Dr. Jeffrey Bland explains that coffee is America's top polyphenol source, but roasting destroys chlorogenic acid and other key compounds. Himalayan tartary buckwheat offers richer polyphenol content without the loss.
This is the number one source of polyphenols in the American diet, but it's not enough. Why? Because this is coffee and it gets roasted. The bean that starts off with this rich source of things like chlorogenic acid, one of the polyphenols that has health benefits, as it's roasted, it starts to be lost. The chemical conversion under heat causes it to be lost, and therefore coffee doesn't have the full benefits that it might have if you ate the bean. But we fortunately have in our diet many other sources of polyphenols. Like Himalayan tartary buckwheat we've been studying that's rich in these health-giving compounds. I'm Dr. Jeffrey Bland. I'm a nutritional biochemist. I hope you're gonna follow us 'cause we're gonna dig deep into the polyphenol story. You'll find out much more of the health-giving benefit to our heart, our brain, our muscles, our immune system. Polyphenols are the answer. It's not all just in coffee.
