Is it safe to drink Decaf Green Tea while pregnant?

2 responses so far ↓

• 1 Tipper P // Apr, 2008

  yep you should be fine

• 2 Lynnae // Apr, 2008

  You need to be VERY CAREFUL with teas. I would drink regular (tiny bit of caffeine) - but if the tea is chemically processed to remove the caffeine, it can be dangerous to anyone. There is a method of decaffinating coffee and tea which is "Indirect" and safe. The following is about coffee, but it would also apply to tea. Look for "Naturally decaffinated" on any package - or see a healthfood store and ASK!

  Agents of Decaffeination
  The following agents are commonly used in decaffeinating coffee:

  1. Methylene Chloride
  In the direct contact method, the green (unroasted) beans are placed in a rotating drum and softened by steam for approximately 30 minutes; they are then repeatedly rinsed - for about 10 hours - with methylene chloride, which removes the caffeine from the beans. (This is also called the European Prep method.)

  The caffeine-laden solvent is drained away and the beans are steamed a second time, for 8 - 12 hours, so the remaining solvent can evaporate. Finally, air or vacuum drying removes excess moisture from the decaffeinated beans. Virtually no solvent residue remains after roasting the beans.

  In the indirect contact method, sometimes referred to as the "water process," the green beans soak for several hours in a water/caffeine solution at almost boiling temperature. Gradually the solution draws off the caffeine as well as other flavor elements and oils, from the beans.

  The caffeine/water mixture is drained away and treated with methylene chloride, which absorbs the caffeine. The resulting mixture is then heated to evaporate the solvent and caffeine. Next the mixture is reunited with the beans, allowing them to regain most of the coffee oils and flavor elements. The solvent never touches the beans.

  2. Swiss Water Process (Komodo Blend)
  In this indirect contact method unroasted beans are circulated and soak in hot water that is saturated with coffee flavor, also known as "flavor-charged water." Activated carbon filters then removes caffeine from the "flavor-charged water" that is used again to decaffeinate the next batch of beans. The beans are then dried and bagged for sale. The coffee industry often refers to this as the Swiss Water Process because a Swiss company originally developed and patented the procedure.

  3. Ethyl Acetate
  Using this substance to deccaffeinate coffee is often referred to as a "natural" process because ethyl acetate is a compound found in any fruits, such as apples, peaches, and pears. This process is similar to the indirect contact method using methylene chloride described above, although ethyl acetate requires more time to absorb the caffeine.

  The process begins when green coffee beans soak in a heated water/coffee solution, which gradually draws off the caffeine and flavor elements. The solution is separated from the beans and treated with ethyl acetate, a compound that absorbs caffeine.

  A steaming process removes the caffeine-laden ethyl acetate from the water. The water is then returned to the beans, which reabsorb the flavor elements. Finally, the beans are dried.

  Note: the USFDA has authorized by regulation the use of both methylene chloride and ethyl acetate for coffee decaffeination. According to an FDA report in the Federal Register most decaffeinated coffee has less than 0.1 parts per million (ppm) of residual methylene chloride, 100 times less than the maximum level of 10 ppm allowed by the FDA.

  4. Triglycerides
  Green coffee beans are soaked in a hot water/coffee solution to draw the caffeine to the surface of the beans. Next, the beans are transferred to another container and immersed in coffee oils that were obtained from spent coffee grounds.

  After several hours of high temperatures, the triglycerides in the oils remove the caffeine - but not the flavor elements - form the beans. The beans are separated from the oils and dried. The caffeine is removed from the oils, which are reused to decaffeinate another batch of beans. This is a direct contact method of decaffeination.

  5. Supercritical Carbon Dioxide
  In the direct contact method, green beans are first softened by steam, to bring caffeine to the beans' surface. Next, they are immersed in carbon dioxide at a high temperature and pressure - in this "supercritical" state the carbon dioxide behaves as if it were a liquid while remaining a gas. It permeates the beans to extract the caffeine.

  The supercritical carbon dioxide is than drawn off, leaving the beans 97% free of caffeine. The solvent residue remaining on the beans dissipates as a gas when the beans return to room temperature.

  Consumer Awareness
  Depending on which of the above methods is used, the loss of coffee flavor and aroma in the brewed beverage will vary. The minuscule solvent residues that may exist in the beans following decaffeination are considered safe and will not detract from the enjoyment of true gourmet coffee.

  As described above, every method of decaffeination uses water. Coffees, therefore, that carry a "Water Processed" label are not necessarily decaffeinated by the "Swiss Water Process".

  Also, coffee may be described as "naturally decaffeinated." This phrase is a marketing term that suggests the coffee has been decaffeinated by a natural process; no specific "natural process" exists.

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