A good coffee bean can contain, in addition to caffeine, up to 900 noble properties, beneficial for our body, such as: Omega 3, Potassium, Magnesium, Fluoride, Antioxidants. Despite this, doctors advise to be careful and do not drink too much coffee. The fault is the excessive amount of caffeine contained in most of coffee brands on the market.

Caffeine is a water-soluble natural substance with a bitter taste, absorbed by our body after about 30 minutes from ingestion. It is not present only in coffee. We also find it in cola, chocolate, tea and many sparkling and non-alcoholic drink…

Caffeine is not an absolutely positive or absolutely negative substance. It is a substance that acts positively or negatively on the organism based on how much we ingest.

In small doses, it has beneficial properties:

• it’s a painkiller and relieves headaches;
• promotes digestion;
• it’s a vasodilator and promotes the influx of oxygen to the brain and muscles;
• promotes concentration, improves reflexes and reduces the sense of fatigue.

In excessive doses, on the contrary, it produces negative effects:

insomnia, nervousness, agitation and anxiety;

• insomnia, nervousness, agitation and anxiety;
• headache;
• stomach irritation;
• excessive stimulation of the digestive system (diarrhea);
• nausea and vomit;
• increase in heart rate.

Several international scientific studies* claim that 300 mg of caffeine is the average daily dose that a healthy adult should ingest to enjoy its positive effects, avoiding the negatives.

*SCIENTIFIC SOURCES: Istituto Farmacologico Mario Negri – Milano; Mayo Clinic – Minnesota; IARC (Associazione Italiana per la Ricerca sul Cancro) – Milano; Fondazione per lo Studio sugli alimenti e la Nutrizione – Roma; CoSIC (Coffee Science Information Centre) – Worcestershire; College of Medicine, University of Vermont – Vermont; University of Scranton – Pennsylvania; Web sites: www.caffe.it; www.deacoffea.it

It depends on the coffee: if it is MILD, we can also drink up to 5 cups a day before reaching 300 mg of caffeine; if it is STRONG, even 1 single cup a day can exceed 300 mg!

Mild coffees and Strong coffees are different for the percentage of caffeine naturally contained in the coffee bean at the origin and for the presence (or absence) of other noble properties.

• MILD coffes have a low natural caffeine content, between 0,8% and 2,4%, plus about 900 noble properties beneficial for health (Mineral Salts, Proteins, Antioxidants, Terpenic Lipids, Omega 3, Sugars, Fats, Chlorogenic Acid, Trigonelline, Nitrogen Compounds, Sulphurates, and others) .
• On the contrary, STRONG coffes have a high natural content of caffeine, between 2,5% and 7%, and very few, or none, noble properties.

Coffee can be bad for health if it’s STRONG and  good for health if it’s MILD!

STRONG COFFEE has an EXCESSIVE content of caffeine, which produces numerous NEGATIVE EFFECTS on the body:

• accelerates CARDIAC RHYTHM;
• causes ARITMIES and PALPINGS;
• accentuates the disorders of the ULCERA;
• causes INSONNIA and AGITATION;
• stimulates the DIGESTIVE SYSTEM to cause diarrhea.

MILD COFFEE has a naturally low caffeine content, but at the same time it is rich in beneficial properties that make it a health-friendly drink:

• HEART:

  Drink 3/5 cups a day of MILD COFFEE doesn’t alter the pressure, exerts a cardiotonic action, strengthens the arterial tone, improves blood circulation in the coronary arteries, increase the good cholesterol in the blood.

• BRAIN:

  Acting on the cortex of the nervous system, mild coffee improves sleep and fatigue resistance, improves psychomotor performance, enhances learning, reduces headaches and migraines.In addition, it seems that moderate consumption of coffee protects from stroke, especially for women: according to a study published in Stroke, in fact, the usual consumption of coffee decreases up to 25% the risk of stroke in the female gender.

• EVEN IN OLD AGE, COFFEE CONTINUES TO HELP HEALTH A study published in the Journal of Alzheimer’s Disease suggests that some cups a day could help counteract the progression of mild-form cognitive disorders. More generally, the consumption of coffee would seem to benefit the memory and counteract the development of dementias and other neuro-degenerative disorders.

• DIABETES:

  Several studies have shown that MILD coffee is able to fight hyperglycemia, improve glucose metabolism and normalize insulin production. Not surprisingly, in a research published in the Archives of Internal Medicine it emerged that for every cup of coffee more (remaining within the limits of 300 mg of caffeine per day) consumed daily the risk of diabetes decreases by 7%.

• DIET:

  A cup of coffee without sugar brings only 2 calories and helps control body weight by reducing appetite! Not only. The caffeine that it contains stimulates the use of fats as a source of energy.

• DEPRESSION:

  Coffee is good for the mood, but it can do even more: a research published in the Archives of Internal Medicine has in fact shown that coffee can protect against depression. In the study, women who consumed two to three cups of coffee showed a 15% decrease in the risk of developing depression, compared to participants who consumed no more than one per week.

• BEAUTY:

  MILD coffee is an elixir of beauty: in “traditional” cosmetics, thanks to the antioxidants and the fat-burning properties of caffeine, it is one of the most popular ingredients for a slimming, draining and anti-cellulite action. It is also used to prepare anti-aging and skin toning treatments: it helps to “lift” the contours making the epidermis younger and, therefore, reducing wrinkles.

Distinguishing a HARD coffee from a MILD coffee is not easy, but you can get an idea.

A STRONG COFFEE HAS:

• Foam: thick, dense and superficial
• Color: very dark, tending to black
• Taste: bitter, not aromatic and earthy

A MILD COFFEE HAS:

• Cream: soft, velvety, with slightly darker streaks, distributed throughout the cup (reappear after every sip)
• Color: light brown
• Taste: naturally sweet, well defined, delicately aromatic
• Aftertaste: fragrant and resistant