Eliminating or Reducing Caffeine & Reduce Pelvic Pain
Many people with chronic pelvic pain issues decide to reduce or eliminate their caffeine intake. If you are doing trigger point therapy to relieve your pelvic floor pain, and not advancing as much as you would like; caffeine may be the problem.
If you are wondering how much caffeine you are consuming check out this calculator at Caffeine Informer.
I enjoyed this article on 3 Simple Steps to Replace Coffee. One of the readers suggested using 1.hot water 2. 1/2 tsp cinnamon 3. 1/2 tsp sugar/or sugar alternative 4. coffee cream or soya milk. I am drinking a cup right now, and it is very good. I think you could mix it with one of the coffee alternatives below for a nice drink.
Dandy Blend – Instant Herbal Beverage with Dandelion
Trying to quit coffee, but haven’t found an acceptable alternative? Now you have one! 100% caffeine-free, gluten, bitterness and acid free. It tastes remarkably like a rich, full-bodied cup of coffee. It is caffeine free, and has no acidity or bitterness. Slightly bitter (but with a delicious earthy undertone) with a dark brown color, it mixes with milks, sugar or honey well and is also great for liver support
Teeccino tastes allot like coffee. Most people who try it seem to really like the taste of it. Even better, it’s ingredients include organic carob, barley and chicory root with inulin and could actually be good for your digestive health. Additionally, drinking Teeccino may have an alkalizing effect on the body. That’s very different to the acidity of coffee.
Kombucha is a type of yeast. When you ferment it with tea, sugar, and other flavors or ingredients you make Kombucha tea. While the benefits of Kombucha are debated, many claim that it is useful for treating memory loss, regulating bowel movements, preventing cancer, helping with high blood pressure. It does contain caffeine.
Yerba mate is the good alternative to coffee for those who can’t start the day without a cup of caffeine. Yerba Mate is preferred by many as it’s packed with nutrients, too. Mate is made from the naturally caffeinated leaves of the celebrated South American rainforest holly tree. It is widely known for not having the heavy “crash” that coffee can bring. Another benefit of Yerba Mate is that it can be prepared and consumed in a variety of ways–hot, cold, with honey, in a tea infuser, in a French press or just in a cup. It does contain 85 mg of caffeine per 8oz cup. It is high in antioxidants, contains 24 vitamins and minerals, and 15 amino acids. Yerba mate isn’t acidic like coffee and is much lower in tannins than tea, so people find it less bitter and more enjoyable to drink. (I find that it does not have the kick that coffee does, nor the jitters)
If you are really in need of some caffeine but are trying to cut back, green tea is a great happy medium. With a pleasant taste it serves up a subtle, but noticeable caffeine buzz. And, as you’ve probably heard, green tea contains plenty of antioxidants, which likely protect against free radicals and cancer.
Roasted Barley Tea
Barley tea is traditionally used for detoxification, to improve digestion and for urinary tract infections, among other applications.It is a caffeine-free, roasted-grain-based infusion made from barley, which is popular in Japanese, Chinese, and Korean cuisine. It is also used as a caffeine-free coffee substitute in American cuisine.
Crio Bru Cavalla French Roast is premium roasted cocoa, with natural hints of coconut and cinnamon that is easy to make, whether in a coffee maker or French Press. Crio Bru Cavalla French Roast is incredibly delicious, especially when you add a little creamer and cinnamon.
1 bag of barley (dry—looks like rice)
Roast barley over medium heat, stirring constantly until browned. (WARNING: Per Martha, this may cause some smoke, so make sure your kitchen is ventilated! Stirring constantly reduces likelihood of burning). Best to roast slowly as this decreases the likelihood of burning
Allow to cool completely. Store in airtight container until ready to use.
Add a few tablespoons of roasted barley to a pot of water and heat over medium. The longer you heat the water/barley the “darker” your coffee.
Strain out barley & save for later use! Serve in your best coffee pot with cream/milk & sugar. ** Recipe via Jessica Reale, PT, DPT, WCS