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Topic: Roasting and blood pressure (17 msgs / 321 lines)
1) From: Steven Van Dyke
Interesting observation for you guys.
My ever-indulgent wife has a family history of high blood pressure so
she's always kept an eye on it from time to time.  A few month backs she
started seeing it be a bit high so she started exercising every evening
to help pull it back down.
She does her exercising out in our sun room, which is where I normally
do my roasting.  We had it added on so it's essentially it's own little
world if we close the door to the house - we left the original patio
door in place when we had the room added.  Nice little place.
So anyway, a month or so ago I *had* to roast at the same time she was
working out. Normally I try not to 'overlap' so we're not in each
other's way and I can open up the sun room to the outside and close off
the house.  The cats get to sniff out and my smoke never accumulates.
Don't want it so wide open when she's in there sweating (especially as
it starts to cool) but as I said, the timing was such I had to do it.
Later that evening when she checked her pressure it had dropped down to
*just* where she wanted it to be.  We thought it might be the caffeine
so the next night I made her an Americano before her workout - no
Last night, once again, we *had* to overlap and... lower blood pressure
for her.  
On the one hand, it's not a *huge* drop (because her pressure's only
running a little high) but it *is* interesting...
She's thinking I need to roast every night now.  Time to get my original
FreshRoast back out - don't think we can get through the 1/2 lb from my
GeneCafe that fast.
Just tossing this out in case anyone else has seen something similar.
Steve :->

2) From: James Raven
Hey Steve,
Just curious but who do you work for? I might know you.
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettingsHelp yourself to FREE treats served up daily at the Messenger Café. Stop =
by today.http://www.cafemessenger.com/info/info_sweetstuff2.html?ocid=TXT_TAGLM_Oc=tWLtagline=

3) From: Jim Gundlach
     Do you think you could check your blood pressure pre and post  
roast as well?
         pecan jim
On Nov 8, 2007, at 7:46 PM, Steven Van Dyke wrote:

4) From: Steven Van Dyke
On Thu, 2007-11-08 at 20:07 -0800, James Raven wrote:
A company called DST in downtown KC.  Considering we both have such
'unusual' first names we could be walking past each other on a regular
basis. ;)

5) From: Steven Van Dyke
I'll check mine and have her check hers as well.  Of course even if
there is a measurable effect the question is what's causing it -
something in the smoke or just extra relaxation due to the 'shared
On Thu, 2007-11-08 at 22:31 -0600, Jim Gundlach wrote:

6) From: Randall Nortman
On Fri, Nov 09, 2007 at 05:30:47AM -0600, Steven Van Dyke wrote:
I just consulted my Magic 8 Ball, and it is quite confident that the
effect is due to the relaxation.  Blood pressure is one of the most
extensively documented mind/body connections out there.  The
connection is so strong that a particular syndrome has been informally
named for it: "white coat hypertension", which is the appearance of
hypertension in people who are actually normal, only because their
blood pressure shoots up whenever anybody (esp. those wearing white
lab coats) measures it.

7) From: Mike Koenig
This could be an interesting data point.  What you want to do is measure
both your blood pressures, before and after the roasting/exercise session.
Each day, try to isolate one variable at a time.  Comparing both of you
inhaling roasting smoke vs. not inhaling (keeping everything else equal,
maybe vent the smoke outside) would isolate whether or not there is a
pharmacological effect caused by the roast gases (in which case this becomes
VERY interesting).  Other possibilities are the relaxing sound of roasting,
or as was already suggested, simply your presence in the room.
There will probably be some placebo effect (if you think your blood pressure
will be lowered by what you are doing, it probably will), but it's
interesting nonetheless.
On Nov 9, 2007 6:30 AM, Steven Van Dyke  wrote:

8) From: Leo Zick
i hear cigarette smokers are more relaxed and have lower blood pressure too.
there is a latex factory nearby my house.. i bet if i stood atop the exhaust
im guessing its mental.

9) From: Tom Ulmer
ganja and ital foods in conjunction with proper roasts could make it
spiritual... just the same it would seem better hole cards.

