Coffee for MASSAGE?

By Steve Goodman


Go to your typical doctor's office and you are likely to find coffee in the waiting room. Go to your typical Massage Therapist's office, or MediSpa, and you're increasingly likely to find coffee in the treatment rooms!

Yes, believe it or not, massage practitioners may be bringing a whole new meaning to the term "coffee break," as coffee is increasingly used in various types of therapeutic massage. Coffee massage is one of the latest trends in the field of massage therapy. Coffee is being used as a base ingredient in body scrubs, lotions, oils, and body wraps. There are coffee body soaks and coffee aromatherapy candles. Take a look at the number of people lined up every morning waiting to drop more than $4.00 at Starbucks, and their can be very little doubt as to the popularity and possible healing effects of coffee.

Typically, a coffee massage involves the application of coffee grounds mixed with soothing gels or lotions to the skin by hand or with a wet cloth. Primarily, the coffee beans are used as a stimulating exfoliant to remove dead skin cells through scrubbing the skin. This is then followed by the actual massage where a coffee based lubricant or oil is used during a therapeutic massage.

Licensed Massage Therapists (LMTs) like coffee because they say it is gentle enough for facial massages. It has a cleansing and moisturizing effect and it is also loaded with antioxidants, especially when using green coffee. It can even tighten skin and reduce puffy eyes, albeit the effect is temporary. A typical coffee massage invigorates tired muscles and provides protection from oxidation and sun exposure. LMTs say these coffee based massage creams and essential oils stimulate circulation and at the same time provide aromatherapeutic effects with their rich, deep scents.

Wow...she is pretty!
oh by the way how can i post a picture here? I mean when I post on my threads? help me pls anyone?

Finding the Coffee that fits your Style

by Michelle Faber- ineedcoffee.com

What sorts of coffees do you prefer? Everyone seems to find a certain flavor profile most likable to their taste. Once you know that taste preference, you might enjoy an exploration of some of the coffees grown throughout different regions of the world. Please allow me to be your guide...enjoy the adventure!
"I love my coffee…Strong"

"Strong coffee" can mean several things…dark color, a robust aroma or a smooth yet full body and flavor.
Dark color

French Roast- The darkest of the roasts, offering you an intense cup with a rich lingering flavor.
Marrakech- dark coffees sourced from western Morocco roasted to velvety standards that create a complex hearty cup with a spicy aftertaste.
Kenya- A dark roast assuring a sharp acidity, a stoic solid body and smooth winy penetrating flavor. (Characterized: Winey/Bold Body/High Acidity)

Robust aroma

Guatamala- Aromatic and fragrant with a medium body. Offering you a unique smoky flavor is well balanced with the "spicy twist". (Characterized: Winey/Light Body/High Acidity)
Smooth and Full

Sumatra- Expect a low-key acidity and a heavy, almost syrupy, body with a concentrated and complex flavor. (Characterized: Smooth/Heavy Body/Low Acidity)
Panama- Complex flavors, medium – Volcanic soil grown with bold intensity and incredible clarity and brightness. (Characterized: Smooth/Heavy Body/Low Acidity)
"I love my coffee…Mild"

Galapagos- Organic, Rare and Exotic flavor with a delightful, medium body, balanced, coffee with an intriguing finish. (Characterized: Sweet/Light Body/Low Acidity)
Mexico- Enjoy a medium body, a fine acidity, and a satisfying flavor that is mild and sweet with a wonderful bouquet. (Characterized: Sweet/Light Body/Low Acidity)
Brazil- Experience a low acidic, light bodied brew, with a pleasant aroma and a mild, smooth flavor. (Characterized: Sweet/Light Body/Low Acidity)
"I'd like a coffee light on the stomach (low in acid)"

Panama- Complex flavors, medium – Volcanic soil grown with bold intensity and incredible clarity and brightness, low acid.
India- Malabar (Monsooned)- "Monsooned" beans are exposed to nature's salty ocean elements during the processing stage, producing a most unique flavor and making for a quite distinct coffee. Look for a light body and low acidity with a mellow and soft flavor. (Characterized: Sweet/Light Body/Low Acidity)
Mysoor coffees- This is the location of the gold fields in India. This Rare and Exotic coffee is sweet, spicy, and super rich with a light body and full aroma. In India, this coffee is sometimes mixed with boiled milk, cardamom, and citrus. (Characterized: Sweet/Light Body/Low Acidity)
Custom Low Acidity Blends - If you experience heartburn, upset stomach, or indigestion from regular coffee.
__________________

LOL, why not???

thanks...

