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2021.05.21 13:33 arifinjahannoni121 COFFEE-THE HEALTH EFFECTS AND BENEFITS OF DRINKING COFFEE
OVERVIEW submitted by arifinjahannoni121 to u/arifinjahannoni121 [link] [comments] Coffee is one among the foremost consumed beverages within the world. in additional than 70 countries people cultivate coffee, there are two main countries producing coffee within the world. they're Brazil and Colombia. The climate of Canada doesn't allow the cultivation of coffee. But there's tons of processing of imported beans. we all know that Canadians drink over 15 billion cups of coffee per annum . the typical coffee consumer drinks three cups each day . Contrary to popular belief, coffee contains vitamins and minerals also as antioxidant compounds. https://preview.redd.it/tao9lcc2jg071.png?width=1280&format=png&auto=webp&s=607c6274949bd5dd1b042222a6fe8980ebe493a9 Contents hide Overview Effects of coffee on health Liver disease Sports performance. The fiber in coffee? What about the nutritional value of those coffees? Coffee and caffeine: groups in danger Coffee over time When did coffee start as a drink? Decaffeinated coffee Flavored coffees. ACTIVE INGREDIENTS AND PROPERTIES BIOACTIVE COMPOUNDS Coffee contains quite a dozen bioactive compounds. Most of them are formed during the method of roasting (roasting) the bean. we will find three of them therein great concentration. and that they are important from a physiological point of view. These are caffeine, diterpene alcohols, and phenolic compounds known for his or her antioxidant effects. CAFFEINE. This compound is far and away the simplest characterized thus far in coffee. within the us , they estimate that 75% of the caffeine consumed comes from coffee. Canadian researchers have estimated this quantity at 60%. the remainder comes from tea, chocolate, energy drinks, etc. The caffeine content in coffee varies counting on the sort of beans, the roasting method, and therefore the method of brewing it (for more details, see our Caffeine sheet). we all know caffeine primarily for its stimulant effects. In healthy adults, alittle amount can increase alertness and concentration. On other hand, however, it can cause unwanted biological effects like insomnia, headaches, irritability, and nervousness. According to Health Canada, in adults, caffeine consumed carefully (three cups of it per day). It doesn't cause adverse effects, particularly about behavior (anxiety, attention span), cardiovascular health, or cancer. DITERPENE ALCOHOLS. The coffee berry contains a natural and a big amount of diterpene alcohols, the cafestol and kahweol. These compounds, present within the oils of its beans, are released on contact with predicament . They increase cholesterol levels. Depending on the tactic of preparation, it'll contain more or fewer diterpenes. for instance , boiled coffee contains 1.2 mg to 18 mg of cafestol and kahweol per 100 ml while espresso coffee contains 0.2 mg to 4.5 mg. Filter it, on the opposite hand, contains hardly any (from 0 mg to 0.1 mg). ANTIOXIDANTS. This drink contains several antioxidant compounds. Given the frequency of its consumption, it can make a crucial contribution to the antioxidant capacity of the diet. during this regard, a Norwegian study shows that it's the food item within the diet. It contributes the foremost to total antioxidant intake during this population. A study has shown it. The antioxidant capacity of plasma increases significantly following the ingestion of one cup of filter coffee (200 ml). this means that it might probably exert its preventive effect on certain diseases because of its antioxidant power. Among the antioxidant compounds in coffee are phenolic compounds, including some volatile substances produced during roasting. People attribute these volatile substances to the characteristic its smell. PHENOLIC COMPOUNDS. Coffee contains high amounts of phenolic acids, including caffeic and chlorogenic acids. A 7 oz (approx. 200 ml) cup of coffee provides 70 mg to 350 mg of phenolic acid. For comparison, blueberries, cherries, plums, apples, and kiwi are the fruits richest in phenolic acids of an equivalent family it. They contain 10 mg to 230 mg per serving of 100 g to 200 g. Several researchers believe that caffeic and chlorogenic acids are largely liable for the antioxidant its effect. Coffee contains appreciable amounts of lignans, phenolic compounds that are quite common in plants. Lignans are converted into enterolignans by intestinal bacteria then enter the bloodstream. Lignans act as antioxidants. and that they believe to be associated, in humans, with a reduced risk of disorder and certain cancers. EFFECTS OF COFFEE ON HEALTH DISCOVER OUR COFFEE RECIPE WITH OATS AND ALMOND MILK. We know most of the info on the link between coffee consumption and reduction in chronic disease coming from epidemiological studies. According to some researchers, they ought to interpret these results with caution, as they'll involve methodological biases. for instance , the thanks to calculate the quantity of coffee and caffeine consumed daily. So it can vary greatly from one study to a different . it's various within the size of a cup, the duration of brewing, the sort of beans used, etc. Besides, certain “confounding” factors like alcohol consumption and cigarette smoking, often related to heavy coffee consumption. we will not always evaluate them well. It should be borne in mind that it's just one of the danger modulators of certain diseases. Despite certain benefits related to its consumption. So it remains prudent, during a public health context, to recommend moderation. HOW MUCH doesn't COFFEE EFFECT ON HEALTH? This means, in additional concrete terms, consuming three cups of coffee per day or 400 mg to 450 mg of caffeine daily. consistent with Health Canada, this quantity doesn't represent a danger to human health. The majority of the epidemiological studies published so far indicate that it, consumed in large quantities, would scale back the danger of affected by type 2 diabetes. A meta-analysis identified data from nine prospective studies grouping together on the brink of 200,000 participants. It shows that consumption of six cups of coffee each day and reduced by 35% the danger of type 2 diabetes, compared to but two cups each day . Consuming four to 6 cups reduces the danger by 28%. TYPE 2 DIABETES Besides, a recent review of the literature including a meta-analysis showed. They inform us of the danger of type 2 reducing to a maximum of protection at 6 cups of coffee per day. It is impossible , from the info from this sort of study, to suggest a mechanism of action, nor to determine a cause and effect link. However, it's been speculated that the chlorogenic acid present in coffee could interfere with the action of an enzyme whose function is to release glucose into the blood. Chlorogenic acid can also decrease the absorption of glucose from the intestine by blocking its transport to the membrane of the intestine. As for caffeine, it might not be liable for the beneficial effect since decaf also lowers the danger of type 2 