Frequently Asked Questions about Caffeine

Frequently Asked Questions about Caffeine

Version 3.002

Main Coffee Page

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__________________________________________________________________

This FAQ is dedicated to all beverages and products that contain
caffeine; including tea, coffee, chocolate, mate, caffeinated soft
drinks, caffeinated pills, coffee beans, etc.

There are several newsgroups in which these topics may be of relevance,
including alt.drugs.caffeine, rec.food.drink.coffee,
rec.food.drink.tea, and alt.food.chocolate.

Rec.food.drink.coffee is preferred over alt.coffee and alt.food.coffee.

I welcome any and all contributions to this FAQ. If you do not agree
with the info in here please let me know or write an article for the
FAQ. If you feel you can explain something better than I have by all
means rewrite the article and send it in.

1. The Chemistry of Caffeine and related products
1. How much caffeine is there in [drink/food/pill]?
2. How much caffeine there is in blend X?
3. Chemically speaking, what is caffeine?
4. Is it true that tea has no caffeine/What is theine,
theobromine, etc?
5. Where can I find a gif of the caffeine molecule?
6. Is it true that espresso has less caffeine than regular
coffee?
7. How does caffeine taste?
8. How much theobromine/theophylline there is in ...?
2. Caffeine and your Health
1. Caffeine Withdrawal
2. What happens when you overdose?
3. Effects of caffeine on pregnant women.
4. Caffeine and Osteoporosis (Calcium loss)
5. Studies on the side-effects of caffeine...
6. Caffeine and your metabolism.
3. Miscellaneous
1. How do you pronounce mate?
4. Recipes
1. Chocolate covered espresso beans
2. How to make your own chocolate
3. NOTE: for Coffee Recipes check the Coffee FAQ
5. Electronic Resources
6. Administrivia
1. How do I get the newest copy of this FAQ?
2. List of Contributors
3. Copyright

1. The Chemistry of Caffeine and related products
1. How much caffeine is there in [drink/food/pill]? According to
the National Soft Drink Association, the following is the
caffeine content in mgs per 12 oz can of soda:

Afri-Cola 100.0 (?)
Jolt 71.2
Sugar-Free Mr. Pibb 58.8
Mountain Dew 55.0 (no caffeine in Canada)
Diet Mountain Dew 55.0
Kick citrus 54 (36mg per 8oz can, caffeine from guarana)
Mello Yellow 52.8
Surge 51.0
Tab 46.8
Battery energy drink -- 140mg/l = 46.7mg/can
Coca-Cola 45.6
Diet Cola 45.6
Shasta Cola 44.4
Shasta Cherry Cola 44.4
Shasta Diet Cola 44.4
Mr. Pibb 40.8
OK Soda 40.5
Dr. Pepper 39.6
Pepsi Cola 37.2
Aspen 36.0
Diet Pepsi 35.4
RC Cola 36.0
Diet RC 36.0
Diet Rite 36.0
Canada Dry Cola 30.0
Canada Dry Diet Cola 1.2
7 Up 0

Krank2o sample 1 97.7mg/500ml sample 2 101.6mg/500ml
Lab: Ameritech Labs, College Pt, NY; tested Sep 03, 96

Krank2o middle 96.4mg/500ml
Lab: Ameritech Labs, tested Aug 29, 96

By means of comparison, a 7 oz cup of coffee has the following
caffeine (mg) amounts, according to Bunker and McWilliams in
J. Am. Diet. 74:28-32, 1979:

Drip 115-175
Espresso 100mg of caffeine
1 serving (1.5-2oz)

Brewed 80-135
Instant 65-100
Decaf, brewed 3-4
Decaf, instant 2-3
Tea, iced (12 ozs.) 70
Tea, brewed, imported 60
Tea, brewed, U.S. 40
Tea, instant 30
Mate 25-150mg

The variability in the amount of caffeine in a cup of coffee
or tea is relatively large even if prepared by the same person
using the same equipment and ingredients day after day.

Reference Variability in caffeine consumption from coffee and
tea: Possible significance for epidemiological studies by B.
Stavric, R. Klassen, B. Watkinson, K. Karpinski, R. Stapley,
and P. Fried in "Foundations of Chemical Toxicology", Volume
26, number 2, pp. 111-118, 1988 and an easy to read overview,
Looking for the Perfect Brew by S. Eisenberg, "Science News",
Volume 133, April 16, 1988, pp. 252-253.
Quote from the lab manual:

Caffeine is present in tea leaves and in coffee to the extent of
about 4%. Tea also contains two other alkaloids, theobromine and
theophylline. These last two relax the smooth muscles where caffeine
stimulates the heart and respiratory systems.

