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& Process |
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Involves no extraction or chemical treatment |
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All other “Low Acid” coffee products are substitutes, chemical additives or decaffeinated
style extractions |
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Puroasts’ quality taste derives from its unique roasting technology |
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No other “Low Acid” coffee company has done as much research with consumers
and the bean like Puroast |
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More Information |
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Puroast Low Acid Coffee's reduced pH concentrations is the key to symptom relief
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Dr. Shibamoto's, University of California at Davis, Published Research
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Acidity and bitterness explanations - why does coffee cause symptoms
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Health benefits of Puroast Coffee
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Who is Dr. Takayuki Shibamoto and where is the University of California at Davis? Dr. Takayuki Shibamoto is a leading researcher from UC Davis who has 30 years of research experience. We have attached a link to the University of California at Davis site which gives some detail on his background and recent research.
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Please email for more research information. We have a Research Package especially for Health Professionals
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