coffee

Brew up a bounty of healthful benefit with coffee

Friday, July 27, 2012 by: Carolanne Wright
Tags: coffee, health benefits, antioxidants

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Delicious
(NaturalNews) A surprising trend is cropping up among the general population: drinking coffee as a powerful health promoting beverage. Not only does coffee help to boost energy and clarify the mind, research has shown it to be an important source of antioxidants. To maximize the benefit and minimize potential health risk, it is vital for individuals to be selective about the coffee they consume.

Coffee: An unexpected health-giving food

A clue to coffee's exceptional antioxidant content is found in its extreme growing environment and harvesting measures. Thought to have originated near the Horn of Africa, the coffee plant grows in some of the hottest and highest regions in the world, often times near the equator. These severe climates force the coffee plant to create formidable antioxidants that protect it from high levels of ultraviolet radiation.

Research has found that medium-roasted coffee preserves the highest bioactive properties of the bean compared with dark coffee. Whether or not the coffee is caffeinated doesn't appear to influence the antioxidant levels.

As it turns out, coffee is the leading source of antioxidants in the American diet. Joe Vinson, a chemistry professor at the University of Scranton in Pennsylvania notes, "The point is, people are getting the most antioxidants from beverages, as opposed to what you might think." His research team found that a standard adult consumes 1,299 mg of antioxidants daily from coffee compared to 294 mg from tea, the second highest contender. Bananas were next at 76 mg.

Not only is coffee a rich source of antioxidants, it also helps to alleviate other health concerns. Studies have shown that individuals who ingest one to two cups of coffee per day have less depression and anxiety than those who abstain from the beverage. Those struggling with Asthma and type II diabetes also showed improvement when coffee was consumed in moderate amounts on a daily basis.

Avoid potential hazard by making informed choices

Coffee is notorious for its toxicity due to dangerous growing practices and chemical processing. A cocktail of harmful substances commonly used on conventional coffee plants include: cypermethrin, diazinon, edosulfan, and methyl parathion. Highly toxic when ingested, these chemicals also endanger the health of coffee harvesters and surrounding wildlife. Roasting further concentrates the poison onto the bean. In many cases, hazardous solvents are used as well to decaffeinate coffee.

To sidestep toxic chemicals while enjoying the healthy benefits, individuals are urged to use only organic beans. For decaf, swiss water processing is a safe alternative to solvents. Enhanced coffee is also available. Extra antioxidants from green tea, pomegranate, grape, acai, and blueberry are infused onto the bean which creates a potent and beneficial brew.

It is important to note that coffee can pose a real threat of addiction along with adrenal fatigue due to the presence of caffeine. These risks can be bypassed by choosing decaffeinated beans.

By practicing sensible moderation and opting for high-quality organic coffee, consumers and health enthusiasts alike can take full pleasure in the health supporting features that this familiar beverage offers.

Sources for this article include:

"Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree" M.C. Nicolia, M. Aneseb,
L. Manzoccoa, C.R. Lericia a Dipartimento di Scienze degli Alimenti, University of Udine, via Marangoni 97, I-33100, Udine, (Italy) b Istituto di Produzioni e Preparazioni Alimentari, University of Bari, via Napoli 25, I-71100, Foggia, (Italy). Received 1 April 1996. Accepted 15 June 1996. Available online 18 April 2002. Retrieved on June 11, 2012 from: http://www.sciencedirect.com/science/article/pii/S0023643896901814

"Effect of Roasting on the Antioxidant Activity of Coffee Brews" Maria Dolores del Castillo, Jennifer M. Ames, and Michael H. Gordon, School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6?6AP, United Kingdom. J. Agric. Food Chem., 2002, 50 (13), pp 3698-3703DOI: 10.1021/jf011702q. Publication Date (Web): May 24, 2002. Retrieved on June 11, 2012 from: http://pubs.acs.org/doi/abs/10.1021/jf011702q

"Coffee a top source of healthy antioxidants, but beverage is still no substitute for fruits and vegetables" AP Associated Press, updated 9/12/2005, MSNBC Health. Retrieved on June 11, 2012 from: http://www.msnbc.msn.com

About the author:
Carolanne believes if we want to see change in the world, we need to be the change. As a nutritionist, natural foods chef and wellness coach, she has encouraged others to embrace a healthy lifestyle of green living for over 13 years. Through her website www.Thrive-Living.net, she looks forward to connecting with other like-minded people who share a similar vision.

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