Organic Instant 7 Mushroom Coffee (Black)

Organic Instant 7 Mushroom Coffee

It is well known that Z Natural Foods creates and brings our customers delicious and highly nourishing individual and broad-spectrum functional food blends in their most versatile form from the best-sourced foods from around the world.

However, we also take great pride in mastering the process of recreating classics and popular blends already on the market by taking additional steps to make them better than our competition regarding flavor and texture profile and, most importantly, nourishing capabilities.

Our Organic Instant 7 Mushroom Coffee is a perfect example

Mastering the creation or recreation of a product ensures that each food that goes into a blend is in its most bioavailable, nourishing form. We carefully select each ingredient to ensure the perfect flavor and texture profile. From our high-quality freeze-dried arabica coffee powder to our meticulously extracted mushroom fruiting bodies powders (Lion’s Mane, Turkey Tail, Shiitake, Chaga, Cordyceps, Reishi, and Maitake), your taste buds will be tantalized, and your body, mind, and soul will thank you for years to come. 

So, we proudly introduce the newest member of our diverse functional food line blend, Z Natural Foods’ Organic Instant 7 Mushroom Coffee, a product crafted with the utmost care and attention to quality.

Few things beat a hot cup of coffee on a chilly morning. It provides instant energy and supercharges your body to kick-start the day (especially when you add the right nourishing ingredients).

But there’s more to this warm and delicious cup of java than what meets the eye; it also provides you with a high level of unique nourishment you won’t get from your regular cup of joe.

What is Z Natural Foods’ Mushroom Coffee?

Mushroom coffee is commonly a blend of ground coffee beans and mushroom powder extracts. In other cultures, this is known as a tonic coffee.

Tonics are defined based on function and criteria.

In simple terms, these four primary fundamental aspects define a tonic:

• They create and support physical, mental, and emotional well-being through the appropriate balance of Yin and Yang energy to attain vibrant health.
• They can be used for an unlimited period with no adverse effects
• No matter how long an individual uses tonics, they never build a tolerance.
• True tonics come from their authentic source and spiritual homeland. In Daoist herbalism, this principle is known as Di Tao and makes a vital difference in potency and efficacy.

Mushroom coffee often contains a blend of up to seven mushrooms. It can also be one specific mushroom blended with other tonics or adaptogens to support a particular targeted goal. The most common mushrooms used include reishi, chaga, cordyceps, and lion’s mane. Ultimately, mushrooms bring balance and nourishment to a plain cup of coffee, which is considered an excitatory beverage with depleting qualities for some.

What are the Health Benefits of Z Natural Foods’ Mushroom Coffee?

While the health benefits of mushroom coffee can vary depending on the type of mushroom used, mushrooms are considered significant tonics in TCM (Traditional Chinese Medicine).

Tonics are not used to treat or prevent specific issues. They promote and support general well-being by enhancing energy and regulating function. The priority is not healing but gently promoting one’s health. Tonics provide adaptive Qi, allowing us to deal more efficiently with daily stressors. Ultimately, this will enable us to grow as human beings.

Polysaccharides

Mushrooms also contain a wide range of nourishing compounds. Polysaccharides are believed to be mushrooms’ primary family of compounds that may support a healthy aging process.

Mushrooms contain a wide range of non-starch polysaccharides (carbohydrate fractions excluding starch and free sugar) like chitin, beta-glucans, alpha-glucans, hemicellulose, mannans, xylans, and galactan’s.

Non-starch polysaccharides are distinguished into soluble and insoluble fractions, with up to 90% being insoluble fractions. Most (around 80%) of insoluble polysaccharides are chitin, including beta-glucans bound onto chitin or protein. Polysaccharides can support a wide range of actions in the human body. They have been shown to have immunological, neurogenic, cardiovascular, and microbiome effects and a host of other nourishing qualities.

