Fine coffee healthy drinking coffee does not increase the risk of chronic diseases
Drinking coffee does not increase the risk of chronic diseases such as heart disease or cancer, but helps reduce the risk of type 2 diabetes, according to a 10-year study of more than 40,000 people.
The study, published in the recent issue of the American Journal of Clinical Nutrition, said the results of previous studies were quite divergent, with some suggesting that coffee consumption was associated with an increased risk of heart disease, cancer, stroke and other diseases. The study found that drinking coffee did not increase the risk of chronic disease in healthy adults. Researchers at the Rebruck Institute for Human Nutrition in Potsdam, Germany, collected data on coffee drinking, diet, exercise habits and health of 42000 German adults who did not suffer from any chronic disease.
The results show that people who drink coffee regularly have the same risk of developing these diseases as people who do not drink coffee. At the same time, the researchers also found that regular coffee drinkers had a lower risk of developing type 2 diabetes than non-coffee drinkers. After taking into account factors such as weight and smoking that may lead to diabetes, the researchers found that coffee drinkers had a 23% lower risk of developing diabetes than other people.
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General knowledge of fine coffee introduction to African coffee producing countries
1. Kenya Kenya grows high-quality Arabica coffee beans, which absorb almost the essence of coffee cherries, with a slightly sour, thick aroma, and are very popular among Europeans, especially in the United Kingdom. Kenyan coffee surpassed Costa Rican coffee and became one of the most popular coffee. With aromas of wine and flowers, the texture is full, small and round, because
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Quality grading of boutique coffee beans
There is no internationally accepted standard for coffee quality grading, and the grading method varies from country to country. Therefore, coffee classification is based on some of the characteristics applicable to each producing country. The sample of coffee beans taken from a bag is judged according to the standards of the producing country, the samples are rated, and most of the coffee is good or bad according to the evaluation.
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