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Enkidu
"No-Such-Person"


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Re: Making alkaline coffee [Re: ichugwindex] 2
#26002341 - 05/19/19 08:27 PM (4 years, 8 months ago) |
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Sorry guys
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twighead
mͯó



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Quote:
foragedfungus said: Just about every plant we eat is acidic. (pH below 7.)
Meats, fish and dairy products are some of the highest pH foods we eat. They are still all under 8. Here a list of food pH values.(from the fda, about canning and preserving. I'd imagine their science is better than your unnamed internet sources) https://www.pickyourown.org/ph_of_fruits_and_vegetables_list.htm
Same list, PDF from ucdavis.edu. In original fda format. https://www.google.com/url?sa=t&source=web&rct=j&url=http://ucfoodsafety.ucdavis.edu/files/266402.pdf&ved=2ahUKEwjr94PriKjiAhUId98KHbn1AtkQFjABegQIBBAB&usg=AOvVaw2VCVn92zS_EihT_sJRxqOf
Peanut Soup 7.5
Damn where can I get me some of that ALKALINE goodness
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Enkidu
"No-Such-Person"


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Re: Making alkaline coffee [Re: twighead]
#26002356 - 05/19/19 08:34 PM (4 years, 8 months ago) |
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Yeah I mean look at the references..
Kind of outdated link...
1962, 1939... the canned ones are 20 yeras old, guess thats better?
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Mandarinfish

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Re: Making alkaline coffee [Re: Enkidu]
#26002447 - 05/19/19 09:41 PM (4 years, 8 months ago) |
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.
Edited by Mandarinfish (07/21/20 10:11 PM)
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pacmanbreed



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Ive always drank >8 cups of cofee per day, if i felt some acidity on the stomach. I do breathing excercise to balance out the ph. Our body is good at balancing itself.
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foragedfungus



Registered: 09/30/13
Posts: 1,849
Loc: out there
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Re: Making alkaline coffee [Re: Enkidu]
#26002861 - 05/20/19 06:33 AM (4 years, 8 months ago) |
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Quote:
Enkidu said: Yeah I mean look at the references..
Kind of outdated link...
1962, 1939... the canned ones are 20 yeras old, guess thats better?

Yeah, references from 80 years ago, and thirty years after that, and twenty years after that. All coming up with the same numbers because: peer reviewed science.
Your source is a blog post, that can only reference other blog posts. And they're all trying to sell you something.
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Enkidu
"No-Such-Person"


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My source)? I haven't provided any source because im not making an argument dumbass
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foragedfungus



Registered: 09/30/13
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Re: Making alkaline coffee [Re: Enkidu]
#26002972 - 05/20/19 08:35 AM (4 years, 8 months ago) |
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Enkidu
"No-Such-Person"


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Are you fucking retarded?
The link is in reference to making coffee alkaline and has nothing to do with arguing over whether alkaline vs acid food blah blah blah or any of the bullshit this thread was made into
Pay attention to the purpose of the thread.
Youre a dumbass
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wrestler_az
PsiLLy BiLLy



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Re: Making alkaline coffee [Re: Enkidu]
#26002991 - 05/20/19 08:58 AM (4 years, 8 months ago) |
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he knows it's bullshit, but wants to believe it anyway
-------------------- how's your WOW?
Edited by yageman (04/20/06 4:20 PM)
Edited by wrestler_az (05/20/19 09:04 AM)
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bodhisatta 
Smurf real estate agent


Registered: 04/30/13
Posts: 61,889
Loc: Milky way
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Re: Making alkaline coffee [Re: Enkidu]
#26002993 - 05/20/19 08:59 AM (4 years, 8 months ago) |
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No flaming, And to be fair your article about coffee is more about "alkalizing" which children can tell is pseudoscience
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foragedfungus



Registered: 09/30/13
Posts: 1,849
Loc: out there
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Re: Making alkaline coffee [Re: Enkidu]
#26002995 - 05/20/19 09:05 AM (4 years, 8 months ago) |
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Wow, straight to the name calling. classy
Tell me again how this isn't a discussion about your misconceptions concerning alkaline and acidic foodblah blah blah?
Quote:
Enkidu said: I also try to stay alkaline vs acidic and gave up coffee for a while due to its acid forming nature
I am thinking I want to just go back to drinking coffee but make it alkaline Well idk I try to stay on the side of igesting alkaline
Quote:
Enkidu also said: For instance soda pop and sugar are acidic but green juice is alkaline.
There seems to be a correlation as far as health, regardless of if it's just coincidence everything alkaline is far healthier than what's acidic
Same can be said with food
Quote:
Then Enkidu said: Well my diet consists of mainly things labeled alkaline
And I'm heeltheir than the last majority of people, especially those fosuming things considered acidic...
So I trust what I'm doing as I can see the effect
I'm 28 and people literally think I'm 19-21 range
That's more than genetics
It's lifestyle 
Like I said, maybe it's coincidence everything healthy is alkaline
Quote:
Enkidu went on to say: I already mentioned it could be correlation all healthy foods are alkaline
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Enkidu
"No-Such-Person"


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Because people want to derail the thread and get off topic
This is why I can't stand the pub
You can't post without people trying to force you into a debate and argument
My alkaline coffee is superb
Sorry for calling you names it's just annoying that I can't post so ethijg without being attacked and ridiculed
Let me drink my alkaline coffee in peace
-------------------- Within You , Without You
      