Until recently, it was believed that the primary polysaccharides found in fungi are beta-D-glucans, which come in various forms (beta 1-3 and 1-6) and are the powerhouse for what makes mushrooms work. Other polysaccharides found in mushrooms are Alpha-glucans like glycogen, dextran, pullulan, and starch, which, for a long time, were not thought to provide the same nourishing qualities as beta-glucans. Modern research has taught us that this belief tells you only part of the story and may be based on flawed science.

While beta-glucans are potent compounds, there are hundreds of beta-glucan shapes and sizes, and while some are biologically active, others are not. Furthermore, not all are immunologically active. Ultimately, beta-glucans are just one variable of a wide range of compounds responsible for a mushroom’s many nourishing qualities. 

Organic Instant Coffee

In simple terms, instant coffee is created by freezing or spray-drying the roasted bean to remove the water, essentially creating dehydrated coffee. It is critical to understand that instant coffee is real coffee and comes from real coffee beans. 

As much as we know about coffee and its nourishing benefits, we are only beginning to discover and understand the power of polyphenols in coffee and their potential benefits. However, it should not surprise you that, according to the Phenol-Explorer database, coffee was ranked #11 in the top 100 best antioxidant foods. Maillard reaction products, which occur during the roasting process, provide all the different flavors and aromas and contribute to coffee’s antioxidant activity, which nourishes our brain, heart, and soul. Some of those include but are not limited to hydrocinnamic acids, diterpenes, trigonelline, cafestol, and melanoidin, with caffeine and chlorogenic acid being the most predominant.

Many health experts believe a diet focused on high amounts of compounds like flavonoids is critical to supporting a healthy aging process because these compounds are known as nature’s biological response modifiers. There are over 8,000 different types of flavonoids found in nature. Based on the research, it does not seem to matter if you acquire them from food or supplements; what counts is the total daily amount you consume. These experts also believe we should consume 500 to 2000 milligrams of flavonoids daily, sourced from various foods and supplements: Berries, cacao, and green tea, just to name a few, but the other superstar that is already a part of most people’s daily routine, coffee. 

One cup of coffee provides 400-600 milligrams (12 ounces of decaf provides 400 milligrams) of these potent compounds, making reaching your daily polyphenolic goals easier. According to some studies, the average American acquires around 950 mg of powerful antioxidant compounds just from their daily coffee consumption. That means your daily Java consumption will get you halfway to your daily goal. It is also important to note that the average cup of conventional coffee provides only 92 milligrams of chlorogenic acid. However, soaking and draining the beans before roasting helps retain the polyphenolic compounds. A cup of coffee that has undergone this process provides around 172 milligrams of chlorogenic acid.

In a study discussing the effects of coffee consumption on subclinical inflammation and other risk factors for type 2 diabetes, the following was stated:

• Coffee consumption increased coffee-derived compounds, mainly serum caffeine, chlorogenic acid, and caffeic acid metabolites.
• Significant changes were also observed for serum concentrations of interleukin-18, 8-isoprostane, and adiponectin (medians: -8 %, -16 %, and 6%, respectively; consumption of 8 cups compared with 0 cups of coffee/d).
• Serum concentrations of total cholesterol, HDL cholesterol, and apolipoprotein A-I increased significantly by 12%, 7%, and 4%, respectively, whereas the ratios of LDL to HDL cholesterol and of apolipoprotein B to apolipoprotein A-I decreased significantly by 8% and 9%, respectively (8 cups coffee/d compared with 0 cups).

Therefore, the following was concluded. “Coffee consumption appears to have beneficial effects on subclinical inflammation and HDL cholesterol, whereas no changes in glucose metabolism were found in our study. Furthermore, many coffee-derived methylxanthines and caffeic acid metabolites appear useful as coffee intake biomarkers.”

Caffeine and Chlorogenic Acid

Stimulants cover a broad class of compounds and drugs that are specifically used to increase the activity of the central nervous system, which increases alertness, attention, energy, and physical activity. Two of coffee’s primary components are caffeine and a family of compounds called chlorogenic acids. The mechanisms of action for caffeine are mediated in four different ways:

• Antagonism of adenosine receptors
• Inhibition of phosphodiesterase
• The release of calcium from intracellular stores
• Antagonism of benzodiazepin receptors

It is vital to note that caffeine essentially does the same thing, whether consumed as an isolated compound or as part of the complex compounds found in coffee. However, those other compounds enhance caffeine’s mechanisms of action by nourishing and supporting it.    