The effects of theobromine are, compared to caffeine and
theophylline, relatively moderate. However, cocoa contains
eight times more theophylline than caffeine. As well, caffeine
has been shown to combine with other substances for added
potency. Thus the effects of theobromine might be enhanced by
the caffeine in chocolate.

Theobromine is highly toxic to dogs and kills many canids/year
via chocolate poisoning. It takes quite a dose to reach fatal
levels (more than 200 mg/kg bodyweight) but some dogs have a
bad habit of eating out of garbage cans and some owners have a
bad habit of feeding dogs candy. A few oreos won't hurt a dog,
but a pound of chocolate can do considerable damage.

Clinical signs of theobromine toxicity in canids usually
manifest 8 hours after ingestion and can include: thirst,
vomiting, diarrhea, urinary incontinence, nervousness, clonic
muscle spasms, seizures and coma. Any dog thought to have
ingested a large quantity of chocolate should be brought to an
emergency clinic asap, where treatment usually includes the
use of emetics and activated charcoal. The dog will thus need
to be monitored to maintain proper fluid and electrolyte
balance.

Pathogenesis of theobromine toxicity: evidently large
quantities of theobromine have a diuretic effect, relax smooth
muscles, and stimulate the heart and cns.

Reference:
Fraser, Clarence M., et al, eds. The Merck Veterinary Manual,
7th ed. Rahway, NJ: Merck & Co., Inc. 1991. pp. 1643-44.
On humans caffeine acts particularly on the brain and skeletal
muscles while theophylline targets heart, bronchia, and
kidneys.

Other data on caffeine:

Cup of coffee 90-150mg
Instant coffee 60-80mg
Tea 30-70mg
Mate 25-150mg
Cola 30-45mg
Chocolate bar 30mg
Stay-awake pill 100mg
Vivarin 200mg
Cold relief tablet 30mg

The following information is from Bowes and Church's Food
values of portions commonly used, by Anna De Planter Bowes.
Lippincott, Phila. 1989. Pages 261-2: Caffeine.

Candy:

Chocolate mg caffeine
baking choc, unsweetened, Bakers--1 oz(28 g) 25
german sweet, Bakers -- 1 oz (28 g) 8
semi-sweet, Bakers -- 1 oz (28 g) 13

Choc chips
Bakers -- 1/4 cup (43 g) 13
german sweet, Bakers -- 1/4 cup (43 g) 15

Chocolate bar, Cadbury -- 1 oz (28 g) 15
Chocolate milk 8oz 8

Desserts:

Jello Pudding Pops, Choc (47 g) 2
Choc mousse from Jell-O mix (95 g) 6
Jello choc fudge mousse (86 g) 12

Beverages:

3 heaping teaspoons of choc powder mix 8
2 tablespoons choc syrup 5
1 envelope hot cocoa mix 5

Dietary formulas:

ensure, plus, choc, Ross Labs -- 8 oz (259 g) 10
Cadbury Milk Chocolate Bar

More stuff:

Guarana "Magic Power" (quite common in Germany),
15 ml alcohol with
5g Guarana Seeds 250.0 mg
Guarana capsules with
500 mg G. seeds 25.0 mg / capsule

(assuming 5% caffeine in seeds as stated in literature)

Guarana soda pop is ubiquitous in Brazil and often available
at tropical groceries here. It's really tasty and packs a
wallop. Guarana wakes you up like crazy, but it doesn't cause
coffee jitters.

It is possible that in addition to caffeine, there is some
other substance in guarana that also produces an effect, since
it 'feels' different than coffee. Same goes for mate.

2. How much caffeine there is in blend X? Caffeine Content in
beans and blends

(Source: Newsletter--Mountanos Bros. Coffee Co., San
Francisco)

VARIETALS/STRAIGHTS

Brazil Bourbons 1.20%
Celebes Kalossi 1.22
Colombia Excelso 1.37
Colombia Supremo 1.37
Costa Rica Tarrazu 1.35
Ethiopian Harrar-Moka 1.13
Guatemala Antigua 1.32
Indian Mysore 1.37
Jamaican Blue Mtn/Wallensford Estate 1.24
Java Estate Kuyumas 1.20
Kenya AA 1.36
Kona Extra Prime 1.32
Mexico Pluma Altura 1.17
Mocha Mattari (Yemen) 1.01
New Guinea 1.30
Panama Organic 1.34
Sumatra Mandheling-Lintong 1.30
Tanzania Peaberry 1.42
Zimbabwe 1.10

BLENDS & DARK ROASTS

Colombia Supremo Dark 1.37%
Espresso Roast 1.32
French Roast 1.22
Vienna Roast 1.27
Mocha-Java 1.17

DECAFS--all @ .02% with Swiss Water Process

3. Chemically speaking, what is caffeine?

Caffeine is an alkaloid. There are numerous compounds called
alkaloids, among them we have the methylxanthines, with three
distinguished compounds: caffeine, theophylline, and
theobromine, found in cola nuts, coffee, tea, cacao beans,
mate and other plants. These compounds have different
biochemical effects, and are present in different ratios in
the different plant sources. These compounds are very similar
and differ only by the presence of methyl groups in two
positions of the chemical structure. They are easily oxidized
to uric acid and other methyluric acids which are also similar
in chemical structure.