I will thanks...

LOL!

Coffee May Help Diabetics

Previous studies have affirmed that a high consumption of coffee may lower the risk for type 2 diabetes, and now another study on 15 overweight men was performed, focusing on two specific compounds found in coffee, chlorogenic acid and trigonelline. The researchers examined the effects on both glucose and insulin concentrations and found a significant reduction in glucose and insulin 15 minutes after the oral glucose tolerance test, a two-hour procedure commonly used to diagnose diabetes. They believe that these specific compounds contribute to the overall beneficial effect of coffee on the development of type 2 diabetes.



ineedcoffee.com

Coffee Tips

Buying Tip
When purchasing coffee, always ask when it was roasted. Many common misconceptions exist when it comes to judging the freshness and optimum time to experience a roasted coffee at its peak of perfection. Generally coffee is best if used a day or two after roasting, and if kept in an air tight container, flavor should not diminish significantly until after seven to ten days. Old coffee beans may appear very oily, will have little or no aroma, or will take on a somewhat unpleasant aroma.
Grinding Tip
Never grind more coffee than you will use for immediate brewing. Once the beans are ground, the flavorful oils are exposed to the damaging air. As these oils dissipate, so will the flavor of your coffee. Once ground, coffee will begin to lose its flavor almost immediately. Different methods of brewing will require different grind consistencies. Typically, coffee used for drip brewing should be ground to a consistency similar to granulated sugar. The complete drip cycle should occur within four to six minutes. If the drip cycle is completed in less than four minutes, grind your coffee finer. If the cycle takes longer than six minutes, grind your coffee coarser. When using a French press, the coffee will need to be ground extremely coarse. Espresso requires an extremely fine grind...almost powder-like with a slight grittiness. The key to the proper espresso grind is the extraction time. After the proper dose and tamp, one ounce of espresso should be extracted in approximately 25 to 30 seconds. Like drip coffee, if the one ounce extraction occurs in less than 25 seconds, grind your coffee finer. If the extraction occurs in longer than 30 seconds, grind your coffee coarser. Talk to you local coffee professional for additional information.
Storage Tip
Never store your coffee in the refrigerator. Coffee will absorb flavors and aromas from other food products in your refrigerator. Freezing coffee can also have a damaging effect, and we do not recommend this practice unless you will not use-up your supply of coffee for a prolonged period of time [two weeks or more]. Coffee should be stored in a clean, dry, airtight container, in a cool, dark place.
Dosage Tip
When making brewed coffee, allow 2 to 2 1/2 level tablespoons for each 6 ounces of water [3 tablespoons for 8 ounces]. For espresso, allow 7 to 8 grams for a single shot, and 14 to 16 grams for a double shot.
French Press Tip
You will want to grind or have your coffee ground to a very coarse consistency for this method. If your grind is too fine, you will over extract your coffee and a bitter flavor may result. It will also be difficult or impossible for you to push the plunger down in your pot if the grind is too fine. Now here is an application for your French press that you probably don't know about. Heat a cup of milk [non-fat works best] in a sauce pan on your stove or in a microwave. It should be heated just until it is too hot to put your finger in it. Don't overheat or you will scald the milk. Next, pour the milk into your clean, empty French press. Insert the plunger, and pump the plunger up and down like a butter churn for several minutes. The milk will expand and increase in volume by three or four times, creating beautiful frothed milk for cappuccinos and lattes.
Moka Pot Tip
It is an old Italian secret to mound the coffee grounds high in the filter basket of the Moka pot before screwing the two pieces together. Do not compact the coffee! To ensure a tight seal, be sure to wipe the rim of the bottom of the pot with your finger to remove any grounds. When the top half of the pot is screwed on, the grounds will be compacted by the filter screen. You should end up with a dry, compacted puck of coffee grounds at the end of brewing.

