I love coffee and have been drinking three to four cups a day for years. I never knew about the problems with coffee until recently and want to share that information with you.
I never knew that my coffee was slowly poisoning me.
Simple Changes May Save Your Coffee.
If you’re still using those one-time-use pods, stop today. You’re shooting 185–195 °F water through plastic. That leaches microplastics and nano-plastics straight into your brew. We already can’t escape microplastics in 2025, but we sure as hell don’t need to mainline them at breakfast. Pods also sit in warehouses for 6–18 months → perfect mold factory. Double whammy.
Second problem: Mold and Mycotoxins.
The U.S. has basically zero legal limits on ochratoxin A and aflatoxins in coffee. When Europe or Japan rejects a container for being too moldy, guess where it gets rerouted? Straight to America. Conventional coffee is also one of the most heavily sprayed crops on the planet.
Solution:
Buy third-party certified organic beans, single-origin or high-end blends that are lab-tested for mold, mycotoxins, pesticides, and heavy metals. Grind them fresh every morning. Bonus: go unfiltered (French press, espresso, pour-over with metal mesh) because the good oils (kahweol and cafestol) protect your liver and raise HDL, and paper filters strip them out.
I personally switched over to Danger Coffee because it is mold free and full of minerals. That link will give you a 10% discount.
Do that, and you just removed two massive silent stressors from the only body you’re taking to 200.
If you’re still drinking gas-station or big-brand coffee, upgrade now. Your liver and brain will notice the difference.
My coffee protocol is listed in my public database over at GaryLeland.com/data. Go steal it, copy it, tweak it, then try to beat me.
Please remember I'm not a doctor—just a determined 70-year-old sharing my journey. Always consult a healthcare professional before trying anything new.
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