Caffeine:
Sources: Coffee, tea, cola nuts, mate, guarana.
Effects: Stimulant of central nervous system, cardiac muscle,
and
respiratory system, diuretic Delays fatigue.

Theophylline:
Sources: Tea
Effects: Cariac stimulant, smooth muscle relaxant, diuretic,
vasodilator

Theobromine:
Sources: Principle alkaloid of the cocoa bean (1.5-3%) Cola
nuts and tea
Effects: Diuretic, smooth muscle relaxant, cardiac stimulant,
vasodilator.

(Info from Merck Index)

The presence of the other alkaloids in colas and tea may
explain why these sometimes have a stronger kick than coffee.
Colas, which have lower caffeine contents than coffee are,
reportedly, sometimes more active. Tea seems the strongest for
some. Coffee seems more lasting for mental alertness and
offers fewer jitters than the others.

A search in CAS and produced these names and synonyms:

RN 58-08-2 REGISTRY
CN 1H-Purine-2,6-dione, 3,7-dihydro-1,3,7-trimethyl- (9CI) (CA INDEX NAME)
OTHER CA INDEX NAMES:
CN Caffeine (8CI)
OTHER NAMES:
CN 1,3,7-Trimethyl-2,6-dioxopurine
CN 1,3,7-Trimethylxanthine
CN 7-Methyltheophylline
CN Alert-Pep
CN Cafeina
CN Caffein
CN Cafipel
CN Guaranine
CN Koffein
CN Mateina
CN Methyltheobromine
CN No-Doz
CN Refresh'n
CN Stim
CN Thein
CN Theine
CN Tri-Aqua

MF C8 H10 N4 O2

The correct name is the first one, 1H-Purine-2,6-dione,
3,7-dihydro-1,3,7-trimethyl- (This is the "inverted name") The
"uninverted name" is
3,7-Dihydro-1,3,7-trimethyl-1H-purine-2,6-dione
Merck Index excerpt...

Caffeine: 3,7-dihydro- 1,3,7-trimethyl- 1H-purine- 2,6-dione;
1,3,7-trimethylxanthine; 1,3,7-trimethyl- 2,6-dioxopurine; coffeine;
thein; guaranine; methyltheobromine; No-Doz.

C8H10N4O2; mol wt 194.19. C 49.48%, H 5.19%, N 28.85%, O 16.48%.
Occurs in tea, coffee, mate leaves; also in guarana paste and cola
nuts: Shuman, U.S. pat. 2,508,545 (1950 to General Foods). Obtained
as a by-product from the manuf of caffeine-free coffee: Barch, U.S.
pat. 2,817,588 (1957 to Standard Brands); Nutting, U.S. pat.
2,802,739 (1957 to Hill Bros. Coffee); Adler, Earle, U.S. pat.
2,933,395 (1960 to General Foods).

Crystal structure: Sutor, Acta Cryst. 11, 453, (1958). Synthesis:
Fischer, Ach, Ber. 28, 2473, 3135 (1895); Gepner, Kreps, J. Gen.
Chem. USSR 16, 179 (1946); Bredereck et al., Ber. 83, 201 (1950);
Crippa, Crippa, Farmaco Ed. Sci. 10, 616 (1955); Swidinsky, Baizer,
U.S. pats. 2,785,162 and 2,785,163 (1957 to Quinine Chem. Works);
Bredereck, Gotsmann, Ber. 95, 1902 (1962).

Hexagonal prisms by sublimation, mp 238 C. Sublimes 178 C. Fast
sublimation is obtained at 160-165 C under 1mm press. at 5 mm
distance. d 1.23. Kb at 19 C: 0.7 x 10^(-14). Ka at 25 C: <1.0 x
10^(-14). pH of 1% soln 6.9. Aq solns of caffeine salts dissociate
quickly. Absorption spectrum: Hartley, J. Chem. Soc. 87, 1802
(1905). One gram dissolves in 46 ml water, 5.5 ml water at 80 C, 1.5
ml boiling water, 66 ml alcohol, 22 ml alcohol at 60 C, 50 ml
acetone, 5.5 ml chloroform, 530 ml ether, 100 ml benzene, 22 ml
boiling benzene. Freely sol in pyrrole; in tetrahydrofuran contg
about 4% water; also sol in ethyl acetate; slightly in petr ether.
Soly in water is increased by alkali benzoates, cinnamates,
citrates, or salicylates.

