Dave wasn't my favorite speaker on the Low Carb Cruise. I thought he was a bit in love with himself, though I suppose he has good reasons to be pleased with his own performance. He's a successful businessman who managed to lose and keep off 100 excess pounds, not a bad-looking fellow, and nor was he rude or unapproachable -- just not my FAVORITE.
But one thing he's proven to me -- he's absolutely right about coffee!
Since Hurricane Histamine knocked me off my feet, I've kept track of my energy levels; when they've been particularly good or bad, I've done a careful review of everything I've eaten and drunk, and made note of what seems safe and what looks problematic. When I awaken feeling pretty decent and then the energy (physical or mental) takes a nosedive, and I haven't broken my fast with solids yet, the only things possible to blame are environmental conditions and which coffee I've started the day with. I've experienced significant trouble with two kinds so far.
And they're not bad or cheap coffees, though obviously "mass-produced." Both have been in K-cups, that premeasured, fresh-brewed method that's stolen my heart for ease of preparation. The first time I noticed -- J had made us a quart of bulletproof decaf using ordinary grocery-store coffee in the French press and I was fine, but a little later I wanted a cup of the high-octane kind, and as I sipped down that serving I felt my energy going lower and lower, and I started feeling colder and colder, till at the end of the cup I was huddled under my favorite blankie feeling like i'd just given two or three pints of blood. This morning, we didn't have the butter-and-MCT-augmented kind first so I didn't have as good a start; I went straight to the ordinary stuff and though the effect wasn't as strong with this other brand, it was still there.
Over a week had elapsed between the two experiences, while I drank my shipment of a more favored kind of K-cup, and there's NO COMPARISON between the excellent Kenya AA and the [ahem] questionable brand.
Dave says it's the care that's taken in the processing of the beans, and I believe him. He states outright, there ARE other brands besides his that are wholesome, but that some coffee (and cocoa beans, AND vanilla) gets a touch of mold along the way which turns a great commodity to a problem-creating one. My beloved Coffee Fool products are "clean" too -- I can tell. They're more invigorating than ordinary coffees, outstandingly well-roasted and fresh, just like his. The Green Mountain and Diedrich coffees I like best are not QUITE as perfect, but they're very good indeed.
His coffee IS expensive. He suggests, if you want to find another that's less expensive but also less likely to be mold infested, single-estate coffees are a better choice than blended ones. Single-region coffees like Kenya AA and Sumatran Reserve seem to be pretty good. Rio Blend is one of my favorites, too (I tend to like medium, Italian-style roasts better than American lights and the French-roast end of the spectrum).
So YES -- though sugar is sugar, coffee ISN'T coffee. You may be able to fool my tastebuds sometimes, but you can't fool my mold-detector. I'll bet Dave is right about chocolate and vanilla, too.