Filter Drip Tip
Be sure to use a filter, which is designed to fit your filter basket. Bleached white paper filters are most common, however unbleached brown filter papers are usually available. Permanent gold-plated wire mesh filters also work very well and are environmentally friendly.

Espresso at Home Tip
When selecting a machine for home, look for one that will drive the water through the coffee with the aid of a pump vs. a steam driven machine. A good pump machine will usually cost $200 to $1,000, but the investment is worth it if you are serious about enjoying tasty espresso. It is our opinion that a steam driven machine [the typical $49 model] will not produce a palatable product. We suggest you use a Moka pot if you have a limited budget to invest in equipment. Beautiful milk froth can be created for cappuccinos with a plunger pot.



^^^coffeeuniverse.com

Turkish coffee is traditionally brewed in a circular brass pot known as an ibrik. It is used to brew a cup that is thicker and sweeter than the usual coffee that we are accustomed to. -
^^^koffeekorner.com

(NaturalNews) Have you been trying to kick the coffee habit? Well, before you say good-bye to your favorite morning drink forever, you may be interested in hearing coffee may not be so bad for you after all. In fact, it's been linked to a variety of health benefits. Did you know that one study shows even one cup of coffee each day can cut your risk for Parkinson's disease in half?

Coffee's full of healthful components like magnesium, potassium and vitamin B3. And coffee is the American's number one source of antioxidants, says one 2005 study from the University of Scranton. Another study published in the American Journal of Clinical Nutrition showed that one cup of coffee can have more antioxidants than a serving of blueberries or oranges. Antioxidants play a key role in reducing the inflammation which is associated with many health problems ranging from heart disease to rheumatoid arthritis.

Dr. Joe Vinson, a chemistry professor who led the Scranton study, says, "Antioxidants are your army to protect you from the toxic free radicals, which come from breathing oxygen and eating sugar, that start chronic diseases. Antioxidants help stave off cancer, heart disease, diabetes and stroke."

It may be the high level of antioxidants that helps coffee protect the heart. Researchers from Norway looked at data involving more than 27,000 women in the Iowa Women's Health Study and found women who drank 1-3 cups of coffee each day had a 24 percent reduction in risk of heart disease compared with women who didn't drink coffee at all. Women who drank as much as five cups a day showed up to a 19 percent decrease in risk of death from all causes. However, the study also concluded that more is not always better. Drinking more than six cups of coffee per day did not seem to increase benefits significantly.

Analysis of a collection of studies from the Journal of the American Medical Association showed evidence that consuming coffee can lower the risk of developing type II diabetes. Studies which looked at decaffeinated coffee showed similar results. The benefits increased with the amount of coffee drank: up 28 percent for those who drank at least four cups per day, and up 35 percent for people who drank more than six.

However, just because coffee is good for you doesn't mean you should overload your body with caffeine. Rob van Dam is a Harvard scientist and the lead author of a study which showed the amount of caffeine in just two cups of coffee can constrict blood flow to the heart.

"I wouldn't advise people to increase their consumption of coffee in order to lower their risk of disease," says Dr. Van Dam, "but the evidence is that for most people without specific conditions, coffee is not detrimental to health. If people enjoy drinking it, it's comforting to know that they don't have to be afraid of negative health effects."

Fortunately, most of these benefits can still be enjoyed if you drink decaffeinated coffee, so you don't have to take in surplus caffeine just for the antioxidants' sake. It's also a good idea to look for coffee made from organic sources to limit your exposure to chemical pesticides. At any rate, rest assured you can enjoy your morning cup of joe without regret - so long as you go easy on the sugar.

Sources:

http://www.nytimes.com/2006/08/15/h...

http://www.sciencedaily.com/release...

http://abcnews.go.com/GMA/Health/st...

Decaffeinated Coffee - How it is produced

Decaffeinated Coffee – How it is produced.

