yep, people should go to the actual source because the IARC has a tiered system. alcohol and processed meat is listed as tier 1 carcinogen, this stuff is probably going to be on 2A or 2B or some shit
Free caffeic acid can be found in a variety of beverages, including brewed coffee at 0.13 mg per 100 ml[7] and red wine at 2 mg per 100 ml.[8] It is found at relatively high levels in herbs of the mint family, especially thyme, sage and spearmint (at about 20 mg per 100 g), and in spices, such as Ceylon cinnamon and star anise (at about 22 mg per 100 g). Caffeic acid occurs at moderate levels in sunflower seeds (8 mg per 100 g), apple sauce, apricots and prunes (at about 1 mg per 100 g).[9] It occurs at remarkably high levels in black chokeberry (141 mg per 100 g).[10] It is also quite high in the South American herb yerba mate (150 mg per 100 g based on thin-layer chromatography densitometry[11] and HPLC [12]). It is also found at lower levels in barley and rye.[13]
I mean, almost everything is listed as a 'possible' carcinogen. Coffee and some herbs like thyme and sage fall under this grouping.
yep, people should go to the actual source because the IARC has a tiered system. alcohol and processed meat is listed as tier 1 carcinogen, this stuff is probably going to be on 2A or 2B or some shit
Honestly shocked that alcohol a literal poison is only tier 1. Doesn't matter though I'd still keep drinking that garbage either way
I mean, it's the same tier as HPV, Hep B & C, X-rays and gamma radiation lol
:butt: ?
that's indeed what passed through my mind, because i'm also 9S-brained
You want to **** 2-B, don't you?
Where do you see thyme as being a possible carcinogen? I have never heard that and a quick search shows its not listed at all.
https://en.m.wikipedia.org/wiki/IARC_group_2B
https://en.m.wikipedia.org/wiki/Caffeic_acid
Free caffeic acid can be found in a variety of beverages, including brewed coffee at 0.13 mg per 100 ml[7] and red wine at 2 mg per 100 ml.[8] It is found at relatively high levels in herbs of the mint family, especially thyme, sage and spearmint (at about 20 mg per 100 g), and in spices, such as Ceylon cinnamon and star anise (at about 22 mg per 100 g). Caffeic acid occurs at moderate levels in sunflower seeds (8 mg per 100 g), apple sauce, apricots and prunes (at about 1 mg per 100 g).[9] It occurs at remarkably high levels in black chokeberry (141 mg per 100 g).[10] It is also quite high in the South American herb yerba mate (150 mg per 100 g based on thin-layer chromatography densitometry[11] and HPLC [12]). It is also found at lower levels in barley and rye.[13]
Thanks, the IARC site shows caffeic acid but doesn't mention any of the sources.
they got paid off, Big Thyme
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5918027/