diabetes. They rather divided the clinical studies on the effect produced by its consumption on some indicators of diabetes. this is often what the authors of a review published during a 2006 report. Thus, some data show that it improves the sensitivity of cells to insulin and glucose metabolism following a meal or a sugary drink. Rather, other data indicate that coffee consumption doesn't affect fasting glucose or insulin levels and even on markers of insulin sensitivity. We know most of those studies done over a brief period (i.e. one day). Only controlled and randomized clinical studies, administered over longer periods, will establish the link between coffee consumption and sort 2 diabetes. CARDIOVASCULAR DISEASE The effect of coffee consumption on the danger of disorder has been the topic of an outsized number of studies over the past 40 years, but the topic remains controversial. it's still difficult to determine clearly whether coffee is harmful or beneficial for heart health. Coffee contains a mess of chemical compounds whose effects are often the other . Studies seem to point out that the presence or absence of a protective effect could depend upon the quantity consumed. Besides, the tactic of preparing the coffee (filtered or boiled) would influence the cardiovascular risk 1. The results of a meta-analysis of 14 studies show that boiled coffee, compared to filtered coffee, increases total cholesterol and LDL (“bad” cholesterol) levels. This increase is more significant in people with already high cholesterol. The boiled coffee contains high amounts of cafestol and kahweol. They think these two compounds to be liable for the rise in cholesterol within the blood. The use of paper during the preparation of coffee makes it possible to significantly reduce its concentrations since the filter captures the bulk of cafestol and kahweol. HOW CAN COFFEE WITH ANTIOXIDANTS REDUCE CARDIOVASCULAR DISEASE? Coffee contains antioxidants and other substances. We believe them to assist reduce the danger of disorder in people that consume moderate filter coffee. a minimum of that's what the authors of a review published in 2007 report 21. A recent meta-analysis administered in 2014 once more demonstrated moderate coffee consumption (3 to five cups per day). We inversely related to cardiovascular risk 58. it's mainly the polyphenols in coffee that have a beneficial effect on cardiovascular health 1. Caffeine, meanwhile, wouldn't bring any benefit during this regard. it might even have deleterious effects, consistent with some researchers. CAFFEINE IN INCREASING CARDIOVASCULAR RISK. A recent study has demonstrated the main role of caffeine in increasing cardiovascular risk. Caffeine is additionally related to a rise in vital sign , a cardiovascular risk factor. However, the consumption of coffee (which doesn't contain only caffeine) wouldn't have a negative impact, probably due to the protective effect of its other compounds 23, 24. In conclusion, it seems increasingly clear that enormous consumption of unfiltered coffee (more than six cups a day) is bad for the guts . However, moderate consumption of coffee, mainly filter coffee, could lead on to some benefits. This would flow from , among other things, to the presence of antioxidant compounds like polyphenols. These would counteract the harmful effects of caffeine and compounds present in coffee oil (cafestol and kahweol) 1. CANCER According to epidemiological data, they linked coffee consumption to a discount within the risk of certain sorts of cancer, including carcinoma , colorectal cancer, and gastric cancer. Data on carcinoma show that, in premenopausal women, drinking four or more cups of coffee per day decreases the danger of developing this sort of cancer by 40% 25. during this study, however, they are doing not demonstrate an equivalent association in postmenopausal women or women consuming but four cups of coffee per day. A genetic study published in 2006 shows that ladies with one among the 2 genetic mutations that predispose to carcinoma and who consume six or more cups of coffee per day have significantly less risk of developing carcinoma than those that don't consume coffee. EFFECT ON carcinoma On the opposite hand, a recent meta-analysis examining the connection between coffee consumption and therefore the risk of carcinoma showed no link except in women with non-hormone-dependent carcinoma where coffee consumption decreased the danger of carcinoma . Regarding the connection between coffee and therefore the risk of colorectal cancer, the authors of a meta-analysis 27 mention that the info seem to point that drinking coffee decreases this risk. They warn, however, that the shortage of consensus between the varied epidemiological studies doesn't allow such a link to be established with certainty. Finally, a recent meta-analysis published in 2013 showed that coffee consumption was inversely associated with the danger of endometrial carcinoma 60. LIVER DISEASE Several studies show that coffee consumption is related to a reduced risk of liver damage, particularly cirrhosis and alcoholic hepatic cirrhosis. consistent with some authors, this effect is due to caffeine. Others associate the protective effect of coffee with its content in phenolic acids, antioxidant compounds that are thought to act together with caffeine. A large prospective study, administered on a cohort of quite 125,000 subjects, shows that the danger of affected by alcoholic hepatic cirrhosis is inversely linked to coffee consumption. Heavy coffee drinkers (four cups and more per day) would be more protected than light drinkers (three cups and fewer per day). In this study, coffee consumption was also linked to a lower prevalence of elevated liver enzymes (markers of liver damage) within the blood. during a previous study, an equivalent authors had shown a reduced risk of mortality from hepatic cirrhosis in coffee drinkers. the danger was reduced by 22% per cup of coffee consumed per day. Data from a US national survey, the National Health and Nutrition Examination Survey, has linked high coffee consumption (more than two cups per day) to a lower risk of chronic disease in those in danger . LIVER PROBLEMS. Finally, the results of a meta-analysis of nine studies published between 2002 and 2007 show that coffee consumption (an increase of two cups per day) is related to a 43% reduction within the risk of cancer of the liver . It is important to say that these are epidemiological studies which no mechanism of action might be discovered in these studies, which limits the interpretation of the results. Besides, albeit the coffee was protective on the liver, the simplest approach to scale back the danger of alcohol-type liver cirrhosis is to scale back alcohol consumption. GALLSTONES Coffee acts on several processes involved within the formation of lithiasis or gallstones (commonly called “stones”). Epidemiological data show that coffee and caffeine have protective effects against the formation of gallstones, but these results aren't unanimous within the scientific community. While some authors reported that prime consumption of coffee