Coffee ranks among the most pesticide-intensive crops, with tea also heavily treated in conventional farming. Synthetic pesticides, like glyphosate, permethrin, and imidacloprid, may linger in coffee beans and tea leaves, potentially disrupting hormones, harming liver health, or raising cancer risks. Organic coffee and tea, free from these chemicals, reduce exposure to harmful residues. Packed with antioxidants like chlorogenic acid (coffee) and catechins (tea), they support heart health, reduce inflammation, and may boost cognition. Mold, a common issue in coffee beans, can produce mycotoxins (e.g., Aflatoxin B1, Ochratoxin A) linked to kidney damage. Organic curation prioritizes mold-free beans and leaves. Choose certified organic coffee and tea from brands rigorously testing for mycotoxins and mold, opting for water-processed decaf to avoid chemical solvents. Seek products with third-party mold testing and transparent lab results.
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