|
This FAQ file is a collaboration of
information from numerous sources. I have made an effort to collaborate as much
of this info as is possible but some info may be incorrect or misleading. If
you find such info please let me know and I will do further research to find
the truth. For this and other reasons please understand that I am not advising
you to take any action based on this file. In the realm of medicine I am
specifically recommending seeking the advice of a competent medical care giver.
I am not giving medical or related advice.
This FAQ is dedicated to all beverages and products that contain
caffeine; including tea, coffee, chocolate, mate, caffeinated soft drinks,
caffeinated pills, coffee beans, etc.
There are several newsgroups in which these topics may be of
relevance, including alt.drugs.caffeine, rec.food.drink.coffee,
rec.food.drink.tea, and alt.food.chocolate.
Rec.food.drink.coffee is preferred over alt.coffee and
alt.food.coffee.
- The Chemistry of Caffeine and related
products
- How much caffeine is there in
[drink/food/pill]?
- How much caffeine there is in X
coffee?
- Chemically speaking, what is
caffeine?
- Is it true that tea has no
caffeine/What is theine, theobromine, etc?
- Where can I find a gif of the
caffeine molecule?
- Is it true that espresso has less
caffeine than regular coffee?
- How does caffeine taste?
- How much theobromine/theophylline
there is in ...?
- Caffeine and your Health
- Caffeine Withdrawal
- What happens when you
overdose?
- Effects of caffeine on pregnant
women.
- Caffeine and Osteoporosis (Calcium
loss)
- Studies on the side-effects of
caffeine...
- Caffeine and your
metabolism.
- Miscellaneous
- How do you pronounce
mate?
- Recipes
- Chocolate covered espresso beans
- How to make your own chocolate
- NOTE: for Coffee Recipes check the Coffee FAQ
- Electronic Resources
- Administrivia
- How do I get the newest copy of this
FAQ?
- List of Contributors
- Copyright
-
-
According to the National Soft Drink Association,
the following is the caffeine content in mgs per 12 oz can of soda:
Afri-Cola 100.0 (?)
Jolt 71.2
Sugar-Free Mr. Pibb 58.8
Pepsi One 55.5
Mountain Dew 55.0 (no caffeine in Canada)
Diet Mountain Dew 55.0
Kick citrus 54 (36mg per 8oz can, caffeine from guarana)
Mello Yellow 52.8
Surge 51.0
Tab 46.8
Battery energy drink -- 140mg/l = 46.7mg/can
Coca-Cola 45.6
Diet Cola 45.6
Shasta Cola 44.4
Shasta Cherry Cola 44.4
Shasta Diet Cola 44.4
Mr. Pibb 40.8
OK Soda 40.5
Sunkist orange 40
Dr. Pepper 39.6
Storm 38
Big Red 38
Pepsi Cola 37.2
Aspen 36.0
Diet Pepsi 35.4
RC Cola 36.0
Diet RC 36.0
Diet Rite 36.0
Canada Dry Cola 30.0
Barq's Root Beer 23
Canada Dry Diet Cola 1.2
7 Up 0
Diet Rite Cola 0
Sprite 0
Mug Root Beer 0
Diet Barq's Root Beer 0
Sundrop Orange 0
Minute Maid Orange 0
A & W Root Beer 0
Krank2o sample 1 97.7mg/500ml sample 2 101.6mg/500ml
Lab: Ameritech Labs, College Pt, NY; tested Sep 03, 96
Krank2o middle 96.4mg/500ml
Lab: Ameritech Labs, tested Aug 29, 96
By means of comparison, a 7 oz cup of coffee has the
following caffeine (mg) amounts, according to Bunker and McWilliams in J. Am.
Diet. 74:28-32, 1979:
Drip 115-175
Espresso 100mg of caffeine
1 serving (1.5-2oz)
Brewed 80-135
Instant 65-100
Decaf, brewed 3-4
Decaf, instant 2-3
Tea, iced (12 ozs.) 70
Tea, brewed, imported 60
Tea, brewed, U.S. 40
Tea, instant 30
Mate 25-150mg
The variability in the amount of caffeine in a cup of
coffee or tea is relatively large even if prepared by the same person using the
same equipment and ingredients day after day. Reference Variability
in caffeine consumption from coffee and tea: Possible significance for
epidemiological studies by B. Stavric, R. Klassen, B. Watkinson, K. Karpinski,
R. Stapley, and P. Fried in "Foundations of Chemical Toxicology", Volume 26,
number 2, pp. 111-118, 1988 and an easy to read overview, Looking
for the Perfect Brew by S. Eisenberg, "Science News", Volume 133, April 16,
1988, pp. 252-253.
