Strength of caffeine per cup – 600mg daily is considered safe for adults but far less is advised
if you are anxious, stressed, have insomnia or a gut problem. With most gut problems caffeine
is best left out of the diet altogether. Some people can handle small amounts of green tea which
has beneficial antioxidants. Caffeine is very dehydrating and water is necessary for a healthy
bowel movement; clearing toxins and many metabolic processes are dependent on water.
Percolated Coffee 60-120mg per 250mls cup
Black tea 10-50mg per 250ml cup
Green tea 8-36 mg per 170ml cup
Oolong tea 12-55mg per 170ml cup
Cola drinks 48.75mg per 375ml can
Cocoa/hot chocolate 10-70mg per cup
Dark chocolate (cacao nibs have more) 40-50mg per 55g
Energy drinks 80+mg per 250ml cup
Guarana (a herb) is high in caffeine and dangerous for children
What are the alternatives?
- Rooitea/Roobosh tea-High in minerals
- Dandelion root tea-good for the liver and bowels
- Lemon Verbena tea-good for digestion and nervous system
The advantages of caffeine are that it can make you go to the loo, wake you up and burn fat
however, it comes with a much bigger downside.
According to the food standards of Australia and New Zealand and the National Foods Tea
Centre Sydney, caffeine can prevent pregnancy, cause miscarriage, increase stress and lead
to heart disease. Guidelines in pregnancy are 200 milligrams or less a day. Caffeine increases
inflammation in the gut, irritates the bowel and contributes to irritable bowel syndrome and
affects digestive juices negatively; it is acidic, causes heat in the stomach contributing to ulcers
and it affects the nerves of the whole gut. It stimulates adrenaline and cortisol which in excess
can make you a nervous wreck and it decreases immunity.
It raises bad cholesterol and homocysteine leading to heart problems; 5-10 cups a day can cause
a heart attack and as constipation puts pressure on the heart, those with chronic constipation are
more susceptible. It reduces mineral absorption when taken with or near to a meal. Both calcium
and the polyphenols in coffee and tea reduce iron absorption.
