Great News! Coffee & Tea Tied to Lower Stroke, Dementia Risk

Remember the days when coffee was a huge health villain? Funny how science flips on nutrition from decade to decade. Now a new study in PLOS Medicine shows coffee and tea are associated with reduced risk for stroke and dementia by consuming 2 to 3 cups of each daily.

The benefits are not small either. There was a 30 percent decrease of stroke and a 28 percent lower risk for dementia versus those not consuming these beverages. That’s good news for coffee and tea drinkers because they not comprise such a large proportion of the population, but they also tend to be habitual consumers. So rather than feel guilty, these benefits are a boon.

However, any benefits can be offset by not drinking the organic variety. Coffee can be deemed as organic when it’s grown without the use of chemical-based fertilizers, synthetic fertilizers, pesticides, or genetically modified organisms (G.M.O.s).

As I get to this paragraph, I can already imagine the thought process of some who argue that the organic market is just a fad and a scam. But really, if you won’t drink a glass of water that’s been exposed to pesticides, why take the risk with your coffee?

There are over 200 pesticides used on conventionally grown coffee crops. It’s one of the most heavily chemically treated crops of any agricultural commodity in the world. These chemicals are extremely dangerous, causing both short-term and long-term health diseases to consumers.

Organic farmers will also use natural fertilizer that usually comes from the coffee pulp itself or cattle manure. While this reduces many insects or pests, it also increases a weed problem which needs more elbow grease to take care of.

A conventional farmer on the other hand will fumigate the soil to remove naturally occurring fungicides, then use a heavily loaded petroleum-based chemical fertilizer. The coffee seeds are then soaked in insecticides and fungicides before being planted. Once planted, more chemicals are needed to keep pests and weeds away.

So compare the two processes and then make your choice. Remember, you are what you eat - or drink. Organic coffee has higher amounts of nutrient-rich antioxidants and it tastes better. (Roasty Coffee)

Check out this video where chemist and Ph.D. Jim Johansen speaks on the topic of Organic Coffee and the effects of pesticides on the environment, the health of the farmers, and consumers. It’s about 8 minutes long, but it will open your eyes to voting organic with your dollars.