the idea that coffee could potentially cause cancer, What we are seeing is about 15 years ago. And all of this is based on studies that were done in the ’50s and’ 60s, where they did not investigate the fact that those who drank enough also smoked and drank too much alcohol. And didn’t exercise. And when they sorted for these cofounders, what they found out was actually the opposite.

And so the World Health Organization came out about four years ago, five years ago to say that it has a positive benefit in reducing the risk of six forms of cancer. So basically, studies are coming out strong and strong in terms of all the health benefits of coffee as they are linked to things like type 2 diabetes, liver health, heart disease prevention. And again, a lot of it seems to be linked to the high antioxidant quality of coffee.

Katie: Gotta and I know that they are clearly big topics in the health world right now because we see that one of them is a huge increase. Before we go any further, I would also like to talk about whether there are widespread ups and downs to be aware of enough consumption. As I think of many things in life such as bells have a sweet spot of consumption. Is this also true with coffee?

Andrew: I think the thing you have to think about here is … a lot of people fight coffee with caffeine. This is the only delivery system for caffeine. And really. It is not. Antioxidants are the things that talk about the benefits of health so the most important part about coffee. But the problem is that you are drinking caffeine and there may be a lower margin of return on the amount of caffeine you should drink.

So depending on whether your… people break down into high-speed caffeine metabolizers or slow metabolizers of caffeine, and if you are a slow metabolizer of caffeine, that means it lasts longer in your body. And you’re going to be like that. Let’s have enough in the midday and have trouble sleeping. I’m the kind of person who can have double espresso and go to bed at night because I’m a fast metabolist of caffeine. So caffeine is something you really want to see.

So when it comes to the harmful effects of coffee, you really have to look at your body and how it reacts to the caffeine in coffee. The recommended intake of coffee is between four and six cups, but then there is no reason why you will not switch to lac-Defac to take more antioxidant polyphenols in coffee and there is no shortage of them. I hope this answers your question.

Katie: It does. When it comes to slower metabolizers than caffeine, is it all related to one’s caffeine tolerance or is it a genetic item separate from how much coffee your body uses to drink?

Andrew: It’s actually a genetic thing. You can do Mandy 23, say, and find out if you are a fast or slow enough metabolizer. But you probably already know how you are because if you are sensitive to a cup of coffee, if you are listening to someone and you realize how much you need enough coffee before you panic. Will have to spend. Or jitter, then you’re a slow metabolizer of caffeine. And if you can drink enough and it doesn’t seem to bother you and just give you steady energy, then you are a fast metabolizer.

Katie: Got it right. Well, I know that’s good news for a lot of people, and for me too, because I like it enough, in general, the statistics point to it being healthy, especially if we Know what to look for and we’re using it. In the right amount and in the right way. And I’m also a huge fan. I think I’m a slow metabolizer of caffeine, so I try to restrict my caffeine, but then I’ll go to Decaf just because I like the taste of black coffee.

Andrew: Absolutely.

Katie: Yeah. And I think that’s a great way to balance it. I, too, personally am a huge fan of doing nothing every day. So I don’t take supplements on the weekends, I don’t drink enough every day. Or if I do, I’ll drink decaf to summarize it because I don’t want my body to completely melt with anything. And so this is another trick I sometimes use to make sure I can still use coffee and that when I use it to increase my endurance, it is effective and Effective.

Andrew: Yeah right. Great. How do you drink as well? آپ اس کیفینینیٹ کے متعدد طریقے ہیں جن سے آپ گریز کرنا چاہتے ہیں ، جو کیمیائی طریقے ہیں اور مجھے یقین نہیں ہے کہ جب آپ کافی پیتے ہیں تو آپ کا کافی کس طریقہ کا استعمال کرتا ہے۔ لیکن کافی سے کیفین کو ہٹانے کے لئے سوئس واٹر ، یا تنقیدی CO2 بہترین دو طریقے ہیں اور پھر بھی آپ اینٹی آکسیڈینٹ رکھتے ہیں۔

کیٹی: ٹھیک ہے۔ یہ جاننا اچھا ہے. لہذا میں آپ کی ڈیکاف کافی پیتی ہوں ، لیکن مجھے یہ سنانا ہر ایک کے ل explain بتانا پسند ہوگا۔ کیونکہ میں جانتا ہوں کہ یہ وہی چیز ہے جسے میں واقعتا long طویل عرصے سے نہیں سمجھ پایا تھا۔ تو اس کی وضاحت کریں کہ کیفین کو کافی سے نکالنے یا اسے صحیح معنوں میں کم کرنے کے لئے ہم مختلف طریقے استعمال کرسکتے ہیں۔ کیونکہ یہ مکمل طور پر ختم نہیں ہوا ہے ، لیکن یہ بتائیں کہ ان مختلف طریقوں سے کیسے کام ہوتا ہے اور ہم کن کن افراد کو تلاش کرنا چاہتے ہیں۔

