Caffeine withdrawal

How to Eliminate Caffeine in Seven Days
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If you have been drinking caffeine for a long time, you have to get off it over a few days. Minimize your
pain and the difficulty of giving up your addiction by following these steps.
Step 1: Start on a Weekend
You may want to start on a Sunday. This will allow you to take naps as needed, since your body will be
recovering from the lack of caffeine and you will be liable to be fatigued.
Step 2: Reducing Your Caffeine Intake
For the first three days (Sunday, Monday, and Tuesday), cut your daily intake of coffee, black tea, or other caffeinated beverages in half. That means if you usually have four cups of coffee in the morning, you would have two cups of coffee in the morning on Sunday, one cup on Monday, and half a cup on Tuesday. Doing this helps you wean your body off the caffeine, which should reduce withdrawal symptoms.
Step 3: Drink Green Tea
For the next four days (the remainder of the week), you can drink one cup of caffeinated green tea steeped for five minutes in boiling water. You may continue drinking green tea for all its wonderful health and weight benefits. (Note that I recommend green tea as part of your morning ritual while you are on theprogram.)
You can switch to decaffeinated green tea if you want to eliminate caffeine completely. Otherwise it is fine to have one cup of caffeinated, organic green tea every morning. The caffeine is minimal and the health benefits are great.
Step 4: Take Vitamin C
Throughout this process, I recommend taking buffered pure ascorbic acid (vitamin C) as a powder or in capsules. This may help you detoxify and balance your system.
Step 5: Drink Plenty of Clean Water
You should also drink at least six to eight glasses of filtered water a day. You should do this regardless of whether you are getting off caffeine, but it is especially important for this process because it will keep your body well hydrated and can reduce headaches, minimize constipation, and flush toxins out of your system.

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Erna said:

I’m very surprised by the severity of my withdrawal. Never thought caffeine withdrawal could be so intense. I'll give it another go next week after my test, there's no way I'll be able to study when I feel so bad. Has anyone else experienced such extreme caffeine withdrawal? I read online that it takes about 9 days until one is no longer addicted to caffeine.

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Erna said:

Why do all the bad things feel so damn good?!?!

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The Harmful Effects of Caffeine

Caffeine is a chemical found in sodas, tee, coffee and other places. Many people grow dependent on caffeine. They feel that they need caffeine after drinking it for some time. You see, caffeine is highly addictive. People like the energetic feeling they experience from drinking caffeinated liquids. This probably accounts for the proliferation of drinking establishments.

What caffeine does is block a chemical called adenosine from telling the brain when it's time to relax. The addiction to this feeling is exacerbated when you understand that your body will require more and more caffeinated liquid to receive the same energized level.

Caffeine in the body interferes with healthy digestion and bowel movements. It dehydrates the body, depriving it of needed water to process food. It also obstructs the absorption of the very important chemical magnesium, which is necessary to maintain healthy bowel movements.

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pete02 said:

I too have the old coffee addiction but not too bad. Maybe two cups a day. My withdrawal is same as Gimpy's with the headaches. If I don't have my morning cup, I have a ripping headache by the afternoon. I quit smoking 2 yrs ago so I guess I should give up the caffine now as well but let me ask this, is it the caffine or the coffee thats bad? If I just switch to decaf coffee will that be okay or am I defeating the purpose? Coffee doesn't really keep me up or anything anymore. I'm pretty sure its just habit at this point but I do like the taste ;)

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Decaffeinated Coffee: What You Should Know!


People often switch from regular coffee to decaffeinated coffee due to a desire to improve their health. Many health conditions that are aggravated by coffee are still affected by decaffeinated coffee, despite the lower levels of caffeine. Here are the top 6 reasons why the healthiest option may be to eliminate both regular and decaffeinated coffee from your diet.

Decaf Coffee Increases Acidity
It is well known that decaffeinated coffee is made from more acidic beans than regular coffee. People suffering from health problems such as acid reflux, GERD and ulcers are more susceptible to the harmful effects of high levels of acidity. Decaf coffee consumption has also been associated with a greater incidence of heartburn than drinking any other fluids. Therefore, quitting coffee may reduce those stomach problems associated with the high acidity of decaf coffee.


Decaf Coffee Increases Heart Attack Risk
Numerous studies show that decaffeinated coffee raises the risk for heart attack similar to regular coffee in spite of lowered levels of caffeine. These studies also demonstrate that decaffeinated coffee use may be linked to an increase in homocysteine and inflammation, which are all risk factors for heart disease. You can start taking steps towards decreasing your heart disease risks by eliminating both regular and decaf coffee from your diet.


Decaf Coffee Raises Cholesterol
Decaf coffee has been linked to increased cholesterol levels, especially in those people who have switched from caffeinated to decaffeinated coffee. Decaf coffee has been shown to raise the LDL cholesterol or so called “bad” cholesterol 8-10% in 3 months. Other compounds besides caffeine in coffee are affecting cholesterol levels. Start improving your cholesterol levels today by switching to a healthy coffee alternative!


