Acrylamide is the subject of a new opinion from the European Food Safety Authority (EFSA) currently under public scrutiny. The draft report is recommending that acrylamide exposure be reduced as much as possible since it is a proven carcinogen in animal experiments. It is impossible to totally eliminate acrylamide from the normal diet, but since it is a numbers game any significant reduction in acrylamide exposure will similarly reduce the risk of developing cancer. EFSA recently published an excellent consumer guide on how to reduce acrylamide exposure.
Furan is another substance that has proven to be a carcinogen in animal experiments. Since furan formation is linked to the development of the coffee aroma it is an intrinsic component of roasted coffee and cannot be avoided.
And just so you know, coffee substitutes might be even more dangerous. According to levels of acrylamide in food reported by EFSA, coffee substitutes based on chicory carried at least three times more acrylamide than ordinary roasted coffee.
Go for exciting chai
You could go for ordinary tea, but why not try the exciting chai with less than a third of the caffeine content of normal coffee. Chai is a centuries-old beverage which has played an important role in many cultures. Although the word chai is simply the Hindi word for tea, it is much more to it. Chai is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. It can be prepared black, with milk, and with or without sugar. Originating in India, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates.
There has been a phenomenal growth in the popularity and interest in chai in the Western world over the last decade. As chai has become very common at over-the-counter specialty coffee and tea shops, it is now as easy to order a chai latte as it is a cafe latte or a cappuccino. Many industry analysts are predicting that chai will eventually become as popular and common as coffee is now.
Great variety of spices used
Drinking chai is part of life in India and most Indian’s are amazed at all the current fuss in the West. The spices used vary from region to region and among households in India. Traditionally, cardamom is a dominant note, supplemented by other spices such as cloves, ginger, or black pepper; the latter two add a heat to the flavour and the medicinal aspect of the drink. Other spices include cinnamon, star anise and/or fennel seeds.
In Western India, cloves and black pepper are expressly avoided, while the Kashmiri version of chai is brewed with green tea instead of black tea and has a more subtle blend of flavourings including almonds, cardamom, cinnamon, cloves, and sometimes saffron. Other possible ingredients include nutmeg, mace, chilli, coriander, rose flavouring (where rose petals are boiled along with the loose-leaf tea), or liquorice root. A small amount of cumin, also considered a “warm” spice in Ayurveda and traditional Chinese medicine/cuisine, is also preferred by some people. A pinch of turmeric may be added to aid those suffering from a fever.
The warm, aromatic flavours of chai have their roots in ancient Ayurvedic traditions. Ayurveda, meaning “life science” in Sanskrit, is a traditional system of medicine that includes the practice of yoga and the use of healing herbs and spices. It is said that Indian chai produces a warming, soothing effect, acts as a natural digestive aid and gives a wonderful sense of well being.
I tried a Hari Hai Chai
I had the benefit of trying a chai latte curtesy Hari Hai Chai recently. I am not vouching for the health claim aspects but it was difficult to resist a second cup and with so much variety possible it might take many months to explore fully.