Why people are adding mushrooms and collagen to "supercharge" their coffee
By Death Wish Coffee — / Death Wish Coffee Blog
The health benefits of adding mushrooms and collagen to coffee
By Angela Garrity, Guest blogger
People are adding collagen and mushrooms to their coffee and it is causing quite the (ahem) stir.
Coffee often masks the taste of these additives, and in return, offers some pretty amazing benefits. Collagen supports better skin complexions and reduced joint pain which is helpful as the years are added onto age. The human body produces less collagen over time, which shows up as wrinkles, bone loss and weakened joint cartilage, Healthline reports.
To counteract the aging process, some are opting to add collagen to their coffee to help minimize the natural loss. Just be sure to keep the temperature of the brew under 302 degrees, as heat higher than this temperature can affect the quality of the collagen — and chances are, if you're brewing at more than 200 degrees, your coffee won't taste so great in the first place.
We don’t want you to burn those lips, regardless if you’re choosing to go all-in for collagen or not.
Not everything is as simple as collagen. Some are opting to add serious nutrition, but the jury is out on this one.
Mushrooms in coffee? Whodathunkit ever being a thing that people would want to drink?
Certain mushroom strains have been deemed a superfood, putting them next to kale, spirulina, wheatgrass, and all those other veggies that claim to be packed with micronutrients and promise miraculous health benefits, as stated by Hartford Courant.
Mushrooms contain vitamin D, selenium, glutathione, and ergothioneine — all known antioxidants, with ergothioneine containing an amino acid that humans need but can only acquire through dietary sources. The fungi also are brimming with fiber, protein and B vitamins, too. Is it any surprise that mushroom powder is one of the most popular products on Amazon considering how many people despise them?
The definition of “superfood” truly belongs to mushrooms, but we aren’t quite sold yet on it being in our coffee. We’re going to have to get back to you with a complete hypothesis after this science experiment is complete.
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