Monohydrate, felted needles, contg 8.5% H2O. Efflorescent in air;
complete dehydration takes place at 80 C. LD50 orally in rats: 200
mg/kg.

Acetate, C8H10N4O2.(CH3COOH)2, granules or powder; acetic acid odor;
acid reaction. Loses acetic acid on exposure to air. Soluble in
water or alcohol with hydrolysis into caffeine and acetic acid. Keep
well stoppered.

Hydrochloride dihydrate, C8H10N4O2.HCl.2H2O, crystals, dec 80-100 C
with loss of water and HCl. Sol in water and in alcohol with dec.
Therap Cat: Central stimulant.

Therap Cat (Vet): Has been used as a cardiac and respiratory
stimulant and as a diuretic.

4. Is it true that tea has no caffeine/What is theine,
theobromine, etc? From "Principles of biochemistry", Horton
and al, 1993.

Caffeine is sometimes called "theine" when it's in tea. This is
probably due to an ancient misconception that the active constituent
is different. Theophylline is present only in trace amounts. It is
more diuretic, more toxic and less speedy.

Caffeine
1,3,7-trimethylxanthine

Theophylline
1,3-dimethylxanthine

Theobromine
3,7-dimethylxanthine

Coffee and tea contain caffeine and theophylline, respectively,
which are methylated purine derivatives that inhibit cAMP
phosphodiesterase. In the presence of these inhibitors, the effects
of cAMP, and thus the stimulatory effects of the hormones that lead
to its production, are prolonged and intensified.

Theobromine and theophylline are two dimethylxanthines that
have two rather than three methyl groups. Theobromine is
considerably weaker than caffeine and theophylline, having
about one tenth the stimulating effect of either.

Theobromine is found in cocoa products, tea (only in very
small amounts) and kola nuts, but is not found in coffee. In
cocoa, its concentration is generally about 7 times as great
as caffeine. Although, caffeine is relatively scarce in cocoa,
its mainly because of theobromine that cocoa is "stimulating".
Theophylline is found in very small amounts in tea, but has a
stronger effect on the heart and breathing than caffeine. For
this reason it is often the drug of choice in home remedies
for treating asthma bronchitis and emphysema. The theophylline
found in medicine is made from extracts from coffee or tea.

5. Where can I find a gif of the caffeine molecule?

Caffeine = 1,3,7-Trimethylxanthine

A different view of the caffeine molecule.

The Department of Chemistry at Jamaica of the University of
Western Indies has made available an avi and an mpeg of a
rotation of the caffeine molecule, among other molecules and
chemical processes. The index page contains more information
and the links to the clips.

CH3
|
N
/ \
N----C C==O
|| || |
|| || |
CH C N--CH3
\ / \ /
N C
| ||
CH3 O

There is a gif picture at the wuarchive.wustl.edu ftp site or
any of its mirror sites under

multimedia/images/gif/c

caffeine

Theobromine is also a common component of coffee, tea,
chocolate, and mate (particularly in these last two).

Theobromine

CH3
|
N
/ \
N----C C==O
|| || |
|| || |
CH C N--H
\ / \ /
N C
| ||
CH3 O

Theophylline was once thought to be a major component of tea.
This is not correct. Tea contains significantly more amounts
of caffeine than of theophylline.

Theophylline

CH3
|
N
/ \
N----C C==O
|| || |
|| || |
CH C N--CH3
\ / \ /
N C
| ||
H O

6. Is it true that espresso has less caffeine than regular
coffee?

Yes and no. An espresso cup has about as much caffeine as a
cup of dark brew. But servings for espresso are much smaller.
Which means that the content of caffeine per millilitre are
much higher than with a regular brew. Moreover, caffeine is
more quickly assimilated when taken in concentrated dosages,
such as an espresso cup.

The myth of lower caffeine espresso comes comes from the fact
that the darker roast beans used for espresso do have less
caffeine than regularly roasted beans as roasting is supposed
to break up or sublimate the caffeine in the beans (I have
read this quote on research articles, but found no scientific
studies supporting it. Anybody out there?). But espresso is
prepared using pressurized water through significantly more
ground (twice as much?) than regular drip coffee, resulting in
a higher percentage of caffeine per millilitre.