reduces the danger of gallstones, others rather observe an increased risk with high consumption. A prospective study administered on a cohort of nearly 81,000 women followed for 20 years demonstrated that the consumption of 4 or more cups of coffee per day is related to a 25% reduction within the risk of cholecystectomy (removal of the gallbladder). biliary). In this study, a decreased risk of cholecystectomy was also observed with the consumption of caffeine, but not with the consumption of decaf . CAFFEINE RISK A prospective study administered in additional than 46,000 men shows a big decrease within the risk of gallstones in those that consume four or more cups of coffee per day. This protective role of coffee, however, has not been observed altogether studies. Thus, research administered in Japanese men shows approximately twice the prevalence of gallbladder disorders in heavy users of coffee (more than five cups per day) or caffeine (more than 300 mg per day), compared to those that consume but 100 mg per day 38. Data from a study within the us from 1988 to 1994 in nearly 14,000 subjects show that the prevalence of gallbladder disorders isn't related to coffee consumption, the maximum amount in humans than women 39. Several factors, both genetic and environmental, are often related to the formation of gallstones. The role of coffee or caffeine should be further analyzed to raised assess its importance within the incidence of this ill health . PARKINSON’S DISEASE Most large epidemiological studies show that coffee consumption is related to a reduced risk of Parkinson’s disease, particularly in humans 13. The results of a serious meta-analysis point within the same direction. Recently, researchers analyzed data from approximately 6,700 subjects who participated during a prospective study and whose follow-up spanned 22 years. They found that consuming ten or more cups of coffee per day reduced the danger of Parkinson’s disease by 74%. The decrease was 38% among people that consumed four to nine cups of coffee per day, compared to those that didn't . This association was even stronger in obese people. A recent review of the literature administered in 2013 showed that coffee consumption reduced the danger of Parkinson’s disease. This effect was greatest at 3 cups per day. It appears that both genetic and environmental factors are related to the onset of Parkinson’s disease. Oxidative stress might be one among the mechanisms involved within the evolution of the disease. Coffee, because of its antioxidant content, would offer some protection. GOUT Consumption of normal coffee and decaf is assumed to be related to a decrease within the incidence of gout. Gout is that the commonest sort of inflammatory arthritis in adult men. It is characterized by increased concentrations of acid within the blood and manifests itself in acute inflammatory attacks, often within the great toe . A recent prospective study, conducted over 12 years in additional than 45,000 North American men, shows that increasing coffee consumption reduces the danger of gout. Thus, people that consume four to 5 cups of coffee per day and people who consume quite six cups respectively reduce their risk of affected by gout by 40% and 59%, compared to those that don't . A decreased risk was also observed with decaf , but not with caffeine. this means that a substance aside from caffeine (perhaps one or more antioxidant compounds) may play a task within the observed effect. A second prospective study, administered using data from 14,000 participants representative of the adult American population, shows that the consumption of coffee and decaf , but not caffeine, is related to a big decrease in acid concentration. within the blood. These results are very interesting, but it should be kept in mind that these are epidemiological studies which several important variables, known to influence the onset of gout, couldn't be controlled. Only randomized and well-controlled clinical studies are going to be ready to determine whether coffee reduces the danger of gout. To Read Also :Best coffee maker with grinder SPORTS PERFORMANCE. We have shown caffeine to possess beneficial effects on athletic performance, especially by increasing lipolysis and preserving glycogen reserves during exercise. So we expect caffeine having possible effects on adrenaline, contraction , and therefore the central systema nervosum by reducing the sensation of fatigue and increasing endurance. Caffeine would be effective during short efforts of very high intensity or endurance. it's the impact that's felt within an hour of ingestion. It is vital to see your tolerance before consuming it because everyone can react differently. Indeed, some side effects like irritability, tremors, gastrointestinal discomfort can occur in people that don't have an honest tolerance to caffeine. An average intake of three mg of caffeine per kg of weight would be the optimal dose to realize the specified effects. OTHER PROPERTIES Is coffee an antioxidant? Data not available Does coffee have a high glycemic load? There is no glycemic load for coffee. Brewed coffee doesn't contain carbohydrates. MOST IMPORTANT NUTRIENTS Magnesium. Espresso coffee is a superb source of magnesium for ladies and an honest source for men (men have more magnesium requirements than women). We know Magnesium involved in bone development, protein building, enzymatic actions, contraction , dental health, and therefore the functioning of the system . It also plays a task in energy metabolism and therefore the transmission of nerve impulses. VITAMIN B3. Espresso coffee is a superb source of vitamin B3. We also called niacin, vitamin B3 involving in many metabolic reactions and particularly contributes to the assembly of energy from the carbohydrates, lipids, proteins, and alcohol that we ingest. It also helps within the process of DNA formation, allowing normal growth and development VITAMIN B2. Brewed coffee and espresso coffee are good sources of vitamin B2 for ladies , and sources for men (men have more vitamin B2 requirements than women). we all know vitamin B2 as riboflavin. Like vitamin B1 , it plays a task within the energy metabolism of all cells. Besides, it contributes to the expansion and repair of tissues, the assembly of hormones, and therefore the formation of red blood cells. SOURCE COPPER. Espresso coffee may be a source of copper. As a component of several enzymes, copper is important for the formation of hemoglobin and collagen (a protein used for the structure and repair of tissues). Several copper-containing enzymes also help within the body’s defense against free radicals. SOURCE pantothen . Brewed coffee may be a source of pantothen . Also referred to as vitamin B5, pantothen is a component of a key coenzyme that permits the body to adequately utilize energy from the foods we eat. it's also involved in several stages of the manufacture of steroid hormones, neurotransmitters, and hemoglobin. What is a “serving” of coffee worth? Volume / weight Brewed coffee, 250 ml / 250 g Espresso coffee, restaurant preparation, 100 ml / 101 g Regular soluble coffee 