EFFECT OF THE "CUP" THAT CHEERS"-NEW REVELATIONS

Coffee, by any yardstick, cannot be termed a food as it does not provide any calories or nutrients by itself and often consumed for its beverage properties. If so why is it that Coffee is the second most traded commodity behind petroleum, in the world market? Global production touching 7 million tons can vouchsafe for the popularity of coffee in many parts of the world. Top coffee producers in the world include Brazil, Vietnam, Colombia, Indonesia, Honduras, Ethiopia and India, accounting for almost 80% of global out put and this commodity happens to be major sustaining economic force for 12 countries who dominate the global trade. Interestingly most of the top coffee consuming countries do not figure in the list of top producers and the per capita consumption in these coffee producing countries is some what insignificant compared to that in many countries in Europe. Why is that coffee has become an important part of the life styles in many western countries?

It is generally agreed that Western countries are more affluent and also generally better informed about nutrition and health. If so is it possible that they have realized the health advantage in consuming coffee regularly? Or is it because of the addiction quality of coffee that has hooked the consumers in these countries to regular consumption of coffee? It may also be due to the stimulating aroma of coffee that is liked by people in the West. Otherwise how one can explain away the high consumption level of coffee in countries like Finland (12 kg per person per year), Norway (9.9 kg), Ireland ( 9 kg ), Denmark (8.7 kg), the Netherlands (8.4 kg), Sweden (8.2 kg) or Switzerland (7.9 kg)? Compare to this, consumption in India is less than 100 gm per year per person! Probably the most compelling factor could be the environment in these countries where cold climates persist most of the year and a cup of coffee is the best "friend" to keep company ( of course next to alcohol)!

Is consumption of coffee really beneficial to the human health? There is no unanimity on this issue with most scientists supporting its health value while a few believe it could be injurious. A random sampling of international opinions on effect of coffee on health would reveal that its consumption can reduce the risk of a plethora of diseases that include Alzheimer's, Parkinson's, CVD, Diabetes, Liver Cirrhosis and Gout. However coffee is implicated in acid influx, especially in old age people. Also coffee in implicated in increased LDL proteins and consequent heart problems, attributed to the diterpenes, Kahweol and Cafestol, present in coffee brew made without paper filter. It is universally accepted that roasted coffee can contain more than 1000 different chemical constituents including valuable lipophilic antioxidants which are effective in sweeping off the dangerous oxyradicals generated at the cellular level. Chlorogenic acid lactones, present in coffee, are reported to be effective in protecting neuronal cells.

A recent study, performed by a Harvard Medical School team, using a sample size of 50,000 women in the US over a span on of 10 years has brought out a startling fact that coffee consumption can be very effective in decreasing depression among them significantly. According to them those women not taking coffee regularly tended to have very high level of depression compared to others consuming the beverage regularly. Drinking two or more cups of coffee a day may reduce the risk of developing depression and the increase in coffee consumption correlated to a decrease depression risk. Those who drank 2 to 3 cups a day had a 15% decrease in depression risk; drinking 4 or more cups a day decreased the risk by 20%.  Drinking decaffeinated coffee did not have the same effect on depression prevention. This empirical correlation does not seem to have any scientific backing and only further studies can figure out the effects of caffeine on the brain. Scientifically it is established that caffeine, present in coffee does promote feelings of well-being and energy. The ability of Caffeine to block adenosine, a chemical produced by the brain that slows nerve cell activity in the brain and cause drowsiness, is well known. Similarly Caffeine also increases dopamine production which plays an important role in depression. It is also claimed that the tendency to commit suicide is very low among coffee drinkers and these findings can reinforce the basis for coffee's ability to counteract depression. 