What is decaffeinated coffee?
According to legislation within the EU markets decaffeinated coffee is a coffee with a caffeine content reduced to 0,1% or less in roasted coffee beans, and to 0,3% or less in soluble/instant coffee.
Decaffeinated coffee is available as a choice for those consumers who wish to enjoy the taste and aroma of coffee without experiencing the mild stimulant effects provided by the caffeine.
Cup Quality of Decaffeinated Coffee
The cup quality of decaffeinated coffee is fully in line with that of regular coffee. Indeed, all the many different coffee varieties and origins retain their specific flavour properties.
The Decaffeination Processes
The decaffeination processes are performed on green coffee beans in industrial plants.
There are four methods of decaffeination, according to which substance is used to extract the caffeine; Water – Ethyl Acetate – Supercritical or Liquid CO2 – Methylene Chloride.

These four processing methods all share the basic stages of;
· Swelling the green coffee beans with water or steam in order to make the caffeine available for extraction
· Extracting the caffeine from the beans
· Steam stripping to remove all solvent residues from the beans (when applied) / regenerating adsorbents (when applied)
· Drying the decaffeinated coffee beans back to their normal moisture content
Under carefully controlled process conditions, such as temperature, pressure and time, the caffeine extraction step is based on physical phase transport mechanisms. Due to the difference in concentration, the caffeine is diffused out of the cell structure into solvent surrounding the bean until the concentration of caffeine is the same inside and outside the beans.
The Decaffeination Methods
What really distinguishes the four methods is the choice of substance used for extraction;
· Water method; When green coffee is immersed in water the caffeine content is dissolved and removed, but along with this much of the coffee’s aromatic character can be lost. To overcome this drawback, the liquid is saturated with the water-soluble components of the coffee. The caffeine is subsequently removed from the solution using activated carbon or other adsorbents, which retain the caffeine, and the extract deprived of the caffeine can then be recycled.
· Ethyl - Acetate method: Ethyl - Acetate (EA) occurs in several natural products and contributes to the characteristic aroma of many fruit. EA is also found in varying concentrations in foodstuffs including green and roasted coffee. In the decaffeination process the combination of water and ethyl-acetate is used. In the extracting vessel the EA is circulated around the water soaked beans for extracting the caffeine. Then the mixture of water, ethyl-acetate and caffeine is drained from the extracting vessel. The extraction step is repeated several times, until the residual caffeine content is at or below the legal maximum level of 0,1%.
· Supercritical Carbon Dioxide and Liquid Carbon Dioxide method: CO2 is a readily available substance of great purity, naturally available in the air we breath and in the sparkling water we drink. Under certain conditions it allows for a selective caffeine extraction and leaves most of the other coffee bean constituents unaltered.
The use of carbon dioxide in its supercritical state (between its liquid and gaseous state) needs very high pressure – up to 250 atmospheres. This method requires large-scale production in order to be economically viable.
Also, liquid CO2 can be used for caffeine extraction with lower pressure and lower temperatures, wherefore a longer time is necessary to achieve the extraction.
· Methylene Chloride (i.e. Dichloromethane-DCM) method: DCM extracts the caffeine selectively and has a low boiling point. In the extracting vessel dicloromethane is circulated around the water soaked beans for extracting the caffeine. Then the mixture of DCM and caffeine is drained from the extracting vessel. The extraction step is repeated several times, until the residual caffeine content is at or below the legal maximum level of 0,1%. The process followed guarantees that possible solvent residues remain below the limits fixed by the European legislation.

^^^cosic.org

Chocolate Hazelnut coffee recipe

An elegant coffee and chocolate cocktail, served in a warm wine glass. Share this with a partner for a relaxing drink by the fireplace.
Ingredients:

10 oz brewed coffee, hot
1 oz chocolate liqueur
1 oz hazelnut liqueur
Preparation:

In a warm 12-oz wine glass, mix coffee and liqueurs. Top with a sprinkling of cocoa powder.
Serves 1

^^^about.com

Coffee Ice Cream

by Rick Bartosh

Homemade ice cream is fantastic. It's fresh and delicious, especially when it's made with your own home-roasted coffee. Ahhh. . . the perfect summer treat. Note that this recipe has some alcohol and caffeine. If it is for the kids, leave out the booze and consider using decaf coffee. With that disclaimer behind us, let us make some coffee ice cream.

