> likely many of the other biologically active chemicals.
Do you reckon taking green coffee beans and roasting them til they’re brown right through has any detrimental effect on the biological compounds in the beans?
Do you reckon taking green coffee beans and roasting them til they’re brown right through has any detrimental effect on the biological compounds in the beans?
Isn’t it obvious? I mean within the same context where you wrote:
” is that decaffeination has the bad side effect of stripping flavors, and likely many of the other biologically active chemicals.”