Quote from the lab manual:
Caffeine is present in tea leaves and in
coffee to the extent of about 4%. Tea also contains two other alkaloids,
theobromine and theophylline. These last two relax the smooth muscles where
caffeine stimulates the heart and respiratory systems.
The effects of theobromine are, compared to caffeine and
theophylline, relatively moderate. However, cocoa contains eight times more
theophylline than caffeine. As well, caffeine has been shown to combine with
other substances for added potency. Thus the effects of theobromine might be
enhanced by the caffeine in chocolate.
Theobromine is highly toxic to dogs and kills many
canids/year via chocolate poisoning . It takes quite a dose to reach fatal
levels (more than 200 mg/kg bodyweight) but some dogs have a bad habit of
eating out of garbage cans and some owners have a bad habit of feeding dogs
candy. A few oreos won't hurt a dog, but a pound of chocolate can do
considerable damage.
Clinical signs of theobromine toxicity in canids usually
manifest 8 hours after ingestion and can include: thirst, vomiting, diarrhea,
urinary incontinence, nervousness, clonic muscle spasms, seizures and coma. Any
dog thought to have ingested a large quantity of chocolate should be brought to
an emergency clinic asap, where treatment usually includes the use of emetics
and activated charcoal. The dog will thus need to be monitored to maintain
proper fluid and electrolyte balance.
Pathogenesis of theobromine toxicity: evidently large
quantities of theobromine have a diuretic effect, relax smooth muscles, and
stimulate the heart and cns.
Reference:
Fraser, Clarence M., et al, eds. The Merck Veterinary
Manual, 7th ed. Rahway, NJ: Merck & Co., Inc. 1991. pp. 1643-44.
On humans caffeine acts particularly on the brain and
skeletal muscles while theophylline targets heart, bronchia, and kidneys.
Other data on caffeine:
Cup of coffee 90-150mg
Instant coffee 60-80mg
Tea 30-70mg
Mate 25-150mg
Cola 30-45mg
Chocolate bar 30mg
Stay-awake pill 100mg
Vivarin 200mg
Cold relief tablet 30mg
The following information is from Bowes and
Church's Food values of portions commonly used, by Anna De Planter Bowes.
Lippincott, Phila. 1989. Pages 261-2: Caffeine.
Candy:
Chocolate mg caffeine
baking choc, unsweetened, Bakers--1 oz(28 g) 25
german sweet, Bakers -- 1 oz (28 g) 8
semi-sweet, Bakers -- 1 oz (28 g) 13
Choc chips
Bakers -- 1/4 cup (43 g) 13
german sweet, Bakers -- 1/4 cup (43 g) 15
Chocolate bar, Cadbury -- 1 oz (28 g) 15
1.4 oz bar of milk choc. 3-10
1.4 oz bar of white choc 2-4
1.4 oz. bar of dark choc 28
Chocolate milk 8oz 8
Chocolate milk 8 oz. glass 2-7
Desserts:
Jello Pudding Pops, Choc (47 g) 2
Choc mousse from Jell-O mix (95 g) 6
Jello choc fudge mousse (86 g) 12
Chocolate covered expresso bean 3-5
Beverages
3 heaping teaspoons of choc powder mix 8
2 tablespoons choc syrup 5
1 envelope hot cocoa mix 5
Dietary formulas
ensure, plus, choc, Ross Labs -- 8 oz (259 g) 10
Cadbury Milk Chocolate Bar
More stuff:
Guarana "Magic Power" (quite common in Germany),
15 ml alcohol with
5g Guarana Seeds 250.0 mg
Guarana capsules with
500 mg G. seeds 25.0 mg / capsule
(assuming 5% caffeine in seeds as stated in literature)
Guarana soda pop is ubiquitous in Brazil and often
available at tropical groceries here. It's really tasty and packs a wallop.
Guarana wakes you up like crazy, but it doesn't cause coffee jitters.
