In order to achieve its instant effect, instant coffee powder will add chemical impurities in the process, so it is not suitable for coffee enema with instant coffee powder. The most important active ingredient of coffee enema is palmitate. Palmitic acid can stimulate the production of liver detoxification enzyme GST up to 700 times, which leads to a great improvement in detoxification efficiency in vivo.
The general coffee brands in the market mainly sell and drink. Coffee is about taste and aroma. Therefore, in the production process, coffee is roasted at high temperature to remove the natural sour taste and bring out the sweet taste.
However, under high temperature roasting, coffee not only changes in color and taste, but also produces chemical changes and impurities. More importantly, high-temperature baking will destroy the most important palmitate component in coffee enema.
Therefore, in the implementation of coffee enema, it is advisable to choose low-temperature roasted coffee with high palmitic acid content.
How to tell whether the enema coffee you use is roasted at high temperature or at low temperature?
Please refer to the figure below. Most of the coffee beans we usually drink are dark brown, and the coffee cooked with them is dark in color and strong in flavor, which is the effect of high temperature baking. Coffee manufacturers change the appearance, color, smell and taste of coffee beans through high-temperature roasting, which makes coffee easier to drink, but also destroys the most important component of coffee enema.
Low-temperature roasted coffee powder is light brown, and its brewed coffee is light brown or light green (as shown below).
However, it should be noted that not all coffee is light brown, and the coffee brewed with it is light brown or greenish, all of which are low-temperature roasted coffee. Ordinary roasted coffee is roasted at high temperature. During the baking process, its color gradually deepened with the passage of time. In the process of turning raw beans into dark brown, it happened to be this light brown for a while, and the brewed coffee was also light brown or greenish. This kind of coffee is actually roasted at high temperature but not ripe. Because its baking is carried out at high temperature, its beneficial enema ingredients can not be well generated and maintained, but some good ingredients are degraded in large quantities because of high temperature. In fact, the ingredients of this coffee are not much different from ordinary coffee.
How can the roasted coffee be really low-temperature coffee suitable for enema?
Not only can the coffee roasted at a lower temperature keep the original beneficial components well, but at the same time, it can produce more components that are not found in raw beans or have less content. This is a highly technical job that ordinary bakers or enterprises can't do. It needs to determine a special baking curve with matching temperature and time according to different producing areas, varieties, water content, storage time and other factors. And using the degradation caused by heating temperature, coffee can produce more components that are beneficial to detoxification and health maintenance, and at the same time, the original beneficial components can be degraded less or even not. So as to produce special enema coffee with high content of palmitate and other beneficial components, which is more suitable for enema. Caffeine is another important component of coffee enema, which can stimulate intestinal peristalsis. Therefore, decaffeinated coffee should not be used for enema.