Caffeine can be a Metabolism Killer. Try My Metabolism Boosting Mocha Frappuccino!

It’s important to know how much caffeine stresses your adrenal glands. Your adrenal glands are very important in regulating blood sugar, keeping your cortisol(stress hormone) levels steady, and regulating epinephrine and norepinephrine, the so-called fight-or-flight hormones. The adrenals also help regulate aldosterone, which controls fat metabolism, and regulate sugar storage and muscle development.

Caffeine pushes the body past its healthy state of energy, constantly stealing from your reserves, leaving you depleted and without resources for when you really need energy. Yes, I realize that coffee and caffeine have a reputation for decreasing appetite and contributing to weight loss, but the reality is that they only do this for people who are on an extremely low-carbohydrate, low-calorie diet - the kind of diet you’d better stay on forever if you want to achieve your weight loss this way because the minute you start eating normally again, you’ll gain it back, and more. Those who want to be able to live their lives and eat food are best off ditching the caffeine habit for the next 28 days… and maybe even forever.

Also, you should know that decaffeinated coffee is not truly caffeine free. Depending on the brand, it can still contain 13 to 37 percent of the caffeine of regular coffee. If you absolutely cannot see giving up coffee right now, your best bet is organic decaffeinated coffee. Just know that you are still getting a dose of adrenal-stressing caffeine.

The bottom line is that nobody is caffeine deficient. This is not a mineral required for your body. You may beg to differ, but you should know that ingesting caffeine is a fabulous way to mess up the metabolism.

Experience morning bliss and stimulate your metabolism with my Mocha Frappuccino with Coconut Cream.

Mocha Frappuccino

Phase 3 | Serves 2
Prep time: 5 minutes | Total time: 5 minutes


2 cups ice-cold water
1 1/2 cups ice cubes
1/4 cup almond milk
2 tablespoons raw cacao powder
1 tablespoon Pero or Dandy Blend
1 tablespoon vanilla extract
14 drops liquid stevia (or to taste)
Pinch sea salt
Whipped coconut cream, coconut flakes or cashews for garnish


    1. Blend all ingredients (except for the whipped coconut cream) in a blender until smooth.
    2. Pour into two tall glasses and garnish with whipped coconut cream, coconut flakes or chopped raw cashews if you like.

    Whipped Coconut Cream

    14-oz. can full-fat coconut milk
    1 teaspoon vanilla extract
    10 drops liquid stevia, or to taste

    1. Refrigerate the can of coconut milk overnight.
    2. Open the can and scoop just the solid coconut cream into a bowl (save the coconut water for a smoothie).
    3. Beat the coconut cream, vanilla, and stevia together with an electric mixer until thick and fluffy, about 4 minutes. (This will keep refrigerated for 3 days.)


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