This morning as I write this, there is on my desk a steaming hot cup of fake coffee. The ingredients are roasted barley, roasted malt barley, roasted chicory, and roasted rye. This is the sort of stuff people drank as a coffee substitute during wartime rationing. It smells odd. It is hot and black and looks like coffee. It tastes kind of meh–not bad, not good. It has a depression era vibe.
As someone whose very life energy used to be fueled by coffee, the transition from coffee to not-coffee was difficult. I drank at least 5 or 6 cups per day. When I was working as a physician I depended on it to keep going. I usually took it black, never added sugar, and completely eschewed Starbucks overwrought concoctions. I loved simple espresso based drinks, particularly Americanos, but, like a true addict, any bottom of the pot leftover coffee would do the trick. But then I was forced to go cold-turkey.
I was having some epigastric pains. The doctor told me to cut out coffee and spicy foods (that’s another saga). So I did.
The day after I quit coffee was filled with headaches and fatigue. The next day was a little better. By the third day I felt fine.
After quitting coffee and a course of omeprazole, my stomach felt better. I also felt pretty good energy-wise sans caffeine. So I cautiously reintroduced some coffee into my life.
I don’t drink it every day. When I do drink it I limit myself to one or two cups. Afterwards I feel a distinct “high” that I hadn’t really appreciated when I was a chronic imbiber. In the past I drank coffee just to feel normal. Doubtless I had built up a tolerance to it. If I didn’t drink it I felt bad.
Now when I don’t drink it I feel normal. When I do drink it I feel a burst of energy. But I don’t need to feel that way all the time. So most of the time I am drinking a coffee substitute or an herbal tea rather than coffee. It works for me.
Your mileage may vary.