Here's the caffeine content of Drip/Espresso/Brewed Coffee:

Drip 115-175
Espresso 100 1 serving (1.5-2oz)
Brewed 80-135

7. How does caffeine taste?

Caffeine is very bitter. Barq's Root Beer contains caffeine
and the company says that it has "12.78mg per 6oz" and that
they "add it as a flavouring agent for the sharp bitterness"

8. How much theobromine/theophylline there is in ...?

Sources: Physicians Desk Reference and Institute of Food
Technologies from Pafai and Jankiewicz (1991) DRUGS AND HUMAN
BEHAVIOUR

cocoa 250mg theobromine
bittersweet choc. bar 130mg theobromine
5 oz cup brewed coffee no theobromine
tea 5oz cup brewed 3min
with teabag 3-4 mg theophylline
Diet Coke no theobromine or theophylline

2. Caffeine and your Health

Important: This information was excerpted from several sources, no
claims are made to its accuracy. The FAQ mantainer is not a medical
doctor and cannot vouch for the accuracy of this information.

1. Caffeine Withdrawal: Procedures and Symptoms.

How to cut caffeine intake? Most people report a very good
success ratio by cutting down caffeine intake at the rate of
1/2 cup of coffee a day. This is known as Caffeine Fading.
Alternatively you might try reducing coffee intake in discrete
steps of two-five cups of coffee less per week (depending on
how high is your initial intake). If you are drinking more
than 10 cups of coffee a day, you should seriously consider
cutting down.

The best way to proceed is to consume caffeine regularly for a
week, while keeping a precise log of the times and amounts of
caffeine intake (remember that chocolate, tea, soda beverages
and many headache pills contain caffeine as well as coffee).
At the end of the week proceed to reduce your coffee intake at
the rate recommended above. Remember to have substitutes
available for drinking: if you are not going to have a hot cup
of coffee at your 10 minute break, you might consider having
hot chocolate or herbal tea, but NOT decaff, since decaff has
also been shown to be addictive. This should take you through
the works without much problem.

Some other people quit cold turkey. Withdrawal symptoms are
quite nasty this way (see section below) but they can usually
be countered with lots of sleep and exercise. Many people
report being able to stop drinking caffeine almost cold-turkey
while on holidays on the beach. If quitting cold turkey is
proving too hard even in the beach, drinking a coke might
help.

What are the symptoms of caffeine withdrawal?

Regular caffeine consumption reduces sensitivity to caffeine.
When caffeine intake is reduced, the body becomes
oversensitive to adenosine. In response to this
oversensitiveness, blood pressure drops dramatically, causing
an excess of blood in the head (though not necessarily on the
brain), leading to a headache.

This headache, well known among coffee drinkers, usually lasts
from one to five days, and can be alleviated with analgesics
such as aspirin. It is also alleviated with caffeine intake
(in fact several analgesics contain caffeine dosages).
Often, people who are reducing caffeine intake report being
irritable, unable to work, nervous, restless, and feeling
sleepy, as well as having a headache. In extreme cases, nausea
and vomiting has also been reported.

References.
Caffeine and Health. J. E. James, Academic Press, 1991.
Progress in Clinical and Biological Research Volume 158. G. A.
Spiller, Ed. Alan R. Liss Inc, 1984.

2. What happens when you overdose?

From Desk Reference to the Diagnostic Criteria from DSM-3-R
(American Psychiatric Association, 1987):

Caffeine-Induced Organic Mental Disorder 305.90 Caffeine
Intoxication

1. Recent consumption of caffeine, usually in excess of 250
mg.
2. At least five of the following signs:
1. restlessness
2. nervousness
3. excitement
4. insomnia
5. flushed face
6. diuresis
7. gastrointestinal disturbance
8. muscle twitching
9. rambling flow of thought and speech
10. tachycardia or cardiac arrhythmia
11. periods of inexhaustibility
12. psychomotor agitation
3. Not due to any physical or other mental disorder, such as
an Anxiety Disorder.

Basically, overdosing on caffeine will probably be very very
unpleasant but not kill or deliver permanent damage. However,
People do die from it.

Toxic dose

The LD_50 of caffeine (that is the lethal dosage
reported to kill 50% of the population) is estimated
at 10 grams for oral administration. As it is
usually the case, lethal dosage varies from
individual to individual according to weight.
Ingestion of 150mg/kg of caffeine seems to be the
LD_50 for all people. That is, people weighting 50
kilos have an LD_50 of approx. 7.5 grams, people
weighting 80 kilos have an LD_50 of about 12 grams.

In cups of coffee the LD_50 varies from 50 to 200
cups of coffee or about 50 vivarins (200mg each).

One exceptional case documents survival after
ingesting 24 grams. The minimum lethal dose ever
reported was 3.2 grams intravenously, this does not
represent the oral MLD (minimum lethal dose).

In small children ingestion of 35 mg/kg can lead to
moderate toxicity. The amount of caffeine in an
average cup of coffee is 50 - 200 mg. Infants
metabolize caffeine very slowly.

Symptoms

# Acute caffeine poisoning gives early symptoms of
anorexia, tremor, and restlessness. Followed by
nausea, vomiting, tachycardia, and confusion.
Serious intoxication may cause delirium, seizures,
supraventricular and ventricular tachyarrhythmias,
hypokalemia, and hyperglycemia.