250 ml / 253 g Calories 3.0 2.0 5.0 Protein 0.3 g 0.1 g 0.3 g Carbohydrates 0.0 g 0.9 g Lipids Source: Health Canada. Canadian Nutrient File 2007. THE FIBER IN COFFEE? Coffee beans are rich in dietary fiber. a particular amount would find yourself within the brewed coffee. At least, that’s what a gaggle of Spanish researchers reports which evaluated the soluble fiber content of various coffees. Most Nutrition Facts tables indicate that coffee is fiber-free. Rather, the info from this study shows them. The espresso, filter coffee, and soluble coffee contain 0.65 g, 0.47 g, and 0.75 g of soluble fiber per 100 ml, respectively. It should be noted that the assay method utilized in the study (enzymatic method followed by dialysis). it's not the common method wont to assay fiber in food. According to this study, coffee is, therefore, one among the few drinks to contain dietary fiber. it's consumed frequently and in relatively large quantities (two to 3 cups per day), coffee. they might thus contribute to the daily intake of fiber. Coffee contains soluble fiber 56. Its content varying between 1.5 to 2.3 g per cup (250 ml). Soluble fiber can contribute to the prevention of disorder by notably reducing the absorption of bile acids. they will also help control type 2 diabetes, among other things by slowing down the digestion of glucose from food. COFFEES FOR ALL TASTES In North America, the foremost consumed sort of coffee remains regular or “traditional” brewed it. However, consumption habits are changing rapidly, and more and more amateurs are discovering new sorts of so-called “specialized” coffee. Here are a couple of examples. ESPRESSO. Coffee prepared employing a very high-pressure percolation process from a really roasted fine grind. A characteristic of the successful espresso is that the formation of an opaque, hazelnut-colored cream. So it adheres to the walls of the cup. CAPPUCCINO. Then we compose it of a 3rd of espresso, a 3rd of heated milk, and a 3rd of milk foam. Thus it's sometimes sprinkled with cocoa or cinnamon. COFFEE WITH MILK. So we add it an equal portion of hot milk and a touch frothed milk. it's usually served during a large mug or bowl. it's made up of long or double espresso, sometimes with strong filter coffee. LATTE COFFEE. Café Latte is that the Italian variation of café au lait. it's made an equivalent way as a latte, but using ¼ espresso and ¾ hot milk. the essential building block of latte is usually an espresso. ESPRESSO MACCHIATO. It’s an espresso with a touch of milk froth on top. LATTÉ MACCHIATO. Coffee prepared by pouring hot milk followed by frothed milk into a tall, narrow and transparent glass. The espresso is then poured gently in order that it sits between the milk and therefore the foam. The ingredients must not mix. This we will serve it sprinkled with cocoa, cinnamon, or other spices. MOCHA COFFEE. Drink prepared from a mix of espresso, chocolate or chocolate sauce , and foamy hot milk. To serve, garnish with topping and chocolate flakes. WHAT ABOUT THE NUTRITIONAL VALUE of those COFFEES? Regular filter coffee, with no added sugar, milk, or cream, provides just three calories per cup and 0 carbs. this is often not the case with certain specialty coffees, whose calorie and sugar content varies consistent with the ingredients. They compose them. Thus, a mocha coffee will contain up to 140 calories and 20 g of carbohydrates per cup. Because it prepared with chocolate sauce . One cup of latte and one cup of latte, made with 2% milk, will contain 67 and 97 calories respectively, also as 7 g and 9 g of carbohydrates (sugars from milk). These sorts of coffees provide a minimum of half a serving of dairy products. PRECAUTIONS Gastroesophageal Reflux Disease and Symptomatic hiatal hernia These esophageal disorders are characterized by burning sensations within the chest (retrosternal burns). And acid regurgitation caused by the acid content of the stomach rising into the mouth. These symptoms usually appear after a meal. Certain foods can play a task in improving the sensation of well-being. and that they also improve the standard of lifetime of people with these problems. Among other things, these people are advised to avoid the consumption of foods rich in methylxanthines. they're coffee, chocolate, tea, and cola. These foods decrease the resting tension of the lower esophageal sphincter. Thus they contribute to the reflux of gastric contents into the esophagus. Besides, to stop irritation of the esophageal lining, it's recommended to avoid consuming regular coffee. And it decaffeinated it which may cause epigastric burns. PEPTIC ULCER A peptic ulceration is an open lesion of the liner of the stomach. This lesion is usually amid inflammation and destruction of this mucosa . People with peptic ulceration disease should drink coffee carefully since it contains methylxanthines. These can cause severe pain, especially when coffee is consumed on an empty stomach or simply before bedtime. Finally, it seems reasonable to recommend consuming carefully foods that, at the very least experimentally, increase gastric acidity. This is the case for foods that contain methylxanthines (coffee, tea, chocolate, cocoa, cola) and decaffeinated drinks. IRRITABLE BOWEL SYNDROME Caffeine can exacerbate the symptoms of individuals with irritable bowel syndrome. it's prudent to see the consequences and limit consumption, if necessary. IRON ABSORPTION The chlorogenic acid, the main phenolic compound coffee, may be a potent inhibitor of the intestinal absorption of non-heme iron. that's to mention , the iron present within the plant products. The results of an intervention study have administered in healthy men. in order that they show the amount of phenolic compounds in one cup of soluble (instant) coffee. It decreases iron absorption by 60% to 90%. According to a synthesis of studies identifying different research in humans, the consumption of 150 ml to 250 ml of coffee. they need taken during a meal would decrease iron absorption by 24% to 73%. A widely cited study, the Framingham Heart Study, shows them. So within the elderly, every cup of coffee consumed per week. it had been related to a tenth decrease in iron stores within the blood. COFFEE AND CAFFEINE: GROUPS in danger Coffee and tea are the most sources of caffeine in adults. there's some evidence that children, women of childbearing age, pregnant and breastfeeding women could also be more susceptible to the consequences of caffeine. This, consumed in large quantities, might have undesirable effects, among other things on certain factors of reproduction and development. CAFFEINE ON ABORTION Caffeine consumption of quite 300 mg per day has been related to decreased fertility during a few studies. Also, there could also be a link between high caffeine consumption and therefore the risk of miscarriage . However, there's no consensus on this subject within the scientific literature. The data from epidemiological studies are conflicting, but everything suggests that moderate caffeine consumption is usually not harmful. ON CHILD BEARING WOMEN However, as a precautionary measure, Health