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Coffee soluble harm and benefit (the whole truth)

harm benefit

Coffee soluble harm and benefit (the whole truth)

Probably many of us are aware of the benefits and dangers of regular coffee. But is it possible to attribute all the qualities of ordinary coffee to instant? Is there any difference between them?

In today’s market world, three fundamental factors are increasingly valued: simplicity, speed, and affordability. These trends have reached regular coffee. Now on the shelves of shops you can find a “drink of vivacity” for every taste, color, smell and even appearance. Did the current technology make coffee a “drink”? Or is it still the same product that many love so much? Instant coffee harm and benefit – the topic of this article.

A bit about raw materials and production Instant coffee is most often made from Robusta, which is a cheap raw material. Grains are fried, crushed and boiled for 4 hours until the liquid absorbs all substances. With this boiling, most vitamins are destroyed, after which the product is cooled and dried. The easiest drying method is spray drying, when the coffee extract is sprayed into a high temperature chamber and the coffee dries in the form of finely divided small particles. With this drying method, the raw material loses its flavor, so flavorings are added to it, most often coffee oil or acorns powder. When roasting, it smells like the aroma of regular coffee. The instant coffee that was prepared in this way, manufacturers can dilute with additives from oats and barley – this makes the product cheaper.

Granulated coffee is also made from dried powder, beat into granules with steam. The most modern method of producing a soluble beverage is freeze-drying, in which the coffee extract is frozen, crushed, and then the ice is transferred to a gaseous state, while bypassing the liquid state. Coffee prepared in this way is appreciated more, it is believed that it retains a natural aroma. To do this, often, manufacturers use the most expensive type of packaging materials, namely a glass jar, which allows you to view the contents inside.

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Coffee in which the smell of dried fruits is felt was diluted with the pulp of cherries. If the granules are given in bread, there is barley or rye in it, as correctly as caffeine itself in such drinks is not more than 20%.

Freeze-dried – during the production process it is frozen in a vacuum. This approach allows you to save not only the taste, but also the aromatic properties of natural coffee. This coffee costs more than usual, due to the complex process in the production.

Powdered coffee – crushed into dust and put into a tub with boiling water at a pressure of as much as 15 atmospheres. After, the liquid is evaporated, and the dry residue is poured into cans. This kind of coffee is the cheapest.

Coffee in granules – differs from the previous one only in the final stage, in which coffee is specially made in the form of lumps. The only plus in faster solubility compared to powdered coffee.

It turns out that instant coffee is the most natural semi-finished product that has already been prepared for you! Most importantly, most often manufacturers, in pursuit of profit, use the lowest quality raw materials.

The Benefits of Coffee The full value of coffee is found in caffeine. It is he who allows you to cheer up, is a power engineer and slightly increases the metabolism, improves memory and coordination. Coffee at the expense of oils, which are part of it, satisfy hunger and suppress appetite.

harm benefit

With small amounts, the “energy drink” can reduce many risks of developing diseases, including: diabetes mellitus, Alzheimer’s disease, Parkinson’s disease, heart disease, vascular disease, steatosis / cirrhosis and acts as an antidepressant.

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Thesis:

Slows down the aging of cells;

Increases the ability to process information;

Relieves asthma symptoms;

Protects from cirrhosis;

Reduces kidney stone formation.

Harm (reverse side) Caffeine in large quantities (over 2 cups per day) depresses the central nervous system (depression, irritability, insomnia), coffee also has a diuretic effect, it dehydrates your body. Coffee washes calcium, B vitamins, magnesium, potassium + many other trace elements. Coffee increases the acidity in our body, promotes the oxidation of our body.

Instant coffee, unfortunately, is not always of the best quality, and manufacturers often use various ingredients in its production, which have absolutely nothing to do with coffee beans. The soluble product contains artificial caffeine, and even in small amounts it can negatively affect the central nervous system.

Instant coffee contains more amide of acrylic acid (in comparison with ordinary coffee) – this substance is the most natural carcinogen. With the constant use of this type of coffee, the risks associated with the development of bladder cancer are greatly increased..

The harmful effects of drinking coffee (in any form) include a decrease in iron absorption, because in the modern world a large number of people (in particular women) suffer from iron deficiency anemia, it is very important to remember this.

instant coffee

How to choose instant coffee?

First of all, you need to pay attention to the packaging and pay attention to the expiration date. For good coffee, the shelf life cannot exceed 24 months.

Pay attention to the date of manufacture and date of packaging. They may differ, but the shorter this period, the coffee will be more saturated.

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If there were violations in the technology of making coffee, then at the bottom of the can you will find dust.

Good coffee is always light brown and the color should be uniform..

The size of the granules should be approximately the same everywhere.

The main disadvantages of instant coffee:

Often used raw materials of medium or low quality.

Instant coffee cannot be compared to taste and aroma with coffee made from freshly ground coffee beans.

Manufacturers specifically add various flavors and preservatives to the composition of instant coffee, which turns it into a coffee drink.

In the manufacture of a soluble product, many useful properties are lost, this applies to vitamins and antioxidants.