It is possible that in addition to caffeine, there is
some other substance in guarana that also produces an effect, since it 'feels'
different than coffee. Same goes for mate. Return to
Index
-
Caffeine Content in beans and blends
(Source: Newsletter--Mountanos Bros. Coffee Co., San
Francisco)
VARIETALS/STRAIGHTS
Brazil Bourbons 1.20%
Celebes Kalossi 1.22
Colombia Excelso 1.37
Colombia Supremo 1.37
Costa Rica Tarrazu 1.35
Ethiopian Harrar-Moka 1.13
Guatemala Antigua 1.32
Indian Mysore 1.37
Jamaican Blue Mtn/Wallensford Estate 1.24
Java Estate Kuyumas 1.20
Kenya AA 1.36
Kona Extra Prime 1.32
Mexico Pluma Altura 1.17
Mocha Mattari (Yemen) 1.01
New Guinea 1.30
Panama Organic 1.34
Sumatra Mandheling-Lintong 1.30
Tanzania Peaberry 1.42
Zimbabwe 1.10
BLENDS & DARK ROASTS
Colombia Supremo Dark 1.37%
Espresso Roast 1.32
French Roast 1.22
Vienna Roast 1.27
Mocha-Java 1.17
DECAFS--all @ .02% with Swiss Water Process
Return to Index
-
Caffeine is an alkaloid. There are numerous compounds
called alkaloids, among them we have the methylxanthines, with three
distinguished compounds: caffeine, theophylline, and theobromine, found in cola
nuts, coffee, tea, cacao beans, mate and other plants. These compounds have
different biochemical effects, and are present in different ratios in the
different plant sources. These compounds are very similar and differ only by
the presence of methyl groups in two positions of the chemical structure. They
are easily oxidized to uric acid and other methyluric acids which are also
similar in chemical structure.
Caffeine:
Sources: Coffee, tea, cola nuts, mate,
guarana.
Effects: Stimulant of central nervous system, cardiac muscle,
and
respiratory system, diuretic Delays fatigue.
Theophylline:
Sources: Tea
Effects: Cariac
stimulant, smooth muscle relaxant, diuretic, vasodilator
Theobromine:
Sources: Principle alkaloid of the
cocoa bean (1.5-3%) Cola nuts and tea
Effects: Diuretic, smooth muscle
relaxant, cardiac stimulant, vasodilator.
(Info from Merck Index)
The presence of the other alkaloids in colas and tea may
explain why these sometimes have a stronger kick than coffee. Colas, which have
lower caffeine contents than coffee are, reportedly, sometimes more active. Tea
seems the strongest for some. Coffee seems more lasting for mental alertness
and offers fewer jitters than the others.
A search in CAS and produced these names and
synonyms:
RN 58-08-2 REGISTRY
CN 1H-Purine-2,6-dione, 3,7-dihydro-1,3,7-trimethyl- (9CI) (CA INDEX NAME)
OTHER CA INDEX NAMES:
CN Caffeine (8CI)
OTHER NAMES:
CN 1,3,7-Trimethyl-2,6-dioxopurine
CN 1,3,7-Trimethylxanthine
CN 7-Methyltheophylline
CN Alert-Pep
CN Cafeina
CN Caffein
CN Cafipel
CN Guaranine
CN Koffein
CN Mateina
CN Methyltheobromine
CN No-Doz
CN Refresh'n
CN Stim
CN Thein
CN Theine
CN Tri-Aqua
MF C8 H10 N4 O2
The correct name is the first one,
1H-Purine-2,6-dione, 3,7-dihydro-1,3,7-trimethyl- (This is the "inverted name")
The "uninverted name" is 3,7-Dihydro-1,3,7-trimethyl-1H-purine-2,6-dione
Merck Index excerpt...
Caffeine: 3,7-dihydro- 1,3,7-trimethyl- 1H-purine-
2,6-dione; 1,3,7-trimethylxanthine; 1,3,7-trimethyl- 2,6-dioxopurine; coffeine;
thein; guaranine; methyltheobromine; No-Doz.
C8H10N4O2; mol wt 194.19. C 49.48%, H 5.19%, N 28.85%,
O 16.48%.
Occurs in tea, coffee, mate leaves; also in guarana
paste and cola nuts: Shuman, U.S. pat. 2,508,545 (1950 to General Foods).
Obtained as a by-product from the manuf of caffeine-free coffee: Barch, U.S.
pat. 2,817,588 (1957 to Standard Brands); Nutting, U.S. pat. 2,802,739 (1957 to
Hill Bros. Coffee); Adler, Earle, U.S. pat. 2,933,395 (1960 to General
Foods).
Crystal structure: Sutor, Acta Cryst. 11, 453, (1958).
Synthesis: Fischer, Ach, Ber. 28, 2473, 3135 (1895); Gepner, Kreps, J. Gen.
Chem. USSR 16, 179 (1946); Bredereck et al., Ber. 83, 201 (1950); Crippa,
Crippa, Farmaco Ed. Sci. 10, 616 (1955); Swidinsky, Baizer, U.S. pats.
2,785,162 and 2,785,163 (1957 to Quinine Chem. Works); Bredereck, Gotsmann,
Ber. 95, 1902 (1962).
