Coffee Enemas -- What kind of Coffee?

The SUPPOSED difference is that coffee we drink is almost always from the Coffea arabica plant while the coffee sold by "enema coffee dealers like S A Wilson is robusta, from the Coffea canephora plant.

Arabica tastes better than robusta, but robusta has a higher ceffeine content, which is what you want in an enema coffee. Now, if you have to go through a song and a dance to get robusta, and you have to pay more for it than the better arabica drinking coffee, I'll just use a little more of the arabica coffee like Maxwell House or other store brands (NOT from good stuff from gourmet places like Zabars NYC). The Enema coffee is also supposedly better if it is organic, but can you really trust that it is when it comes from god knows where?

see these links for differences:

http://www.purelycoffeebeans.com/robusta-coffee-beans.html

http://www.coffeeresearch.org/agriculture/coffeeplant.htm

A few days ago I splurged and made some spiced coffee - put part of a stick of cinnamon, a touch of allspice into the grounds before brewing and about a half teaspoon of vanilla extract into the pot.

We had about half the pot left after breakfast. I got to wondering, would there be any problems using coffee with those additives for an enema? Or should I stick to reheating the coffee and drinking it?

I vote for drinking! 😃

Yeah...I ended up reheating it. But, the question remains - would there be any ill effects from the spices or vanilla extract?

Probably not in the sense that ill equals sick. However, there may be some irritation of your colon from the spices - especially if the vanilla extract you used contained a high degree (for vanilla extract) of alcohol as some cheaper extracts do.

There wouldn't be any problem with the spices or the vanilla extract at all. Vanilla extract has 35% alcohol, and if you put one full teaspoon in one quart of water, you wouldn't even notice it was there. One full teaspoon in one quart of water would be a "drink" that was much less than 1 proof alcohol.

the math: (35% alcohol) x (1/6 ounce vanilla extract) / (32 ounces water) = approx 0.2% alcohol

I just woke up and did this in my head, so don't expect four significant figure accuracy! 😁 😁

Thanks. I figured that the "safe for either end" rule would apply. But sometimes there can be Unforeseen Side Effects.

Forgive me if I am a bit cynical about using "organic" coffee or special blends of coffee recommended by therapists. I think markets are more interested in your wallet than your health. I bought the cheapest GV coffee at Walmart. It tasted great. LMAO

There's a show called " Bullshit with Penn And Teller" it's a show that reveals the "bullshit" behind alot of the things we generally beleive as a society. This one particular episode was on the bullshit of organic products and how we are being brainwashed into buying organic products. One topic of the subject that was covered was pesticides. This is where it gets interesting!

In the US, organic farmers ARE REQUIRED BY LAW to use pesticides so what do they do to keep their "organic" stamp on their products? They use pesticides from the 60's and 70's which are MORE harmful to the environment and MORE toxic than today's pesticides.

Another thing they did was go to a farmers market and run a blind taste test. They took a regular banana and cut it in half. One half went on a plate titled organic. The other half went on the 'non organic' plate. They asked this o e hippie looking woman who is a vegeterian, eats nothing but organic food and claims that she can tell the difference between organic and non organic to try both halves and comment on them. She said something like the non organic half did not taste as sweet or as natural as the organic half and how the organic half was much better tasting and felt more natural.

When they revealed to her that the two halves were cut from the same non organic banana she was shocked. Then she stubbornly said that she still beleives organic tastes better.

I don't buy into the organic bullshit all that much. It's a media driven bandwagon that makes people think it's cool to use organic products just to make money.

Sorry if there are any typos I wrote this on my iPhone while expelling an enema.

I think you did a darned fine job considering that you were engaged on the porcelain throne AND using an iPhone. Kudos!

Okay, on the meat and potatoes (organic or otherwise). I used to work in AgChem sales and have a MS in Agricultural Economics. I won't deny for a second that pesticides and herbicides are dangerous chemicals but the ones we used in the 60's and 70's (DDT for instance) were no more dangerous than the ones we use now. The siimple fact is that they were not species specific and they were used at concentrations much higher than their original intent. Take 2,4,D, an herbicide that was used for eons on golf courses and commerical turf management. I think it was taken off the market 10 years ago because at high levels it could cause burns and serious skin rashes in adults, could cause seizures when ingested or inhaled by infants, and caused irreversible seizure and death in small mammals. I applaud the fact that it was removed from the market because now small babies and dogs can't come in contact with it in their own back yards, where it WAS NEVER supposed to be used in the first place.

The other contributing factor in harmful pesticides was over-application in water run-off areas and improper disposal of leftovers and shipping barrels in landfills, both public and private. In general, farmers in this day and age are much more cognizant of the issues where resource contamination and preservation is concerned. The regulating bodies have the power to impose substantial fines (and they do) on those who mistreat the chemicals and the environment in their care. Like many other things, chemicals are only as good (or as bad) as the people applying them.

We see organics in the market all the time. Are they really any better for us than food raised the non-organic way? Or are they just a marketing gimmick used by the ag industry to drive prices up? I don't pretend to know the answer, but I sure can't tell the difference in taste. My horses would tell you that "a carrot is a carrot is a carrot, but give me peppermint candy any day!"

LadyDoc

I cant say about dairy and eggs, however I have tried most other things regular and organic and I cant find a gnats difference between them. I think it is a big rip-off when you see the price difference.