A review discussing the quantification of caffeine and chlorogenic acid in green and roasted coffee samples found the following.

• More than eighty different chlorogenic acids were detected in green coffee.
• The roasting process reduced chlorogenic acid but increased caffeine to a specific roasting level. Medium-roasted coffee has the highest amount of caffeine.
• On average, dark roast has the lowest caffeine and chlorogenic acid content.
• Caffeine levels can also vary depending on the coffee bean type. For instance, Robusta beans have a higher level of caffeine than Arabica beans. While green coffee was found to have, on average, about one-fifth the amount of caffeine as medium-roasted beans, it does contain enough caffeine to be considered a mild stimulant.

Arabica vs Robusta: What’s the difference? 

For many years, instant coffee has been made with the robusta bean. However, today, more instant coffee products are made with arabica beans. While it has always been believed that robusta beans are of lower quality, that is simply untrue. Over the years, we have learned that each species’ growth and processing are the determining factors affecting its flavor profiles.

• Arabica beans have a smoother and sweeter taste. They are known for their chocolate notes and fruity undertones, providing a balanced flavor profile. In contrast, robusta beans are described as deep and bold with nutty undertones.
• These differences in flavor profiles are often due to how the beans are processed. Robusta is naturally processed, and arabica is washed. Arabica is indeed more costly because it requires specific growing conditions (above 3000 feet and only subtropical climates) and is more labor intensive.
• Robusta is hardy and highly resistant to weather, pests, and disease. In contrast, arabica is more delicate and less resistant to those factors.
• The difference in flavor profile is also caused by robusta beans having 60% less naturally occurring sugar and fatty acids, which creates its deep and bold flavor.
• Robusta has almost twice the amount of caffeine as arabica.
• While there can be some variation, the average amount of chlorogenic acid found in robusta beans is 7-14% compared to the 4-8% found in arabica beans.

Is Mushroom Coffee Safe for Everyone?

There will always be exceptions to what is considered generally safe for everyone. While most people tolerate mushrooms and coffee quite reasonably, that does not mean you necessarily will.

Therefore, if you are aware of any allergies to mushrooms, are sensitive to caffeine, or are pregnant or breastfeeding, you should consult with a healthcare provider before consuming it.

Can Mushroom Coffee Replace Regular Coffee?

Let’s first look at what you get in a regular cup of coffee if you are using high-quality, organically grown coffee. 

As stated in one of the previous questions, coffee is an excellent source of polyphenolic compounds. Polyphenols are a term used to describe a general category of compounds found in a broad spectrum of fruits, vegetables, and tea that work as “reducing agents” along with other compounds known as antioxidants to support a healthy inflammation response and the body’s ability to protect and repair damaged tissue caused by oxidative stress.

While over 8,000 polyphenols have been identified, some of the most common are flavonoids and flavonols. While coffee contains many potent compounds, the two that are put in the spotlight are chlorogenic acid and ferulic acid. Ultimately, mushroom coffee can provide significant benefits and high-quality nourishment.

Next, let’s discuss the other items most people add to their coffee, like sugar, low-quality dairy, and artificial sweeteners. Not only do these add unnecessary calories, but they also provide no nutritional value or therapeutic benefits. Remember, the first thing you ingest when you wake up will be “breaking the fast.” Is this really how you want to start your day?

So, mushroom coffee is a replacement for regular coffee (especially for those looking for a lower-caffeine alternative) and a more nourishing and well-balanced morning beverage that will support your well-being all day long.

Summary of Important Information

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being.

