 This is part II of my coffee blog post, "Is Coffee Your Friend Or Foe?". Though coffee preferences are incredibly diverse, I will continue to write only from the perspective of health and focus on maximizing antioxidant load and slashing toxicity exposure.
You now know that coffee is an amazing substance with a caveat that potential toxic exposure is mitigated. Correct sourcing and quality were detailed in the first part, but let’s move on to the next two items of important coffee considerations: Preparation & Mode of Transportation
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 If you love coffee, this is the blog for you. I adore coffee. I love the combination of bitter, sweet, and smooth. The whistling kettle acts as a second morning alarm and it initiates my daily ritual of steam, aroma, and zing for my senses. In the most glorious way possible, coffee cements that my day, has in fact started. Over 400 million cups of coffee are guzzled down in America per day, yet one of the most common questions I get is, “Should I consume coffee?”. Like so many subjects related to nutrition, the answer is- it depends. Coffee is actually a berry and has a similar appearance to cranberries with an excellent phytonutrient composition (i.e. the stuff in plants that is good for humans and helps prevent disease). Why is this important? Because coffee, when properly sourced and prepared, can have remarkable anti-inflammatory and antioxidant properties. We know that putting out the inflammatory fire is key to delaying chronic disease, and coffee is chock-full of firefighting superpowers.  Coffee has been associated with lowering cancer risk, Parkinson’s disease, diabetes, heart disease, metabolic syndrome, and obesity. It can be neuroprotective (i.e. protect nerve cells from damage) and promote mental alertness, improved athletic performance, and heightened cognition. It also promotes beta-oxidation of fat in muscles cells which is super important for energy extraction and mitochondrial health (this is particularly pertinent for those eating a high-fat diet such as ketogenic or Paleo).
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AuthorShannon is a registered dietitian and functional nutritionist with a penchant for provocative topics, almond butter, and local theater. Archives
November 2019
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