Ingredients

3 cups light cream
1 3/4 cups sugar
3 beaten eggs
1/2 tsp. salt
1 1/2 tsp. vanilla
1/4 cup rum or Kahlua
1/2 cup cold strong coffee
1 cup heavy whipping cream
Heat and Beat, then Chill

Scald light cream while blending in sugar. Add slowly over beaten eggs and blend thoroughly. Cook while stirring on top of a double boiler until thickened, and chill.

Add Coffee

Next add the cooled coffee, salt, and whipping cream.

Ice Cream Machine

With either electric or hand-operated ice cream freezer, use churning instruction with the freezer. Begin churning in the freezer. When almost frozen, add vanilla and Kahlua. The finished ice cream will be of a soft-serve consistency until hardened in a freezer.

You may omit the Kahlua and try a flavored coffee in this recipe.



^^^ask.com/bar

Israeli Researcher: Coffee Extract Prevents Bad Breath


by Baruch Gordon

(IsraelNN.com) We all know why Starbucks puts boxes of breath mints close to the cash register. Your morning latte can create a startling aroma in your mouth, strong enough to startle your co-workers too.
But intriguing new research from Tel Aviv University by breath specialist Prof. Mel Rosenberg finds that a coffee extract can inhibit the bacteria that lead to bad breath. New laboratory tests have shown that the extract prevents malodorous bacteria from making their presence felt ― or smelt.
“Everybody thinks that coffee causes bad breath,” says Prof. Rosenberg, “and it’s often true, because coffee, which has a dehydrating effect in the mouth, becomes potent when mixed with milk, and can ferment into smelly substances.”


Photo: Prof. Mel Rosenberg
But not always: “Contrary to our expectations, we found some components in coffee that actually inhibit bad breath,” explains Prof. Rosenberg. The findings were presented last month to members of the International Society for Breath Odor Research in Germany by Yael Gov, a researcher in Prof. Rosenberg's laboratory.

A “taster’s choice” for stopping bad bacteria

In the laboratory, the team monitored the bacterial odor production of coffee in saliva. In the study, three different brands of coffee were tested: the Israeli brand Elite coffee, Landwer Turkish coffee, and Taster’s Choice. Prof. Rosenberg expected to demonstrate the malodor-causing effect of coffee in an in vitro saliva evaluation developed by Dr. Sarit Levitan in his laboratory. To his surprise, the extracts had the opposite effect.
“The lesson we learned here is one of humility,” says Prof. Rosenberg. “We expected coffee would cause bad breath, but there is something inside this magic brew that has the opposite effect.”
Prof. Rosenberg would love to isolate the bacterial-inhibiting molecule in order to reap the biggest anti-bacterial benefits from coffee. “It’s not the raw extract we will use,” he says, “but an active material within it.” His latest discovery could be the foundation for an entirely new class of mouthwash, breath mints and gum. Purified coffee extract can be added to a breath mint to stop bacteria from forming, stopping bad breath at its source, instead of masking the smell with a mint flavor.
Prof. Rosenberg previously developed a popular mouthwash sold widely in Europe, a pocket-based breath test, and an anti-odor chewing gum.
Prof. Rosenberg's research was carried out in the Tel Aviv University’s Sackler Faculty of Medicine.

^^^israelnationalnews.com

Coffee may help treat memory loss, a major symptom of Alzheimer's disease - study


By Rosemary Black
DAILY NEWS STAFF WRITER

Besides giving you that morning boost, coffee may actually boost your memory as well, helping to keep memory loss at bay.

That mug of morning coffee may do more than keep you from falling asleep at your desk. New research shows it could also help treat or stave off memory loss, a key symptom of Alzheimer's disease.

Studies have found that giving lab mice the equivalent of 500 milligrams of caffeine per day had a positive impact on their memory, according to CBS' The Early Show.

The researchers found that the caffeine had "a very positive effect on their memory and thinking actions over a two-month period," Dr. Jennifer Ashton told The Early Show. "So put another one in the column of a good effect of caffeine."

http://www.nydailynews.com/lifestyle...9-07-06_coffee

Did you know that...

Caffeine is not the main bitter compound in coffee? Rather, the pungent perpetrators are antioxidants.

