{"id":306,"date":"2018-10-30T20:53:54","date_gmt":"2018-10-30T20:53:54","guid":{"rendered":"http:\/\/trircoffee.com\/blog\/?p=306"},"modified":"2018-10-31T21:22:09","modified_gmt":"2018-10-31T21:22:09","slug":"san-diego-beverages-and-snacks","status":"publish","type":"post","link":"https:\/\/trircoffee.com\/blog\/san-diego-beverages-and-snacks\/","title":{"rendered":"San Diego, Watch Out for Caffeine Lurking in Your Beverages and Snacks"},"content":{"rendered":"

\"\"In 2018, the number of beverages, snacks, and food that contain caffeine has skyrocketed. Whether it’s espresso, coffee, decaffeinated coffee, hot or iced tea, caffeinated soda (cola and non-cola varieties), chocolate and anything made with chocolate or coffee, energy drinks including energy water, caffeinated snacks such as \u00a0granola bars and energy bars, or gum, everything contains caffeine. The challenge for San Diego employees is to figure out how much caffeine is too much since everyone experiences and is impacted by caffeine differently. <\/span><\/p>\n

Recent research by Dr. J.W. Langer, a clinical pharmacology lecturer at Copenhagen University, found that “each person\u2019s unique genetic makeup determines to what degree a given amount of caffeine will affect the individual. Some [individuals] will metabolise caffeine quickly, while others will metabolise it more slowly. Some will show greater sensitivity to the stimulating effects of caffeine, while others need higher amounts to feel an effect.”<\/span>
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\n<\/span>San Diego\u2019s employees\u2019 genetic makeup is only one of the reasons why each person responds differently to caffeine. That genetically-caused response usually triggers a unique self-regulating reaction that can affect a person\u2019s regular intake of caffeine. Either a person will be able to consume more caffeine before they have a negative response, or they will recognize that they need to consume less because the response is too strong. <\/span><\/p>\n

So how can this information improve your San Diego break room? The answer is by encouraging organizations and facility managers to look closely at their employees\u2019 refreshment needs and to realize that a variety of caffeinated and non-caffeinated snacks and beverages<\/a> should be offered in the break room. Below is a chart that shows which beverages have the most caffeine per eight ounces of liquid.<\/span><\/p>\n

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There are several important responses that can occur when caffeinated snacks and beverages are available in the break room. <\/span><\/p>\n