# Chronic high-dose caffeine intake can lead to
nervousness, irritability, anxiety, tremulousness,
muscle twitching, insomnia, palpitations and
hyperreflexia. For blood testing, cross-reaction
with theophylline assays will detect toxic amounts.
(Method IA) Blood concentration of 1-10 mg/L is
normal in coffee drinkers, while 80 mg/L has been
associated with death.

Treatment

# Emergency Measures
@ Maintain the airway and assist ventilation.
(See Appendix A)
@ Treat seizures & hypotension if they occur.
@ Hypokalemia usually goes away by itself.
@ Monitor Vital Signs.
@
# Specific drugs & antidotes. Beta blockers
effectively reverse cardiotoxic effects mediated by
excessive beta-adrenergic stimulation. Treat
hypotension or tachyarrhythmias with intravenous
propanolol, .01 - .02 mg/kg. , or esmolol, .05 mg/kg
, carefully titrated with low doses. Esmolol is
preferred because of its short half life and low
cardioselectivity.
# Decontamination
@ Induce vomiting or perform gastric lavage.
@ Administer activated charcoal and cathartic.
@ Gut emptying is probably not needed if 1 2 are
performed promptly.

Appendix A
Performing airway assistance.

1. If no neck injury is suspected, place in the
"Sniffing" position by tilting the head back and
extending the front of the neck.
2. Apply the "Jaw Thrust" to move the tongue out of the
way without flexing the neck: Place thumb fingers
from both hands under the back of the jaw and thrust
the jaw forward so that the chin sticks out. This
should also hurt the patient, allowing you to judge
depth of coma. :)
3. Tilt the head to the side to allow vomit and snot to
drain out.

From conversations on alt.drugs.caffeine:

The toxic dose is going to vary from person to person,
depending primarily on built-up tolerance. A couple people
report swallowing 10 to 13 vivarin and ending up in the
hospital with their stomaches pumped, while a few say they've
taken that many and barely stayed awake.

A symptom lacking in the clinical manual but reported by at
least two people on the net is a loss of motor ability:
inability to move, speak, or even blink. The experience is
consistently described as very unpleasant and not fun at all,
even by those very familiar with caffeine nausea and
headaches.

3. Effects of caffeine on pregnant women.

Caffeine has long been suspect of causing mal-formations in
fetus, and that it may reduce fertility rates.

These reports have proved controversial. What is known is that
caffeine does causes malformations in rats, when ingested at
rates comparable to 70 cups a day for humans. Many other
species respond equally to such large amounts of caffeine.
Data is scant, as experimentation on humans is not feasible.
In any case moderation in caffeine ingestion seems to be a
prudent course for pregnant women. Recent references are
Pastore and Savitz, Case-control study of caffeinated
beverages and preterm delivery. American Journal of
Epidemiology, Jan 1995.

A recent study found a weak link between
Sudden-Infant-Death-Syndrome (SIDS) and caffeine consumption
by the mother, which reinforces the recommendation for
moderation -possibly even abstinence- above.

On men, it has been shown that caffeine reduces rates of sperm
motility which may account for some findings of reduced
fertility.

4. Caffeine and Osteoporosis (Calcium loss)

From the Journal of AMA: (JAMA, 26 Jan. 1994, p. 280-3.)
"There was a significant association between (drinking more)
caffeinated coffee and decreasing bone mineral density at both
the hip and the spine, independent of age, obesity, years
since menopause, and the use of tobacco, estrogen, alcohol,
thiazides, and calcium supplements [in women]."

Except when:
"Bone density did not vary [...] in women who reported
drinking at least one glass of milk per day during most of
their adult lives."

That is, if you drink a glass of milk a day, there is no need
to worry about the caffeine related loss of calcium.

5. Studies on the side-effects of caffeine.

OAKLAND, California (UPI) -- Coffee may be good for life. A
major study has found fewer suicides among coffee drinkers
than those who abstained from the hot black brew.
The study of nearly 130,000 Northern California residents and
the records of 4,500 who have died looked at the effects of
coffee and tea on mortality.

Cardiologist Arthur Klatsky said of the surprising results,
``This is not a fluke finding because our study was very
large, involved a multiracial population, men, women, and
examined closely numerous factors related to mortality such as
alcohol consumption and smoking.''

The unique survey also found no link between coffee
consumption and death risk. And it confirmed a ``weak''
connection of coffee or tea to heart attack risk -- but not to
other cardiovascular conditions such as stroke.

The study was conducted by the health maintenance organization
Kaiser Permanente and was reported Wednesday in the Annals of
Epidemiology.

