Coffee, for the health of it

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Permalink Reply by Stanley Sigstad on July 22, 2009 at 7:08pm

Possible coffee health benefits
Coffee, arguably the most widely consumed beverage in the world, may reduce
the risk of diabetes, Parkinson’s and Alzheimer's diseases, certain types of colon cancer, as well as rectal and liver cancer, kidney stones, gallstones, depression and even suicide, according to panelists discussing its benefits at American Society for Nutrition’s popular “controversy session” at Experimental Biology 2007 meeting at the end of April in Washington, D.C.

Coffee may help reduce the risk of endometrial cancer
Coffee consumption may reduces the risk of endometrial (uterine) cancer, independent of caffeine, showed the results of a study, published in March 2007 in Cancer Science, the official journal of the Japanese Cancer Association.

Caffeine does not induce dehydration and can support physical performance
Caffeine, when used in moderation, does not induce dehydration, electrolyte depletion, or hyperthermia, showed a review of U.S. scientists from the Departments of Kinesiology and Nutritional Sciences, Human Performance Laboratory in University of Connecticut, published in July in Exercise and Sport Sciences Reviews journal.

Coffee may reduce colon cancer risk among women
Regular coffee consumption may lower the risk of colon cancer among women by more than 50%, showed the results of a large Regular coffee consumption may lower the risk of colon cancer among women by more than 50%, showed the results of a large Japanese population-based prospective cohort study (the JPHC trial) published in August in International Journal of Cancer.

Coffee associated with lower liver cancer risk
Coffee consumption may lowers the risk of developing liver cancer, confirmed the findings from a meta-analysis of nine epidemiological studies, published in May in the medical journal Gastroenterology.

Coffee may lowers the risk of gout in men
Long-term coffee consumption is associated with a lower risk of developing the painful inflammatory disease gout in men, showed the results of a 12 year Canadian study published in June in Arthritis & Rheumatism journal.

Coffee may lessen after-exercise muscle soreness
Moderate doses of caffeine, the equivalent of about two cups of coffee, may reduce by half the post-workout muscle pain, showed the results of a small American study, published first on-line in December 2006 and in print in February 2007 in The Journal of Pain.

Coffee is not associated with risk of heart attack
Coffee consumption probably does not increase myocardial infarction (MI) risk and when having five or more cups a week may even be protective, showed the results of a study among Swedish women, published in February 2007 in American Journal of Epidemiology.

Coffee drinkers may be less likely to develop Parkinson’s disease
Coffee may offers a possible prevention for Parkinson’s disease (PD) and caffeine can enhance the effects of the most common drug given to PD patients – levodopa, according to a press release, published in February 2007 by the University in Cincinnati (UC).

The antioxidant power of coffee
Coffee is the largest source of antioxidants in the typical American's diet, according to an article, published in January 2007 in Buffalo News newspaper that also describes its benefits on the human brain, possibly lowering the risk for Alzheimer's and Parkinson's disease as well as offering a measure of some cancer protection.

Coffee consumption may lowers diabetes risk
One more scientific study confirmed that coffee is associated with protective effect against type 2 diabetes. A 12 years trial among 12,204 middle-aged adults in the U.S. who had on average more than four cups of coffee daily found that they had lower risk of developing type 2 diabetes than people who rarely drank coffee. The findings were published in December in the American Journal of Epidemiology.

Coffee may help protect Asian populations as well against type 2 diabetes
Regular consumption of coffee and potentially black tea is associated with lower risk of type 2 diabetes in Asian men and omen as well, showed the results of a study published in October in the American Journal of Clinical Nutrition.

Coffee may slow the progression of liver damage caused by hepatitis C
Regular coffee consumption may slow the progression of liver damage caused by infection with the virus of hepatitis C, showed the results of an American study reported during the Liver Meeting 2008: 59th Annual Meeting of the American Association for the Study of Liver Diseases (AASLD) in November in San Francisco.