اینڈریو: ٹھیک ہے۔ لہذا ہماری توجہ ، کچھ فیصلوں میں جو ہم کرتے ہیں نسبتا easy آسان ہے اور کچھ زیادہ پیچیدہ ہیں۔ اور یہ فیصلہ کرنا نسبتا easy آسان فیصلہ تھا۔ وہاں دو طریقے ہیں۔ کیفیئن کو لیک کرنے یا کافی سے کیفین نکالنے کے لئے کیمیکل استعمال کرنے والے اہم دو طریقے۔ ہم نے بہت جلد ان لوگوں سے دور ہونے کا فیصلہ کیا۔ اور اس کی وجہ یہ ہے کہ ہم ابھی تک ایسے مصنوع میں کیمیکلز متعارف نہیں کرنا چاہتے تھے جو آپ کے لئے پہلے ہی بہت اچھا تھا۔ اور ہم نے پایا کہ اس عمل میں کلوروجینک تیزاب پھیل رہا ہے۔ لہذا ان کو تقریبا immediately فورا. ہی مسترد کردیا گیا۔

ہم نے جو بہترین طریقہ پایا ہے وہ سوئس واٹر کا طریقہ ہے ، جو کافی میں بیٹھے ہوئے پانی کو گرم کرکے چالو چارکول فلٹر کے ذریعے کام کرتا ہے۔ اور پھر ایک متحرک چارکول فلٹر کیفین کے ذرات کو پھنساتا ہے جو دوسرے ذرات سے تھوڑا سا بڑا ہوتا ہے۔ اور پھر پانی کو کافی میں دوبارہ داخل کیا جاتا ہے اور آپ کو کافی کو ڈیفیٹ کرنے کے ل natural قدرتی پانی کا عمل حاصل ہو رہا ہے۔ تنقیدی CO2 ایک اور عمل ہے ، لیکن یہ ابھی جرمنی میں ہوا ہے۔ اور جب ہم نے دونوں کا تجربہ کیا تو ہمیں کلوروجینک تیزاب میں نمایاں فرق نظر نہیں آیا۔ تو ہمارا خیال ہے کہ دونوں اچھی طرح سے کام کریں گے۔ سب سے آسان طریقہ ہمارے لئے سوئس پانی ہے۔

کیٹی: سمجھ گیا ٹھیک ہے. لہذا لوگوں کو یہ جاننے کی ضرورت ہے کہ آیا وہ ڈیکف کی تلاش میں ہیں۔ اور میں جانتا ہوں کہ ایسے لوگ ہیں جن کو صحت کی مختلف وجوہات کی بنا پر کیفین سے گریز کرنا یا سختی سے روکنا پڑتا ہے۔ لہذا ، یقینا ، بہت زیادہ کیفین حاصل کیے بغیر بھی پھر بھی فوائد اور اینٹی آکسیڈینٹ حاصل کرنے کا ایک آسان طریقہ ہے۔ نیز ، مجھے مولڈ اور کافی کے بارے میں بات کرنا پسند ہے کیونکہ یہ ایک ایسا عنوان ہے جو تیزی سے بڑھتا جارہا ہے… خاص طور پر صحت کی دنیا میں بڑھتی ہوئی کے بارے میں صرف بات کی۔ اور ایسا لگتا ہے کہ جب کافی میں سڑنا اور مائکوٹوکسن کی صلاحیت کی بات آتی ہے تو بہت ساری بحث و مباحثہ ہوتا ہے۔ تو آپ اس پر کیا لیتے ہیں اور ہم کیسے جانتے ہیں کہ کوئی ایسی چیز جو کافی میں موجود ہے؟

اینڈریو: ٹھیک ہے ، میں سمجھتا ہوں کہ پہلی بات یہ ہے کہ ، بدقسمتی سے ، کافی میں کافی کا سانچہ ہے۔ لیکن ہم نے کبھی بھی وہ نمبر نہیں دیکھا جس کا کچھ مطالعے میں حوالہ دیا گیا ہو۔ کچھ مطالعات جن کی ہم تلاش کر رہے ہیں ان میں 50 and اور اس سے اوپر کا پتہ چلتا ہے۔ جب ہم نے ریاستہائے متحدہ میں ٹاپ 49 کوفیوں کا تجربہ کیا تو ہمیں ایسا ہی نہیں ملا لیکن پھر بھی ہمیں 20٪ ، 22٪ کو مولڈ ، خمیر یا اوکراٹوکسین A ملا تھا۔ لہذا یہ ایک بہت بڑا مسئلہ ہے جہاں آپ کو اس سے آگاہ ہونے کی ضرورت ہے۔ اور یہ ایک بہت بڑا مسئلہ ہے جو آپ کو معلوم ہے کہ نسبتا easy آسان حل کے ساتھ آپ کو یہ یقینی بنانا چاہئے کہ آپ کو کافی میں سانچہ نہیں ہے۔

مجھے امید ہے کہ یہ ایک ایسا معیار ہے کہ تمام کافی پروڈیوسر بہت تیزی سے چنیں گے کیونکہ یہ واقعی صحت کا ایک بہت بڑا مسئلہ ہے اور اس کا حل بہت آسان ہے۔ مسئلہ یہ ہے کہ سڑنا آپ کی کافی میں مختلف طریقوں سے پیدا ہوتا ہے اور لہذا آپ کو واقعی اس بات کو یقینی بنانا پڑا کہ کافی کی تیاری کے عمل کے دوران ، سڑنا تیار کرنے کا کوئی راستہ نہیں ہے۔ تو یہ ایک آسان فکس نہیں ہے۔ یہ صرف فارم میں نہیں ہوتا ہے اور یہ روسٹر میں ہوسکتا ہے اور جب بھیجا جاتا ہے تو ہوسکتا ہے۔