At the risk of getting hammered: My guide for most enema matters is Dr. Balch (Prescription for Nutritional healing). His coffee enema recipe and procedure is pretty much from Dr. Gerson who did the major research on liver detox. The recipe and prodedures on this site are very close to the Gerson protocol and incorporate Dr. Balch's most important techniques. IIRC, the most important ingredient is Theophyline -- http://www.jlhufford.com/articles/whatiscoffee.asp --

So, the question to ask is whether Theophylline is lost or decreased in it's uptake by the hepatic artery from either the freeze-dry or Instant processes.

Enema coffee according to the M.D.'s that conceived the process (and this website) is always, boiled, not perked or dripped. the grounds are in close contact with the fire.

My introduction to this was when my doc put me on bile absorbing resin to get my cholesterol under control. He also presented the option of coffee enema to increase the amount of bile capture. I believe in it.

Haven't partaken for almost a decade but am considering it just for housekeeping purposes. Many of the medications I take are metabolized in the liver by Phytochrome 450 enzymes. If there are 'nasties' in my liver, I'd like them out.

Well I don't know about taste for going up your butt anyway and just because you can drink it doesn't always mean its good for you.

The coffee you use should be LIGHT ROAST.

The reason is very simple. A coffee enema works because of the caffeine. Dark roast coffee has had a significant amount of the caffeine burned off in the roasting process.

Furthermore, Arabica coffee (species of good coffee you want to drink) has less caffeine than Robusta (species of coffee that tastes like crap), which is what Wilson and other purveyors sell as enema coffee.

Here's an interesting article about dark roast vs. light roast. http://coffeefaq.com/site/node/15 The caffeine level seems to depend on how it's measured - by weight or by volume. According to this, there's very little difference between the two.

Here's an interesting article about dark roast vs. light roast. http://coffeefaq.com/site/node/15 The caffeine level seems to depend on how it's measured - by weight or by volume. According to this, there's very little difference between the two.

The article is interesting HOWEVER it is not correct, and apparently not written by someone who took organic chemistry or did a quantitative analysis on the beans.

The reason is very simple. While the beans may expand when roasted, there does come a limit to the bean's expansion and whether you measure the coffee by weight or volume does not matter for the sake of this discussion.

Here is why: When coffee is roasted, the beans are heated to a MINIMUM of 200 deg C when the bean has its first "crack" and becomes a very light New England roast. Darker roasts go up to about 240 deg C (past its second crack) for a French or Italian roast.

Here's the catch: As the coffee beans roast, the caffeine starts to sublimate at a temperature of 178 deg C. That means the caffiene goes from a solid to a gas without going through the liquid state--just like moth balls goes from solid to gas. So, as the beans are heated, the caffeine leaves the bean, going off into the air, and that is why darker roasts have less caffeine than light roasts, regardless of the coffee's measurement by weight or volume.

How strong should the mix be?... just 2qt regular strenght coffee?? - or should i thin it out?

I use my drip coffee maker. And make full strength coffee and then let it sit and cool till its ~100 F. If Im in a hurry Ill dilute the coffee with cold water to get it to the appropriate temperature. I think if I were you I would start out with a smaller amount, maybe a quart. As far strength I would make it just like the directions tell you to on the package. Hold it until it becomes uncomfortable and enjoy the ride. The caffeine kick is quite nice especially if you are a coffee lover like me.

I like to use decaf better than regular coffee, regular coffee seems to make me very jittery when i use it. decafe dosent do that to me and i still get the full benefit out of using black coffee

Any thoughts or comments on using yesterday's left over coffee? We grind our own for coffee, sometime we have 1/4-1/2 pot left over. Could it be used as a coffee enema?

Seems like an excellent use for day-old coffee to me. Now this is what I would call really smart recycling!

It's perfectly fine.You can refrigerate it overnight to keep it fresh, then just add warm water to it for your enema.

I've done this before without any issue. I think it is a good way to get rid of old coffee.

Coffee gets a day old???

Where??

Sure can! where I work sometimes there is coffee left in the coffee pot and still hot. so I'll pour it into a container and bring it home.!

I like to use fresh regular folgers. I add a healty amount of coffee to two plus quarts of water. Bring to boil then simmer for twenty or so minutes. Allow to cool then strain into another container. Then I take a two quart coffee enema. I don't bother with a prep enema because I'm almost sure the does its trick anyway

I do it often and have done so for over 20 years. i've never had any issues. i did love LisaK's answer.

When it comes to organic vs organis or "super healthy" vs generic I think we should all consider what we need based or our individual lifestyles.

For example, I don't do drugs, don't smoke, hardly drink alcohol so for me, a can of coffee at Walmart that has "organic" stamped on it is good enough and when compared to Starbuck's, which I have tried, yields the same results and is much much cheaper.

I've googled organic coffee numerous times and after extensive research I've decided it really is all hype ESPECIALLY the OHN brand. What a bunch of marketing BS that is.

I've found that the type of coffee doesn't really make a difference for me.

I have used enemas for quite sometime, but have never done a coffee enema, and thought it might be a good idea to do a little liver cleanse. I know this will probably sound like a stupid question to some, but what type of coffee is safe to use for an enema? I mean, do I just go out and buy Folgers instant coffee or do I need something else? Also, what is the recommended dilution and dosage for the enema? I will prob just lay on my right side and use a bulb syringe for the treatment when the time comes.

I generally use tap water with a pinch of salt for an enema, and am not familar with types of coffee at all as I don't even drink coffee. It just sounds like a healthy thing to do so I want to try it.

Thanks!