Hexagonal prisms by sublimation, mp 238 C. Sublimes
178 C. Fast sublimation is obtained at 160-165 C under 1mm press. at 5 mm
distance. d 1.23. Kb at 19 C: 0.7 x 10^(-14). Ka at 25 C: <1.0 x 10^(-14).
pH of 1% soln 6.9. Aq solns of caffeine salts dissociate quickly. Absorption
spectrum: Hartley, J. Chem. Soc. 87, 1802 (1905). One gram dissolves in 46 ml
water, 5.5 ml water at 80 C, 1.5 ml boiling water, 66 ml alcohol, 22 ml alcohol
at 60 C, 50 ml acetone, 5.5 ml chloroform, 530 ml ether, 100 ml benzene, 22 ml
boiling benzene. Freely sol in pyrrole; in tetrahydrofuran contg about 4%
water; also sol in ethyl acetate; slightly in petr ether. Soly in water is
increased by alkali benzoates, cinnamates, citrates, or salicylates.
Monohydrate, felted needles, contg 8.5% H2O.
Efflorescent in air; complete dehydration takes place at 80 C. LD50 orally in
rats: 200 mg/kg.
Acetate, C8H10N4O2.(CH3COOH)2, granules or powder;
acetic acid odor; acid reaction. Loses acetic acid on exposure to air. Soluble
in water or alcohol with hydrolysis into caffeine and acetic acid. Keep well
stoppered.
Hydrochloride dihydrate, C8H10N4O2.HCl.2H2O, crystals,
dec 80-100 C with loss of water and HCl. Sol in water and in alcohol with
dec.
Therap Cat: Central stimulant.
Therap Cat (Vet): Has been used as a cardiac and
respiratory stimulant and as a diuretic. Return to Index
-
From "Principles of
biochemistry", Horton and al, 1993.
Caffeine is sometimes called "theine" when it's in
tea. This is probably due to an ancient misconception that the active
constituent is different. Theophylline is present only in trace amounts. It is
more diuretic, more toxic and less speedy.
- Caffeine
- 1,3,7-trimethylxanthine
- Theophylline
- 1,3-dimethylxanthine
- Theobromine
- 3,7-dimethylxanthine
Coffee and tea contain caffeine and theophylline,
respectively, which are methylated purine derivatives that inhibit cAMP
phosphodiesterase. In the presence of these inhibitors, the effects of cAMP,
and thus the stimulatory effects of the hormones that lead to its production,
are prolonged and intensified.
Theobromine and theophylline are two dimethylxanthines
that have two rather than three methyl groups. Theobromine is considerably
weaker than caffeine and theophylline, having about one tenth the stimulating
effect of either.
Theobromine is found in cocoa products, tea (only in
very small amounts) and kola nuts, but is not found in coffee. In cocoa, its
concentration is generally about 7 times as great as caffeine. Although,
caffeine is relatively scarce in cocoa, its mainly because of theobromine that
cocoa is "stimulating".
Theophylline is found in very small amounts in tea, but
has a stronger effect on the heart and breathing than caffeine. For this reason
it is often the drug of choice in home remedies for treating asthma bronchitis
and emphysema. The theophylline found in medicine is made from extracts from
coffee or tea. Return to Index
-
Caffeine = 1,3,7-Trimethylxanthine
A different view of the
caffeine molecule.
The Department of Chemistry at Jamaica of the University
of Western Indies has made available an avi and an mpeg of a rotation of the
caffeine molecule, among other molecules and chemical processes. The
index page
contains more information and the links to the clips.
CH3
|
N
/ \
N----C C==O
|| || |
|| || |
CH C N--CH3
\ / \ /
N C
| ||
CH3 O
There is a gif picture at the wuarchive.wustl.edu
ftp site or any of its mirror sites under
multimedia/images/gif/c
caffeine
Theobromine is also a common component of coffee,
tea, chocolate, and mate (particularly in these last two).
Theobromine
CH3
|
N
/ \
N----C C==O
|| || |
|| || |
CH C N--H
\ / \ /
N C
| ||
CH3 O
Theophylline was once thought to be a major
component of tea. This is not correct. Tea contains significantly more amounts
of caffeine than of theophylline.
Theophylline
CH3
|
N
/ \
N----C C==O
|| || |
|| || |
CH C N--CH3
\ / \ /
N C
| ||
H O
Return to Index
-
Yes and no. An espresso cup has about as much caffeine
as a cup of dark brew. But servings for espresso are much smaller. Which means
that the content of caffeine per millilitre are much higher than with a
regular brew. Moreover, caffeine is more quickly assimilated when taken in
concentrated dosages, such as an espresso cup.