6. Caffeine and your metabolism.

Caffeine increases the level of circulating fatty acids. This
has been shown to increase the oxidation of these fuels, hence
enhancing fat oxidation. Caffeine has been used for years by
runners and endurance people to enhance fatty acid metabolism.
It's particularly effective in those who are not habitual
users.

Caffeine is not an appetite suppressant. It does affect
metabolism, though it is a good question whether its use truly
makes any difference during a diet. The questionable rationale
for its original inclusion in diet pills was to make a poor
man's amphetamine-like preparation from the non-stimulant
sympathomimetic phenylpropanolamine and the stimulant
caffeine. (That you end up with something very non-amphetamine
like is neither here nor there.) The combination drugs were
called "Dexatrim" or Dexa-whosis (as in Dexedrine) for a
reason, namely, to assert its similarity in the minds of
prospective buyers. However, caffeine has not been in OTC diet
pills for many years per order of the FDA, which stated that
there was no evidence of efficacy for such a combination.

From Goodman and Gilman's The Pharmacological Basis of
Therapeutics:

Caffeine in combination with an analgesic, such as aspirin, is
widely used in the treatment of ordinary types of headache. There
are few data to substantiate its efficacy for this purpose. Caffeine
is also used in combination with an ergot alkaloid in the treatment
of migrane (Chapter 39).

Ergotamine is usually administered orally (in combination with
caffeine) or sublingually [...] If a patient cannot tolerate
ergotamine orally, rectal administration of a mixture of caffeine
and ergotamine tartarate may be attempted.

The bioavailability [of ergotamine] after sublingual administration
is also poor and is often inadequate for therapeutic purposes [...]
the concurrent administration of caffeine (50-100 mg per mg of
ergotamine) improves both the rate and extent of absorption [...]
However, there is little correspondence between the concentration of
ergotamine in plasma and the intensity or duration of therapeutic or
toxic effects.

Caffeine enhances the action of the ergot alkaloids in the treatment
of migrane, a discovery that must be credited to the sufferers from
the disease who observed that strong coffee gave symptomatic relief,
especially when combined with the ergot alkaloids. As mentioned,
caffeine increases the oral and rectal absorption of ergotamine, and
it is widely believed that this accounts for its enhancement of
therapeutic effects.

Nowadays most of researchers believe that the stimulatory
actions are attributable to the antagonism of the adenosine.
Agonists at the adenosine receptors produce sedation while
antagonists at these sites, like caffeine and theophylline
induce stimulation, and what is even more important, the
latter substance also reverse agonists-induced symptoms of
sedation, thus indicating that this effects go through these
receptors.

Another possibility, however, is that methylxanthines enhance
release of excitatory aminoacids, like glutamate and
aspartate, which are the main stimulatory neurotransmitters in
the brain.

As to the side effects: methylxanthines inhibit protective
activity of common antiepileptic drugs in exptl. animals in
doses comparable to those used in humans when correction to
the surface area is made. It should be underlined, that
although tolerance develop to the stimulatory effects of theo
or caffeine when administered on a chronic base, we found no
tolerance to the above effects . This hazardous influence was
even enhanced over time. Therefore, it should be emphasized
that individuals suffering from epilepsy should avoid, or at
least reduce consumption of coffee and other
caffeine-containing beverages.

3. Miscellaneous
1. How do you pronounce mate?

MAH-teh. MAH like in malt, and -teh like in Gral. Patten.

