NUTRITIONAL INFORMATION
FAT AND CARBOHYDRATES
There has been much said of the effects of coffee over the years and no doubt that some people will continue the debate for years to come. For now, here is some information about our coffee.
An 8oz cup of coffee, prepared using plain water contains no saturated fats, no carbohydrates, some caffeine and traces of other things that make up that great aroma and flavour. The oil you see on the beans contributes mono- and poly-unsaturated fat. Oh and lots of water. Of course, nobody said you shouldn't enjoy some cream or snacks with your coffee, but that's another story...
Coffee is now a big part of our lives, it is consumed all around the world. When the Coffee House was first introduced in Europe it created quite a sensation. In England, Charles II tried to suppress the London coffee houses as “places where the disaffected met, and spread scandalous reports concerning the conduct of His Majesty and his Ministers”, so, the public flocked to them!
COFFEE AS A SOURCE OF ANTI-OXIDANTS
According to a study by researchers at the University of Scranton (Pa.) that was described at the 230th national meeting of the American Chemical Society, coffee is the number one source of antioxidants in the U.S. diet. Many people consider antioxidants to be beneficial to our health.
Findings by Joe A. Vinson, a chemistry professor at the University of Scranton, explains further. His team analyzed the antioxidant content of more than 100 different food items, including vegetables, fruits, nuts, spices, oils and common beverages. They then used Agriculture Department data on typical food consumption patterns to calculate how much antioxidant each food contributes to a person’s diet. They concluded that the average adult consumes 1,299 milligrams of antioxidants daily from coffee. The closest competitor was tea at 294 milligrams.
The Oxford, UK, based Coffee Science Information Centre aims to bring some balance to the debate about the health benefits of coffee. Their work confirms our understanding of the relatively high levels of antioxidants in coffee, particularly in light or medium roasted coffee and they believe that the type of antioxidants in coffee may inhibit inflammation amongst other benefits.
THE SWISS WATER DECAFFEINATION PROCESS
We only use decaffeinated beans that have been decaffeinated using the Swiss Water® Process. This is a 100% chemical free and organically certified process that helps coffee lovers control their caffeine intake and yet still enjoy a great-tasting cup of decaf coffee that is guaranteed 99.9% caffeine free. Most other decaffeination processes use chemicals like Methylene Chloride which are believed to be harmful.
Note: this information was gathered from published sources that we consider reliable and reputable; however no warranties are implied.
ORGANIC COFFEE
We use organic coffee beans. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic coffee is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," an approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet organic standards.
Using organic coffee is a simple extension of our personal beliefs that everything we do should help, rather than harm, the world in which we live.
If you like to add milk or cream to your coffee, we would recommend you try Harmony Organic™. Not only are they 'cow friendly' but their organic milk and cream are delicious!
LIVER BENEFITS
There has been interest in looking at the affect of drinking coffee on the liver, that part of our anatomy that processes substances we extract from what we eat and drink. From such studies in Japan and also by Dr. Maurizio Montella of the Istituto Tumori "Fondazione Pascale" in Naples and his colleagues, there is evidence that drinking (caffeinated) coffee can reduce the risk of developing hepatocellular carcinoma (HCC) - liver cancer.
Other studies have found that coffee drinking can reduce the severity of damage caused by alchohol consumption. Of course, we don't view this as a 'green light' to drink excessive alchohol, but for those who may be genetically pre-disposed to liver damage this research will be of interest.