Decaf Coffee May Lead to Osteoporosis
Low bone density increases a person’s chance for developing osteoporosis. Metabolic acidity contributes to demineralization of the bones. The high acidity of decaf coffee increases the risk for developing osteoporosis. Avoiding regular and decaf coffee and including 3-4 servings of calcium rich foods a day can help you decrease the risk of developing osteoporosis.


Decaf Coffee Is Associated With Increased Incidence of Rheumatoid Arthritis
A recent study has shown that drinking more than four cups of decaffeinated coffee per day has been linked to an increased risk of developing rheumatoid arthritis. If you are at risk for arthritic conditions, you’d be better off reducing or eliminating your consumption of decaf coffee.


Decaf Coffee Increases Risk of Glaucoma
Both decaffeinated and regular coffee increase pressure in the eye. People at risk for developing glaucoma and those who already suffer from glaucoma should avoid anything that further increases intraocular pressure to avoid damaging their eyes. Protect your eyesight by kicking the coffee habit!

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Implications of Decaffeination Methods

The decaffeination process itself is not always innocuous. There are three common decaffeination methods: the use of one of two organic solvents, either methylene chloride or ethyl acetate; water extraction known as the Swiss water process or European water process; and supercritical carbon dioxide. Eighty percent of decaffeinated coffee is processed with solvents. The health effects of these solvents as found in decaffeinated coffee are not well known, but studies suggest that methylene chloride (dichloromethane) is shown to be carcinogenic,1, 2 and the National Cancer Institute’s list of chemicals labels it as a possible human carcinogen.3 In the decaffeination process, the solvents are removed from the coffee beans, but residues have still been found in decaffeinated coffee and tea.4 When water and carbon dioxide are used to decaffeinate coffee, a measurable residue is not left behind in the remaining beans, but high acidity and other phytochemicals found in coffee remain. Additionally, in the process of water extraction, unique flavor characteristics of coffees from different origins are blended and blurred water extraction due to the intermingling of the flavors from various types of beans in the water bath. Among the decaffeination methods, methylene chloride extraction retains the most flavor but leaves a dry taste in the mouth; both water extraction and carbon dioxide extraction blur the flavor of the beans and ethyl acetate adds a sweet fruit flavor. Additionally, inferior beans that may be old or moldy are often used for decaffeination because the process can remove off flavors and mask the age or condition of the beans.

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Although Teeccino contains barley, an independent laboratory at the University of Nebraska that
specializes in gluten testing found no detectable levels of gluten in Teeccino. Although gluten is
present in barley, it most likely does not extract out of the barley using conventional coffee
brewing techniques. Gluten is not extracted by boiling water although it can be extracted using
ethanol alcohol, which of course is not present in Teeccino.

Teeccino is completely GMO free. Fortunately, Monsanto and others haven’t seen fit to tinker with
the genetic composition of most of the ingredients that are used in Teeccino. We are vigilant
however with all our suppliers requesting a guarantee that the ingredients they supply do not
contain GMOs. There is some GMO experimentation with barley to make it resistant to a fungus
called barley scab, but fortunately it is still restricted to the laboratory and has not been successful
so far!

Teeccino now offers 3 certified organic flavours in the Maya Herbal Coffee line. Due to limited
supply of certified organic ingredients, the Classic Herbal Coffees line is still not certified. However,
ingredients like carob, harvested from indigenous Mediterranean trees that are not sprayed,
fertilized, or in anyway treated, are termed “organic by default”. They may not be certified, but
they are organically grown. We are working to develop more sources for ingredients that have
been certified organic on the National Organic Program (NOP). Our hope is that in 2007, we will be
able to buy certified organic ingredients for Teeccino’s primary ingredients, carob, barley and
chicory.

Drinking Teeccino helps you reduce acidity in your body in two ways. First, it provides the alkaline
mineral, potassium, which your body uses to balance the acidity in your diet. Second, the inulin
from the chicory in Teeccino supports a population of beneficial microflora that enhances your
digestion and increases the bio-availability of minerals. Thus Teeccino gives you a better ability to
absorb your alkaline minerals like calcium, potassium, magnesium, cobalt, and copper that a
healthy person needs to maintain the body’s natural alkaline balance.

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Known as "Yaxox" in Mayan, the ramon tree (Brosimum Alicastrum) is a member of the fig family, which also includes mulberry trees. Referred to as "corn tree" by the Maya civilization, its nut was a staple food crop, capable of being stored for lengthy periods of time, that was roasted, ground into a flour and combined with corn for baking or boiled and eaten like potatoes. Ramon nuts are actually the seed of the ramon fruit. They have zero fat and can be ground into flour which is gluten-free making it a nutritious addition to gluten-free flours. Ramon flour is very high in potassium, fiber and tryptophan, the amino acid that helps calm stress and anxiety. Ramon nuts were used medicinally by the Maya to detoxify the liver and promote lactation in nursing women. Other common names for ramon nuts are ojoche, mojo. breadnut and mayanut.

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JonnyRadar said:

Steadily approaching the full detox diet with a bit of trepidation...

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E said:

I'm also sitting here with a steaming cup of coffee... something about...practise what you prrrree... it escapes me now...

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