Timeline for Are fungal toxins prevalent in brewed coffee?
Current License: CC BY-SA 3.0
14 events
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| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
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| Mar 9, 2013 at 2:52 | comment | added | Chad | Actually safe does not mean has no effect. Just that it is not likely to kill you or make you extremely ill. It could have some minor effect like causing say a 5% loss in lifting ability for example. | |
| Jan 10, 2012 at 19:58 | comment | added | Chris Hynes | @Sklivvz -- sure, but there are two questions here that I haven't seen proven. #1, are the mycotoxins killed by heat. #2, do mycotoxins in small amounts (parts per billion) actually have any effect on most people. I haven't seen convincing evidence for #2, at the least. | |
| Dec 28, 2011 at 14:17 | comment | added | Chad | @jwenting - I Guess that was what I was hoping to answer with this question. Does some level of toxins actually survive the process of prep, roast, package, grind, brew. | |
| Dec 27, 2011 at 21:45 | comment | added | Sklivvz | the claim is about aflatoxins (similar to mushroom poison), not spores. | |
| Dec 24, 2011 at 23:24 | history | tweeted | twitter.com/#!/StackSkeptic/status/150718584795045888 | ||
| Dec 24, 2011 at 19:13 | comment | added | Flimzy | I've heard from a friend who is a nutritionist that many (most/all?) mold spores can survive extreme heat. Thus reheating (even in a microwave) of moldy food does not make it safe. I don't have a source to quote other than my friend, though. And this does not directly address the issue of "toxins" (unless any mold spores themselves are toxic). | |
| Dec 24, 2011 at 6:44 | comment | added | Nick T | @Sklivvz Botox is quite heat sensitive; I thought the issue with C. botulinum contamination were the endospores which could survive cooking and cause problems in those with weak immune systems (babies and honey). Fungal toxins may be different though; it would really depend on their nature (protein vs. small molecule for one). | |
| Dec 23, 2011 at 10:27 | answer | added | Sklivvz | timeline score: 2 | |
| Dec 23, 2011 at 10:18 | comment | added | Sklivvz | @ChrisHynes that's exactly how botulism works | |
| Dec 23, 2011 at 7:03 | comment | added | jwenting | and even if those chemicals exist in the roasted beans, that doesn't mean they survive the boiling heat when the coffee is brewed (or the chemical preservatives used to preserve the roasted beans during shipping). | |
| Dec 23, 2011 at 2:51 | comment | added | Chris Hynes | Apparently, the idea is that the mold generates toxic chemicals (which aren't destroyed by heat) before it is roasted. Dave Asprey seems to think it's a big deal. I'm not sure myself... | |
| Dec 22, 2011 at 22:51 | comment | added | Larry OBrien | Green coffee is unroasted. Wouldn't several minutes of exposure to 400+F kill mold? At that point, the coffee is typically vacuum-sealed to preserve freshness. | |
| Dec 22, 2011 at 20:47 | history | asked | Chad | CC BY-SA 3.0 |