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Archive for January, 2010

Puroast Proven to Have Low Acid Content

WOODLAND, Calif., Jan. 22 /PRNewswire/ — Often at doctor’s advice, 35 million Americans have had to stop or cutback their morning coffee kick start due to heartburn and acid reflux as coffee is a leading cause to aggravate these stomach troubles. These problems haven’t gone unnoticed in the coffee industry by both a leader and an upstart. Industry leader, Folgers, is repositioning its Folgers Simply Smooth brand by calling it “low acid” coffee. The upstart is Puroast® Low Acid Coffee. Unfortunately, only one of these is really lower in acid according to university research.

A leading chemist, Dr. Taka Shibamoto at University of California Davis, has conducted acidity tests of coffee. His research(1) has shown that Puroast® has 50% less acid than traditional coffee and that Folgers Simply Smooth has roughly the same acidity as its regular brands of coffee. A separate clinical survey(2) with coffee drinkers who suffer from acid reflux reported that 90% of the sampled consumers were able to drink Puroast® without the “usual symptoms.”

But don’t coffee lovers want a low acid coffee that tastes good? Newsweek (7/31/06) conducted a taste test of low acid coffees and reported, “Our testers ranked this blend (Puroast) No. 1 for its nutty aroma, robust flavor and taste.” They were less impressed with Folgers Simply Smooth, “Our tasters called it ‘decent’, but with a ‘watered-down’ flavor and surprising bitterness.”

In addition to the scientists and media, Puroast® has consumers on their side as Puroast is the fastest growing brand in the low acid segment and now available in leading retail grocers and the antacid section of select pharmacies. The truth is Puroast® is a gourmet tasting java with 50% less acid.

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Ok, to all of my creative friends…..here’s your chance to become famous!  Checkout the commercial on YouTube!

ORRVILLE, Ohio – “The Best Part of Wakin’ Up” may be having the musical talent to turn a 25-year-old Folgers Coffee jingle into $25,000 cash.

The J.M. Smucker Co., which owns Folgers Coffee, is searching for 30- to 60-second video tributes to Folgers that include the melody and lyrics to its famous jingle.

Over the years, “The Best Part of Wakin’ Up” has been performed in country, gospel, jazz, R&B, folk, Celtic, and a cappella versions, by recording stars from Randy Travis to Aretha Franklin.

The best entries will use the contest to tell a story and “to share their “wakin’-up rituals with us,” said Smucker spokeswoman Maribeth Badertscher.

Besides the $25,000, the winner also gets a chance to appear in a future Folgers commercial. Read the rules and submit videos through Feb. 28.

The top five finalists will fly to New York City to perform live for Grammy-nominated songwriter and “American Idol” judge Kara DioGuardi and other judges.

Contestants trying to make the jingle their own “really need to find something inspirational and truthful to pour into their music,” said DioGuardi.

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Jan. 19 (Bloomberg) — Colombian coffee may earn a higher premium after a “very bad” fourth quarter hurt the chances of a “strong” rebound from the worst harvest in 35 years, the International Coffee Organization said.

The recovery in the crop year that started Oct. 1 won’t be “substantial” as output may be less than the group’s previous forecast of 9.5 million bags, ICO Executive Director Nestor Osorio said in an interview. Production was 8.7 million bags in the year-earlier period.

“Premiums are bound to increase,” Osorio said on Jan. 15 in Bogota. “There is no coffee at present.”

The price differential between Colombian coffee and New York-traded futures may widen from about 74 cents now, he said. As Colombia’s harvest advances, the premium for the bean may begin to narrow, Osorio said.

Above-average rainfall last year and low fertilizer use caused coffee output to fall to its lowest since 1974. Colombia slipped in the rankings to the world’s fourth-largest producer from third. Last quarter, growers said many trees were still barren, Osorio said.

Coffee Rally

Coffee futures in New York have rallied 22 percent in the past year after poor weather hurt production in Colombia and Central America. In Vietnam, this season’s crop may fall to less than 18 million bags from 18.5 million in the prior season, Osorio said. Brazil is the world’s largest producer of the bean, followed by Vietnam and Indonesia, according to ICO data.

Arabica-coffee for March delivery rose 0.15 cent to $1.4090 a pound at 2:25 p.m. on ICE Futures U.S. in New York.

A smaller-than-average crop in Colombia for a second season may help “support” prices, said Rodrigo Costa, a vice president of institutional sales at Newedge USA LLC in New York.

Consumption is rising worldwide, with global demand set to reach as much as 134 million bags this year from last year’s 132 million, Osorio said. Global supplies will drop to 123.7 million bags in the 12 months that began Oct. 1, before recovering to about 135 million bags next season, he said.

Dry weather may improve Colombia’s coffee crop this quarter, Osorio said.

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This is a little off the subject of coffee but could not resist sharing it!

Omega-3 fatty acids from fish oils have a direct effect on biological ageing, US research suggests

Fish oil may be the true elixir of youth, according to new evidence of its effect on biological ageing. Omega-3 fatty acids from fish oil preserve the genetic “fuse” that determines the lifespan of cells, say scientists.

The discovery, made in heart disease patients, may explain many of the claimed health benefits of omega-3.

Taking fish oil supplements is said to protect against heart disease, improve survival rates after a heart attack, reduce mental decline in old age and help to prevent age-related changes in the eye that can lead to blindness. Research has also shown that rodents live one-third longer when given a diet enriched with fish-derived omega-3.