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Enkidu
"No-Such-Person"


Registered: 07/09/16
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Last seen: 6 months, 10 days
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Re: Making alkaline coffee [Re: Enkidu]
#26005488 - 05/21/19 12:42 PM (4 years, 8 months ago) |
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All those quotes we're replies to getting off topic and having to defend something I didn't want to discuss
It doesn't always have to be an argument and debate about every single thing
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bodhisatta 
Smurf real estate agent


Registered: 04/30/13
Posts: 61,889
Loc: Milky way
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Re: Making alkaline coffee [Re: Enkidu]
#26005495 - 05/21/19 12:46 PM (4 years, 8 months ago) |
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Ok well cardamom isn't alkaline and if you're reading something that says it is you know you're reading crap.
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Enkidu
"No-Such-Person"


Registered: 07/09/16
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Re: Making alkaline coffee [Re: bodhisatta]
#26005628 - 05/21/19 02:03 PM (4 years, 8 months ago) |
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I'll be starting up my "alkaline coffee" shop soon if you guys are interested
Help reduce all that acid in your body
-------------------- Within You , Without You
      
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foragedfungus



Registered: 09/30/13
Posts: 1,849
Loc: out there
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Re: Making alkaline coffee [Re: Enkidu]
#26005665 - 05/21/19 02:30 PM (4 years, 8 months ago) |
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I bet coffee with cardamon and spices is delicious. But it's still acidic (ph<7). and you are still being ignorant.
Go get a pH meter. Then make your coffee alkaline (by definition, pH over 7). I don't know how, maybe add some borax? Come back and tell us all how it tastes.
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bodhisatta 
Smurf real estate agent


Registered: 04/30/13
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You're going to have to use soap or a hydroxide to make alkaline coffee
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Enkidu
"No-Such-Person"


Registered: 07/09/16
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Re: Making alkaline coffee [Re: bodhisatta]
#26005678 - 05/21/19 02:41 PM (4 years, 8 months ago) |
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Ok, my coffee is less acidic and closer to alkaline
That's the goal
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twighead
mͯó



Registered: 08/27/08
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Re: Making alkaline coffee [Re: bodhisatta]
#26005755 - 05/21/19 03:22 PM (4 years, 8 months ago) |
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Quote:
bodhisatta said: Ok well cardamom isn't alkaline and if you're reading something that says it is you know you're reading crap.
You always want to be the logical dude and prove everyone wrong semi-assholishly - but you never really use that logic to try and provide any useful information in these debates, or help clarify what they may actually be trying to communicate. 
So we actually have something of value in this conversation, here's a research-backed journal on why the combination of cardamom and coffee is more beneficial than the later without the presence of the former. Of course, it's not as simple as 'alkalinity' or necessarily related to as such, but it's still a thang.
https://doi.org/10.1080/19476337.2016.1247298
Just to pull some of the quicker reads from it:
Quote:
Evaluation of interactions between coffee and cardamom, their type, and strength in relation to interactions in a model system
ABSTRACT
This paper presents a study on determination of antiradical potential, ferric-reducing antioxidant power (FRAP), chelating power (CHEL), OH∙ scavenging capacity (OH), superoxide dismutase-like activity, lipoxygenase (LOXi), and xanthine oxidase (XOi) inhibitory potential and also interactions between the phytochemicals from coffee and cardamom based on their bioaccessibility in vitro. Evaluation of interactions between coffee and cardamom in a model system showed that phenolic compounds may be responsible for the analyzed activity of the tested extracts. It was observed for FRAP, CHEL, and XOi that raw and digested extracts showed the same interactions as chemical standards. However, the LOX inhibitors present in raw extracts acted synergistically like chemical standards, but due to the changes during the simulated digestion process the kind of interaction between active compounds changed. Correlation between tested extracts and model system, despite the high bioaccessibility of the compounds with this capacity, was not only found for OH∙ radical neutralization.
Conclusion
In conclusion, our findings have shown that coffee and cardamom provide an excellent source of potentially bioaccessible compounds (especially those from hydroxycinnamic acids family) with multidirectional antioxidant activity. Particular attention should be paid to the results concerning the analysis of the interaction between the phenolic compounds contained in the coffee and cardamom raw and digested extracts compared to pure chemical standards (chlorogenic and vanillic acid), within the antioxidant and anti-inflammatory activities. It was observed in case of FRAP, CHEL, and XOi, where raw and digested extract showed the same kind on interactions as pure chemical standards. For antiradical capacity (ABTS) and SOD-like activity for digested extracts of coffee and cardamom, the kind of interaction was the same as in the model system. However, LOX inhibitors present in raw extracts acted synergistically like chemical standards, but the changes occurring during simulated digestion process affected on the kind of interaction between active compounds. Only for OH∙ radical neutralization there is no correlation between tested extracts and model system, though the high bioaccessibility of compound was seen with this capacity. The sensory characteristics linking results showed that addition of 0.5% of cardamom gives satisfactory overall consumer acceptability. To conclude, cardamom is an aromatic additive that could affect not only the flavor and aroma of coffee, but also its biological activities. Moreover, main phenolic compounds identified in tested material in most cases showed the same kind of interaction as tested (raw and/or digested) samples. Therefore, these phenolic compounds possessed a very high effect on the kind of interaction observed between tested samples.
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