I love coffee, I'll admit. What's not to love? The aroma, the warmth, the way it makes me feel... as long as it's in moderation, since too much coffee causes electrolyte mineral loss (leading to bone loss and high blood pressure). Not to mention it makes me stress out.
Moderation = 1-2 cups a day. Cups = 8 oz (not 16 ounces!)
So why am I, a nutritionist, doing writing about coffee? Coffee, like tea, contains antioxidants, but unlike tea, coffee drinking is associated with a lower risk of Type II diabetes.
A new study in the Journal of Clinical Nutrition (read abstract here) found that French women who consumed a daily cup of java at lunchtime were one-third less likely to develop diabetes than those who did not imbibe. Interestingly, they found this was true for both regular and decaffeinated coffee but not for tea or chicory.
Past studies have shown that coffee also seems to have a protective role in other chronic diseases, such as Alzheimer's, colon & prostate cancer, as well as gallstones.
And oh yeah, this post wouldn't be complete if I didn't write that coffee also has a little bit of FIBER. Yes!