اور بہت ساری وجوہات ہیں ، بدقسمتی سے ، ان مختلف مراحل میں سڑنا کیوں پیدا ہوتا ہے۔ اگر میں تھوڑا سا ڈرل کرنا چاہتا ہوں تو ، ان علاقوں میں سے ایک جو سڑنا بہت ہی پہلے جگہ پر ہوتا ہے ، وہ یہ ہے کہ صنعتی کاشتکاری کے ساتھ ، کیا ہوتا ہے کہ آپ کو کافی درختوں کی قطاریں مل گئیں اور وہ جو کافی ہیں اس درخت پر ، وہ کافی چیری مختلف اوقات میں پک جائے گی۔ لہذا آپ ایک ایسا درخت چن سکتے ہیں جس کے ساتھ ساتھ بالکل ٹھیک پکے چیری ہوں جیسے گرین گرین چیری ، اور اس کافی کے درخت پر سیاہ چری بہت زیادہ ہے۔

صنعتی کھیتی باڑی کے ساتھ ، وہ کیا کریں گے وہ ٹریکٹر لیں گے اور وہ پوری طرح سے کافی کے درختوں کی قطاروں میں جاتے ہوئے ، تمام چیریوں کو کھینچ کر لے جائیں گے ، چاہے وہ پکے ہوں یا زیر اثر ہوں یا زیادہ پہلو ہوں ، پتے ہوں۔ اور ٹہلیاں۔ اور پھر ان کا کام اسے بعد میں چھانٹنا اور کافی سے نجاست کو دور کرنا ہے۔ ٹھیک ہے ، اس کے ساتھ مسئلہ اس طرح کا ہے جیسے سڑنا ہوا اسٹرابیری لینے اور اسے تازہ اسٹرابیری کی ایک وٹ میں ڈالنا۔ آپ اگلے دن واپس آجائیں گے اور آپ کے سٹرابیری ڈھیر ہوجائیں گے۔

لہذا جب آپ ان ابتدائی مراحل میں بھی سڑنا متعارف کروائیں گے تو اس سے جان چھڑانا بہت مشکل ہے۔ یہی وجہ ہے کہ ہم آپ کو اصرار کرتے ہیں کہ آپ کو ہینڈپک ، ہاتھ سے منتخب شدہ کافی چیری لگانی پڑے ، اس کا مطلب ہے کہ آپ صرف اس وقت کی چیریوں کو چن رہے ہیں جو اس وقت پکے ہیں۔ اور پھر مختلف دوسرے طریقے ہیں۔ بدقسمتی سے ، کچھ طریقوں سے گریز کیا جاسکتا ہے۔ کچھ طریقے…

میں برازیل کے ایک فارم میں تھا اور میں نے دیکھا کہ ایک کسان پانی کے ساتھ کافی کا پہاڑ چھڑک رہا ہے۔ اور میں سمجھنے کی کوشش کر رہا تھا ، کیوں کہ وہ ایسا ہی کرے گا۔ اور میں نے سوچا کہ اس مقام تک کافی پر صحیح طریقے سے عملدرآمد ہوچکا ہے۔ اس کو پانی سے کیوں چھڑکیں؟ اور اس نے مجھ سے اعتراف کیا کہ چونکہ کافی وزن کے حساب سے بیچی گئی تھی ، اگر وہ اسے پانی سے اسپرے کرتے ہیں تو وہ پانی اٹھاتا ہے کیونکہ کافی بین بہت خشک ہے ، پانی اٹھاتا ہے اور انہیں زیادہ معاوضہ مل جاتا ہے کیونکہ ظاہر ہے کہ انھیں تنخواہ ملتی ہے وزن پر اور اب آپ کے پاس ایک پروڈکٹ ہے جس کو ایک مہینہ یا دو مہینوں تک بھیجنا ہے ، آپ جانتے ہو کہ یہ بہت نم ہے۔ اور یہ ظاہر ہے سڑنا بنانے جا رہا ہے۔ تو یہ دو طریقوں میں سے صرف ایک طریقہ ہے کہ آپ کافی میں سڑنا متعارف کراسکتے ہیں۔

کیٹی: اوہ ، واہ۔ اور یہ بات پوری معنی رکھتی ہے۔ اور ایسا لگتا ہے کہ اس عمل پر اور اس کی کٹائی پر بہت زیادہ کنٹرول کرنے کی ضرورت ہوگی۔ لیکن کیا یہ جاننے کا کوئی معیار یا طریقہ ہے ، اگر آپ صرف کافی خرید رہے ہیں ، اگر یہ مسئلہ بننے جارہا ہے یا نہیں؟ میں کسی ایسی چیز کا اندازہ نہیں لگا رہا جس کی اطلاع واقعی کسی بھی قسم کے لیبل پر دی گئی ہو ، کیا یہ ہے؟

اینڈریو: واقعی نہیں۔ ہم اس کے لئے ایک معیار بنانے کی کوشش کر رہے ہیں اور ان کے پاس بہت کچھ ہے۔ لیکن میرا مطلب ہے ، میں آپ کو ان طرح کی چیزوں سے یہ بتا سکتا ہوں کہ آپ کے سننے والوں کو ان میں سے زیادہ تر پریشانیوں سے بچنے کے لئے کافی میں ڈھونڈنا چاہئے اور یہ ہماری لیب کی جانچ پر مبنی ہے ، جو ہم نے دیکھا ہے۔ تو کیا آپ کو محض ایک جائزہ دینے کے ل useful مفید ہوگا کہ آپ کیا تلاش کریں؟

