A cup of confusion?
Is coffee healthy or not?
New studies suggest coffee helps protect against major diseases
Considering all the past concern about possible health risks from drinking coffee, newer reports of coffee’s possible protective effects may leave many people confused.
Overall, recent studies suggest that coffee (organic and regular) may offer a variety of health benefits against diseases such as cancer and diabetes.
However, your cup of "joe" may not quite yet deserve a place in the same category with other healthful foods, like vegetables, fruits and whole grains....
...but laboratory studies suggest that the anti-inflammatory, antioxidant compounds in coffee could help reduce risk of cancer.
Your cup-a java also has a tendency to speed the passage of waste through the digestive tract.
Potentially, this may lessen the time that cancer-causing compounds spend in contact with the intestinal tract, which could reduce the risk of colon cancer.
Population studies, however, tend to split between coffee intake having no effect on or reducing risk of breast and colon cancer.
The case for coffee’s ability to protect against diabetes is strengthened by several recent studies.
In the Iowa Women’s Health Study, more than 28,000 women were followed for 11 years.
The women who drank four or more cups of java daily were about 20 percent less likely to develop diabetes.
That became a 30 to 40 percent drop among those who drank decaf coffee.
A study in Finland linked consumption of three to six cups of coffee per day with a 25 percent lower risk of diabetes.
In both studies, benefits were seen after adjusting for other diabetes risks, such as weight, diet, and activity level.
Several studies now link moderate coffee consumption with lower risk of Type 2 diabetes.
Researchers are working to understand the potential advantage of decaf versus regular java and how weight control is involved.
Potential increased risk of high blood pressure and heart disease has been one of the long-standing concerns about a cup-of-joe.
Recent studies confirm that caffeine can raise blood pressure, but this effect is observed with soft drinks, not coffee.
Laboratory studies suggest that perhaps coffee’s healthful compounds can counterbalance the blood-pressure raising effects of caffeine.
In the Iowa Women’s Health Study noted above, four to five cups of coffee a day were linked with a 19 percent lower risk of heart-related death.
Other studies have found no effect of coffee consumption on heart disease risk.
But people should follow their doctor’s advice.
Before you drink a whole pot though ...
Coffee does warrant some cautions, however.
Both regular and decaf coffee relax the muscle that keeps stomach acids from rising into the throat, so those with heartburn or reflux disease (GERD) are encouraged to avoid or strictly limit coffee.
People with trouble sleeping should limit or avoid caffeinated coffee.
Studies now suggest it is unnecessary for pregnant women to completely avoid caffeinated coffee.
Until the impact of caffeine is more clearly understood, however, many experts suggest that pregnant women limit their daily caffeine from coffee, soft drinks and other sources to about 300 mg, the equivalent of three cups of regular coffee.
It’s exciting that something as simple as drinking coffee might help lower our risk of cancer, diabetes and heart disease.
However, while brewed coffee (not instant) is a concentrated source of antioxidants, it can’t be a substitute for berries, legumes, nuts, and other fruits and vegetables that provide antioxidants along with a wide range of vitamins, protective compounds and dietary fiber.
What is Organic-Coffee?
Organic-coffee is grown without the use of harmful pesticides or chemicals, instead using processes and materials that have a natural impact on the environment.
Recycling, composting and healthy soil are some of the environmental benefits.
This is a healthy long-term farming method that is impacting the world.
Coffee is the world’s second most valuable “traded” commodity (petroleum being the first).
We drink it every day so organic does make a difference.
It's estimated that 11 million hectares of the world’s farmland is dedicated to coffee cultivation and the annual consumption has expanded to 12 billion pounds.
Why Drink It?
Let’s face it, organic-coffee is better for the earth and better for our bodies.
Most of us drink at least one cup of coffee a day.
By drinking organic there is lower risk of ingesting synthetics or chemicals that are used in a normal coffee bean growing process.
Organic-coffee is better for you, the farmers that grow it and the environment.
Does it Taste Different?
Organic-coffee farmers use practices that follow coffee's natural growth cycle.
Organic cultivation and fertilization provide trees with the proper nutrients to produce a rich, healthy crop, which in turn creates rich, enjoyable coffee containing less chemicals and pesticides.
Shade grown organic-coffee is grown under a canopy of trees and the filtering of sunlight slows the ripening process of the coffee trees.
It often produces a fruitier, softer tasting coffee.
There are many different types of organic-coffee to choose from including light roast, medium roast, dark roast, green coffee as well as gourmet flavored coffees.
The choices are just the same as regular coffee.
It all comes down to personal preference.
...with crushed java beans and freshly brewed coffee, this steak recipe is full of flavor.
Makes: 4 Servings
Prep: 25 min.
Total: 30 min.
2 small cloves garlic
2 Tbs. whole java beans, (not flavored beans)
1/4 tsp. sea salt, plus more to taste
2 tsp. whole black peppercorns
2 Tbs. strong freshly brewed java
1 1-lb. beef sirloin steak (about 1 inch thick), trimmed of fat
2 Tbs. balsamic vinegar
1 tsp. extra-virgin olive oil
Freshly ground black pepper to taste
1. Prepare the grill.
2. Smash and peel 1 of the garlic cloves.
Sprinkle with 1/4 teaspoon salt and mash into a paste with a chef’s knife.
Transfer to a small bowl and whisk in brewed coffee and vinegar.
Season with ground pepper and set the vinaigrette aside.
3. Place coffee beans and peppercorns on a cutting board; coarsely crush with the bottom of a heavy pan.
Mix the crushed coffee beans and peppercorns together and set aside.
4. Cut the remaining clove of garlic in half and rub the cut side over both sides of the steak.
Rub oil over the surface and coat with the coffee-peppercorn mixture, pressing it into the meat.
5. Salt the steak and grill until it reaches desired doneness, 4 to 5 minutes per side for medium rare.
6. Transfer the steak to a clean cutting board and let it rest for a few minutes before carving into thin slices across the grain.
Fan out the meat onto plates and drizzle with the reserved vinaigrette.
Fiber: 0 g
Fat: 6 g
Saturated Fat: 2 g
Carbohydrates: 2 g
Protein: 23 g
Sodium: 119 mg
Monounsaturated Fat: 3 g
Cholesterol: 42 g
Potassium: 301 mg
Nutrition Bonus: Selenium (37% daily value), Zinc (28% dv).Tweet
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