Comment from Nadia Abou

I believe that methylene chloride is very safe to use in decaffeinated coffee. If we dive deeper from a toxicological perspective, the safety of methylene chloride in decaffeinated coffee is governed by the principle dosis facit venenum (the dose makes the poison), as this volatile substance acts as a threshold carcinogen requiring extreme exposure levels to trigger genomic damage. While high doses of 1,000 to 4,000 ppm saturate safe metabolic pathways in rodents and shunt the compound toward mutagenic pathways, human dietary exposure from decaffeinated coffee is minuscule because the solvent's low boiling point causes it to evaporate almost completely during high-temperature roasting and brewing. Consequently, any remaining trace residue falls far below the FDA’s strict 10 ppm safety limit, which poses no human health risk. This mechanistic safety is fully validated by robust epidemiological data including a comprehensive recent umbrella review which confirms that long-term decaffeinated coffee consumption presents no significant cancer risk. In fact, it provides numerous health benefits when consumed, allowing consumers to safely enjoy the beverage's preserved aromatic oils, flavor profiles, and antioxidants. As a loyal, long-time fan of decaf coffee, I will never compromise on taste, delicate aromatic oils, or flavor; they give me a perfect, rich cup every single time. Dr. Nadia