The myth of lower caffeine espresso comes comes from the
fact that the darker roast beans used for espresso do have less caffeine
than regularly roasted beans as roasting is supposed to break up or sublimate
the caffeine in the beans (I have read this quote on research articles, but
found no scientific studies supporting it. Anybody out there?). But espresso is
prepared using pressurized water through significantly more ground (twice as
much?) than regular drip coffee, resulting in a higher percentage of caffeine
per millilitre.
Here's the caffeine content of Drip/Espresso/Brewed
Coffee:
Drip 115-175
Espresso 100 1 serving (1.5-2oz)
Brewed 80-135
Return to Index
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Caffeine is very bitter. Barq's Root Beer contains
caffeine and the company says that it has "12.78mg per 6oz" and that they "add
it as a flavouring agent for the sharp bitterness" Return to
Index
-
Sources: Physicians Desk Reference and Institute of Food
Technologies from Pafai and Jankiewicz (1991) DRUGS AND HUMAN BEHAVIOUR
cocoa 250mg theobromine
bittersweet choc. bar 130mg theobromine
5 oz cup brewed coffee no theobromine
tea 5oz cup brewed 3min
with teabag 3-4 mg theophylline
Diet Coke no theobromine or theophylline
Return to Index
-
Important: This information was excerpted from several
sources, no claims are made to its accuracy. The FAQ mantainer is not a
medical doctor and cannot vouch for the accuracy of this
information.
-
How to cut caffeine intake? Most people report a
very good success ratio by cutting down caffeine intake at the rate of 1/2 cup
of coffee a day. This is known as Caffeine Fading. Alternatively you
might try reducing coffee intake in discrete steps of two-five cups of coffee
less per week (depending on how high is your initial intake). If you are
drinking more than 10 cups of coffee a day, you should seriously consider
cutting down.
The best way to proceed is to consume caffeine regularly
for a week, while keeping a precise log of the times and amounts of caffeine
intake (remember that chocolate, tea, soda beverages and many headache pills
contain caffeine as well as coffee). At the end of the week proceed to reduce
your coffee intake at the rate recommended above. Remember to have substitutes
available for drinking: if you are not going to have a hot cup of coffee at
your 10 minute break, you might consider having hot chocolate or herbal tea,
but NOT decaff, since decaff has also been shown to be addictive. This should
take you through the works without much problem.
Some other people quit cold turkey. Withdrawal symptoms
are quite nasty this way (see section below) but they can usually be countered
with lots of sleep and exercise. Many people report being able to stop drinking
caffeine almost cold-turkey while on holidays on the beach. If quitting cold
turkey is proving too hard even in the beach, drinking a coke might help.
What are the symptoms of caffeine withdrawal?
Regular caffeine consumption reduces sensitivity to
caffeine. When caffeine intake is reduced, the body becomes oversensitive to
adenosine. In response to this oversensitiveness, blood pressure drops
dramatically, causing an excess of blood in the head (though not necessarily on
the brain), leading to a headache.
This headache, well known among coffee drinkers, usually
lasts from one to five days, and can be alleviated with analgesics such as
aspirin. It is also alleviated with caffeine intake (in fact several analgesics
contain caffeine dosages).
Often, people who are reducing caffeine intake report
being irritable, unable to work, nervous, restless, and feeling sleepy, as well
as having a headache. In extreme cases, nausea and vomiting has also been
reported.
References.
Caffeine and Health. J. E. James, Academic Press, 1991.
Progress in Clinical and Biological Research Volume 158. G. A. Spiller, Ed.
Alan R. Liss Inc, 1984.
Return to Index
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From Desk Reference to the Diagnostic Criteria from
DSM-3-R (American Psychiatric Association, 1987):
Caffeine-Induced Organic Mental Disorder 305.90
Caffeine Intoxication
- Recent consumption of caffeine, usually in excess
of 250 mg.
- At least five of the following signs:
- restlessness
- nervousness
- excitement
- insomnia
- flushed face
- diuresis
- gastrointestinal disturbance
- muscle twitching
- rambling flow of thought and speech
- tachycardia or cardiac arrhythmia
- periods of inexhaustibility
- psychomotor agitation
- Not due to any physical or other mental disorder,
such as an Anxiety Disorder.
Basically, overdosing on caffeine will probably be very
very unpleasant but not kill or deliver permanent damage. However, People do
die from it.
- Toxic dose
-
The LD_50 of caffeine (that is the lethal dosage
reported to kill 50% of the population) is estimated at 10 grams for
oral administration. As it is usually the case, lethal dosage varies
from individual to individual according to weight. Ingestion of 150mg/kg of
caffeine seems to be the LD_50 for all people. That is, people weighting 50
kilos have an LD_50 of approx. 7.5 grams, people weighting 80 kilos have an
LD_50 of about 12 grams.
