www.DietCoffee.org http They identified a mix of compounds, caffeine, catechols and N-alkanoly-5-hydroxytriptamides as the chemicals that promote stomach acid production. A fourth chemical, N-methylpyridinium (more common in dark roasts like espresso and French roast blends) inhibits acid. This chemical is a natural product of the roasting process, can have up to two times as much of the stomach saving ingredient as a light roast while also lending bold, rich flavor to that favorite of all morning beverages. "The major import of our work is that it provides scientific evidence that you can produce a more stomach-friendly coffee by varying the processing technology," said study author Veronika Somoza, professor and chair of the Research Platform of Molecular Food Science at the University of Vienna, Austria who presented the research. The team is now conducting a pilot study to see how the stomach acid reacts to both light roast and dark roast blends of coffee. www.DietCoffee.org http