• Versatility
• History of safe and effective usage
• Strong evidence of positive research outcomes in human

Important summary points

• In the Phenol-Explorer database, coffee was ranked #11 in the top 100 best antioxidant foods.
• Two of coffee’s primary components are caffeine and a family of compounds called chlorogenic acids.
• One cup of coffee provides 400-600 milligrams (12 ounces of decaffeinated coffee provides 400 milligrams) of polyphenols and flavonoids, making reaching your daily polyphenolic (2000 milligrams daily) goals easy. According to some studies, the average American acquires around 950 mg of potent antioxidant compounds just from their daily coffee consumption. That means your daily Java consumption will get you halfway to your daily goal.
• The average cup of conventional coffee provides only 92 milligrams of chlorogenic acid. However, soaking and draining the beans before roasting helps retain the polyphenolic compounds. A cup of coffee that has undergone this process provides 172 milligrams of chlorogenic acid.
• The roasting process reduced chlorogenic acid but increased caffeine to a specific roasting level. Medium-roasted coffee has the highest amount of caffeine.
• Instant coffee is created by taking the roasted bean and either freeze-drying or spray-drying it to remove the water, essentially creating dehydrated coffee.
• Arabica beans undergo a washing process, which helps to extenuate a smoother and sweeter taste. Because they contain 60% more naturally occurring sugar and fatty acids, Arabica beans are known for their chocolate flavor notes and fruity undertones. However, they are more costly because they require more specific growing conditions(above 3000 feet and only subtropical climates), are more labor intensive, and are less resistant to various factors.
• Robustas’ flavor profile is described as deep and bold, with nutty undertones. Robusta beans are naturally processed, hardy, and highly resistant to weather, pests, and disease. While there can be some variation, the average amount of chlorogenic acid found in robusta beans is 7-14% compared to the 4-8% found in arabica beans.
• Mushrooms also contain a wide range of nourishing compounds.
• Polysaccharides are believed to be mushrooms’ primary family of compounds that may support a healthy aging process.
• Mushrooms contain a wide range of non-starch polysaccharides (carbohydrate fractions excluding starch and free sugar), such as chitin, beta-glucans, alpha-glucans, hemicellulose, mannans, xylans, and galactans.
• Non-starch polysaccharides are distinguished into soluble and insoluble fractions, with up to 90% being insoluble fractions.
• Most (around 80%)of insoluble polysaccharides are chitin, including beta-glucans bound onto chitin or protein.
• Polysaccharides can support a wide range of actions in the human body.
• They have been shown to have immunological, neurogenic, cardiovascular, and microbiome effects and a host of other nourishing qualities.

Some research suggests that 7 Mushroom coffee may contain the following constituents:

• Minerals: Magnesium, Phosphorus, Zinc, Copper, Manganese, Selenium

• Vitamins: Thiamin, Riboflavin, Niacin, Pantothenic Acid, Beta carotene, Vitamin K
• Phytochemicals: Beta-D-Glucans, Betulinic Acid, Flavonoids, Melanin, Phenols, Polysaccharides, Sterols, Tripeptide, Triterpenoids, Betulin
• Fatty Acids: Palmitic Acid, Palmitoleic Acid, Stearic Acid, Oleic Acid, Linoleic Acid, Linolenic Acid
• Nucleobases: Cytosine, Uracil, Thymine, Adenine, Guanine, Hypoxanthine,
• Nucleotides: Uridine-5-Monophosphate, Adenosine-5-Monophosphate, Guanosine-5-Monophosphate
• Peptides: Cordymin, Cordycedipeptide A, Cordyceamides A & B

Suggested Use: Mix two heaping teaspoons (3.6g) with 6-8 oz hot water. Add sweetener, milk, or creamer as desired to enhance flavor.

Miscellaneous Facts about our Organic Instant 7 Mushroom Coffee Powder

Certification: Certified USDA Organic.

Ingredients:

Organic Instant (Soluble) Coffee Powder (Arabica), Organic Lion’s Mane Mushroom Extract, Organic Shiitake Mushroom, Organic Turkey Tail Mushroom, Organic Chaga Mushroom Extract, Organic Cordyceps Mushroom Extract, Organic Maltodextrin, Organic Maitake Mushroom, Organic Red Reishi Mushroom.

Origin: Formulated, Blended, and Packaged with care in Florida, USA.