In cups of coffee the LD_50 varies from 50 to 200
cups of coffee or about 50 vivarins (200mg each).
One exceptional case documents survival after
ingesting 24 grams. The minimum lethal dose ever reported was 3.2 grams
intravenously, this does not represent the oral MLD (minimum lethal
dose).
In small children ingestion of 35 mg/kg can lead to
moderate toxicity. The amount of caffeine in an average cup of coffee is 50 -
200 mg. Infants metabolize caffeine very slowly.
- Symptoms
-
- Acute caffeine poisoning gives early
symptoms of anorexia, tremor, and restlessness. Followed by nausea, vomiting,
tachycardia, and confusion. Serious intoxication may cause delirium, seizures,
supraventricular and ventricular tachyarrhythmias, hypokalemia, and
hyperglycemia.
- Chronic high-dose caffeine intake can lead
to nervousness, irritability, anxiety, tremulousness, muscle twitching,
insomnia, palpitations and hyperreflexia. For blood testing, cross-reaction
with theophylline assays will detect toxic amounts. (Method IA) Blood
concentration of 1-10 mg/L is normal in coffee drinkers, while 80 mg/L has been
associated with death.
- Treatment
-
- Emergency Measures
- Maintain the airway and assist ventilation.
(See Appendix A)
- Treat seizures & hypotension if they
occur.
- Hypokalemia usually goes away by itself.
- Monitor Vital Signs.
-
- Specific drugs & antidotes. Beta
blockers effectively reverse cardiotoxic effects mediated by excessive
beta-adrenergic stimulation. Treat hypotension or tachyarrhythmias with
intravenous propanolol, .01 - .02 mg/kg. , or esmolol, .05 mg/kg , carefully
titrated with low doses. Esmolol is preferred because of its short half life
and low cardioselectivity.
- Decontamination
- Induce vomiting or perform gastric lavage.
- Administer activated charcoal and cathartic.
- Gut emptying is probably not needed if 1 2
are performed promptly.
- Appendix A
- Performing airway assistance.
- If no neck injury is suspected, place in the
"Sniffing" position by tilting the head back and extending the front of the
neck.
- Apply the "Jaw Thrust" to move the tongue out of
the way without flexing the neck: Place thumb fingers from both hands under the
back of the jaw and thrust the jaw forward so that the chin sticks out. This
should also hurt the patient, allowing you to judge depth of coma. :)
- Tilt the head to the side to allow vomit and snot
to drain out.
From conversations on alt.drugs.caffeine:
The toxic dose is going to vary from person to person,
depending primarily on built-up tolerance. A couple people report swallowing 10
to 13 vivarin and ending up in the hospital with their stomaches pumped, while
a few say they've taken that many and barely stayed awake.
A symptom lacking in the clinical manual but reported by
at least two people on the net is a loss of motor ability: inability to move,
speak, or even blink. The experience is consistently described as very
unpleasant and not fun at all, even by those very familiar with caffeine nausea
and headaches. Return to Index
-
Caffeine has long been suspect of causing mal-formations
in fetus, and that it may reduce fertility rates.
These reports have proved controversial. What is known
is that caffeine does causes malformations in rats, when ingested at
rates comparable to 70 cups a day for humans. Many other species respond
equally to such large amounts of caffeine.
Data is scant, as experimentation on humans is not
feasible. In any case moderation in caffeine ingestion seems to be a prudent
course for pregnant women. Recent references are Pastore and Savitz,
Case-control study of caffeinated beverages and preterm delivery. American
Journal of Epidemiology, Jan 1995.
A recent study found a weak link between
Sudden-Infant-Death-Syndrome (SIDS) and caffeine consumption by the mother,
which reinforces the recommendation for moderation -possibly even abstinence-
above.
On men, it has been shown that caffeine reduces rates of
sperm motility which may account for some findings of reduced fertility.
Return to Index
-
From the Journal of AMA: (JAMA, 26 Jan. 1994, p. 280-3.)
"There was a significant association between (drinking
more) caffeinated coffee and decreasing bone mineral density at both the hip
and the spine, independent of age, obesity, years since menopause, and the use
of tobacco, estrogen, alcohol, thiazides, and calcium supplements [in women]."
Except when:
"Bone density did not vary [...] in women who reported
drinking at least one glass of milk per day during most of their adult lives."
That is, if you drink a glass of milk a day, there is no
need to worry about the caffeine related loss of calcium.
Return to Index
-
OAKLAND, California (UPI) -- Coffee may be good for
life. A major study has found fewer suicides among coffee drinkers than those
who abstained from the hot black brew.