کیٹی: ہاں ، بالکل یہ میرے اگلے سوالوں میں سے ایک تھا جیسے کافی میں لیب کا تجربہ کیا جاتا ہے اور پھر ہم کس حد تک تلاش کر رہے ہیں؟

اینڈریو: ہاں ٹھیک ہے ، تو نقطہ اغاز ، لہذا اگر آپ اپنے مقامی کافی روسٹر پر جارہے ہیں یا اگر آپ کافی خریدنے جارہے ہیں تو ، نقطہ آغاز آپ کو نامیاتی کافی طلب کرنے کی ضرورت ہے۔ تمباکو اور کپاس کے اگلے سیارے میں کافی سب سے زیادہ علاج کی جانے والی فصل ہے۔ اور اس ل you ان دونوں میں آپ کا انتخاب ہے۔ لیکن کافی کے لحاظ سے ، اگر یہ نامیاتی نہیں ہے تو پھر آپ واقعی بہت زیادہ کیمیکل پیتے ہیں۔ اور یہ بھی ، سب سے بڑا مسئلہ یہ ہے کہ کافی کا علاج ان ممالک میں کیا جاتا ہے جن کے پاس نگرانی کی سطح برابر نہیں ہوتی ہے۔ اس کا مطلب یہ ہے کہ امریکہ میں ممنوعہ کیڑے مار ادویات کو برازیل میں قبول کرلیا جاتا ہے اور جب کیڑے مار ادویات کے باقیات کی بات کی جاتی ہے تو اس میں کوئی بھی چیک اینڈ بیلنس نہیں ہوتا جب وہ امریکیوں میں داخل ہوجاتے ہیں۔

تو نقطہ اغاز ، کم سے کم ہے ، آپ کی کافی نامیاتی ہونا ضروری ہے۔ پھر آپ کو جس چیز کے ل ask پوچھنے کی ضرورت ہے وہی ہے کہ آپ کو خصوصی گریڈ کافی کے ل ask پوچھنا چاہئے۔ کافی کا اعلی درجہ کے طور پر خصوصی درجہ۔ اور اس کی وجہ سے آپ یہ پوچھیں گے کہ جب بھی آپ کافی کی جماعت میں سطح سے نیچے جاتے ہیں تو اس کے نتیجے میں ایک بنیادی عیب کہلاتا ہے۔ اور ایک بنیادی عیب ، ان میں سے ہر ایک بنیادی نقص ، اگرچہ وہ ذائقہ کو صحت کی طرف لے جانے پر اثر انداز ہوتا ہے ، لیکن ایسی چیزیں ہیں جیسے زیادہ خمیر ، پھٹی ہوئی یا پھلی ہوئی پھلیاں۔ بنیادی نقائص میں مختلف چیزوں کی ایک فہرست موجود ہے جس سے آپ بچنا چاہتے ہیں۔ اور اس بات کا یقین کرنے کا واحد طریقہ ہے کہ آپ ان بنیادی نقائص سے بچ سکتے ہیں ، یہ کہنا ہے کہ ، “مجھے خصوصی گریڈ کی کافی چاہئے۔”

تو یہ دوسری چیز ہے جس کے ل you آپ کو طلب کرنا چاہئے۔ لہذا خصوصی گریڈ کافی اور جس طرح سے کافی بھون رہی ہے ، مثالی طور پر آپ کافی ڈھونڈنا چاہتے ہیں جس کا سانچوں سے پاک ہونے کا تجربہ کیا گیا ہے۔ لیکن اگر آپ نامیاتی خصوصیات گریڈ کافی پر نگاہ ڈال رہے ہیں تو ، اس کا امکان اوسط اجناس کافی سے کہیں بہتر سلوک کیا جائے گا۔ تو آپ کو وہاں پر حفاظتی جال بچھانا پڑے گا۔ پھر دوسری چیز یہ ہے کہ کافی بھون دی جاتی ہے۔ مسئلہ یہ ہے کہ آپ کے پاس اتنی ہی اعلی معیار کی کافی ہوسکتی ہے اور پھر اگر یہ زیادہ روسٹ ہوجاتی ہے تو آپ بہت سارے اینٹی آکسیڈینٹس بھگو رہے ہیں۔

تو وہ بہت سیاہ روسٹ. ان سیاہ روسٹوں کے ساتھ اس دھوکہ دہی کا تھوڑا سا عمل جاری ہے جس کی وجہ سے بڑی کافی کمپنیاں ہیں ، ان کا مسئلہ یہ ہے کہ وہ کافی کو ایک ہی ذائقہ چکھنے کے خواہاں ہیں ، چاہے وہ سیئٹل میں ہو یا سنگاپور میں۔ اور اس طرح کرنے کا سب سے بہترین طریقہ یہ ہے کہ کافی کو بھنا جائے تاکہ صارف سوکھ جانے کے عادی ہوجائے اور وہ اسے کافی کے طور پر پہچانیں ، لیکن پھر آپ کو اس سے صحت کے فوائد کا ایک حصہ مل رہا ہے۔ لہذا آپ درمیانے درجے کے روسٹ ، شہر سے پورے شہر کی تلاش میں ہیں ، اس سے زیادہ سیاہ کوئی چیز نہیں ہے جس کے بارے میں آپ پوچھیں گے۔

