Rhonda Patrick· PhD
Dark vs. light roast—what’s richer in antioxidants?
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The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
Dark vs. light roast—what’s richer in antioxidants?
Every Sunday: the week’s new conflicts and verdict changes — and nothing else.
Native comments, Twitter mentions, and Reddit threads about this claim — surfaced together so the conversation isn't fragmented across platforms.
Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
Would love a "what would change this verdict" RSS feed. Sign me up if it exists.
And finally, keep the roast in the light to medium range. That window preserves the greatest fraction of chlorogenic acids whereas dark roasts burn off a significant portion of those antioxidants.