The study of nearly 130,000 Northern California
residents and the records of 4,500 who have died looked at the effects of
coffee and tea on mortality.
Cardiologist Arthur Klatsky said of the surprising
results, ``This is not a fluke finding because our study was very large,
involved a multiracial population, men, women, and examined closely numerous
factors related to mortality such as alcohol consumption and smoking.''
The unique survey also found no link between coffee
consumption and death risk. And it confirmed a ``weak'' connection of coffee or
tea to heart attack risk -- but not to other cardiovascular conditions such as
stroke.
The study was conducted by the health maintenance
organization Kaiser Permanente and was reported Wednesday in the Annals of
Epidemiology. Return to Index
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Caffeine increases the level of circulating fatty acids.
This has been shown to increase the oxidation of these fuels, hence enhancing
fat oxidation. Caffeine has been used for years by runners and endurance people
to enhance fatty acid metabolism. It's particularly effective in those who are
not habitual users.
Caffeine is not an appetite suppressant. It does affect
metabolism, though it is a good question whether its use truly makes any
difference during a diet. The questionable rationale for its original inclusion
in diet pills was to make a poor man's amphetamine-like preparation from the
non-stimulant sympathomimetic phenylpropanolamine and the stimulant caffeine.
(That you end up with something very non-amphetamine like is neither here nor
there.) The combination drugs were called "Dexatrim" or Dexa-whosis (as in
Dexedrine) for a reason, namely, to assert its similarity in the minds of
prospective buyers. However, caffeine has not been in OTC diet pills for many
years per order of the FDA, which stated that there was no evidence of efficacy
for such a combination.
From Goodman and Gilman's The Pharmacological Basis of
Therapeutics:
Caffeine in combination with an analgesic, such as
aspirin, is widely used in the treatment of ordinary types of headache. There
are few data to substantiate its efficacy for this purpose. Caffeine is also
used in combination with an ergot alkaloid in the treatment of migrane (Chapter
39).
Ergotamine is usually administered orally (in
combination with caffeine) or sublingually [...] If a patient cannot tolerate
ergotamine orally, rectal administration of a mixture of caffeine and
ergotamine tartarate may be attempted.
The bioavailability [of ergotamine] after sublingual
administration is also poor and is often inadequate for therapeutic purposes
[...] the concurrent administration of caffeine (50-100 mg per mg of
ergotamine) improves both the rate and extent of absorption [...] However,
there is little correspondence between the concentration of ergotamine in
plasma and the intensity or duration of therapeutic or toxic effects.
Caffeine enhances the action of the ergot alkaloids in
the treatment of migrane, a discovery that must be credited to the sufferers
from the disease who observed that strong coffee gave symptomatic relief,
especially when combined with the ergot alkaloids. As mentioned, caffeine
increases the oral and rectal absorption of ergotamine, and it is widely
believed that this accounts for its enhancement of therapeutic effects.
Nowadays most of researchers believe that the
stimulatory actions are attributable to the antagonism of the adenosine.
Agonists at the adenosine receptors produce sedation while antagonists at these
sites, like caffeine and theophylline induce stimulation, and what is even more
important, the latter substance also reverse agonists-induced symptoms of
sedation, thus indicating that this effects go through these receptors.
Another possibility, however, is that methylxanthines
enhance release of excitatory aminoacids, like glutamate and aspartate, which
are the main stimulatory neurotransmitters in the brain.
As to the side effects: methylxanthines inhibit
protective activity of common antiepileptic drugs in exptl. animals in doses
comparable to those used in humans when correction to the surface area is made.
It should be underlined, that although tolerance develop to the stimulatory
effects of theo or caffeine when administered on a chronic base, we found no
tolerance to the above effects . This hazardous influence was even enhanced
over time. Therefore, it should be emphasized that individuals suffering from
epilepsy should avoid, or at least reduce consumption of coffee and other
caffeine-containing beverages. Return to Index
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MAH-teh. MAH like in malt, and -teh like in Gral.
Patten. Return to Index
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You won't get single, glossy beans, but the taste is
there!
- Put dark roast coffee beans on a waxpaper-covered
baking sheet.
- Melt some chocolate by puting a container with the
chocolate in a pan of boiling water, stir the chocolate when it is getting hot.
Some experimentation regarding what chocolate to use is in place. I used
chocolate chips of from Girardelli. One should probably aim for dark and not
too sweet chocolate.
- Pour the chocolate over the beans and smear it so
that each bean is covered - you should have a single layer of covered beans not
too far apart.
- When the beans have cooled off a little bit, put the
sheet in the fridge/freezer.