4. Recipes.
1. Chocolate covered espresso beans
You won't get single, glossy beans, but the taste is there!
1. Put dark roast coffee beans on a waxpaper-covered baking
sheet.
2. Melt some chocolate by puting a container with the
chocolate in a pan of boiling water, stir the chocolate
when it is getting hot. Some experimentation regarding
what chocolate to use is in place. I used chocolate chips
of from Girardelli. One should probably aim for dark and
not too sweet chocolate.
3. Pour the chocolate over the beans and smear it so that
each bean is covered - you should have a single layer of
covered beans not too far apart.
4. When the beans have cooled off a little bit, put the
sheet in the fridge/freezer.
5. When solid, break off a piece and enjoy.
2. How to make your own chocolate
Here's the recipe for making a real chocolate beverage.
Important steps are in boldface.
Ingredients
o 1-2kg (2-4pounds) of cocoa beans.
o A manually operated grinder.
Instructions
o Sift through the beans removing any impurities (pieces of
grass, leaves, etc).
o Place the beans in a pan (no teflon) and roast them. Stir
frequently. As the beans roast they start making "pop"
sounds like popcorn. Beans are ready when you estimate
that approx 50-75% of the beans have popped. Do not let
the beans burn, though a bit of black on each bean is ok.
o Peel the beans. Peeling roasted cocoa beans is like
peeling baked potatoes: The hotter they are the easier it
is to peel the darn things, at the expense of third
degree burns on your fingers. (Tip: Use kitchen mittens
and brush the beans in your hands). If the beans are too
hard to peel roast them a bit longer.
o Grind the beans into a pan. They produce a dark oily
paste called "cocoa paste".
o The oil in the cocoa has a bitter taste that you have to
get used to. I like it this way, but not all people do.
Here are the alternatives:
With oil, which gives you a richer flavour:
Spread aluminum foil on a table and make small pies of
chocolate, about 1/4 of an inch high, and 6 inches in
diameter. Let them rest overnight. The morning after they
are hard tablets. Remove them from the aluminum foil and
rap them in it. Store in the freezer.
Without oil, some flavour is gone, less bitter, weaker
(whimper) chocolate:
Put the paste inside a thin cloth (like linen), close the
cloth and squeeze until the oil comes out. If you manage
to get most of the oil out, what is left is high quality
cocoa powder, like Droste's.
What is left now is either bitter tablets or bitter cocoa
powder.
You can now make a nice beverage as follows:
o Boil a liter of milk (or water, like in ancient Mexican
style. Like water for chocolate, "Como agua para
chocolate": you know).
o When the milk is warm (not hot) add a chocolate pie in
pieces. Stir with a blender (but be careful! the
blender's electric cord should NOT touch the pot or any
other hot thing around it).
o When the chocolate has dissolved add 1/2-3/4 cups of
sugar (depending how sweet you like your chocolate) and
blend in fast. Make sure the sugar is completely
dissolved in the chocolate otherwise it would be bitter
no matter how much sugar you may add afterwards.
o Add a teaspoon of cinnamon or natural vanilla flavour
(artificial vanilla flavour with chocolate results in an
awful medicine like flavour) if you like, and blend
again.
o Let the mixture boil, when it starts to get bubbly
quickly remove the pan from the stove top, and rest the
bottom against a soaked cloth. Put again on stove top, it
should get bubbly almost immediately, remove once again
and repeat one last time. This aerates the chocolate
which enhances flavour.
o In a mug, put about 1/2-3/4 of the chocolate mixture, and
add cold milk, until the temperature and/or the
concentration of the flavour is right for your tastes.
Accompany with French Pastries. Yum Yum!!
Enjoy!

5. Electronic Resources
+ Rocket Cola.

6. Administrivia
o How do I get the newest copy of this FAQ?
How do I get the newest copy of this FAQ?
My page at http://aomt.netmegs.com/coffee/caffaq.html
or via e-mail send a message to
[email protected]
or for the coffee faq:
My page at http://aomt.netmegs.com/coffee/coffaq.html
or via e-mail send a message to
[email protected]
o List of Contributors
This FAQ is a collective effort. Here's a list of most
(all?) of the contributors.
# Oktay Ahiska ([email protected])
# Marc Aurel ([email protected])
# Scott Austin ([email protected])
# Tom Benjamin ([email protected])
# Jennifer Beyer ([email protected])
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# Richard Drapeau
([email protected]
m)
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# Dave Huddle ([email protected])
# Matt Humphrey ([email protected])
# Tom F Karlsson ([email protected])
# Bob Kummerfeld ([email protected])
# Dr. Robert Lancashire ([email protected])
# John Levine ([email protected])
# Alex Lopez-Ortiz ([email protected])
# Alec Muffett ([email protected])
# Dana Myers ([email protected])
# Tim Nemec ([email protected])
# Mike Oliver ([email protected])
# Jim Pailin ([email protected])
# Dave Palmer ([email protected])
# Stuart Phillips
([email protected])
# Siobhan Purcell ([email protected])
# Cary A. Sandvig ([email protected])
# Jesse T Sheidlower ([email protected])
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# Michael A Smith
([email protected]_THIS.com)
# Mari J. Stoddard
([email protected])
# Thom ([email protected])
# Deanna K. Tobin T.E.
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# Ganesh Uttam ([email protected])
# David R. B. Walker ([email protected])
# Orion Wilson ([email protected])
# Piotr Wlaz ([email protected])
# Ted Young ([email protected])
# Steven Zikopoulos
([email protected])
o Copyright
This FAQ is Copyright (C) 1994,1995 by Alex Lopez-Ortiz.
This FAQ is Copyright © 1998 by Daniel Owen. This text,
in whole or in part, may not be sold in any medium,
including, but not limited to, electronic, CD-ROM, or
published in print, without the explicit, written
permission of Daniel Owen [email protected].
__________________________________________________________________

Copyright (C) 1994, Alex López-Ortiz.
Copyright © 1998 Daniel Owen. [email protected].
__________________________________________________________________

Please send comments to Daniel Owen. [email protected].

From: https://cs.uwaterloo.ca/~alopez-o/Coffee/caffaq.html