Articles about coffee and health

I always find studies and articles about health and coffee to be interesting. I hold them lightly, since if you’re old enough, you’ve experienced changing scientific opinions, e.g., eggs are bad for you, eggs are good for you; low fat is healthier; whole fat is better; coffee is bad, coffee is good.

This article from Perfect Daily Grind addresses coffee and cholesterol. Ever heard of cafestol and kahweol? They’re two compounds found in coffee oils, and according to research, can raise cholesterol levels.  The article addresses different brewing methods that affect the amount of oils extracted.

This other article summarizes “new” studies tying heart health to coffee. The problem is I save interesting articles for so long, this is now two-year-old info. In case it’s interesting to you to explore further, “Three new studies show excellent heart health news for coffee drinkers.” This was the part that interested me, “The three studies all culled data from the UK Biobank, a large-scale database with information from more than half a million participants who have received follow-ups for at least 10 years.”

On another topic, about a year ago there was a university study done “for the purpose of regulating cognitive arousal and enhancing the performance states. In two proposed experiments, subjects are asked to perform a working memory experiment called n-back tasks. Next, we incorporate listening to different types of music, drinking coffee, and smelling perfume as safe actuators.” Here’s a user-friendly blog description of the study, by the maker of the wearable technology in the study, “How music and coffee affect brain function and performance.” Keep in mind, it shares info about the study, but is also promoting its equipment. The link to the published study is at the end.

Maybe you’re one of those who don’t drink caffeinated beverages at all because they affect you negatively. This article was news to me: growing coffee that’s naturally decaffeinated. “Researchers in Brazil are entering a decisive stage in a decades-long study designed to produce coffee plants with seeds that have little to no caffeine.” I always thought coffee had to be processed to remove caffeine. Decades ago, and very occasionally now, I would/will drink decaffeinated coffee for whatever reason. But it just isn’t worth it to me to sacrifice delicious coffee flavors. I’d rather drink a different hot beverage, usually an herbal tea, that doesn’t have caffeine.

One more article to share, relating to processing coffee: What is koji fermented coffee? It’s the mold used in Japan to make, e.g., sake, miso, and other products. The article talked about experimentation that started with using koji with green coffee, but it gave the coffee savory umami flavors. They then started using it with coffee cherries, earlier in the coffee processing cycle. My end impression was that koji could raise a coffee’s score, but there’s a lot of expense and effort involved in maybe raising a coffee two points. It was still an interesting article, and I’m glad someone experimented and shared their experience.

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