Good Organic Coffee is Beneficial to Our Health
The World Health Organization (WHO) has concluded that drinking coffee regularly may not cause cancer after all, this is a rare retraction of a faulty finding.
This has been met with “glee” on the part of many coffee drinkers, relief on the part of guilty addicts not really sure if their obsession was good for them or not and ambivalence on the part of people who did not/do not care.
The International Agency for Research on Cancer (IARC) report published in The Lancet Oncology, reads as follows: “After thoroughly reviewing more than 1,000 studies in humans and animals, the Working Group found that there was inadequate evidence for the carcinogenicity of coffee drinking overall.
Many epidemiological studies showed that coffee drinking had no carcinogenic effects for cancers of the pancreas, female breast and prostate, and reduced risks were seen for cancers of the liver and uterine endometrium. For more than 20 other cancers, the evidence was inconclusive.”
One caveat is that hot coffee or tea can pose a health risk if it exceeds 149F, and may be causable in relation to esophageal cancer.
Notably the bulk of the IARC report dealt with the threat of drinking hot coffee as opposed to the apparently nonexistent hazards of the coffee itself.
Little mention is ever made of the health problems that are introduced when adding sugar, fake sugar and fake creamer to coffee.
There has been a firestorm of rhetoric at intervals over the past 100 years regarding coffee and its supposed dangers, and just as much supposition about its incredible health-boosting advantages.
The Atlantic Monthly reported: “In the early 1900’s, doctors and health agencies warned that caffeine was essentially ‘poison,’ and that drinking coffee would cause ‘nerve storms,’ according to a 1912 issue of The Salt Lake Tribune.
Nervous women, the newspaper cautioned, should abstain from coffee altogether. ‘Unsteady nerves are foes of beauty,’ it said.
… Over time, the debate about coffee — fueled by a combination of legitimate research, junk science, marketing and the rumor mill — has amounted to what the writer Andrew Revkin has called ‘whiplash journalism,’ in which sweeping conclusions about what’s good or bad for you contribute to a mess of contradictions.”
Many in the scientific community have claimed for decades that coffee actually provides multiple health benefits. In fact, large reviews on the topic have come to the same conclusion that coffee can be erased from the “harmful” list of foods and placed on the “advantageous” list.
According to the NY-T’s: “Last year, a panel of scientists that shaped the federal government’s 2015 dietary guidelines said there was ‘strong evidence’ that three to five cups of coffee daily was not harmful, and that ‘moderate’ consumption might reduce chronic disease.
Another group, the World Cancer Research Fund International, reported that coffee protects against multiple types of cancer. And several systematic reviews of studies involving millions of people have found that regular coffee drinkers live longer than others.”
The evidence is fairly convincing that coffee may not only lower your cancer risk, but also your risk of heart disease, type 2 diabetes and neurological disorders.
There are many ways to make sure your coffee is both delicious and good for you, as opposed to not that great and terrible for you.
Regarding Organic Vs conventional coffee, Equal Exchange noted: “Conventional coffee is among the most heavily chemically treated foods in the world. It is steeped in synthetic fertilizers, pesticides, herbicides, fungicides and insecticides … Not only does the environment suffer from this overload, but so do the people who live in it.
Farmers are exposed to a high level of chemicals while spraying the crops and while handling them during harvest. The surrounding communities are also impacted through chemical residues in the air and water. These chemical presences are not just unpleasant; many are highly toxic and detrimental to human health.”
In contrast, Organic coffee contains no chemicals or synthetic fertilizers. The beans have a richer flavor and come with natural antioxidants. It is healthy for you, more sustainable for the Organic farms that grow it, and vastly better for our Planet.
Additionally, coffee is a shade-loving plant, but growers often strip forests to make growing and harvesting easier. This destroys the ecological habitat of many natural pest deterrents, such as birds and lizards, while the pests flourish, resulting in additional pesticide use.
The downward spiral to the environment involves chemical run-off, erosion and potentially contaminated water supplies. Organic, shade-grown coffee is available at numerous retail markets, and we can buy it online too.
Industries can and do change based on the choices that you make in the grocery store or at your favorite café so you can vote with your cup. By purchasing Organic coffee you support systems that value healthy ecosystems, sustainable methods and superior coffee.
I buy mine from Javista Organic Coffee in Hollywood, California.
Eat healthy, Be healthy, Live lively
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