Coffee is an important source of antioxidants, and consumption of this beverage is associated with many health conditions and a lower mortality risk. However, no study, to our knowledge, has examined whether varying coffee or caffeine consumption levels are associated with telomere length, a biomarker of aging whose shortening can be accelerated by oxidative stress.
We purchase only the highest quality green beans from organic, fair trade, high altitude small growers. We roast fresh in small quantities to insure quality control as well as fresh consumption.
The risk for developing Alzheimer’s disease was reduced by an astounding 65% in those who drank 3-5 cups of coffee daily. The authors went so far as to suggest that “this finding might open possibilities for prevention of dementia/Alzheimer’s Disease.”
There really can’t be any adult in this great big world that has never tried coffee. It’s consumed everywhere, and judging by the amount of Starbucks locations in the United States alone, (in 2012, there were 10,924!) we love our caffeine.
Do you know how caffeine actually affects your brain? You should. Even if you’re not consuming caffeine, someone you love is. Here are some facts about caffeine on the brain that you should know!
For years, Western practitioners of Chinese medicine and virtually all proponents of natural health care have tried to convince people that they should stop drinking coffee, as an important step towards becoming healthier. Coffee was blamed for contributing toxicity to the body and to “burning out” the adrenal glands, and was more generally disdained as being one of many mass market components of an unhealthy food chain.
I believe organically grown, fresh roasted and freshly ground Arabica coffee is a powerful tool for our brains and healthy for our bodies. When used in the proper doses, it is energizing and assists us in directing our attention and focusing our thoughts to be the powerful creative geniuses we came here to be!
Coffee provides more than just a morning jolt; that steaming cup of java is also the number one source of antioxidants in the U.S. diet, according to a new study by researchers at the University of Scranton (Pa.). Their study was described today at the 230th national meeting of the American Chemical Society, the world’s largest scientific society.
It’s not as odd as you may think. Adding butter to hot drinks is a longstanding tradition in many parts of the world. Mixing spiced butter into coffee is common in Ethiopia, for example. Similarly, hot tea with yak butter – vigorously churned to prevent the fat and water from separating – is a staple drink of Tibetans who live at high altitudes. They regard it as an essential source of energy that helps them flourish in their harsh, frigid climate.
It is extremely unfortunate that it is so little known what a valuable substance coffee is, and that, too, in such different ways. No doubt its chief feature is that it is a stimulant, it acts directly upon the heart, increases the frequency of the pulse, and sustains the strength under prolonged and severe muscular exertion.
When the vast extent of the coffee business is considered, together with the intimate connection which coffee has with the daily life of the average human, the relatively small amount of accurate knowledge which we possess regarding the chemical constituents and the physiological action of coffee is productive of amazement.