- When solid, break off a piece and enjoy.
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Here's the recipe for making a real chocolate beverage.
Important steps are in boldface.
Ingredients
- 1-2kg (2-4pounds) of cocoa beans.
- A manually operated grinder.
Instructions
- Sift through the beans removing any impurities
(pieces of grass, leaves, etc).
- Place the beans in a pan (no teflon) and roast them.
Stir frequently. As the beans roast they start making "pop" sounds like
popcorn. Beans are ready when you estimate that approx 50-75% of the beans have
popped. Do not let the beans burn, though a bit of black on each bean is ok.
- Peel the beans. Peeling roasted cocoa beans is like
peeling baked potatoes: The hotter they are the easier it is to peel the darn
things, at the expense of third degree burns on your fingers. (Tip: Use kitchen
mittens and brush the beans in your hands). If the beans are too hard to peel
roast them a bit longer.
- Grind the beans into a pan. They produce a dark oily
paste called "cocoa paste".
- The oil in the cocoa has a bitter taste that you have
to get used to. I like it this way, but not all people do. Here are the
alternatives:
With oil, which gives you a richer
flavour:
Spread aluminum foil on a table and make small pies
of chocolate, about 1/4 of an inch high, and 6 inches in diameter. Let them
rest overnight. The morning after they are hard tablets. Remove them from the
aluminum foil and rap them in it. Store in the freezer.
Without oil, some flavour is gone, less
bitter, weaker (whimper) chocolate:
Put the paste inside a thin cloth (like linen),
close the cloth and squeeze until the oil comes out. If you manage to get most
of the oil out, what is left is high quality cocoa powder, like Droste's.
What is left now is either bitter tablets or bitter
cocoa powder.
You can now make a nice beverage as follows:
- Boil a liter of milk (or water, like in ancient
Mexican style. Like water for chocolate, "Como agua para chocolate": you know).
- When the milk is warm (not hot) add a chocolate pie
in pieces. Stir with a blender (but be careful! the blender's electric cord
should NOT touch the pot or any other hot thing around it).
- When the chocolate has dissolved add 1/2-3/4 cups of
sugar (depending how sweet you like your chocolate) and blend in fast. Make
sure the sugar is completely dissolved in the chocolate otherwise it would be
bitter no matter how much sugar you may add afterwards.
- Add a teaspoon of cinnamon or natural vanilla
flavour (artificial vanilla flavour with chocolate results in an awful medicine
like flavour) if you like, and blend again.
- Let the mixture boil, when it starts to get bubbly
quickly remove the pan from the stove top, and rest the bottom against a soaked
cloth. Put again on stove top, it should get bubbly almost immediately, remove
once again and repeat one last time. This aerates the chocolate which enhances
flavour.
- In a mug, put about 1/2-3/4 of the chocolate mixture,
and add cold milk, until the temperature and/or the concentration of the
flavour is right for your tastes. Accompany with French Pastries. Yum
Yum!!
Enjoy! Return to Index
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Return to Index
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How do I get the newest copy of this FAQ?
How do I get the newest copy of this FAQ?
My page at http://coffeefaq.com/
or via
e-mail send a message to
caffeinefaq@coffeefaq.com
or for the coffee faq:
My page at http://coffeefaq.com/
or via
e-mail send a message to
coffeefaq@coffeefaq.com
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This FAQ is a collective effort. Here's a list of
most (all?) of the contributors.
- Oktay Ahiska
- Marc Aurel
- Scott Austin
- Tom Benjamin
- Jennifer Beyer
- Steve Bliss
- David Alan Bozak
- Rajiv
- Trevor P. Bugera
- Jack Carter
- Richard Drapeau
- Jym Dyer
- Steve Dyer
- Stefan Engstrom
- Lemieux Francois
- Scott Fisher
- Dave Huddle
- Matt Humphrey
- Tom F Karlsson
- Bob Kummerfeld
- Dr. Robert Lancashire
- John Levine
- Alex Lopez-Ortiz
- Alec Muffett
- Dana Myers
- Tim Nemec
- Mike Oliver
- Jim Pailin
- Dave Palmer
- Stuart Phillips
- Siobhan Purcell
- Cary A. Sandvig
- Jesse T Sheidlower
- Stepahine da Silva
- Michael A Smith
- Mari J. Stoddard
- Thom
- Deanna K. Tobin T.E.
- Nick Tsoukas
- Adam Turoff
- Ganesh Uttam
- Aaron Triplett
- Orion Wilson
- Piotr Wlaz
- Ted Young
- Steven Zikopoulos
- Susan Smith
- Kevin Mackie
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