اور پھر آخر کار آپ کی کافی تازہ ہو گئی۔ یہ وہ چیز ہے جسے آپ صارف کے نقطہ نظر سے قابو کرسکتے ہیں اس بات کو یقینی بنانا ہے کہ جب آپ کو کافی مل جاتی ہے تو آپ کافی کو کچھ دن پہلے ہی بنا ہوا بناتے ہیں اور آپ باہر سے پہلے 15 سے 20 دن میں کھاتے ہیں کیونکہ اینٹی آکسیڈینٹس گر جاتا ہے کافی پر آف ہونے کے ساتھ ساتھ یہ بھی باسی ہے۔ کیا اس کا جواب آپ…

کیٹی: سمجھ گیا ہاں ، یہ یقینی طور پر اس کا جواب دیتا ہے۔ یہ کل سمجھ میں آتا ہے۔ اور میں یہ جانتا ہوں ، جیسے میں نے اس میں یا کسی بھی صنعت میں کہا تھا ، ہم اسے کھانے میں بھی دیکھتے ہیں۔ اور سپلیمنٹس اور ہر چیز میں ، واقعتا like پسند نہیں ہوتا… یہ صنعت سے قائم معیارات کی طرح ہے جس کے بارے میں پوسٹ کرنا ضروری ہے۔ اور اس طرح یہ واقعی اپنی تحقیق لازمی طور پر کرنا ہے اور پھر کمپنی کے شفاف ہونے پر انحصار کرنا ہے اور واقعی میں ان معلومات میں سے کچھ چیزوں کو جاننے کے لئے اس معلومات کا اشتراک کرنا ہے ، ٹھیک ہے؟

اینڈریو: بالکل۔ آپ کو ایسی کمپنی تلاش کرنے کی ضرورت ہے جو کافی کے صحت سے متعلق فوائد کے بارے میں فکر مند ہو یا کم سے کم کافی کے معیار کے بارے میں فکرمند ہو۔ کچھ طاقت یا کچھ چیزیں ہیں جن کی آپ تلاش کرسکتے ہیں۔ لوگ ابھی تک صحت کی بنیاد پر کافی نہیں خرید رہے ہیں۔ وہ ابھی شروع کر رہے ہیں۔ انہوں نے یہ تسلیم کرنا شروع کیا ہے کہ ان کی صحت کے لئے کافی کتنی اچھی ہے۔ وہ ہر روز یہ کررہے ہیں ، کہ یہ ایک چھوٹی سی ایڈجسٹمنٹ ہے جو انہیں کرنا چاہئے۔ چونکہ وہ صحت پر مبنی کافی نہیں خرید رہے ہیں ، کافی پروڈیوسر ان قسم کے فیصلوں پر غور نہیں کررہے ہیں جو کافی کے صحت سے متعلق فوائد کو بہتر بنانے کے ل relatively نسبتا easy آسان ہوجائیں گے۔

بدقسمتی سے ، یہ اس طرح کا مرحلہ ہے جس پر ہم ابھی موجود ہیں۔ لیکن کچھ اشارے بھی موجود ہیں۔ ہم نے کیا سیکھا ہے کہ قدرتی طور پر کافی کی افزائش ہوتی ہے ، اتنا ہی امکان ہے کہ یہ آپ کے ل for اینٹی آکسیڈینٹ میں زیادہ ہونے کے لحاظ سے فائدہ مند ثابت ہوگا۔ یہ ہمیشہ سچ نہیں ہوتا ، لیکن یہ کافی وقت ہے جہاں آپ کافی تلاش کرنے کے ل y ایک عمدہ قسم کا صحن ہیں۔ لہذا اس کا مطلب یہ ہے کہ کافی قدرتی رہائش گاہ میں اگائی جاتی ہے ، یہ سایہ دار ہے ، تلاش کرنے کے لیبلوں میں سے ایک ہے۔ دیکھنے کے ل Bird پرندوں کے لئے دوستانہ ایک اور لیبل ہے۔ یہ دونوں اشارے ہیں کہ کافی کی صنعتی کاشتکاری کے بجائے اگائی جاتی ہے جس کے بارے میں ہم نے پہلے بات کی تھی ، یہ اس کے قدرتی رہائش گاہ میں اگائی جاتی ہے۔ زمین کے ڈھکن بہت ہیں۔ ایسی پتییں جو سڑ رہی ہیں ، جو مٹی کے معیار کو بہتر کررہی ہیں۔ یہ پرندوں کے موافق ہے ، اس کا مطلب ہے کہ اس نے پرندوں کو نہیں ہٹایا ہے۔

تو ایک ، یہ ماحول کے لئے اچھا ہے اور ہمیں اس کی پرواہ ہے۔ ہمارا بنیادی ڈرائیور صحت ہے اور کافی پینا ہے جو پرندوں کے لئے دوستانہ ہے اس کا مطلب یہ ہے کہ اسمتھسونیون سے سند یافتہ پرندوں کے دوستانہ ہونے کا مطلب ہے کہ اس کے قدرتی رہائش پزیر ہونے کا امکان ہے۔ کافی کی تلاش کریں جو ہینڈپکڈ ہے اور ہاتھ سے منتخب ہے کیونکہ ایک بار پھر ، یہ ایک اور اشارے ہے کہ وہ کافی لینے کے ل tract ٹریکٹر نہیں رکھ سکتے تھے۔ انہیں ہینڈپک لگانا ہے ، اس کو ہاتھ سے منتخب کرنا ہے ، اس کا مطلب ہے کہ اس کے ماحول کے ماحول میں ہونے کا امکان بہت زیادہ ہوتا ہے ، آپ جانتے ہو ، جہاں آم کے پیڑ ہیں ، پپیتا کے درخت ہیں ، کافی کے درخت ہیں اور کافی کو ہینڈپک لگانے کی ضرورت ہے۔