^^^livescience.com

Five Healthy Reasons to Enjoy Your Morning Coffee

In recent studies, several health benefits have been attributed to drinking coffee on a daily basis. It has also been found that the more you drink, the greater the benefits. So pour yourself a cup, pull up a chair, and enjoy.
Diabetes - In a Harvard study spanning 18 years, results indicate that those who consumed one to three cups of caffeinated coffee on a daily basis reduced the risk of diabetes by [COLOR=#CC3333 ! important][COLOR=#CC3333 ! important]single digits. But the news gets better for the true addicts like myself. For those true coffee lovers who drink six or more cups a day, the risk of diabetes was slashed by 54% for men and 30% for women, compared to those consuming no coffee. The antioxidants in coffee are shown to help improve glucose metabolism and the body’s response to insulin.
Headaches - The caffeine in coffee has been long recognized by the manufacturers of pain relievers such as Anacin and Excedrin for the treatment of headaches. That’s why these products contain up to 120 milligrams of caffeine per dose. That’s the equivalent of drinking a big cup of coffee.
Risk of cavities - According to an Italian study, coffee contains a compound known as trigoneline which is known to have antibacterial and anti-adhesive properties which aid in the prevention of cavities.
Athleticism - Caffeine enhances strength and endurance in athletes. It is believed that it causes muscles to produce a stronger contraction and stimulates the brain and nervous system to perform in a different manner. So much so, that until recently, caffeine in coffee or any other form, was recognized as a controlled substance by the Olympic Games Committee and was allowed only in limited usage by athletes.
Skin cancer - Research indicates that caffeine, either ingested or applied topically, provides important anticarcinogenic benefits. In several recent studies, caffeine consumption has been associated with lower incidences of nonmelanoma skin cancers. The antioxidants in coffee prevent free radicals from causing cell damage.


By Joni Keith on March 4th, 2009-^^^healtmad.com

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ScienceDaily (Jun. 17, 2008) — A new study has good news for coffee drinkers: Regular coffee drinking (up to 6 cups per day) is not associated with increased deaths in either men or women. In fact, both caffeinated and decaffeinated coffee consumption is associated with a somewhat smaller rate of death from heart disease.
“Coffee consumption has been linked to various beneficial and detrimental health effects, but data on its relation with death were lacking,” says Esther Lopez-Garcia, PhD, the study’s lead author. “Coffee consumption was not associated with a higher risk of mortality in middle-aged men and women. The possibility of a modest benefit of coffee consumption on heart disease, cancer, and other causes of death needs to be further investigated.”
Women consuming two to three cups of caffeinated coffee per day had a 25 percent lower risk of death from heart disease during the follow-up period (which lasted from 1980 to 2004 and involved 84,214 women) as compared with non-consumers, and an 18 percent lower risk of death caused by something other than cancer or heart disease as compared with non-consumers during follow-up. For men, this level of consumption was associated with neither a higher nor a lower risk of death during the follow-up period (which lasted from 1986 to 2004 and involved 41,736 men).
The researchers analyzed data of 84,214 women who had participated in the Nurses’ Health Study and 41,736 men who had participated in the Health Professionals Follow-up Study. To be in the current study, participants had to have been free of cancer and heart disease at the start of those larger studies.
The study participants completed questionnaires every two to four years that included questions about how frequently they drank coffee, other diet habits, smoking, and health conditions. The researchers then compared the frequency of death from any cause, death due to heart disease, and death due to cancer among people with different coffee-drinking habits.
Among women, 2,368 deaths were due to heart disease, 5,011 were due to cancer, and 3,716 were due to another cause. Among men, 2,049 deaths were due to heart disease, 2,491 were due to cancer, and 2,348 were due to another cause.
While accounting for other risk factors, such as body size, smoking, diet, and specific diseases, the researchers found that people who drank more coffee were less likely to die during the follow-up period. This was mainly because of lower risk for heart disease deaths among coffee drinkers.
The researchers found no association between coffee drinking and cancer deaths. These relationships did not seem to be related to caffeine because people who drank decaffeinated coffee also had lower death rates than people who did not drink coffee.
The editors of Annals of Internal Medicine caution that the design of the study does not make it certain that coffee decreases the chances of dying sooner than expected. Something else about coffee drinkers might be protecting them. And some measurement error in the assessment of coffee consumption is inevitable because estimated consumption came from self-reports.
This study was supported by National Institutes of Health research grants.

