By David Blyweiss, M.D., Advanced Natural Wellness
September 27, 2017
- Drinking coffee may reduce risk of death (shuffle)
- Good for your heart, brain and metabolism
- What every “java-junkie” must know
Coffee gets a bad rap. Over the years it’s been blamed for everything from stunting your growth to causing heart disease and cancer. This makes it something of a “guilty pleasure” for those who can’t seem to get their day started without a cup or two each morning.
Well, drinking a few cups of hot coffee to get a jump on your day may not be so bad. In fact, it could potentially add a few years to your life.
You see, it turns out that people who drink at least four cups of coffee a day may be able to cut their risk of dying over the next 10 years by as much as 64%.
When you consider the fact that coffee contains more than 1000 compounds that might affect the risk of death, this actually makes a great deal of sense. In addition to caffeine, coffee is chock-full of all sorts of antioxidants, polyphenols and other phytonutrients that exert protective benefits.
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If you’re a “java-junkie”, this is certainly good news. And believe it or not, it gets even better.
Good for Your Heart, Brain and Metabolism
It’s long been believed that coffee may have negative cardiovascular effects. But these days, study after study has shown just the opposite. Indeed, drinking three to five cups of coffee a day is associated with lower cardiovascular risk than drinking none… and drinking more than six cups a day doesn’t lower or increase risk.
Along the same lines, coffee isn’t associated with an increased chance of stroke, either. Similar to the cardiovascular effects, two to four cups may have a small protective effect… and more than six cups a day doesn’t lower or increase risk.
Even better, coffee consumption is linked to lower chances of age-related mental decline. Some research finds that three to five cups a day during mid-life decreases the risk of dementia and Alzheimer’s disease by about 65% at late-life. That’s a huge reduction!
Plus, coffee has a very positive effect on insulin and blood sugar levels. In fact, when people who drink one or less cups of coffee a day increase their consumption by more than a cup, it cuts their risk of developing diabetes by about 11%. However, if they reduce their coffee consumption the risk of diabetes actually increases by 17%.
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But there are ways to ruin these health benefits. So read the entire article before running out to Starbucks or Dunkin Donuts for a caffeine fix.
What Every “Java-Junkie” Must Know
The best way to destroy the life-extending effects of a cup of coffee is to load it down with “extras”. I’m talking about sugar, cream, artificial sweeteners and non-dairy coffee creamers.
For example, dairy creamers from cows contain a protein called casein that your body can’t digest. The thing is, the antioxidants in your coffee bind with this indigestible protein, which means your body can no longer absorb them. You basically lose all of the antioxidant power behind the coffee.
Sugar and all of those other artificial sweeteners and flavorings won’t do you any good either. So here’s what I suggest.
If you must sweeten your coffee, use stevia. It’s the only sweetener I recommend to my patients. Unlike sugar, high fructose corn syrup and artificial sweeteners, it actually has a positive effect on your weight, blood sugar and insulin response.
When it comes to dairy replacements, you can use either almond or coconut milk. Both of them are great in coffee.
And here’s a special treat if you like both milk and sugar with a little bit of flavor in your coffee:
Pour a can of coconut milk into a glass storage container. Add stevia to your sweetness level. Then, add a tablespoon of vanilla… or cocoa… or a dash of cinnamon. Blend it all together and you’ve got a nice and tasty creamer that’s good for you. You can also buy hazelnut or French vanilla almond or coconut creamer, just with other chemicals added.
Last but not least, always make sure you select a blend made from organic coffee beans to avoid heavy pesticide residue.
SOURCES:
Higher coffee consumption associated with lower risk of death. Press Release. European Society of Cardiology. Aug 2017.
Ding M, et al. Long-term coffee consumption and risk of cardiovascular disease: a systematic review and a dose-response meta-analysis of prospective cohort studies. Circulation. 2014 Feb 11;129(6):643-59.
Larsson SC, et al. Coffee consumption and risk of stroke: a dose-response meta-analysis of prospective studies. Am J Epidemiol. 2011 Nov 1;174(9):993-1001.
Bhupathiraju SN, et al. Changes in coffee intake and subsequent risk of type 2 diabetes: three large cohorts of US men and women. Diabetologia. 2014 Jul;57(7):1346-54.
Eskelinen MH, et al. Midlife coffee and tea drinking and the risk of late-life dementia: a population-based CAIDE study. J Alzheimers Dis. 2009;16(1):85-91.
