The subject of coffee comes up often in the news: is it good for your health or not? The AMCC is no exception and we will be based on a tutor-student exchange:
Why, why, why?
Coffee should be gradually replaced by roasted cereals or by chocolate (pure cocoa, defatted mixed with vegetable milk) for:
- Anyone suffering from poor digestive function (gastritis, peptic ulcer, colitis, irritable colon, diverticulitis, all digestive cancers, etc.) should refrain from drinking coffee.
Coffee seems to cause certain genetic changes that may promote certain cancers, especially those of the digestive system.
- Patients with hepatic insufficiency, and all people with hepatic weakness (bloating, nausea, jaundice, hepatitis, etc.), liver congestion, intoxication, cyst, etc.
Chlorogenic acid in coffee ((3.5% to 10%) releases phenols, which are major hepatotoxic agents after more than 10 days of consumption.
- People with signs of anemia, fibromyalgia, fatigue (caused by anemia).
Coffee is an iron chelator and therefore prevents its absorption.
- The very nervous, hypertensive, people with impaired sleep quality, people suffering from stress, cardiac dysfunction (palpitations, arrhythmia or other cardiac weakness)
Coffee is a nervous and heart tonic which could make these symptoms worse.
- People with signs of kidney damage (poor elimination, edema, swollen legs, kidney stones, etc.)
The caffeol in coffee is a neurotoxicant that overworks kidney function.
The pirogallol in coffee is believed to attack red blood cells and kidneys.
Drinks containing caffeine tend to increase lower urinary tract symptoms (incontinence or difficulty urinating)
- People with signs of osteoporosis (especially during premenopause and menopause) and those in the period of bone healing after fractures.
Coffee could be responsible for calcium leakage and a decrease in bone density which puts you at risk for osteoporosis.
- Arthritis sufferers, people prone to rheumatism
The purine alkaloid in coffee gradually behaves like the protein derivatives of meats and induces rheumatism and arthritis.
Caffeol in coffee is a neurotoxicant that overworks kidney function and instills crystals in the joints.
- People with high hypercholesterolemia
Coffee oil contains cafestol and kahweol, two diterpenes that cause cholesterol levels to rise.
But You, Of course, You Are One Of Those:
Coffee could be “allowed” for:
A person in good general condition, with a healthy lifestyle: 2 cups of coffee per day should not harm their health.
The coffee issue has been on hold for many years … it is difficult if not impossible to find a consensus on the subject. It seems that coffee has compounds that have a deleterious effect on the body, some are indeed carcinogenic as has been shown not necessarily in studies on coffee but on these same molecules directly. It is above all necessary to show moderation and moderation as so often in life and in nutrition. The problem lies above all on the excess consumption of coffee in our industrialized societies, where it is considered to be an stimulant that keeps you in shape and allows you to stay the course at work, during the day, etc. to face the tasks at hand. Coffee every now and then, once a week or even twice (and these data are subjective because they are not based on studies) cannot be too deleterious if a person does indeed appreciate coffee for its aroma, flavor etc. ( We must not deprive ourselves of the small pleasures of life: the pleasure of the senses and the palate contributes to good health. This must therefore be taken into account) and provided that you lead a healthy life alongside.
So: do not consume coffee too often, replace it with roasted cereals as much as possible. Remember that coffee is a stimulant to which you develop some habituation and that it is necessary to “wean” gradually more often.
There are 2 cases where it is difficult to tell if even moderate coffee consumption does not cause negative side effects:
- Type 2 diabetes
Some studies show that regular coffee consumption moderately lowers the risk of diabetes. It seems that classic coffee is more interesting than decaffeinated coffee in improving insulin sensitivity and therefore reducing its production by the pancreas
In addition Daniel Kieffer explains that the consumption of coffee would cause glycemic shocks and reactive hypoglycemia which over time can induce the “saccarinic” syndrome preceding the installation of true diabetes (see book “the poisoned man”).
For a person with diabetes, we could suggest the consumption of only one cup per day of Arabica (since it is less rich in caffeine than Robusta), with Stevia and accompanied by wholemeal bread to facilitate digestion.
- Moderate hypercholesterolemia:
Coffee oil contains cafestol and kahweol, two diterpenes that cause cholesterol levels to rise. However, depending on the preparation method used, these substances may or may not be found in coffee.
Si cet article vous a plu, voir aussi: