Showing posts with label Coffee. Show all posts
Showing posts with label Coffee. Show all posts
Showing posts with label Coffee. Show all posts
Showing posts with label Coffee. Show all posts

Friday, February 17, 2017

GUEST POST: Can Caffeine Really Benefit Your Health?

As always, guest posts are always welcome on my blog, especially ones about coffee! So, please enjoy this post by Faith Munsell...

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It seems highly unlikely that coffee, such a delectable, caffeinated miracle can prove to be good for you, as such is typically the case with most other delicious pick-me-ups.

Coffee can actually benefit your health—however, like anything else, it is only helpful if used moderately. ‘Moderation’ differs between people, and added health problems can determine just how much caffeine is safe for your body. For instance, our heart centre patients that present with heart disease might strain their hearts by drinking multiple cups of coffee in one day (or in one sitting). Therefore, if you do have an underlying health issue, it’s critical that you speak with your doctor about just how much caffeine is safe for you.


7 Ways Coffee Can Benefit Your Health

     
There are copious ways in which coffee can contribute to overall balanced health.

1. It Counters Diabetes

A Harvard study discovered a connection among the lowering of blood sugar (which can cause Type 2 diabetes in high amounts) and moderate coffee intake. Surprisingly enough, this has nothing to do with caffeine—in fact, decaffeinated coffee had a larger effect. Researchers accredit this to the antioxidants that decrease blood sugar levels.

2. It Extends Your Life

Harvard conducted another study that showed those who drank anywhere between 3 and 5 cups of coffee on a daily basis (in literal cups—not enormous mugs) “may be less likely to die prematurely from some illnesses than those who don’t drink or drink less coffee.” It’s likely that this is because of the cardiovascular benefits, lowering of blood sugar, and the addition of antioxidants. As a heart centre, we at Slidell Memorial Hospital completely recognise the value of food and drink packed with antioxidants like coffee.

3. It Elevates Your Mood

A happy body stems from a happy mind, and coffee is excellent when it comes to lifting your mood. There are several studies stating that it elevates your dopamine and decreases depression, although, for some, the mood elevation stems from the scrumptious hot drink and the relaxation that accompanies it.

4. Antioxidants

Whether decaffeinated or caffeinated, coffee is packed with antioxidants. These disease-conquering miracle workers aid in counteracting the oxidative effects leading to numerous diseases (as well as Type 2 diabetes) such as macular degeneration, Alzheimer’s, cardiovascular diseases, cancers, and other chronic diseases.

5. It Protects Against Some Cancers

It is important to note that coffee does not prevent cancer, although it can help guard you against specific types with its protective functions. Moderate coffee intake has proven in certain studies to fight off some cancers such as colon cancer, prostate cancer, and endometrial cancer.

6. It Protects Your Heart

You can improve your endothelial function by drinking just a couple of cups per day. This is important because it helps ward off heart attacks and strokes, and faulty endothelial functioning could land you in our heart centre. Coffee can help guard you against cardiovascular disease as well. Although this appears to work better for women than men, both genders are able to lower their risk of cardiovascular events and disease with controlled coffee intake (green tea also works wonders).

7. It Boosts Your Liver

Your liver really is the unsung hero of your body. While the brain and heart receive the majority of the news coverage, a healthy liver provides numerous crucial bodily functions.

According to recent studies, coffee seems to be hepatoprotective, although only when it is filtered. Filtered coffee removes cafestol and kahweol that espresso and other unfiltered coffee do not (this can lead to fatty liver disease—particularly when mixed with alcohol).

Now you know—coffee can positively benefit the body in numerous healthy ways. However, we cannot stress enough that this is only the case when drunk moderately. Another crucial point to note is that candy disguised as coffee is incredibly bad for your health. For instance, there are a monstrous 40 grammes of sugar in a Cinnamon Dolce Latte from Starbucks. Even worse, there are 48 grammes in their bottled Dark Chocolate Mocha Frappuccino. If you are considering replacing your caffeine dose with a hot chocolate, one of Starbucks’ worst offenders is their white hot chocolate—with a near-lethal 62 grammes of sugar.

All in all, when taken in moderation, coffee can be healthy so long as you steer clear of the overly sugary options.

Written by Faith Munsell from Slidell Memorial Hospital Health Blog

Disclaimer,

The scientific and medical opinions expressed within guest blog posts are those of the author alone and do not represent those of Crystals and Catalysts (Mariam). The accuracy and validity of any statements made within this article are not guaranteed. Crystals and Catalysts (Mariam) is not liable for any errors or representations.

