“Coffee: The New Health Food?
Plenty of health benefits are brewing in America’s beloved beverage.
By Sid Kirchheimer
WebMD Feature
Reviewed by Michael W. Smith, MD

Want a drug that could lower your risk of diabetes, Parkinson’s disease, and colon cancer? That could lift your mood and treat headaches? That could lower your risk of cavities?

If it sounds too good to be true, think again.

Coffee, the much maligned but undoubtedly beloved beverage, just made headlines for possibly cutting the risk of the latest disease epidemic, type 2 diabetes. And the real news seems to be that the more you drink, the better.
Reducing Disease Risk

After analyzing data on 126,000 people for as long as 18 years, Harvard researchers calculate that compared with not partaking in America’s favorite morning drink, downing one to three cups of caffeinated coffee daily can reduce diabetes risk by single digits. But having six cups or more each day slashed men’s risk by 54% and women’s by 30% over java avoiders.

Though the scientists give the customary “more research is needed” before they recommend you do overtime at Starbuck’s to specifically prevent diabetes, their findings are very similar to those in a less-publicized Dutch study. And perhaps more importantly, it’s the latest of hundreds of studies suggesting that coffee may be something of a health food — especially in higher amounts.

In recent decades, some 19,000 studies have been done examining coffee’s impact on health. And for the most part, their results are as pleasing as a gulp of freshly brewed Breakfast Blend for the 108 million Americans who routinely enjoy this traditionally morning — and increasingly daylong — ritual. In practical terms, regular coffee drinkers include the majority of U.S. adults and a growing number of children.

“Overall, the research shows that coffee is far more healthful than it is harmful,” says Tomas DePaulis, PhD, research scientist at Vanderbilt University’s Institute for Coffee Studies, which conducts its own medical research and tracks coffee studies from around the world. “For most people, very little bad comes from drinking it, but a lot of good.”

Consider this: At least six studies indicate that people who drink coffee on a regular basis are up to 80% less likely to develop Parkinson’s, with three showing the more they drink, the lower the risk. Other research shows that compared to not drinking coffee, at least two cups daily can translate to a 25% reduced risk of colon cancer, an 80% drop in liver cirrhosis risk, and nearly half the risk of gallstones.

Coffee even offsets some of the damage caused by other vices, some research indicates. “People who smoke and are heavy drinkers have less heart disease and liver damage when they regularly consume large amounts of coffee compared to those who don’t,” says DePaulis.

There’s also some evidence that coffee may help manage asthma and even control attacks when medication is unavailable, stop a headache, boost mood, and even prevent cavities”

Take a look at the article below…

The following is the translation of a text recently published in a German Health Magazine:
J.J. DARBOVEN COFFEE
Coffee and Health New procedure reduces irritating roasting-substance in the coffee.
A new, on behalf of the Hamburg-based coffee roasting company J.J Darboven patented procedure makes coffee more tolerable to stomach-sensitive coffee drinkers.
Albert Darboven succeeded in making the stomach-friendly IDEE coffee more tolerable by further reducing the substances which build during the roasting process.
Recently made scientific research confirms this.

Unroasted coffee beans contain chlorogen-acids. By heating during the roasting process they are transformed. However there remain substances which may attack the stomach-lining. Those substances are phenols such as hydrochinon, pyrogallol among others. Already in 1927 professor lendrich succeeded in developing a system on behalf of J.J Darboven to reduce those irritating substances. With IDEE KAFFEE the company could offer the first stomach-friendly coffee.

With the aim to make IDEE KAFFEE even more tolerable Albert Darboven developed an innovative method which has been patented on behalf of J.J Darboven for the territory of Germany.

Through this process the raw coffee’s rate of chlorogen-acids can be further reduced with the result that during the roasting process less irritating substance are built.

The beans are exposed to hot water-stream under certain conditions (pressure, temperature and moisture). The fine aroma and caffeine of the roasted coffee are not influenced by this procedure.

The increase of the stomach-friendly effects has been scientifically tested and confirmed by the pharmaclogist Prof. Dr. Peter Wolfgang Luecker, Gruenstadt and the food analyst Dr. Hans-Wilhelm Meyer, Hamburg in their studies “in vivo”: research with test persons revealed that the new IDEE KAFFEE is not only judged tolerable but also a significantly lower irritation of the test person’s stomach lining was diagnosed.

– Talleyrand

“If it wasn’t for coffee, I’d have no discernible personality at all.”

— David Letterman 

“I have measured out my life with coffee spoons.”

– T. S. Elliot

If this is coffee, please bring me some tea.
But if this is tea, please bring me some coffee.

– Abraham Lincoln

Nancy Astor: “If I were your wife, I would put poison in your coffee.”
Sir Winston Churchill: “And if I were your husband, I would drink it.”

“I want you to drink a cup of hot water every morning,” prescribed the doctor. “You gotta be kidding, doc,” I’ve been doing that for years, but my wife calls it coffee”.

A man and his wife were having an argument about who should brew the coffee each morning. The wife says, “You should do it, because you get up first, and then we don’t have to wait as long to get our coffee.” The husband says, “You are in charge of cooking around here and you should do it, because that is your job, and I can just wait for my coffee.” Wife replies, “No, you should do it, and besides, it is in the Bible that the man should do the coffee.” Husband replies, “I can’t believe that, show me.” So she fetched the Bible, and opened the New Testament and showed him at the top of several pages, that it indeed says: “Hebrews”

You know you’re drinking too much coffee when..

You lick the coffee pot clean.
You sleep with your eyes open.
The energizer bunny wears out before you do.
All your kids are named Joe.
You want to be cremated so you can spend eternity in a coffee tin.
Your survival kit contains a pound of coffee and a grinder.
You answer the door before anyone knocks.
You channel surf faster without a remote.

“SUPERB drop with a fruity aroma and a rich, full body? It’s not wine they’re talking about, it’s coffee.

As coffee consumption continues to rise – we now buy more than a billion cups a year – cafes are looking to serve the most exotic speciality coffees to a caffeine-crazed nation.

A growing number of coffee purveyors are choosing to bypass the handful of major importers by obtaining their own green beans from small plantations.

”Most of our customers probably started out drinking an imported Italian blend and that was the benchmark but now as these great coffees come in, the benchmark just keeps getting moved higher,” says Paul Geshos from Mecca Espresso, who has travelled to El Salvador, Ethiopia, Brazil, Costa Rica and Panama in search of boutique green beans to roast, blend and serve in his CBD shop.

He tests hundreds of coffees and draws up ”transparency contracts” with the growers, some of whom produce just 20 bags each harvest. The contracts stipulate how much each stakeholder is paid and the farmer’s pay increases according to the quality of the coffee.

”The idea is to build a long-term relationship and to really celebrate the farmer as much as the coffee,” he says. ”It’s more work, effort, time and money but we think it’s well worth it.”

He believes direct trade ensures a better tasting, and more ethical, cup of coffee.

”We’re trying to work more with the farmers direct because the best way to secure that quality is knowing how it’s treated at every stage,” says Ed Strachan, of Single Origin Roasters.

A team from the business recently visited an Indian plantation to ”experience it … and get to know them so they would know us and we’d really know the coffee”.

Only a small number of Sydney cafes are importing directly but it’s quickly becoming the ”new wave in the speciality coffee world”, says Paolo Dicembre, of the Sydney Coffee Centre. Many cafes already create their own blends using beans supplied by major coffee brands.

”It’s going to be a changing of the guard in terms of coffee supply and I believe it will shake the industry up because there’s an amazing difference in the taste,”Mr Dicembre said.

Watch this space for further updates…!