Canada recommends it. Women of childbearing age and pregnant women limit their caffeine intake to a maximum of 300 mg per day. Or the equivalent of roughly two 8 oz (250 ml) cups. ) regular coffee. This recommendation also applies to breastfeeding women. So caffeine can pass into breast milk, which may cause irritability within the baby and disrupt sleep. RECOMMENDATION ON CHILDREN As for youngsters , Health Canada recommends to not exceed 45 mg of caffeine per day for ages 4 to six , 62.5 mg per day for ages 7 to 9, and 85 mg per day for ages 10 to 12 years. These recommendations were formulated in response to concerns about the possible effects of caffeine on the event of the systema nervosum . It is supported the results of clinical studies controlled. So it seems that caffeine consumption of but 3 mg/kg of weight doesn't harm the child’s behavior (hyperactivity, attention deficit). In Canada, an intake of two .5 mg/kg weight was used as a benchmark for calculating the utmost recommended intake. To read also- Coffee and Health COFFEE OVER TIME Café ” first appeared within the French language in 1610. It derives from the Italian caffè, which borrowed it from the Arabic Mahwah, pronounced within the Turkish kahvé. in order that they attribute various meanings to the present word, including “that which keeps awake” and “wine”, a drink prohibited in Islam. So coffee replaced. In France, we colloquially use the shape out. It derived from the Arabic for Algeria and brought over by the military within the XIX century. In several languages, “coffee” designates both the drink and therefore the establishment where people serve it. Which testifies to the immense importance it's acquired in social life. “ Cafeteria ”, derived from English, refers to an equivalent reality. WHERE DOES IT are available ARAB? We usually agree that Arabian coffee comes from Abyssinia on the sting of the Red Sea (present-day Ethiopia). We found traces of his presence dating from the VII century. The best-known legend has it. A shepherd discovered the stimulating properties of coffee after seeing it. His goats were more dashing once they ate the tiny wild berries. Domesticated in Yemen, coffee spread throughout the Arab world. because of the Sufis. They believe it. They appreciate its exciting effects. The drink allowed them to remain awake during their long hours of practice. We believe that it had been moreover a Sufi sheik who first thought of roasting the grains before boiling them. Until then, we used the green bean to form coffee. WHEN DID COFFEE START AS A DRINK? Because of the ban on alcohol, coffee will become the drink of choice for Arabs. For quite two centuries, they're going to keep the exclusivity of its culture and its trade, boiling or drying within the sun the grains to kill the germ. Before the XVI century, no coffee only grew outside that region of the world . Then, reckless travelers will achieve bringing out of Yemen a couple of fertile grains to sow them in foreign soil. Thus they're going to introduce in Europe within the XVI century and America within the early XVII century. COFFEE HISTORY Along with tea, chocolate, and mate, coffee is one among the foremost consumed drinks within the world. And a bit like them, the historian links its history to empires, wars, and revolutions. As early as 1511, the authorities of Mecca began to burn bags of coffee within the streets of the town , in protest against the recognition of cafes in large cities like Cairo, Istanbul, Damascus, and Algiers, places, consistent with them, of debauchery and political intrigue. COFFEE IN EUROPE In 1600, Italian priests tried to possess it banned by Pope Clement VIII because it had been the drink of the infidels. However, after taking a cup of it, the Pope decreed that he loved her. To counter the objections of the priests, he undertook to administer the sacrament of baptism within the café to legalize it … In London in 1674 women signed a petition to ban coffee. They argued it. Thus he kept their husbands away, who preferred to hold call at establishments. where they serve him instead of occupy home. They also argued that it lessened their virile ardor. A year later, King Charles II wanted to shut the cafes on the pretext. So these establishments were places where the revolution was fomented. But the general public reaction was such he had to quickly abandon his project. COFFEE IN GERMANY In Germany, they wanted to ban women, claiming that it made them sterile, which prompted Johann Sebastian Bach to write down a cantata mocking the German authorities. King Frederick the good wanted to ban it in 1775 because it affected the trade beer produced within the country in Prussia. So it replaced tea after the Boston party event. They overwhelmed the excessive taxes imposed on tea by English within the us , . The Bostonians threw into the water the cargoes of tea from English ships anchored within the Harbor. Two species are cultivated on an outsized scale, namely Arabian coffee and robusta coffee (often called robusta coffee , because it's the foremost productive sort of this species). The beans of C. arabica have a more pronounced and richer flavor, with lower caffeine content. But this species is a smaller amount productive and fewer immune to climatic variations also on insects and diseases. Despite this, 75% of world production is provided by C. arabica. Some people mainly use the beans of C. canephora for the assembly of lower quality coffee, especially for soluble coffee. But this species provides excellent Robusta. we'd like a particular proportion in espresso coffee because it's the Robusta that provides this coffee its crema, this golden foam that covers it and which may be a sign of quality. COFFEE IN SULTANATE Few today know this manner of doing things, which consists of infusing the shells surrounding the coffee beans. it had been in use in Turkey where the sultanas would have introduced the style . It appears in various old works, including the Dictionnaire de Trévoux (1704), the Encyclopédie de Diderot et d’Alembert (1758), and therefore the Grand Dictionnaire de cuisine (1873) by Dumas père. Unlike grains, hulls are said to possess calming effects, but to our knowledge, there are not any studies on these effects. a couple of coffee producers occasionally sell it. COFFEE IN SOUTH AMERICA Although people grow coffee in additional than 100 countries,80% of worldwide production is provided by 13 countries. they're namely Brazil – the world’s largest producer – Colombia, Indonesia, Mexico, India, Ethiopia, Guatemala, Uganda, Côte d’Ivoire, Costa Rica , Vietnam, El Salvador , and Kenya. The quality of the coffee varies counting on the species, but also on the soil, altitude, climate, and processing. the simplest coffees would be people who come from coffee trees grown at an altitude of over 1000 m in volcanic soil. in order that they have select many cultivars over the centuries. Depending on the duration of roasting, the coffee beans will lose their green color to a blonde, brown, or black shade. Also, counting on the coffee preparation method, we'll use a more or less fine