Coffee benefits and risks

1. The nutritional value of coffee

2. The properties

3. To drink or not to drink?

1. The nutritional value of coffee

These include carbohydrates, fats, water, proteins, plant acids, alkaloids, mineral salts, aromatic substances. The type of soil, climate, cultivation method, and process of processing and smoking also affect the composition of coffee. In addition to caffeine, there are other ingredients in coffee that have been identified so far. The proportions of each ingredient vary depending on the type of coffee and whether they are raw grains, smoked or smoked.

2. The properties

However, caffeine intake up to 400 mg per day does not increase the risk of cardiovascular disease. Caffeine dependence can occur with a daily intake of over 500600 mg. Pregnant and breastfeeding women should limit caffeine consumption. In addition to caffeine flavourings, these compounds are associated with complex biological effects, such as: anti-cancer effects associated with heart disease and reduced blood glucose levels; caffeine acidity associated with bone marrow disease and increased blood sugar levels; • caffeine deficiency associated with blood sugar intake; • alcohol intake in the body can lead to increased blood pressure; • coffee consumption without caffeine can also lead to an increase in blood sugar level; • sugar levels in the head, blood pressure in the brain and blood, and, of course, the effects of caffeine in the heart, blood sugar and blood sugar in patients with diabetes, as well as in those with diabetes mellitus, should not be overestimated.

3. To drink or not to drink?

The answer to the question of whether drinking coffee is harmful is not straightforward, and it follows that the effects of coffee ingredients on the human body depend on many factors: the way coffee is grown, how often it is consumed, the health and fitness of the person who drinks it.