کیٹی: سمجھ گیا ٹھیک ہے. لہذا میں جانتا ہوں کہ ہم نے کافی کے سلسلے میں عام طور پر اینٹی آکسیڈینٹ کے بارے میں بات کی ہے اور ہم جانتے ہیں کہ کافی ایک اچھا ذریعہ ہے۔ مجھے عام طور پر اینٹی آکسیڈینٹس کے صحت کے پہلوؤں پر اور گہری بات کرنا پسند ہے اور ہم ادب سے کیا جانتے ہیں کہ اینٹی آکسیڈینٹس سے جسم کو کس طرح فائدہ ہوتا ہے۔ کیونکہ میں جانتا ہوں کہ یہ ایک عنوان ہے ، لہذا ہر شخص اس لفظ اینٹی آکسیڈینٹ سے واقف ہے ، لیکن واقعی سمجھنا ہے ، کیوں کہ اس پر اتنی تحقیق ہے اور جسم کے ان تمام طریقوں کو سمجھنا ہے جو اینٹی آکسیڈینٹس فائدہ مند ہیں ، خاص طور پر ان مسائل کی بہتات کے لئے ہم اس وقت عروج پر واقعی میں بہت تیزی سے دیکھ رہے ہیں۔ اور میں تحقیق کے ان شعبوں میں سے ایک جانتا ہوں جو ابھی میں واقعتا with متوجہ ہوں جگر کی صحت ہے کیونکہ جگر جسم کے بہت سے حصوں سے جڑا ہوا ہے۔ تو آپ کی تحقیق سے ، جب آپ اینٹی آکسیڈینٹ اور جگر کی بات کرتے ہیں تو آپ کیا دیکھ رہے ہیں؟

اینڈریو: ہاں لہذا میں ڈاکٹر نہیں ہوں ، لہذا میں خاص طور پر مکاناتی وضاحت کے بارے میں بات نہیں کرسکتا کہ یہ جسم پر کیسے کام کرتا ہے۔ لیکن میں جو کہہ سکتا ہوں وہ یہ ہے کہ ہم نے دنیا کے بہترین کافی سائنس دانوں اور ڈاکٹروں کے ساتھ کام کیا ہے جنھوں نے ہمیں مرکبات کے بارے میں کچھ اچھی ہدایات دیں جن کے بارے میں ہمیں پرواہ کرنا چاہئے۔ So the antioxidants, one of our big guys, and this has been Dr. Sanjiv Chopra. And Dr. Sanjiv Chopra was the last dean of Admissions at Harvard Med School. And he’s also a liver surgeon and he says that in 35 years as a liver surgeon, he’s never seen anybody with end-stage liver disease, that drinks three to five cups of coffee a day. Which, when I heard that, I was staggering.

So he’s a big proponent of coffee and health and he’s been lecturing in front of thousands of doctors really for longer than anybody talking about the health benefits of coffee. And the reason that he’s passionate about what we’re doing as a group is the fact that he feels like coffee is one of the best things that you can do to prevent liver damage. So, the example he uses is, look, if you’re going to be drinking alcohol, you need to be drinking coffee. That doesn’t mean there’s going to be a lot of problems with alcohol consumption, but it’s not going to affect the liver in the same way. And that, I found staggering and that’s one actionable piece of information I think that the people should be aware of.

The other one is the prevention of type 2 diabetes. And very large studies, one which is the nurses’ study, 1,109,000 people tracked over 25 years, shows that if you drink 3 to 5 cups of coffee from the baseline that you drink, you have an 8% lower chance of ever developing type 2 diabetes with… And so if you think of this as a sort of global problem that we’re dealing with this 25 million Americans who are diabetic, I’ve lost count right now, but there’s 81 million Americans that are pre-diabetic. And if they’re not aware that coffee consumption is one thing that they should be doing to reduce their risks, that’s a huge opportunity I think to help people in overall health.

Katie: No kidding. And of all the things we know we should be doing for health, like exercise and like eating healthy, clean diet, drinking good coffee is one of those not difficult and relatively enjoyable things, especially for those of us who like coffee and to have that potential for really supporting the body in that way I think is really astounding. And also takes off some of that guilt. Because there have been articles I’ve seen over the years, even there are some big online publications saying, “Coffee might not be as good as we thought.”

And I think the research is definitely supporting its benefits now, but for anyone who still has some reservation about should I be drinking this much coffee, it’s pretty incredible to hear that there are studies like that that really do support regular consumption of coffee. Again, of course, in line with everything we’ve talked about, making sure it’s a high-quality coffee, which is just like you’d want to do in food. There’s a huge difference between refined sugar and fruit or between a refined grain or refined anything and a really high-quality farm-grown version. So I think that same applies to coffee and I love that you are making that so transparent and easy for consumers to understand.

