Every cup of Teeccino is naturally prebiotic due to its inulin that extracts from chicory and dandelion roots during brewing or steeping. Prebiotics are nutrients that help support good digestive health by nourishing probiotics, the microorganisms that live in your digestive tract and positively affect your health in many ways.
Inulin is a prebiotic soluble fiber found in many common foods such as wheat, garlic, artichokes, sunchokes (Jerusalem artichokes) and raisins, albeit in small quantities. However, chicory roots contain much higher amounts of inulin than any of these foods.
The good news for Teeccino drinkers is that a substantial amount of inulin from chicory (between 390-650 mg in each cup depending on brew method) can double your daily intake of this important prebiotic!
Decaf coffee still has caffeine which can affect your nervous system. Decaffeinated coffee beans may not be a good choice for you if you want to be caffeine free.
If you order a cup of decaf coffee at a coffee bar or restaurant, independent studies have shown a great variance in the amount of caffeine in the cup, even on the same day and from the very same place. There is no sure way of knowing how much caffeine you may get from a cup of decaf coffee.
Cannot Get Enough!I LOVE coffee, but it has gradually disrupted my sleep more and given me bad headaches, even if I drink decaf. I think Teeccino is an amazing substitute, as the flavor is delicious, and I feel great about the ingredients. Both the tea bags and the loose grounds make a delicious warm (or cold) beverage, and I look forward to trying more flavors!
When I started getting massive acid reflux, even decaf was giving me pain! A friend gave me Teeccino French Roast organic sampler pack and I tried it! It was exactly what I was looking for. Now my husband has quit coffee and we are free of all caffeine. I absolutely LOVE this product. We call it our special coffee – although as an alternative to coffee, it is the BEST on the market!
Coffee drinkers may find that decaf coffee causes or aggravates their heart burn even more than regular coffee. This is because coffee beans with the highest acidity levels are used when making decaffeinated coffee.
Studies show that both decaf and regular coffee increase pressure on the esophageal sphincter which separates your stomach contents from the sensitive cells lining your throat. Both decaf and regular coffee increase the release of the hormone that stimulates the production of stomach acid.
Roasted chicory root, France’s favorite coffee alternative, imparts a smooth, non-acidic, full-bodied depth to Teeccino
Chicory root contains the highest amount of inulin of any food. Inulin is the prebiotic soluble fiber that feeds your beneficial digestive flora, also called probiotics. Brewing chicory root in hot water naturally extracts its inulin. Improve gut health and support your immune system with a daily cup of Teeccino that keeps your probiotics flourishing!
Called “Café D’Orzo” in Italy, Mugicha in Japan and Boricha in Korea, roasted barley is loved around the world for its dark roasted flavor that is considered cleansing and refreshing when enjoyed as a hot or cold beverage. Roasted barley complements roasted chicory and carob to create Teeccino's coffee-like brew that brims with health benefits.
Barley is reputed to be cleansing for the body, good for digestion, helpful in reducing stress, and high in antioxidants.
Carob pods, harvested from a wild tree native to the Mediterranean, are lightly roasted to bring out their sweet, chocolatey flavor.
A member of the legume family, the dark brown pods contain calcium and 24 antioxidants that help fight free radicals. Pinitol, a unique compound in carob pods, helps boost your energy naturally. Carob’s carbohydrates are bound in complex fiber for a low glycemic index that supports good digestion and regularity. Compared to chocolate, carob is stimulant free, has no added sugar or fat and thus is much lower in calories.
With a taste that combines flavors from coffee and chocolate, roasted organic ramón seeds produce a delicious brew that the Maya were drinking way before the Spaniards brought coffee to the Americas. Growing to a height of 130 feet, Ramón trees are an essential part of the upper canopy in Central American rainforests.
Now wild harvested in Guatemala’s Maya Biosphere Reserve, this nutritious seed provides a source of food and income for rural communities.
People typically complain that decaffeinated coffee doesn’t taste anywhere near as good as regular coffee. Typically, an inferior grade of coffee beans is used to make decaf coffee. The beans must have a higher acidity to help enough coffee flavor to survive the decaffeination process. Lower quality beans are also less expensive which helps decaf sell at a competitive price to regular coffee.
The process of decaffeination further degrades the taste. The coffee beans are oftentimes soaked in a chemical solvent that may leave a chemical residue. Water extracts remove flavor too. Decaffeination also reduces the amount of antioxidants which makes decaf less healthy for you. It's no wonder decaf can't taste as good as regular coffee!
Booklet on avoiding caffeine withdrawal
3 free trial size packets to taste a variety of flavors
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