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**Adam Stacoviak:** \[36:29\] Right. Do you know much about how much caffeine you get out of the beans? Starbucks isn't saying -- maybe they are saying, I don't know; I'm assuming that they're using the same kind of bean, to some degree, that everybody else can get off the shelf, except for they probably own the farm..... |
**Danielle Rath:** There's a lot of different factors that dictate how much caffeine you get out of the bean. And we're not just talking Arabica versus Robusta beans, we're also talking the water temperature, which is why cold-brew is a thing. Cold-brew, instead of getting the caffeine out of the bean using hot tempera... |
**Adam Stacoviak:** The process. There's a lot of stuff involved. |
**Danielle Rath:** Yes. |
**Mireille Reece, PsyD:** Right. I was even surprised that in researching Dunkin' Donuts decaf, decaf had a fair amount of caffeine. |
**Danielle Rath:** Yes, it's not zero. It's not zero. \[laughter\] |
**Adam Stacoviak:** No. |
**Mireille Reece, PsyD:** Right... So it makes it hard for consumers to figure out, unless they're really deliberate, right? |
**Danielle Rath:** Yes. |
**Mireille Reece, PsyD:** ..and going "That's just it, it requires a filter." No pun intended. \[laughter\] |
**Adam Stacoviak:** Well, it requires some significant education to consume products these days, whether it's like you're buying the bean, grinding it yourself, and choosing one of several processes, or going to Starbucks, or going to X. There's so much consumer education that just doesn't happen... And as you said, co... |
**Danielle Rath:** The strongest two reasons why I do what I do are 1) because people don't know how much caffeine they can have in a day (400 milligrams), 2) they don't know how much caffeine is in what they're drinking. And again, this is why I prefer energy drinks, because there's more of an industry standard to tel... |
**Adam Stacoviak:** What's the average for that one? |
**Danielle Rath:** Oh gosh, you're testing me... I wanna say it's 280. It's somewhere around 280 milligrams. |
**Adam Stacoviak:** \[39:58\] And that's because you tested it, or someone tested it; it's not on their label, right? Because you said coffee doesn't have to label the caffeine amounts. |
**Danielle Rath:** No, it's not on the label. I think that was another caffeine informer to the rescue. |
**Adam Stacoviak:** Yeah. We can fact-check later, it doesn't have to be perfectly accurate, but some range... 200-300, somewhere in that range is probably pretty accurate. |
**Danielle Rath:** Yeah, 200 to 300. |
**Adam Stacoviak:** It's high, is the point. |
**Danielle Rath:** It's high, yeah. |
**Mireille Reece, PsyD:** So can I ask - what about certain drinks, like Bang...? We already know Bang as an energy drink is the max right there for caffeine... |
**Adam Stacoviak:** Just based on the brand alone it's gonna be max, right? Like "Bang!" \[laughter\] Of course... They did well on the branding front. |
**Mireille Reece, PsyD:** But they also have a keto coffee... So is that the same amount as the regular Bang, which I believe you said is somewhere around 350 milligrams in one can? |
**Danielle Rath:** Oh, that's the one can I don't have up here next to me. |
**Adam Stacoviak:** I'm gonna narrate for a second... Danielle is looking to her right; she has a caffeine drink collection to her right. I'm assuming some of them are full -- no they're all empty. |
**Danielle Rath:** They're all empty. |
**Adam Stacoviak:** But she's referencing literal cans to her right. |
**Mireille Reece, PsyD:** Yes... \[laughs\] |
**Adam Stacoviak:** And she's holding one \[unintelligible 00:41:08.16\] |
**Danielle Rath:** So I don't have a can of Bang next to me, because I hate giving them my money. I don't buy their products. But a typical can of Bang has 300 milligrams of caffeine. I'm not familiar with their keto coffee ones, but I think it's similar. |
**Mireille Reece, PsyD:** Okay. |
**Adam Stacoviak:** You know, the keto label though brings a lot with it, too. People who look for that label and buy those products are really scrutinizing, to some degree - unless they're just like on the bandwagon, and they're just like "If it says keto, I eat it, I consume it, I take it. Whatever. It's good." |
**Danielle Rath:** I think it's a mix. |
**Adam Stacoviak:** So there's two different people that are involved with ketogenic-based diets, and ketogenic-based products - is educated, reading the label, or uneducated, "It says keto, I can eat it." \[laughter\] Those are the two camps. |
**Mireille Reece, PsyD:** Right? But I think about that with everything, because -- like, years ago it was the low-fat, or low-carb, and then I don't look any further than that... You want to dig a little deeper if you want to know -- if you're really being your own scientists and going "How does this affect me? What h... |
**Adam Stacoviak:** Yeah. I said to Mireille on our pre-call -- I said it doesn't have a mom or a dad, the thing I'm consuming... And she laughed, and I don't know why she laughed, but that's a thing, I guess... When you consume something, you ask "Did it have a mom or a dad?" |
**Mireille Reece, PsyD:** Right? Like, is it a plant or an animal of sorts? Like, did it have some sort of origin? |
**Adam Stacoviak:** Or was that made by a human? Like, that's not a mom or a dad, that's manufactured. |
**Mireille Reece, PsyD:** Right? I'm like, "Dorritos!" Dorritos don't have a mom or a dad. |
**Danielle Rath:** Well, Oreos are healthy because they're vegan? Well, you know... \[laughter\] |
**Mireille Reece, PsyD:** Or a little plastic, maybe... No offense, Oreo... |
**Danielle Rath:** I know. This is why I have some trouble following labels... Because not everything that's natural is better than something synthetic. It's not inherently better because it's natural. And also, things aren't inherently healthier for you because it fits a specific diet type. |
**Mireille Reece, PsyD:** Yeah, one of the things that I appreciated was in your product development when you worked with Shakeology is that you actually had to go look up ingredients, because they really care about where they source things from, right? And how then you put that together to make the product that you're... |
**Danielle Rath:** Absolutely. |
**Mireille Reece, PsyD:** And it matters, doesn't it? |
**Danielle Rath:** It really does. The biggest, best example of this is that if you take something like stevia, which is like the best natural sweetener - I've tasted so many different samples of stevia in water, and some of them you get this awful, bitter, metallic taste. And some of them come from plants that can't p... |
**Mireille Reece, PsyD:** \[44:19\] So we could dive deep into all of these -- |
**Adam Stacoviak:** The nuance. |
**Danielle Rath:** Absolutely. |
**Mireille Reece, PsyD:** ...which I would love, but you know, it would require a lot more time... |
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