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More Organic Coffee Can Lead to Less Colon Cancer
More organic coffee can lead to less colon cancer according to recent scientific research.
Organic coffee antioxidants are one of the benefits of drinking organic coffee. It turns out that one of the antioxidants obtained during the process of roasting organic coffee may well reduce the risk of getting colon cancer, the second leading cause of cancer death in the USA.
Methylpyridium is produced as a breakdown product of the antioxidant trigonelline during the roasting process for organic coffee.
It is trigonelline, by the way, that gives coffee its aroma and slightly bitter taste.
Trigonelline is not exclusively found in coffee. Other sources are blackberries, blueberries, cranberries, raspberries and strawberries as well as artichokes, ground cloves, pecans, and walnuts.
The concentration of trigonelline is significantly higher in these secondary sources.
Because the amount we drink lots of coffee it is coffee, preferably organic coffee that is what provides the vast majority of Americans with the antioxidant effects of trigonelline and its byproduct by way of roasting, methylpyridium. Also it is the roasting process that produces methylpyridium.
So how are trigonelline and methylpyridium connected to how more organic coffee can lead to less colon cancer?
Healthy organic coffee is grown using sustainable practices that avoid the use of herbicides, pesticides, and fungicides. Thus organic coffee arrives at the breakfast table or dinner table free of many of the impurities of regular coffee.
However, organic coffee also brings a set of previously unknown benefits to the table, so to speak.
- For many years medical researchers have known that a set of enzymes in the human body, phase II enzymes have a protective effect.
- They help us avoid getting colon cancer.
- The higher the level of phase two enzymes you have the lower your risk is of getting colon cancer.
Here is where a good cup of organic coffee comes in. The methylpyridium produced as a natural byproduct of roasting organic coffee raises phase II enzyme levels. In fact more coffee means more methylpyridium which means higher levels of phase II enzymes.
Medical studies are underway to determine the precise amount of methylpyridium that would be recommended.
As you sip your delicious organic coffee at the breakfast table remember that the organic coffee you drink provides more than just flavor. Besides the possibility of reducing the risk of colon cancer organic coffee the tannins in organic coffee inhibit dental caries and even plaque formation. It even turns out that more organic coffee can lead to less diabetes!
The incidence of Type II diabetes is reduced in half in women who drink four or more cups of coffee a day, when compared to non coffee drinkers according to recent research.
Organic coffee contains calcium as well.