Andrew: Yeah, it’s so true of any food it’s difficult to say a definitive answer. Is fish good for you? Is meat good for you is, you know, it really depends. Was the salmon farm-raised or was it wild-caught or? Now, we have to learn to get into a little bit more detail with our food. And I don’t think we can make as you know, blanket statements about it. And I think the same is true of coffee and you made a very good points. I mean, this is something that most Americans do every single day. So if you can just make a small adjustment and get better quality coffee, then you’re going to do yourself a real service and it’s relatively easy thing to do. It’s not inaccessible. We’re not telling people to eat more kale and has to be of a certain variety. It’s just something you’re likely to be doing every day. And you can affect the health quality of that coffee just by selecting a little bit better.

Katie: Exactly. Yeah. Going back to that easy change that doesn’t take a lot of effort or time or really anything other than just changing out the beans that you’re making coffee with.

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Katie: As someone who is so involved in this world and I would guess has also tried many types of coffee and has developed ways for making it exceptional. I’d love to hear what your routine is for making coffee each morning because there are so many different methods and there’s so much debate on the best way both for taste and for getting all of those beneficial properties into the finished coffee. So what does your routine look like for making coffee?

Andrew: Yeah. And it really depends on time of day. So I’ll do a pour-over in the morning and my wife and I will have what we call our purity huddle, which is 20 minutes, 30 minutes just talking about the day. And the pour-over is relatively simple, easy way to make the coffee and then extracts most of the positive compounds. Then later on the day, I tend to move to espresso, which is again, another good way of making the coffee. And I just prefer black coffee. If you have really good quality coffee, you don’t need to add milk and sugar, which, you know, there really no benefits to doing that anyway. So if you’re drinking really good quality coffee, there’s no reason to add any of those things.

Katie: I agree. Well, I will say I wouldn’t want to have to become a coffee snob. I already was, but I have developed really strong systems for how I make coffee and I’m a big fan of the pour-over as well. And we use a glass Chemex and I grind my coffee fresh. I know that’s something else you talk about quite a bit is, waiting to grind the coffee until right before you make it. Is there a benefit there besides just the taste?

Andrew: There is. It’s all about oxidation. So the problem is that as coffee oxidizes, so if it’s in its full bean, it’ll take about 15 to 20 days to stale and then you’ll lose a lot of the antioxidants in the coffee as it stales. And the oils that you see on some coffee that you think, “Oh, this coffee looks beautiful.” The reality is that that’s the oils that are coming from the coffees as they turn rancid. So, most people, a lot of people are drinking coffee that stale.

The trick is, and the problem is that when you grind coffee, then you created much more of a surface area. And coffee is more like an avocado or an apple where if you cut it in half, you can actually visually see that it’s staling very quickly. But you can’t see that in coffee, but it is. It’s staling very quickly. So when you grind your coffee, then if you use it in the next half an hour or so, you’re fine. But if you leave it to sit in a container till the next day or grind the whole bag of coffee, then your first cup of coffee is going to be great. Your first pot of coffee is going to be great. And everything after that is going to be stale. And so the reason why that’s important is we make every decision based on health.

So we just go to these tremendous lengths to find the very best quality coffee, the highest in antioxidants, we roast it to maintain the antioxidants, we give it to you, nitrogen flush, so it’s fresh until you open the bag. All of these things to make sure you’re getting the highest quality coffee. But if you then take that bag and then grind it and then use it over the period of a week or whatever, you’re drinking stale coffee and a lot of the benefits that we worked hard to give you are lost for that reason.

Katie: Okay. Gotcha. That makes sense. And you said that we don’t need to add sugar or cream or anything to coffee, which I am full in agreement with. Especially there is such a difference I feel like with your coffee that’s so… It doesn’t have that acidic or bitter taste at all. So to me, it feels like there’s almost a natural sweetness to it. But there’s also this trend right now of adding literally everything imaginable to coffee in different ways. And I see people adding crazy amounts of fat or blending up a banana and coffee or like all these different things. Are there any things that are synergistic that work well with coffee or with the antioxidants that can make it more beneficial? Or is that really just based on taste?

Andrew: So we’ve been approached by a number of different companies talking to us about different things to add into our coffee. And we decided early on that we wanted to focus just on making the very best quality coffee we could for health and let people add those things in that they feel are likely to have an impact. So we’ve intentionally stayed removed from that conversation. These things that I do personally. Personally, I have MCT and butter in a coffee in the morning. I actually like the way my body reacts to that. But it’s just not something that we’re sort of promoting because what we’re trying to do is get people to focus on the fact that coffee by itself is incredibly good for you. You don’t need to add supplements to it. You don’t need to add anything to the coffee to make it an incredibly good food for your body. And so that’s where we want to focus on.

Katie: Got it. Okay. That makes sense. So it’s more of like, listen to your own body,see what works best for you, experiment. And I think really at the end of the day, that seems to be so much of health goes back to. And that’s been one of my lessons over this past year is, the end of the day, there’s million and one things we can all do in the name of health and a million and one things we can do that are not healthy. It’s finding those things that are the most beneficial for each of us and finding our own routines. And on that note, I always love to ask, are there any things that are also just really part of your health routine, maybe not related to coffee, but just that you find to be big needle movers in your own life?

Andrew: A huge one for me is meditation. Honestly, I think that’s probably one of the number one things I introduce later on in life that makes a huge difference. So I really can’t… And I do TM meditation, honestly, I think that’s probably one of the highest leverage points in my sort of lifestyle habits that had the biggest impact. There are lots of other things, but I think meditation and pausing a little bit and not getting off the hamster wheel to sort of take stock of your life in the direction you want to go in. It’s just a very impactful thing.

