Yeah, I was aware. So, basically, at some point during manufacture, the coffee comes into contact with methylene chloride to remove caffeine. Methylene chloride and water don’t mix, so the end product contains 1 part in 10000000 of it (according to the article).
Personally I wouldn’t worry about that. Just the temperature of the coffee or the small amount of dust that falls into it before you drink it have a much larger impact on your health. It’s like worrying about a squirrel falling into your windshield when you’re driving at 100 mph.
Yup. The FDA is also one of the few competent branches of the US gov’t. For what it’s worth, I’ll trust them when they say it’s safe.
The guy is saying “Swiss Water” decaf tastes better though (since they use a different process).