grind: ultra-fine for Turkish coffee , very fine for espresso, fine for the manual filter its maker, a touch less fine for the kitchen appliance . with electric filter, and medium-fine or coarse for the percolator. As with wine and tea, there are great vintages linked to specific terroirs. the simplest known is Blue Mountain (Jamaica), Kona (Hawaii), Moka (Ethiopia), and Java (Java Island). DECAFFEINATED COFFEE About 10% of world production is decaffeinated. In Canada, the utmost caffeine content must be 0.1% for roasted coffee and 0.3% for soluble it. There are two main processes for decaffeinating its beans. The mechanical process uses water, CO2 (CO 2 ), or coffee oil to get rid of the caffeine. This would retain the aroma and flavor of the bean and produce higher quality decaf . we will also extract caffeine using solvents, like ester or dichloromethane . These chemical methods are, however, less and fewer used. We use the sort of process. Then we package it. COFFEE VARIATION Researchers currently focused on the event of coffee varieties containing little caffeine. we will produce these varieties traditionally, by survival and crossbreeding, or by genetic modification. We would thus avoid all the steps necessary for the extraction of caffeine. and that we would obtain a superior quality “decaf”, whose aroma and flavor would be better preserved. Currently, researchers have successfully produced plants within the laboratory that contain 50% to 94% less caffeine. In 2004, researchers discovered this tree in Ethiopia with virtually zero caffeine content (less than soluble decaffeinated coffee). This discovery should cause the choice of latest cultivars producing this drink which will not require any decaffeinate. CULINARY USES To access other recipes, you'll attend the CuisineAZ.com cooking recipes site, which offers the subsequent recipes, among others: coffee cake, eclair, ice cream CHOOSE WELL Depending on the length of roasting, the coffee are going to be smooth, velvety, or full-bodied. Light roasting leads to a reddish-brown bean with a light flavor. A medium roast produces a darker bean with a stronger flavor (velvety). Finally, a extended roast gives a way darker grain, with a full-bodied flavor like charcoal and caramel. In Europe, one or two other categories are often added. The degree of roasting may be a matter of taste. It doesn't change the caffeine content of the drink prepared. Nor its strength depends on the ratio between the quantity of water and occasional . CULINARY PREPARATIONS IN DRINK To brew an honest cup of coffee, you'll use about 2 tbsp. tablespoon for 180 ml of water. you'll replace cow’s milk in it with soy milk. Some people hate it, but others are fine with it. The honey and syrup could replace sugar, but the coffee flavor are going to be somewhat modified. FLAVORED COFFEES. There are dozens of pre-flavored coffees, but foodies argue that it’s best to flavor your coffee yourself. You can, for instance , add almond or vanilla to freshly brewed it. First, pour within the water. Then you'll also add a vanilla pod, cardamom pods, cloves, fennel, or anise seeds to the bottom it. Or, sprinkle hot coffee with cinnamon or ground nutmeg. ICED COFFEE. Flavor freshly brewed coffee with a couple of drops of vanilla or flavorer . Then mix in equal parts with milk and pour into a glass crammed with ice cubes. MOCHA COFFEE. Mix cocoa and hot it in equal parts. Add milk or cream, chocolate , and ground cinnamon. To the devil: add a touch hot pepper. |
2020.06.01 17:57 Chris-t-fire Saffron Health Benefits and Side Effects
Saffron Health Benefits and Side EffectsFood Catalog / Ingredients, Herbs, and Spices / SaffronWritten by: Christopher Karam | ✔️ Medically Reviewed by: Dr. Riad M., M.D - G.P and Micheal B., M.D | Last Updated: 2020 May 31 What Is Saffron?Saffron is a threaded spice, made from the dried stigma of the Saffron Crocus flower (Crocus sativus L. Iridaceae) or Crocus Sativa flower. Saffron is a light cooking ingredient that has a deep fragrance, strong flavor, and a bright yellow and red tinge.By the ounce, high-quality saffron costs more than gold, making it the most expensive spices (per pound) in the world. Saffron costs around 5000$ per pound, behind vanilla pods which are around 600$ per pound. red saffron strands Break down and BackgroundWhat Is Saffron?Saffron is a threaded spice, made from the dried stigma of the Saffron Crocus flower (Crocus sativus L. Iridaceae) or Crocus Sativa flower. Saffron is a light cooking ingredient that has a deep fragrance, strong flavor, and a bright yellow and red tinge.By the ounce, high-quality saffron costs more than gold, making it the most expensive spices (per pound) in the world. Saffron costs around 5000$ per pound, behind vanilla pods which are around 600$ per pound. The reason why saffron is so expensive is because harvesting the stigmas of the crocus flower (the strands in the center) is very labour intensive. Every acre of land (4046 m²) makes 4 pounds of saffron. Each crocus flower yields only 3 stigmas, which are then picked by hand and dried. Each stigma strand makes a strand of saffron. Saffron’s complex fragrance is at once flowery, grassy like hay, and sweet like honey, making highly sought after by professional and home cooks. Saffron is a healthy spice that has an equally complex flavor profile, starting out floral and sweet with a slightly bitter, earthy finish on the tongue’s palate. Just a pinch can add color a dish in its signature bright, orange and gold hue. Outside of western Europe and the United States, the saffron spice is also known as autumn crocus, azafran, kashmira, kesar, and kumkuma. The 3 primary plant-based compounds found in saffron are:
Because of saffron’s delicate nature, no machinery can be used to extract saffron from the crocus flower. Production and harvesting must be entirely done by hand. A maximum of only three strands can be extracted from a single flower, and it must then be carefully dried. Each undried strand is 0.00215 grams. To accumulate a single pound of saffron (16 ounces or 454 grams), it takes roughly 70,000 flowers. A single serving of this treasured spice costs between 5 to 10$. Fortunately, very few dishes require more than half a teaspoon of saffron, which should cost less than 5$. Cultivation of SaffronThe saffron crocus flower is a perennial plant that’s capable of cloning itself, its harvested only through October to mid-November.Saffron crocus flowers thrive in dry and hot regions like the Mediterranean shrubland (maquis) or the Himalayan foothills of Kashmir. It’s grown and cultivated in very hot climates, including Iran, India, Afghanistan, Italy, France, United States, Spain, Greece, and a negligible amount in a few other countries. 