Now into my 5th day without coffee. At the same time consulting an acupuncturist who is also a licensed medical doctor. “Try going without coffee for two weeks, see if it helps…” he says. Practical advice for a medical condition that may be aggravated by caffeine consumption. Currently drinking peppermint tea and Good Earth spice tea, now and then slipping in some Chinese Breakfast Tea. Doc suggests I keep up a journal detailing a) overall results of acupuncture treatment and b) what I notice in giving up coffee. I love coffee. It’s like breaking up with someone who, for years, years! has been the source of such pleasure. I became addicted to coffee at Great Lakes Naval Training Center when, standing watch midnight to 4 AM, we were nicely fed (sandwiches, whatever! and coffee). I was 18 and had enlisted at the start of the Korean War. Drinking coffee was what sailors did, vets, a man’s drink… alcohol being illegal on the base… so it was when I became a food reviewer I sought to find the best coffee houses in Santa Cruz County.
As for acupuncture, I’m actually feeling mellower, less anxious, more “conscious” somehow… all very subjective, of course. Living in Santa Cruz this is how one’s supposed to feel. Clear skies, temperature in the 60s, a mild winter… I’ll be going swimming at UCSC outdoor pool. So while acupuncure hasn’t yet affected medical complaint (still the inflammation, still the discomfort, etc.), it has affected my state of mind. I see these little seeds, inappropriate “notes,” preoccupations which I recognize as germs of a kind which, when inflammed, are part and parcel of the hell of depression.
Coffee Without Compromise…. excerpt #2:
* The 18th Century poet, Delille, hailed: “…divine coffee, for thine is the art,
without turning the head,
yet to gladden the heart.”
* Delille’s fellow writer, Balzac, proclaimed: “When one drinks coffee, ideas come marching in like an army.”
* The early Arabs discovered that cooked coffee beans yielded a much better brew than raw beans. Heat develops the aromatic oils in the coffee bean and makes them ready for solution in water when the cells are broken down by grinding.
*According to the National Coffee Association, coffee is a fruit product. In fact, coffee is the most often used fruit product in the average American home. The coffee tree’s fruit not only resembles our North American edible cherry, but is called a cherry. With a regular cherry, we eat the pulpy part and throw away the pit. It’s the other way around with the coffee cherry, where the pulp is thrown away and the bean inside is used to make the brew.
–more to come…