Although omega-3 fatty acids have powerful anti-inflammatory properties and lower levels of some blood fats, the mechanisms behind these effects are poorly understood. The new research suggests that omega-3 has a direct effect on biological ageing by slowing down the rate at which protective caps on the ends of chromosomes shorten.

The caps, called telomeres, are made from copied strands of DNA and have a similar function to bookends or the plastic ends of shoelaces. They prevent the ends of chromosomes – the “packages” of DNA in the cell nucleus – becoming damaged and keep the DNA organised and contained.

Each time a cell divides, its telomeres get shorter until a critical point is reached. DNA then becomes damaged and the cell stops dividing, and may die. In this way, the telomere acts like a biological fuse.

The rate at which the fuse “burns” can vary both between individual people and individual cells. This is believed to have an impact on age-related diseases.

US scientists conducting the research looked at the effect of omega-3 fatty acids on telomere shortening in 608 hospital out-patients with heart disease. At the start of the study, measurements were taken of the length of chromosomal telomeres in the patients’ white blood cells. Blood levels of the two fish-derived omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) were also measured.

The tests were carried out again after five years, and showed a clear correlation with omega-3 intake. Patients consuming the least omega-3 had the fastest rate of telomere shortening, while those in the top 25% of consumption levels had the slowest rate.

The scientists, led by Dr Ramin Farzaneh-Far of the University of California at San Francisco, wrote in the Journal of the American Medical Association: “The present findings identify deceleration of telomere attrition as a potentially novel pathway for the anti-ageing effects of marine omega-3 fatty acids.

“In summer, among patients with stable coronary artery disease, there was an inverse relationship between baseline blood levels of marine omega-3 fatty acids and the rate of telomere shortening over five years … These findings raise the possibility that omega-3 fatty acids may protect against cellular ageing in patients with coronary heart disease.

http://www.guardian.co.uk/science/2010/jan/19/fish-oil-omega3-ageing

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When you can see your breath fog up the inside of the windshield and a forgotten water bottle is frozen solid in the backseat, is it still acceptable to order the iced coffee when you hit the drive-thru?

The teenager who made my coffee shivered slightly as the folding window opened and he handed me a medium iced coffee — the condensation on the side frozen in place instead of running towards the base.

His mouth said, “Have a great day,” while the slight tilt of his head said: “Really, mister? You sure you want to do this?” (In my head, all teenagers speak in the formal language of a 1950s sitcom.) I quickly shut my window to avoid letting more of the cold into the car — I am not a sadist — and gave him a slight nod to assure him I was of sound mind. 

These are the days that try an iced coffee drinker’s soul. When I come in from shoveling out my driveway and then choose to cool off with a perfectly mixed glass of iced coffee, I have to wonder whether it’s the drink or just stubborn adherence to the way I learned to truly love coffee. 

I’ll admit there are times when hot coffee is appropriate: at the end of a leisurely or filling meal; when cold coffee or concentrate is unavailable; at someone else’s home; to throw in the event of a convenience store robbery attempt. However, given my druthers, I’m opting for ice cubes made of coffee, a cold pour of coffee and a splash of Shatto milk.

And the coffee shops that still have cold coffee waiting when I ask — One More Cup and Coffee Girls in Waldo, Latte Land on State Line,  downtown — are complicit. I suspect they recognize that iced coffee may be an improvement on hot coffee.

As for the rest of you, I understand that you’re merely taking a different approach to get to the same goal, even though that hot coffee burns your tongue and riles up your stomach on a Monday morning.

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Well coffee is supposed to be served hot but maybe not this hot…..read on……

VIRGINIA BEACH

The cup of Burger King coffee was hot. So hot, in fact, that when the lid popped off and the liquid spilled onto her lap, Crystal Branch suffered “severe and permanent burns to her left thigh,” according to a lawsuit.

Branch has demanded $50,000 from Burger King Corp. and an unnamed employee, whom she claims in Circuit Court documents negligently handed her the cup of coffee inside a paper bag rather than a cup holder. This was during a morning drive-through visit Dec. 7, 2007, to the restaurant at 3952 Holland Road.

The employee “knew or should have known that handing coffee in a paper bag was dangerous and it was the duty of said employee to use reasonable care,” according to the complaint. The lawsuit also claims the company and its employee should have known that “the coffee’s temperature was far above a reasonable temperature as is reasonable in the fast- food industry.”

Lawsuits filed against restaurants serving hot coffee aren’t new. In perhaps the most famous case, a jury awarded nearly $2.9 million to a New Mexico woman who was scalded on her legs and groin after spilling McDonald’s coffee on her lap in 1992.

A judge later reduced the award to $640,000 before the company and the woman agreed to a confidential settlement, according to news reports.

Branch, of Chesapeake, could not be reached for comment. Her attorney, Daniel J. Miller, said he was negotiating a settlement with Burger King and declined further comment. A Burger King Corp. spokeswoman said she was unable to comment on the case.

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Kirsten Dunst and a mystery man go for a stroll together in Los Angeles district Silver Lake on Saturday (January 9).

The 27-year-old actress and her companion carried a total of three iced coffees with them, and Kristen toted around two bags of coffee beans with her, too. Caffeine overload!!

Now was it Mokk-a that she was carrying??  Yes of course!!

Give it a try today!  www.mokk-a.com!

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