Like a lot of people, I usually have a cup of coffee or green tea in the morning to get my day started. Then I’ll have two or three cups of green tea during the day. But some people stick with coffee throughout the day.
Whether you’re a coffee or tea drinker – or both – you’re doing more than just giving yourself a boost when you drink it.
In general, we know that the caffeine, terpenes, polyphenols and other things in the coffee will lower your chances all sorts of health conditions. Stroke, dementia and fatty liver are a few of them.
Coffee protects your brain’s vascular system which, in turn, reduces the risk of stroke and dementia. (A stroke, of course, can result in vascular dementia because of an interrupted supply of blood to the brain. This type of dementia can also be caused by damage to the small blood vessels in the brain.)
Additionally, the antioxidant properties of the chlorogenic acid found in coffee and tea reduce free radical damage to the brain’s neurons.
Both drinks are great for your liver function, too. One or two cups of coffee or tea a day lowers levels of AST (aspartate aminotransferase), ALT (alanine aminotransferase) and other enzymes associated with both alcoholic and non-alcoholic fatty liver disease. At the same time, lower intake results in higher levels.
Drinking coffee or tea is also associated with lower chances of Parkinson’s and Alzheimer’s, helps balance insulin and blood sugar levels, protects against certain cancers, and reduces chronic inflammation.
So yes. You can have a few cups of coffee or tea every day – as long as you drink it the right way.
What You Should Never Put in Your Tea or Coffee
A lot of people like to add cream or milk to their tea or coffee. But adding dairy products to these otherwise healthy beverages destroys their antioxidant benefit.
You see, dairy creamers from cows contain a protein called casein that your body can’t digest.
The thing is, the antioxidants in your coffee and tea bind with this indigestible protein, which means your body can no longer absorb them. So you basically lose all of the antioxidant power behind the drink. The potential benefits to your health disappear before you even begin to experience them.
Sugar and all of those other artificial sweeteners and flavorings won’t do you any good either.
If you must sweeten your coffee, use stevia. It’s the only sweetener I recommend to my patients. Unlike sugar, high fructose corn syrup and artificial sweeteners, it actually has a positive effect on your weight, blood sugar and insulin response.
On occasion, I’ll add in some healthy non-dairy vanilla creamer. Unsweetened organic cocoa powder is a tasty way to perk up your coffee. Or add a drop or two of pure vanilla extract to either coffee or tea.
But the simpler you keep your beverages, the better off you will be.
Caf, Half-Caf or Decaf?
The amount of tea and coffee you should drink depends on how sensitive you are to caffeine. If you have high blood pressure, known arrythmias or atrial fibrillation, caffeine could trigger it. Some people can drink four café Cubano espressos in a row and nothing happens. In another person, a single cup of coffee could trigger an abnormal heartbeat.
So if you don’t normally drink caffeinated beverages, you should probably only use them when you really need a brain boost – like a long day of activity or before a lengthy drive. Or perhaps try a “half-caf” – a blend of decaffeinated and caffeinated coffees or teas.
Otherwise, it’s perfectly fine to opt for decaffeinated teas and coffees. They provide the same health benefits without the stimulant effects of caffeine.
I also recommend that you always select organic green teas and a blend of coffee made from organic coffee beans to avoid heavy pesticide residue.
SOURCES:
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