^^^drinkhealthydrinks.com

Coffee Health Myths Explained

by Ryan Jacobs

For a long, long time, researchers have been investigating the impact drinking coffee has on the human body. This article focuses on some of the more common misconceptions related to coffee and health. It is important to realize what the studies are actually saying and not to draw incorrect conclusions based on reading the study.
1. Unfiltered Coffee Increases Health Risks
Two recent studies have been published citing that drinking coffee which is unfiltered as in the French Press method are associated with an increase in LDL (bad) cholesterol and or homocysteine levels.
The first study, by Dr. Marina Grubben et al, published in the American Journal of Clinical Nutrition was conducted in the Netherlands. It involved studying 64 healthy adults drinking six large cups of unfiltered coffee or another beverage during a two week period. The results showed that there was an increase in homocysteine levels of 10% in individuals who consumed the unfiltered coffee. They linked this to an increased risk for heart disease by 10%.
In another study, participants drank unfiltered coffee for two weeks and were compared to those who drank filtered coffee. There was an increase in serum LDL cholesterol of 2mg/dl for those drinking unfiltered coffee. After two weeks, they switched to filtered coffee and the serum cholesterol returned to baseline.
These studies, while interesting, don't tell us anything about long term effects. A two week study does not give us an answer to the long term risk of drinking unfiltered coffee. In the homocysteine related study, the control group didn't even drink coffee. Yet the way this has been reported is that it is healthier to drink filtered coffee. A more recent study has shown that homocysteine levels did not drop when drinking filtered coffee. There has been trouble isolating the cause. Is it the caffeine? Who knows? More research is needed.
2. Coffee Leads To Heart Disease
It has long been thought that coffee, as a stimulant, would lead to various forms of heart disease. The recent literature. however, suggests that coffee is safe in moderate doses. Recently, one researcher, Warren G. Thompson, M.D., noted in a 1994 literature review on this subject: "The largest and better studies suggest that coffee is not a major risk factor for coronary disease."
Additionally, a major study conducted by Willet, et al., examined data collected from more than 85,000 women over a 10-year period. Upon adjusting the data for known risk factors such as smoking, they found no increased risk of CVD for women who drank six or more cups of coffee per day.
A 1990 study by Diedrich, et al., looked at 45,000 men. It found no link between coffee, caffeine and CVD in men who drank four or more cups of coffee per day.
3. Coffee Causes Ulcers
Often times, when people see me drinking a cup of coffee -- they give the warning "You shouldn't drink coffee, it will give you ulcers." The thinking, until recently, was that excess stomach acid caused ulcers and that coffee would contribute to the stomach acid. Recent studies however show that most ulcers are caused by a particular bacteria, namely Helicobacter pylori . Those ulcers can be cured easily with antibiotics. An important distinction to make is that while coffee or spicy foods for that matter don't cause the ulcers, they may serve to aggravate existing ulcers.
4. Coffee Is Bad For Reproductive Health
Miscarriage, low birth weight, infertility. These are all commonly associated with being increased with coffee consumption. However, there has been little convincing evidence that a moderate amount of caffeine during pregnancy will cause these conditions.
Scientists have had trouble linking consumption of coffee to miscarriage. There are many confounders in this area. As an example, it has been found that women who don't experience nausea during pregnancy are more likely to miscarry. This could be due to them being less likely to stay away from foods and beverages that cause nausea. Therefore, coffee could be lumped in together with many other things that are consumed that should be avoided.
Low birth weight in children has not been proven even at high caffeine consumption levels in women. A 1993 study by Larroque, et. al., found that women who consumed more than 800 mg of caffeine daily had no greater risk than women who did not.
Furthermore, studies have also shown that women who drink more than three cups of coffee daily are at no increase risk of infertility or delayed conception.
Conclusion
Certainly, there have been many other studies conducted on coffee and health and many more will be performed in the future. But before you jump to the conclusion that you are going to die a premature death, read the article a little closer and seek out related articles to see if there is conflicting data. And in the meantime, enjoy your coffee in moderation.

coffeetea.about.com