Many scientific studies have examined the relationship between coffee consumption and a wide array of medical conditions. However, a “relationship” is not necessarily the same as proving a “cause and effect”. It is only a correlation. In addition, many of the studies simply ask people about their coffee drinking habits and do not require study participants to drink a controlled content and amount of coffee.
Some studies are contradictory as to whether coffee has any specific health benefits, and results are similarly conflicting with respect to negative effects of coffee consumption.
Coffee drinkers appear to have reduced risks of Alzheimer’s disease, Parkinson’s disease, heart disease, diabetes mellitus type 2, cirrhosis of the liver, and gout. Some health effects are due to the caffeine content of coffee, as the benefits are only observed in those who drink caffeinated coffee, while others appear to be due to other components. Coffee contains antioxidants, which prevent free radicals from the body’s production of energy to cause widespread cell damage. Coffee has negative health effects associated with it, most of them due to its caffeine content. Research suggests that drinking caffeinated coffee can cause a temporary increase in the stiffening of arterial walls. Excess coffee consumption may lead to a magnesium deficiency or hypomagnesaemia. Since many people use coffee as a stimulant to cover up for their lack of energy, sometimes there are other underlying health conditions which should be addressed. As in many other areas of food and drink consumption, moderation is the goal. This means approximately 1-2 cups of drip coffee daily. Some additional helpful weblinks on coffee and health are:
The majority of all caffeine consumed worldwide comes from coffee—in some countries, this figure is as high as 85%. Depending on the type of coffee and method of preparation, the caffeine content of a single serving can vary greatly. On average, the following amounts of caffeine can be expected in a single cup of coffee—about 207 milliliters (7 fluid ounces)—or single shot of espresso—about 44–59 mL (1.5–2 fl oz): Drip coffee: 115–175 mg Espresso: 100 mg Brewed: 80–135 mg Instant: 65–100 mg Decaf, brewed: 3–4 mg Decaf, instant: 2–3 mg
Here are a few of the favorite coffee recipes from coffeefacts.com
Cafe Falyn Girl Coffee Recipe– Enough honey to make it delicious, always a sweet happy delight. Honey has a wonderful flavor, as well as adding some natural sweetness to your cup of coffee. It doesn’t take much to change the whole feeling of your cup. Ingredients: 2 cups hot coffee 1/2 cup milk 4 tbs honey 1/8 tsp cinnamon Preparation: Heat everything until warm, but not boiling. Stir well to dissolve the honey, and serve. Serves 3-4
The Whitney Babe Coffee Recipe – Wild wonderful blend of happiness and creativity. Live it your way. This quick recipe has all the ingredients coming together before you actually brew your coffee. How convenient. The anise and orange add a noticeable tropical flavor to your coffee. Ingredients: 3 tbs coarse ground coffee 2 tsp sugar 1 tsp cinnamon 1 tsp cocoa 1 tsp anise seed pinch of dried orange peel Preparation: Combine ingredients, and brew by your favorite method. Using a French press is traditional for this coffee recipe.
Cafe De Dude Coffee Recipe – Spoil yourself, a sweet coffee drink, made with chocolate and attitude. Unique with chocolate and cloves. Preparation is a bit unusual. You steep the coffee grounds with the other ingredients instead of traditional brewing. Ingredients: 8 cups water 4 oz ground coffee 4 oz brown sugar 2 cinnamon sticks 3 cloves, whole 1 square of semi-sweet chocolate Preparation: Boil water in a saucepan, then add cinnamon, cloves, sugar and chocolate. When the mixture comes to a boil, skim off foam. Reduce the heat to a simmer, then add coffee. Steep for 5 minutes then serve.
2011, Information provided by:
Dr. Karen Benton, Naturopathic Physician