How a New Hampshire Chemist Changed the World
Our story began in 2015 during a routine doctor's visit. Professor of organic chemistry at the University of New Hampshire, Glen Miller, Ph.D., learned that, like millions of Americans, his cholesterol levels had elevated.
In order to reduce his risk for heart disease, Dr. Miller was interested in finding ways to introduce resveratrol into his diet. As a scientist, he was aware of the "French Paradox".
The "French Paradox" refers to the paradoxical empirical finding that, despite eating a diet relatively high in saturated fats, much as their neighbors, the French people had a relatively low incidence of coronary heart disease.
The notion that daily red wine consumption is related to longevity and a reduced risk of heart disease is supported by scientific research. Research suggests that a polyphenol antioxidant found naturally in red wine, resveratrol, is the link.
Dr. Miller began studying alternative methods to make soluble, bioavailable resveratrol a daily part of his diet.
“I started working on it and I developed a method to infuse freshly roasted coffee beans with resveratrol. That means the resveratrol is inside the bean, only released upon brewing.”
Each cup of Vera Roasting coffee delivers the same amount of soluble, bioavailable resveratrol as a typical glass of red wine.
Thus, the name Vera was born. Inside the word resveratrol, just like a hug, you will find the word, Vera.