95% of the world’s supply of saffron comes solely from Iran, while most of the rest is produced in the Castilla-La Mancha, Spain. Saffron crocus flowers are sensitive plants, it needs to remain in dry heat. If the ground becomes consistently moist, predators and rot can destroy it. The highly specific soil and climate requirements add to the rarity and expense of saffron. Initially, saffron grew wild and was harvested when it was available. This variation of the plant is called Crocus Cartwrightianus, which features a short stigma (the center of the flower, where pollen receptors are located). This predecessor species of saffron reproduced using seeds. Over the last few thousand years, the Crocus Sativa flower was developed, having much longer strands making the cultivation process more efficient. Saffron is a sterile plant, meaning it can only reproduce by cloning itself. This species of crocus was developed to help increase availability, keep a consistent rarity, and high price. Origins and History of SaffronSaffron’s place of origin is unclear, though it may have originated in ancient Persia (modern-day Iran), Mesopotamia (modern-day Iraq), Minoan civilization era, or Ancient Greece.Historical records show that the first known era of cultivation was in the Bronze Age of Greece between 2800 and 1250 BC. From there, saffron’s popularity had spread into East Asia, North Africa, and eventually North America as a rare herb in the spice trade. Saffron has been an expensive, rare, and highly prized possession among cooks and gourmands for over 2,000 years. Saffron has been used in Greek, North African, and Middle Eastern cuisines. Saffron has historically been used as a key ingredient in clothing dyes and perfumes, though this is very uncommon these days. As of the last 200 years, saffron is used primarily as a culinary spice and for all of its scientifically proven health benefits. Many dishes require saffron and others that are greatly enhanced by using this vibrant spice. Culinary Uses and RecipesSaffron is used in a large range of traditional recipes, saffron pairs well with a wide variety of both sweet and savory foods. Saffron threads take up to 12 hours to fully release their flavor, this makes it ideal for slow cooking recipes as well.An ever-growing trend has also been making saffron tea, instead of using it with other food. Some of the foods that go well with saffron include:
Toasting SaffronDepending on the recipe and foods used, it’s usually best to toast your saffron strands lightly on a stovetop at medium-high heat to bring out its full fragrance and flavor.Saffron strands are very sensitive, make sure to not dry out or burn the strands when toasting or cooking with saffron. Once toasted and dry, saffron can be added to your dish to enhance the flavor. The only exception to toasting is Persian saffron, Persian saffron is already dried and would burn if heated. Steeping and Diluting SaffronThe second method for preparing saffron requires dilution (steeping). This process is to extract the flavors, nutritious plant-based compounds, and color into warm water or any other steeping liquid.This method is best for saucy or highly liquid recipes as this brings out the fragrance, taste, and color by steeping the saffron in water or broth. When making specialized rice dishes such as Spanish or Mexican rice dish or risotto, steeping saffron is a must. The same is true for water-based foods such as soups, stews, chilis, and marinated protein dishes. Traditional Methods of Cooking With SaffronTraditionally, saffron has been used in savory Mediterranean and Middle Eastern dishes for centuries. Due to the cultural transmission of Islam, it has also been integrated into the cuisine of southern Spain and northern Africa.In Spain, for example, roasted chicken is rubbed with saffron and stuffed with lemons, accenting the aroma and bitter notes of the saffron spice. In Iran, its a staple in a traditional Persian rice-based dish called Chelo ba Tahdig. This is a steamed rice dish loaded with walnuts and onions, in which the rice is parboiled then crisped up into a large patty. In the Valencia region of coastal Spain, rice is once again mixed with saffron to make a bed for seared prawns, lobster, or crayfish in the specialty dish called Seafood Paella. And finally, throughout the Middle East saffron is used in Shorbat el Adas (middle eastern lentil soup). This soup uses steeped saffron to its best advantage for its aromatics, flavor enhancements, and bright yellow color. Lentils are crushed and mixed with sauteed onions and rice, slow-cooked to breakdown all of the ingredients down into a paste. This decadent, spicy soup can also be served as a vegan dish and topped with sour cream or labneh (Middle Eastern yogurt). Saffron’s Nutrition FactsSaffron is a nutrient-dense cooking spice that’s sold and measured in ounces, which amounts to a metric weight of 28 grams. Each serving of saffron contains:
Saffron Health BenefitsThere are many scientifically proven health benefits to eating saffron. What sets this spice apart from other herbs and spices is that it has thousands of extensive and proven studies from the U.S. National Institutes of Health (NIH).The nutritional profile of saffron will help anyone improve their health by adding a wide range of healthy fats, antioxidants, protein, and fiber. Saffron’s nutritional benefits don’t breakdown over high-heat or slow cooking. Which makes it a versatile spice for many different cooking methods. One ounce of saffron is highly nutrient-dense, containing only 87 calories and no cholesterol, making it very lightweight, easy to digest, and heart-healthy. Only 30 mg of saffron per day is required to get all of its health benefits with minimal side effects. 1. Saffron is a powerful antioxidantSaffron contains many healthy plant-based compounds, fatty acids, and antioxidants which help your body defend against oxidative stress and free radicals. The list of antioxidants found in saffron include:
Saffron is full of healthy fatty acids that contain powerful antioxidants such as phenolic acids, coumarins, tannins, and flavonoids. Antioxidants prevent oxidation produced by metabolic processes in the body, such as your metabolism, catabolism, and anabolism. Antioxidants have the following health benefits:
2. Protects Against Cells DamageAll living organisms suffer from cell damage. Cell damage is caused by different stressors that make cells prone to oxidative and DNA-related damage caused by free radicals. This can be caused by a variety of different stressors such as:
Saffron protects the myelin sheaths (cell membrane) around the fat cells of neurons, which safeguard and transmit electrical pathways to and from the brain and nervous system. Excessive cell damage can progressively destroy DNA during cell division, which can cause illnesses and disorders such as:
Safranal, crocin, crocetin, kaempferol are antioxidants found in saffron that can help reduce oxidative and metabolic stressors. Reducing oxidative and metabolic stress can reduce symptoms of:
3. May Treat Mood Disorders and Symptoms of DepressionAnxiety, depression, and mood disorders are one of the most commonly diagnosed psychological disorders, affecting nearly 25.3 million people in the United States, close to 8% of the population.Depression and other mood disorders are a devastating side effect of stress, a poor diet, personal relationships, or other life experiences. Similar to conventional antidepressants, saffron exhibits similar results by improving and regulating certain chemicals in the brain, such as serotonin (a mood-elevating neurotransmitter). This is due to all of the antioxidants and anti-inflammatory benefits of saffron. Crocetin, crocins, and safranal reduces inflammation and promotes a healthy brain chemical balance of:
