Coffee…Not All Bad!
Coffee: As one of the most consumed beverages in the world, coffee data continues to evolve.
Research is shedding new light on the benefits of regular, but moderate coffee consumption. Here are a few highlights….
Coffee is loaded with antioxidants and polyphenols that quench “bad” free radicals. Also, a reasonable source of vitamins B1, B5, B3 and minerals magnesium, manganese, and potassium.
Caffeine certainly contributes to many of the properties we associate with coffee. It can increase energy, memory, mood, reaction time and physical performance. It inhibits the brain chemical adenosine, which makes us sleepy and relaxed, but increases dopamine and norepinephrine, which are “feel good” chemicals. Caffeine stimulates fat burning and increases metabolism by 3-10 %. Consequently, it is found in all supplement “fat burners”.
Coffee has been shown to reduce the risk of getting some diseases. They are: type 2 diabetes, Alzheimer’s and dementia, Parkinson’s, liver cirrhosis, depression, stroke and liver/colorectal/prostate and uterine cancers.
Not all people do well with coffee. Some are allergic to the roasted bean, which can cause stomach cramping, diarrhea, headaches and just a sense of feeling unwell. Others, it may temporary raise blood pressure and heart rate, increase anxiety and restlessness and worsen insomnia. Coffee should not be drunk late at night and ideally, not when pregnant.
Dark roast coffee has less caffeine in it than lighter roasts. Drip coffee has more caffeine in it than espresso. Black coffee is best, minus the sugar, dairy products and flavorings.
Buy high quality, fresh, organic whole beans when possible. Grind the beans before use. Like all things in life, moderation is best.