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Sunday, January 10, 2016

Healthy, Roasted Coffee Beans, Thanks to Science

Dan Perlman, a biophysicist, and K.C Hayes, a nutritionist,  have previously developed the "healthy fats" blend in the Smart Balance buttery spread over twenty years ago; have now invented the parbaked coffee bean.

This new method of roasting green coffee beans is meant to enhance the health benefits of coffee. Perlman developed the flour milled from parbaked beans to act as both a food ingredient and a nutritional supplement. 

Many studies have proven that drinking coffee is good for you and I've written several posts on coffee in the past here, here, here and here :)

Perlman wanted to study a way to roast coffee beans but at the same time not loose its health benefits. When coffee beans are roasted at over 400 degrees Fahrenheit for 10 to 15 minutes -- the CGA content drops dramatically. One study found the decrease ranged from 50 to nearly 100 percent.
Chlorogenic acid (CGA)is an antioxidant. CGA is thought to be beneficial in controlling sugar metabolism, controlling blood pressure and possibly treating heart disease and cancer.

After several trials at a range of temperatures, Perlman finally found that parbaking the beans at 300 degrees at approximately ten minutes (a shorter time) worked best. The concentration of CGA in the bean, around 10 percent of the bean's weight, barely dropped.

However this parbaked bean cannot be used to brew a cup of coffee since it isnt roasted enough to have flavour. So instead, Perlman cryogenically milled the parbaked beans in an ultra-cold and chemically inert liquid nitrogen atmosphere to protect the bean's beneficial constituents from oxidation. And at the end of the process, the result is a wheat-colored flour which tastes nutty, pleasant and mild. 

This coffee flour is aimed to be blended with regular flours for baking, used in breakfast cereals and snack bars and added to soups, juices and nutritional drinks. 

They also recommend to compensate for CGA lost during regular roasting of coffee beans, people could potentially blend par-baked beans with regularly roasted ones. Perlman also claims that their parbaking technique is also cheaper than the extraction methods used to produce the green coffee bean extract supplements currently on the market.

Brandeis has patented Perlman's coffee bean par-baking and milling method.
The roasting and milling of the beans during Perlman's experimentation process was done with the support of New England Coffee located in Malden, Massachusetts.

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References:

Brandeis University. "Coffee flour offers a potentially healthier way of enjoying java." ScienceDaily. ScienceDaily, 7 January 2016. .

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Saturday, May 30, 2015

Are You Drinking Your Coffee Correctly?



Everyone starts their day with a caffeinated drink, mainly coffee or tea. And everyone believes that coffee is the sole reason why they wake up in the morning. 

But did you know that you might be drinking coffee the wrong way? And you might not get all of coffee's benefits? ASAPScience gives all the details in the video below. 



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Thursday, September 04, 2014

Coffee has evolved twice!

The coffee genome has just been published. Denoeud et al have sequenced the genome of coffee (biological name Coffea canephora). They found that within coffee’s 11 chromosome pairs, that there were many duplicated genes which include the one that code for the production of caffeine. They also suggested that these duplications enhance the products produced by the coffee plant to produce more effective proteins.

The research also found that unlike tea and cacao (the chocolate component), the genes that code for the production of caffeine, in the coffee plant, are different to the genome sequence for the tea and cacao caffeine-producing enzymes, defining that the caffeine production genome has evolved at least two times.
The genome sequence could help in research to help identify the genes that help the plant to combat diseases (related to the plant) and to also cope with climate change and to also encourage more delicious tasting coffee!

To read more about coffee and caffeine here’s my previous detailed blog post on the good and not-so-good of coffee and caffeine click here: Coffee: the good, the better and the not-so-good


Click to enlarge infographic.

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References

[1] F. Denoeud et al. The coffee genome provides insight into the convergent evolution of caffeine biosynthesis.Science. Vol. 345, September 5, 2014, p. 1181. doi: 10.1126/science.1255274.

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Friday, August 22, 2014

Coffee: the Good, the Better and the Not-So-Good








































Millions of people over the world start their day with an aromatic cup of coffee generally to wake them up.  Coffee contains caffeine which is the stimulant that interacts with the body to make you feel more alert.


How Coffee works and its benefits

Caffeine works as an antagonist (block receptors) of adenosine receptors in the brain. Caffeine mimics the natural neurotransmitter; adenosine, and blocks the receptor, preventing adenosine from binding to the receptor and slowing the nervous impulses. In turn this makes the nervous impulses quicker and the brain works faster. Also caffeine can relieve headaches and migraines since it binds to adrenergic receptors on vascular muscle cells which cause them to constrict instead of dilating.


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