Katie: I absolutely agree. I know that you are a busy business owner as well, or do you have any tips for traveling with coffee? Because that’s always one of my pain points is at home I have this perfect coffee routine and the coffee’s amazing. And then if I drink coffee anywhere else anymore, I’m like, “Oh, it’s not as good.” So how do you travel with high-quality coffee?

Andrew: This is a problem I’ve just fixed. It’s a problem that I had myself personally. I had exactly the same frustration that you’ve had, which is that it’s very difficult to find really good quality coffee when you’re out and about even fantastic hotels. Typically, they underperform when it comes to the coffee you’re drinking. So what we’ve done is we put Purity Coffee in a single-serve sachet, like a teabag. It’s in a small bag, it’s nitrogen flushed and you treat it like a pour-over, like a teabag. You just literally put it in the bottom of the cup and then pour hot water over it and let it sit for four minutes and you’ve got a great pour-over. So that’s our solution to the problem. I’ll send you some.

Katie: Yeah, I would love to try and I’ll of course put links. I know we’ve mentioned several of your products and some other ways to brew coffee. I’ll make sure all those links are in the show notes at wellnessmama.fm. So I know many of you guys listen while exercising or driving. Don’t worry about writing this down while you’re doing those things. Just check out the show notes at wellnessmama.fm. Andrew, a couple of unrelated questions. I love to ask toward the end of episodes, are there any books that have been really influential in your life and if so, what are they and why?

Andrew: Wow, there’s so many. I love to read. I’m trying to think about the ones, how to narrow it down. I mean, I love Tony Robbins. I think he’s an incredible speaker. He’s doing something that very few people know how to do and are just a very high level. So “Unleash the Power Within” is one of his first books. That was formative for me because that set me on the road to personal development. And I think that’s an incredible book to read. I think there’s… Let me think. In terms of business books, I think probably the cultural book that I think was most impactful for me is “Bury My Heart at Conference Room B” which talks about just the importance of culture and how we get it wrong. And I think that’s a starting point. I think for most companies, I think if you get your culture wrong, you know, it’s very difficult to dig out of that hole. So that to me was very impactful. Yeah, there’s just so many. I mean really if you pick a subject, I drill them more, but I would say they’re the first two thought that come to mind.

Katie: Got it. And then any advice, can be related to coffee or not coffee, that you want to leave with the listeners today?

Andrew: Yeah, as far as… I mean, I’ll stick to my subject of coffee. The biggest advice I can give in that subject is that this is a high leverage point, which is easy for you to make an adjustment in. I think it’s worthwhile. I think it’s worthwhile at various levels. I think that as people start buying coffee based on health. As they start making health a criteria for why they buy coffee, it’s going to have a knock-on effect for the coffee producers. What’s happening right now in farms is that coffee is treated like a commodity and it’s treated like a commodity. I mean, it’s handled roughly. Money isn’t given to people who are doing an exceptional job.

Artists and farmers have been marginalized for big industrial farming. And then the people who are doing a really fantastic job and the small farms, this bird-friendly, handpicked, hand-selected, regenerative agriculture, people who are making coffee close to nature. As consumers start buying coffee based on health, they’re going to gravitate to those sort of high-quality products and that’s going to impact the farmers much more than writing a check or doing something on a local level, which is all great and should be done. Or paying a surcharge on the coffee that you buy, that really doesn’t move the needle as much as what will happen when consumer stop voting with their wallet and buying coffee of a higher quality. And that’s going to translate to high-quality coffee for their health, but we’ll also translate to making sure that we’re growing this important crop in a sustainable way with regenerative agriculture. That’ll be good for the local farmers that produce it. So I’d say, I think it’s an important initiative. I think people should take a look at the coffee they drink and pay attention to it.

Katie: Great advice. And I will make sure, I know we’ve talked specifically about Purity Coffee. I will make sure that there is a link to that in the show notes at wellnessmama.fm and I believe we have a special offer just for you guys who are listening and you can find that in the show notes as well, but other than website, and I’ll make sure that the link is there. Is there anywhere else they can find you online to stay in touch and keep learning?

Andrew: Website’s number one source. We’re on all sorts of social media and LinkedIn and Facebook and that sort of thing. But I would just say get direct to the website. And as we talked about early on, we try to be very, very transparent about this. So there’s no secret sauce that we’re hiding from people. We hope more coffee companies will take out this message of coffee and health. And so if you go to our site, you can read about our standards, our lab testing, what we test for, what we look for in coffee, how do we find it, and we want to be as transparent as possible. So and if there’s something that you’re looking for and you don’t find it there, reach out to me. I’m easy to find on our site.

Katie: Perfect. I will make sure all of that’s in the show notes. And Andrew, thank you so much for your time and being here today and for all the transparency that you guys have in lab testing and just being so above and beyond when it comes to coffee and for spreading the word.

Andrew: Absolutely. Thanks a lot for having me on the show. I really appreciate it

Katie: And thanks as always to all of you for listening and sharing one of your most valuable assets, your time with us today. We’re so grateful that you did and I hope that you will join me again on the next episode of the “Wellness Mama Podcast.”

If you’re enjoying these interviews, would you please take two minutes to leave a rating or review on iTunes for me? Doing this helps more people to find the podcast, which means even more moms and families could benefit from the information. I really appreciate your time, and thanks as always for listening.



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