The Science Behind the ‘Business’ of Healthy Coffee

By Dr Christina Rahm on 14th Jul 2023

According to Craft Coffee Spot, the average coffee drinker, in the United States alone, consumes three cups of coffee per day, with nearly 179 billion cups drank annually.

Luckily, coffee is a rich source of antioxidants, which helps in preventing damage caused by free radicals (atoms that can harm cells). Coffee contains bioactive compounds, including caffeine, chlorogenic acid, and trigonelline (important quality indicators of coffee), which have shown promising results in improving brain function and reducing the risk of neurodegenerative illnesses. Coffee increases dopamine and norepinephrine, which are two neurotransmitters known to boost alertness, mood, and physical performance. Coffee may lower the risk of type 2 diabetes, as well as reduce inflammation and improve insulin sensitivity. It also reduces the risk of colorectal and prostate cancer, due to its antioxidant and anti-inflammatory properties. Research conducted in 2018 showed drinking coffee regularly could reduce cardiovascular disease and stroke. Coffee, in its pure form, without added sugars or heavy creams is considered healthy.

In our wellness-driven world, we consistently hear about the ingredients IN most food and drink items we consume. Though we don’t often hear about what’s IN our daily cup of ‘Joe.’ Comparable to processed foods, the unhealthy details are often hidden in the small print. Just as with coffee, the unhealthy characteristics are normally unknown. Concerning? I would think so, according to the National Institutes of Health (NIH), an estimated 154 million adults, or 75% of the US population consume coffee daily.

So, focusing back on the question; what ingredients are in our coffee each morning? It all depends on how the beans are processed. Most coffee beans go through natural (sun or solar-dry method), washed once, or even half-washed (wet method), semi-washed (honey, pulped, natural), and mixed processing, with milling, roasting, and grinding subsequently come into play.

With the myriad of health benefits in drinking coffee, there are also drawbacks. According to Natural Force, numerous commercial coffees contain health-harming contaminants like mycotoxins (toxic substances produced by fungus), ochratoxin A (a mycotoxin produced by fungal species), and acrylamide (a chemical that can form during high-temperature processes including roasting coffee beans). Contaminants can also include polycyclic aromatic hydrocarbons (a chemical that occurs naturally in coal, crude oil, and gasoline), and of course, pesticides, herbicides, fungicides (to kill insects, plants, and weeds), along with mold, bacteria, fungus, and parasites which can not only cause short term symptoms like fatigue, weakness, and brain fog but can lead to long-term health consequences.

In a nutshell, conventional coffee is among the most heavily chemically treated products in the world. In fact, only 3 percent is grown using organic methods, which means 97 percent are not without all those potentially dangerous chemicals. Fortunately, that minimal three percent of healthy coffees available will soon have a new ‘specialty coffee’ alternative on the market, and one without the health-harming properties.

One of my most recent scientific formulations is Rahm Roast. Presented by DRC Ventures, Rahm Roast is a boutique brand coffee formulation using proprietary trade secrets to extract toxins, bacteria, parasites, and fungi. Considered to be the first of its kind in the specialty coffee genre, Rahm Roast is made with organic, fairtrade coffee beans from Guatemala, infused with patent-pending, proprietary, Xoted Method Technologies. In summary, our Xoted processing constitutes a multi-washing designed to remove contaminants and heavy metals. By means of this methodology, the coffee beans are also sprayed with a detoxing formula to remove additional harmful properties in which the multi-washing did not. This complex process is designed to not only remove the unhealthy attributes but lead to lower acidity levels to support the original flavor and aroma.

In extensive coffee processing inspections, Rahm Roast had no detectable mycotoxins, a substance often found in commercially processed coffees. Further, this new coffee option incorporates bioavailable silica, a trace mineral complex, and vitamin C, to guarantee the best possible flavor profile to include chocolate, nut, and caramel.

I am so excited to introduce Rahm Roast as it furthers my initiative and vision to create a healthier, toxin-free, environment to better enhance the health and wellness of us all. We hope Rahm Roast will become part of the popular coffee for those wanting a toxin-free, healthy, ‘specialty coffee’ alternative. For more information on Rahm Roast, go to


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