Saffron was also tested against placebos in depression studies and found to be far more effective. According to a study conducted with 5 control groups, 30 mg of saffron is as effective as certain antidepressant drugs, such as:
The results were not as effective as antidepressants, but the controlled groups suffered almost no side effects that are typically associated with antidepressants, including dry mouth, constipation, sexual dysfunction, urinary retention, and levels of sedation. Always consult a medical professional before making changes to your diet, especially if suffering from a disorder like depression. 4. Reduces Symptoms of Premenstrual Syndrome (PMS)Premenstrual Syndrome (PMS) affects more than 90% of menstruating women, usually before the end of the menstrual cycle (menses stage).PMS has common side effects such as emotional deregulation, physical aching, headaches, fatigue, and behavioural changes. A study conducted on women aged between 20 and 45 years old taking 30 mg of saffron supplements per day. After 4 months, 76% of women had a reduction in premenstrual dysphoric disorder (PMDD) and PMS symptoms by around 50%. Multiple other research papers and studies have also shown that taking 30 mg of saffron per day has improved PMS symptoms such as:
A scientific study found that being exposed to the scent of saffron for up to 20 minutes can be an effective form of aromatherapy, reducing PMS-induced anxiety and the production of cortisol (stress hormone). 5. Saffron Boosts LibidoMultiple studies have shown that saffron was able to reduce the risk of infertility problems and positive effects on erectile dysfunction (ED) as well as overall sex drive.Saffron is an aphrodisiac food that increases sex drive and improves symptoms of sexual dysfunction, in both males and females. A list of aphrodisiac foods include:
Taking 30 mg of saffron per day is the minimum intake to benefit from all of its positive health effects. Additionally, over the 4 weeks, taking saffron can counteract the libido-reducing effects of selective serotonin reuptake inhibitor (SSRI) antidepressants by increasing blood flow. Saffron’s largest libido-related benefit is its ability to treat low libido in women, especially those on antidepressants. 4 separate studies have shown that saffron helped increase lubrication and reduce pain associated with sexual intercourse. 6. Promotes Weight LossObesity and being overweight are rising global issues for decades now, which can lead to increased risks of cancer, type 1 and type 2 diabetes, coronary heart disease (CHD), hypertension, strokes, as well as many other illnesses and diseases.Saffron has many healthy plant-based compounds that help with weight loss, appetite suppression, as well as reducing urges and cravings. This is due to many factors, primarily because saffron increases levels of serotonin in the brain which increases satisfaction and reduces the likelihood of overeating, which is also associated with weight gain. Saffron is a healthy, vitamin and mineral-rich, low-calorie spice that improves the ability for dieters and regular individuals to lose weight. The antioxidants crocin, crocetin, safranal, picrocrocin, have many health benefits that can help reduce weight and obesity-related illnesses and diseases such as:
All of these symptoms and illnesses can increase cravings and urges to overeat. Multiple studies have shown the effects saffron has on appetite suppression while increasing satiety, the feeling of fullness after eating. 7. Reduces The Risk of CancerSaffron is full of antioxidants, vitamins, and minerals that all help to increase the strength of your immune system. A stronger immune system allows for a better response and reduced risk of cancer.The nutrients found in saffron itself are especially toxic to cancerous cells by increasing the frequency of apoptosis (triggered cell death) by the cancer cells. Saffron also reduces the ability of cancer cells to express RNA and DNA synthesis, making it difficult and a much slower process for these cells to reproduce. Crocin and crocetin are especially anticancerous and antitumorous, these effects have minimal side effects on regular healthy cells. Taking around 20 to 30 mg of saffron per day can severely negate this side effect. Saffron Side Effects and DetrimentsAt normal doses, saffron has very few if any negative side effects, as the only times when saffron can be harmful is if you overeat it. Exceeding 5 grams (5000 mg) per day can potentially be very toxic, let alone expensive.Taking up to 1.2 grams per day is generally safe, while at high doses saffron can be highly toxic, which symptoms usually include insomnia, nausea, and vomiting. Additionally, there are minor cases of allergic reactions caused by saffron. For women, saffron should never be taken during pregnancy as it actively stimulates uterine contractions and drastically increases your chances of a miscarriage. Other common side effects caused by eating an excess amount of saffron include:
While these are not harmful by themselves, adulterated saffron will not provide similar health benefits, which can also lead some people to overdose accidentally much easier. 1. May Cause a MiscarriagePregnant women should never take saffron as it can cause miscarriages, although lower dosages are generally considered safe for expecting mothers, it’s highly suggested to avoid it completely to avoid any unnecessary risks.A study conducted on women working in saffron fields found that 89% of women who ate saffron regularly had a miscarriage. These rates were reduced the larger the number of miscarriages these women suffered. Always consult your medical professional before including changes to your diet, including adding different herbs and spices. Rating and RecommendationExtremely RecommendedSaffron is a versatile and highly underrated spice that is packed with vitamins and minerals, nutritious plant-based compounds, and antioxidants. Saffron’s been thoroughly studied and has many scientifically purported health benefits. Despite its expensive price point, saffron has many health benefits and minimal side effects that are beneficial to nearly everyone. Using small amounts of strands in a few dishes throughout the week will give you all of the health benefits without the risk of overconsuming. Issues only arise is when you overeat saffron, anything above 1.2 grams is a lot. Saffron should definitely be avoided if you’re pregnant as it can trigger uterus contractions which could drastically increase the likelihood of a miscarriage. Here’s the list of health benefits of saffron:
With hundreds of scientific studies and research papers make saffron a must-include in your diet. Along with its wonderful flavor and bright yellow color, it can brighten up any recipe. |
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