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Permalink Reply by Stanley Sigstad on July 22, 2009 at 7:11pm

Coffee Lowers Gout Risk
Coffee-Swilling Men Get Less Gout, Study Shows
By Daniel J. DeNoon
WebMD Health News
Reviewed by Louise Chang, MD

May 25, 2007 - The more coffee men drink, the lower their risk of gout. At least four cups a day lower gout risk by 40%, a Canada/U.S. study shows. Gout starts with a buildup of uric acid in the blood. This results in deposits of uric acid crystals in the joints and surrounding areas, causing swelling and intense pain.

The new study is based on data from nearly 46,000 male medical professionals enrolled in the Health Professionals Follow-Up Study. Over 12 years, 757 of these men developed gout, report Hyon K. Choi, MD, DrPH, of the University of British Columbia in Vancouver, and colleagues.

Because the men filled out detailed diet questionnaires, Choi's team was able to track the men's self-reported use of coffee and tea.

They found that the more coffee the men drank, the less likely they were to have gout.

Drinking one to three cups of coffee a day lowered gout risk by only 8%. But drinking four or five cups a day dropped gout risk by 40%. And true coffee addicts -- those who drank six cups a day or more -- had nearly a 60% lower risk of gout.
Caffeine, whether from coffee, tea, or both, was not related to gout risk. Tea, it turned out, did not decrease gout risk.
But decaffeinated coffee did have an effect, although it wasn't as large as the effect of the high-test brew. Men who drank one to three cups of decaf had a 33% lower risk of gout. Those who drank four cups of decaf a day -- or more -- had only a 27% lower gout risk.

It's not clear why coffee lowers gout risk. Choi and colleagues note that coffee is a major source of a strong antioxidant, phenol chlorogenic acid, that may affect gout risk.

"Our findings are most directly generalizable to men age 40 years and older (the most gout-prevalent population) with no history of gout," Choi and colleagues suggest.

It's not yet known whether women who drink coffee are at lower risk of gout.
The findings appear in the June 2007 issue of the journal Arthritis & Rheumatism.

Stan Sigstad

Permalink Reply by Stanley Sigstad on July 22, 2009 at 7:16pm

Lots of people instinctively ask for “decaf” when they sit down for dinner or head to the local coffee shop. Their thinking is, All the delicious, warming goodness of a cup of joe without any of those nasty jitters! Now, it's true that drinking too much of your usual brew can give you the jumpin' crazies – a problem avoided with Cafe 2.0, which is fully-caffeinated coffee but (according to lots of our drinkers) doesn't seem to give you the jitters – but we think if people knew how coffee is decaffeinated, they'd think twice before asking for another cup.

Decaffeination was invented by chemist Ludwig Roselius in 1905. Rselius used a dangerous hydrocarbon, benzene, to remove caffeine from green (unroasted) coffee beans. Even though many of the modern processes rely on softer methods, the great bulk of them still use chemicals whose effects we don't fully understand.

Even more importantly, a 2005 study from the Fuqua Heart Centre in Atlanta, Georgia indicated that decaf coffee drinkers are actually unhealthier than their caffeine-sipping kin! Since all decaffeination processes strip beans of their natural deliciousness, many companies use oilier beans so that the final yield will taste more like a normal cup – leading to an increase in “bad cholesterol” levels for decaf drinkers! ( Click here to read an article on the findings )

The beauty of Cafe 2.0 – a robust, caffeinated coffee bean whose special herbal booster seems to help balance out the “jittery” feeling many feel after too many cups of their usual brew – is that our chemical-free process compromises neither the healthfulness nor delicious taste of our products!

So, next time you think about reaching for that cup of decaf, why not open up a sachet of Cafe 2.0 instead? Trust us: your tastebuds will thank you for it...and so will your heart!

>>Click here to read a Scientific American article on various unnatural decaffeination processes!

Stan Sigstad