10) From: Steven Van Dyke
Started tonight.
She's still exercising so we won't have her result until later but my
blood pressure was normal both before and after -  hers was a bit high
If her pressure drops again we'll try one of two things on the next
session (which may not be until Monday since she usually gets weekends
Either I'll roast before she starts so she has the smoke without me
there roasting or I'll just hang out there for the same 10-15 minutes.
Since caffeine is a vasodiolator it's probably the smoke but we'll have
to see.  
On Fri, 2007-11-09 at 10:39 -0500, Mike Koenig wrote:

11) From: Steven Van Dyke
Ok Jim,
Interesting results on the first test:
My blood pressure was normal before / normal after
Her's was high before / normal after - she dropped 27 points Systolic
and 11 Diastolic.  The second reading was taken after she finished
exercising and showering - the same point in the cycle she normally
checks her pressure.  Without the roasting she was seeing readings
similar to the one she had before exercising.
We've got the following tests on tap for the next week:
1) Plain exercise
2) I roast before she exercises so she gets the smoke without my
3) I spend 10-15 minutes in there without roasting
4) Plain roasting A - We sit out there and I roast
5) Plain roasting B - She roasts by herself
I'll post a summary message here after we get all the results and send
you a direct email with the actual numbers if you're interested.
Steve :->

12) From: Jim Gundlach
     Very interesting indeed!  It looks like a roasting smoke and  
exercise interaction.  Are you up to a similar workout sometime?  Do  
send me the data, I'll record, archive, and analyze it for as long as  
you are interested in reporting the results, I'll process the data and  
let you know what it is showing.
        pecan jim
On Nov 10, 2007, at 9:37 AM, Steven Van Dyke wrote:

13) From: Lynne
This is so interesting, Jim. I have high blood pressure, so I'll be
anxiously (but not too - don't want to raise it all the more ; >) waiting to
see your results!
On Nov 10, 2007 10:37 AM, Steven Van Dyke  wrote:

14) From: Lynne
Ha - meant to say Steve - but Jim responded right before I posted my
message. Must be psychic...
On Nov 10, 2007 11:18 AM, Lynne  wrote:

15) From: Eddie Dove
I hope the stress of all this data gathering, testing and reporting doesn't
drive up your blood pressure ...
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

16) From: Steven Van Dyke
My BP's pretty well in the normal range so I'm not sure I'll see any
sort of change.  I'll add a bit of exercise for me to one of our test
If we get time today we're going to do the 'we just go out there
together and roast' experiment to see if the deep breathing and such
from exercise is required.
I checked with her and she doesn't mind me posting her numbers so for
the first test it was 148 / 88 pre, 121 / 77 post.
More updates as we gather data.
On Sat, 2007-11-10 at 10:15 -0600, Jim Gundlach wrote:

17) From: raymanowen
"Since caffeine is a vasodiolator it's probably the smoke but we'll have to
Hmmm- If this stuff is anything like caffeine, which is a vasodilator, not
too much may be in the smoke. Is it known for sure if the smoke is due to
hydrocarbon combustion with oxygen, or a vaporization like steam from
boiling water? And, is there really any caffeine in combustion products, vs
an organic decomposition?
According to published literature, the hot brewing water leeches out the
residual caffeine, which is initially broken down and reduced by the darker
roasts. (1) [Dicum and Luttinger, et al. say nothing about the effect of the
gaseous decomposition products.] It appears there is no caffeine intact in
the coffee roasting smoke.
An anecdotal test for homeroasters would be to compare the alleged caffeine
effect of an Arabica roast to the same quantitiy of a Robusta. It wouldn't
prove anything, but everybody knows there is more caffeine in Robusta
coffees and it might be interesting.
My closed-circuit roaster can have N2, CO2 or "Argon Rich" TIG welding gas
as the fluid gas in the closed-circuit. There would be no combustion, and
maybe a funny roast to boot. A CU Engineering Physics lab project for Chem
minors, not me babe.
Cheers, Mabuhay -RayO, aka Opa!
If you roast the Hell out of coffee, doesn't that decaffeinate it?
On Nov 9, 2007 5:25 PM, Steven Van Dyke  wrote:

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