A thought from this morning

Discussion in 'Off-Topic Discussions' started by KariS, Nov 13, 2010.

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  1. KariS

    KariS New Member

    This morning, as I sat at my desk looking at the container of hydric acid with the dissolved 1,3,7-trimethylxanthine alkaloid, awaiting the psychoactive stimulant effect to occur, I was pondering the impact that its ingestion has had on civilization.
     
  2. airtorn

    airtorn Moderator Staff Member

    I could explain the impact but haven't had this morning's cup of coffee.
     
  3. Kizmet

    Kizmet Moderator Staff Member

    Personally, I drink tea. Sometimes green, sometimes white. I drink it partly for the taste and partly for the antioxidants and theanine.
     
  4. SteveFoerster

    SteveFoerster Resident Gadfly Staff Member

    I keep saying that I should switch from coffee to green tea for this reason. But it hasn't quite happened yet.

    -=Steve=-
     
  5. Maniac Craniac

    Maniac Craniac Moderator Staff Member

    Clearly, it had not nearly as much of an effect on the world as did what we each drink in the morning. For me, it was green tea (all the cool people in this thread seem to be drinking it) and, of course, I threw some carrots in the juicer.

    Talk about energy! Everyone should try drinking fresh vegetable juice in the morning. It works in the way that people pretend that coffee does, yet there is no crash since the energy comes from actually providing your body with nutrients rather than tricking your body into opening up it's emergency reserves.
     
  6. MISin08

    MISin08 New Member

    I see potential for this as a fantastic prelude to my two shots of espresso. :knockedout:

    Phillip:borladuck:
     
  7. KariS

    KariS New Member

    Hmm

    Caffeine Content of Some Common Drinks (per 100 ml)
    Coffee brewed from grounds 40 mg 1
    Espresso coffee 212 mg 1
    Instant coffee 26 mg 1
    Coffee liqueur(63 proof) 26 mg 1
    Lipton black Tea (bag 33 mg 2
    Green tea (loose leaves) 32 mg 2

    Reference
    1. Monique B. Hicks, Y-H. Peggy Hsieh and Leonard N. Bell. 1996. Tea preparation and its influence on methylxanthine concentration . Food Research International 29: 325-330.
    2. USDA Agricultural Research Service
     
    Last edited by a moderator: Nov 14, 2010

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