Posted on December 9, 2013 by Sarah

Coffee lovers, here are some good news for all of you. Apparently the dark, aromatic libation that beckons you to drink every morning does contain numerous natural chemical compounds that can make you healthier. But hold the sugar, milk, creamer or those other stuff you usually add into your cup. Coffee is actually better on its own.


For young people, drinking coffee might help boost your brain power. We all aware coffee causes us to feel awake and energetic since it curbs adenosine from binding with the neuroreceptors. Instead, it stimulates the brain to increase neuronal firing and release of other neurotransmitters like dopamine and norepinephrine, improving your memory and general cognitive function. Overtime, not only it protects but may preserve your cognitive potential as you grow older and reduce risk of developing neurodegenerative diseases such as Alzheimer’s and Parkinson’s, and even stroke.


Black Coffee also stimulates the central nervous system to increase metabolism, oxidation of fatty acids and mobilizing fatty acids from fatty tissues and therefore, increases physical stamina. Anybody who wanted to prolong their workout session and even to shed off some pound, a cup coffee might boost your exercise time 30 percent long, while chugging some brew during the workout can delay fatigue by up to 60 percent. Next time before you pack some sugar laden energy drink, try brewing some extra coffee to take with you to the gym or along that challenging trail.


Diabetes is among rampant diseases that plague majority of population today. And drinking coffee might help protect you from falling into the statistic of diabetes sufferer, especially type 2 diabetes. Imbibing a few cups of coffee per day apparently increases sex hormone-binding globulin (SHBG) that may improve body’s tolerance to glucose by boosting metabolism or improving its tolerance to insulin.


Coffee can also protect your heart in a number of ways. The irresistible brew contains a few cardiovascular protection constituents such as potassium, soluble fiber and polyphenols. Filtered coffee for example has shown its ability to curb Low-density lipoprotein (LDL) from rising unlike unfiltered coffee. The filter deters two diterpenes, cafestol and kahweol that are present in the coffee grind from passing through into the drink. As long as you are non-cigarette smoker, drinking two to four cups per day reduces your chance from developing the dreaded number one killer disease by 20 percent, while enjoying up to six cups per day increase the number up to 33 percent, any more than that, the percentage remains the same. One thing remains certain, moderation is the key. Although Voltaire did down more than 50 cups daily for inspiration, our body actually needs around two to six cups to get the most of the benefits.



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Egg Coffee

by  on January 8, 2014 in Nutrition

I’ve been following Mark Sisson’s writing on nutrition since we spoke at the same convention in Orlando together a few years ago, and enjoy some of the more unconventional recipes he shares from time to time. Recently, someone shared an article he wrote about adding egg yolks to coffee after he heard about Vietnamese egg coffee, so I decided to give it a try.


Four egg yolks, mixed and slowly stirred into to sixteen ounces of coffee with a fork produced a smooth, creamy taste that was much lighter than I expected and surprisingly did not taste like yolk at all. Unlike butter and coconut or MCT oil, which do not blend well with a fork and tend to separate after a while even when mixed with a blender, the yolk and coffee mixture remained consistent. Yesterday I tried adding a heaping tablespoon of coconut oil, just to see how it would mix, and although the eggs still mixed smoothly the coconut oil separated and started to pool at the top after a few minutes. Today I figured I’d give the Vietnamese version a try, and whipped four egg yolks and a two tablespoons of sweetened, condensed milk  in the bottom of the mug (as opposed to the one egg yolk and two teaspoons the recipe called for) before stirring in the coffee. It blended perfectly, and tasted great (while adding about +-120 calories).

If you’re trying to increase your protein and calorie intake, you can’t go wrong with eggs. A dozen extra large egg yolks will give you around 660 calories and 36 grams of protein. If you save the whites to mix in a smoothie or shake the total goes up to about 960 calories and a substantial 84 grams of protein. All for less than three dollars. By comparison, a single serving of most weight gain powders costs between three and five dollars, and only provides about half the calories and protein (for example, Weider Mass Gainer 2000, costs $3.66 per serving, with only 400 calories and a meager 25 grams of protein – most of the calories come from maltodextrin). Use one yolk for every four ounces of coffee, or two per cup. Separating all those yolks quickly becomes a pain in the ass, so if you plan to try this I recommend getting a good egg separator. I picked up aGood Grips 3-in-1 Separator this morning which has an edge for cracking and sits right on the edge of a bowl or glass, and made the process much easier.

After separating the yolks add them to a separate container for mixing, optionally along with your choice of sweetener. When pouring your coffee, make sure to leave enough room for the yolks, then slowly pour them in while stirring with a fork. They mix very easily so you don’t need to mess with a blender, which makes one less thing you have to wash later.

Source: http://www.southwestbusiness.co.uk/news/09012014085502-costa-coffee-chain-business-gets-go-ahead-for-first-gloucester-drive-through/