D+caf Caffeine Test Strips

D+caf

D+cafIf you’ve read any articles about the dangers of caffeine than you’d probably interested in a product that can test whether or not that decaffeinated drink is really decaffeinated. Silver Lake Research Corporation based in Monrovia California is well aware of that and has just introduced the D+caf caffeine test strips.

The strips can tell whether a six ounce cup of cappuccino carries more than 20mg of caffeine in it. Other features include:

 

  • D+caf™ Test Strips enable you to test the caffeine concentration of coffee and tea.
  • 20 single-use test strips
  • 98% accurate for detecting “NON-DECAFFEINATED” beverages – above 20 mg caffeine per 6 oz. serving
  • D+caf™ is a lateral flow immunoassay, similar to the technology used in home pregnancy tests
  • D+caf™ Test Strips can be used on hot or cold beverages
  • Produces a result in as little as 30 seconds
  • Test beverage before adding milk, cream, powdered creamers, syrups or other additives

If you can’t live without coffee but can do without the caffeine than this product might be your answer. The product can be bought for $9.95. Product Page!

Below is a video from NBC news discussing the product.

Sangria (Non-Alcoholic)

INGREDIENTS:

1 Qt. Red Grape Juice
½ Qt. Natural lemon soft drink
1 Peach
1 Apple
1 Lemon

DIRECTIONS:

Cut peach and apple in small cubes. Wash and slice lemon. Pour grape juice and lemon soft drink into pitcher and add diced fruit. Serve cold with ice.

Orange Linden

INGREDIENTS:

4 Tbs Linden
1 Orange (juiced)
1 Lemon Rind
½ Qt Red Grape Juice
½ Qt Purified Water

DIRECTIONS:

Boil water and lemon rind together for 3 minutes Put linden in teapot and add boiling water and lemon rind and cover. Steep for 5-10 minutes. Serve Hot.

Orange Cream

INGREDIENTS:

4 C. Orange Juice
3 Cinnamon Sticks
1 TBS Vanilla extract
1 Pt. Vanilla Ice Cream

DIRECTIONS:

In a large saucepan, combine orange juice, cinnamon sticks, and vanilla over medium heat. Bring mixture to a boil and reduce to a low heat. Simmer for 10 minutes and remove cinnamon sticks. Stir in ice cream. Cook over low heat, stirring constantly, until heated through. Do not allow mixture to boil.

Yields 4 to 6 servings.