Thanks for the suggestion, Cheri. A number of people have tried to start blogs and such about pyroluria, but not much came out of them, as the popularity has been minimal and they typically don't last long, since most people don't know they have it and have never heard of it and those who have tend to have only heard the critics and dismiss and ridicule it (for example, devotees of Danny Roddy ridiculed Chris Kresser for taking it seriously and Kurt Harris for taking Chris Kresser seriously--so the taint is so strong on pyroluria that it even extends to guilt-by-association).
Raw green coffee is so far proving to be superior to roasted coffee for me. I get a mild euphoria and mild, clear alertness with no noticeable significant negative side effects from raw green coffee, whereas I get a strong energy boost and euphoria from roasted coffee, but it's followed by jitteriness, muscle tightness and generally feeling not quite as good, and the more I drank roasted coffee, the less I got the benefits and the more I got just the negatives. Presumably, raw coffee is much lower in AGEs than roasted (I recall seeing roasted coffee listed as one of the foods highest in AGEs).
Bringing raw green coffee to work helps me avoid the temptation of the roasted coffee available all day in the cafeteria and at some meetings. To make matters worse, because it's available all day and is kept heated at very high temps, the coffee had probably sometimes been "cooked" for hours by the time I got to it.
When I get it right, I find raw coffee to taste like mildly flavored cocoa, even slightly sweet. Quite a contrast to the burnt flavor of dark roasted coffee (*see below for why I briefly tried a dark roast). I have to get the timing right for the raw coffee to taste good. I put a couple handfuls of green coffee beans in a mason jar and fill it with water and refrigerate for about 3 days. Sometimes I add a small number of roasted beans to add additional flavor, and also to use up my remaining roasted beans (before thinking of trying fully raw coffee, I first tried lightly roasted beans, which still had some negative effects and not as much of the sustained good feeling of the raw coffee).
The beans stick to the bottom of the jars, so I may try to come up with a way to keep them elevated above it on something that is easily removed and cleaned.
Loren Cordain made this raw-meat friendly statement in one of his books:
"if you can find sources of untainted meats and seafood, eating these foods raw may represent a healthy alternative when it comes to AGEs. Sushi bars (raw fish and seafood) and restaurants serving steak tartare (raw beef) have been popular for decades." (The Paleo Answer: 7 Days to Lose Weight, Feel Great, Stay Young, p. 40)
*I tried Starbucks dark roast coffee when I was first experimenting with making my own coffee and trying different beans and roasts, to see which had the worst/best health effects, energy/brain boost, etc. and which tasted the best. I did start with a bit of a bias that less-roasted beans would prove superior, but I tried to keep an open mind and palate.
Plus, the thing that gave me the idea to try the Starbucks brand in particular was that Dave Asprey created an experiment where you could test your brain function after consuming his "Bulletproof" coffee vs. Starbucks coffee. Dave attributed his coffee's superior results to lower mycotoxin content, but neglected to mention that his coffee beans are also some of the lightest (least roasted) on the market. I suspect that the latter is more of a factor. I didn't notice a big difference in mental function between the two myself, and the brain tests were so boring, time consuming and required to be done at such inconvenient times that I quit the experiment before I finished, even though there was a potential reward if I had. Overall, I wasn't impressed with Bulletproof coffee, but it was far superior to the Starbucks dark roast, which was like drinking charcoal water. It's not saying much for a coffee to best "charbucks."