Lack of unanimity that is eluding the researchers engaged in coffee related studies can be attributed to the confusion that prevails regarding the understanding of coffee and its processing. Coffee is roasted first before grinding into powders with varying particle size and variations can exist in roasting conditions depending on the type of product desired. The chemicals extracted into the brew can vary enormously depending on whether it is a light roast or medium, medium dark, dark or very dark roast. At 200C the process of caramelization is initiated when starch is broken down to sugars and Maillard reaction also begins giving the darker color. At 205C flavor chemicals like Caffeol start forming. As roasting proceeds many aromatic oils and acids are destroyed changing the composition dramatically. Added to this the powdering operation decides the efficiency of extraction whether by boiling with water or steeping or percolation or pressure extraction. This is borne out by the fact that a cup of coffee can have Caffeine in a wide range from 75 mg to 200 mg depending on how it is made! What role addition of whiteners like milk plays on the health front is not very clear. For comparison of any scientific study the basic material used must have uniformly defined characteristics and probably it may be time such studies are organized by the International Coffee Organization to dispel all doubts about the effect of coffee consumption on human beings. Till such times these studies are organized, consumers will have to go by impartial observers that coffee consumption has more beneficial value than any serious health risks.

V.H.POTTY
http://vhpotty.blogspot.com/
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COFFEE TIME, MODERATION TIME!

Coffee drinking is mired in controversy with antagonists and protagonists swearing regarding the danger and virtues of this beverage. There are many reports supporting both the views though no conclusion can be drawn as to whether it should be shunned or can be taken as a refreshing beverage. There are many people for whom a good day is supposed to start with a cup of hot coffee. Connoisseurs of coffee make their own roasted coffee seeds, grind them, prepare the brew in their own way using percolators and create a superb blend of milk and coffee brew with typical aroma and taste. For them there is no compromise on quality of coffee drink with respect to seed ( Robusta or Arabica), roasting (mild, medium or dark roast), grinding, particle size of the powder, extent of chicory used, percolator design, the way the powder bed is prepared, the quality and 'temperature' of water used for the brew, freshness of boiled milk, proportion of milk used, mixing of milk and coffee brew, extent of foaming of the final product and the way it is sipped. Instant coffee products whether made by spray drying or freeze drying are not acceptable to many because of the flavor differences perceptible in coffee drink when it is made with instant powder. The ready to use milk-coffee powder combo products have not made their appearance in India due to their grossly inferior beverage quality, though they are accepted in other countries.

It is interesting to note that coffee brew home percolators contains more caffeine than that in instant coffee. Generally a half cup brewed coffee is equivalent to 1 cup of instant coffee. This is probably due to the pressure extraction used for extraction during the manufacturing process of instant coffee where carbohydrates are hydrolyzed and solubilized increasing the extraction yield. While almost 55% solids are extracted under pressure, the home brew rarely contains more than 20% coffee solids. This accounts for the difference in caffeine levels in the two versions of coffee drink. Caffeine is a Central Nervous System stimulant that temporarily wards off drowsiness and restores alertness. Caffeine is absorbed within an hour of its ingestion through the stomach and the small intestine. Coffee if moderately consumed can increase significantly one's capacity for mental and physical work.

The half life of caffeine in normal adults is 3-4 hours while in pregnant women it can be as long as 10-12 hours. The liver cytochrome P-450 Oxidase system converts caffeine first into three break down products, Paraxanthene (increased lipolysis), Theobromine (dilating blood vessels and increasing urine volume) and Theophylline ( relaxing smooth muscles of bronchi). These are further metabolized into smaller molecular entities and eventually excreted through the kidneys.

If consumed excessively caffeine can bring about undesirable consequences causing intoxication, nervousness, irritability, anxiety, muscle twitching, insomnia, headache and heart palpitation. 3 cups of brewed coffee or 7 cups of instant coffee or 9 servings of cola drink or 6 cups of strong tea will contain more than 300 mg of caffeine sufficient to bring about some undesirable effect.Most of those, consuming 7 cups of coffee, tend to have a higher tendency to experience hallucinations by seeing things or hearing voices that were not there, though this is not a serious manifestation of any psychotic problem.

Excess caffeine is claimed to exacerbate the physiological effects of stress. Under stress body is known to release a stress hormone called cortisol and people under stress, after drinking excess coffee, produce more of cortisol. As cortisol level has some effect on hallucinations, excess coffee consumption tends to induce temporary hallucination through increased secretion of this critical hormone into the blood stream. As a way out to avoid the undesirable effect of high coffee intake, one can have smaller doses of home brewed coffee at a time, spreading the consumption over a longer period. Many restaurants in India have reduced the serving size to hardly 75-100 ml (more for economic reasons) and consuming it even 5 or 6 times during a span of 10 hours in a day should not be a cause for worry.

V.H.POTTY
http://vhpotty.blogspot.com/