Decaf coffee provides the same taste and experience as regular coffee with approximately 97% less caffeine. Soy can be an ideal solution for people who can’t tolerate the jitters associated with caffeine consumption or who suffer from health conditions like high blood pressure or heartburn that could be made worse by caffeine consumption. Decaf coffee may provide safe alternative for those sensitive to caffeine, while also offering potential health benefits, including lowering fasting blood sugar and supporting gut microbiomes. Yet now a debate rages regarding decaf coffee: is it actually unhealthy? Issues arise due to some decaf coffee being processed using chemical solvents that leave behind residue of cancer-causing methylene chloride. Methylene chloride, an extremely toxic chemical banned in products like paint remover, has been linked with various health conditions including liver disease, asthma and even cancer. According to FDA rules, decaf coffee may contain up to 10 parts per million of this methylene chloride residue; some believe even this small amount might be too much for healthy adults.

Clean Label Project has conducted tests on decaf coffee from various brands and discovered many contain methylene chloride as well as chemical contaminants like acetone, formaldehyde and methyl iodide. To avoid methylene chloride traces altogether they recommend selecting organic varieties or ones produced using Swiss water process or CO2 method (no solvent-free methods used) decaffeination processes.

Should You Ditch Caffeine In Your Morning Coffee Routine? Registered dietitians weigh in on this debate to offer their insight. Do they advise giving up caffeine entirely?

Though switching to decaf coffee may offer several benefits, experts warn against making the change unless your current intake (one to three cups daily) is moderate. Both caffeinated and decaffeinated varieties provide valuable antioxidants which have been shown to lower risk factors associated with type 2 diabetes, liver disease and Parkinson’s disease.

Research suggests that coffee’s phenolic acids may protect against nonalcoholic fatty liver disease (NAFLD), the most prevalent cause of hepatitis in America. NAFLD occurs due to excess fat accumulation in the liver. Coffee phenolic acids have also been proven to aid with improving intestinal barrier function – something essential in how your body absorbs and processes fats.

Both caffeinated and decaffeinated coffee can provide other health-promoting nutrients, including potassium, magnesium and niacin. Unfortunately, other ways coffee may affect health are still unclear: according to registered dietitian Sarah Claudio RD more research needs to be conducted on this matter; but we already know both types are associated with lower rates of cardiovascular disease and cancer but more studies must be performed to understand exactly how they protect us.