Three Excellent Health Benefits to Drinking Coffee

Scientific studies continue to inform us that coffee is good for you.  While you are probably keenly aware of coffee’s stimulant Kafexpress nature—thanks to its abundant caffeine—you may not be so aware of the many other health benefits that you can actually get from drinking coffee.

And if that is the case, here are a few of the dozen health benefits that come along with that daily cup (or two) of joe.


First and foremost we have to remember that caffeine, on its own, is not a nutrient.  It is not, technically, good for the body by itself. However, the natural stimulant can do some wonders for the body that can help improve nutrition. For example, stimulants expand the blood vessels, which means increased circulation, more efficient oxygenation, and better nutrient absorption and delivery.  Of course, all of these things can also contribute to higher energy levels.  But stimulants are also helpful in that they can boost your metabolism and help you burn fat more effectively (between 10 and 29 percent improvement depending on your existing body fat percentage).


While caffeine is not a nutrient, there are still many nutrients that you can get from consuming coffee.  For example, in just a single cup of coffee, you will enjoy:

  • 2 percent RDA of Magnesium
  • 2 percent RDA of Niacin
  • 3 percent RDA of Potassium
  • 3 percent RDA of Manganese
  • 6 percent RDA of Pantothenic Acid
  • 11 percent RDA of Riboflavin.

Most of these are B vitamins, which assist in metabolism and energy production. And, of course, if you drink more than one serving a coffee a day—as many do—you can multiply these benefits.


By drinking coffee, you could also enjoy a reduction in the risk for several age-related conditions. Study evidence is not entirely conclusive, but many suggest that regular coffee consumption can contribute to an improvement of:

  • up to 20 percent risk reduction for stroke
  • up to 40 percent risk reduction for various types of cancer
  • up to 50 percent risk reduction for Type II Diabetes
  • up to 53 percent risk reduction for depression
  • up to 60 percent risk reduction for Parkinson’s disease
  • up to 65 percent risk reduction for Alzheimer’s disease
  • up to 80 percent risk reduction for cirrhosis of the liver

Finally, these studies conclude—or, at least, suggest—that you can lower your risk of death by as much as 30 percent just by drinking coffee every day.

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The History of Molecular Mixology

Science and technology continues to improve the way we experience the world around us. Sure, the argument could be made that technology can sometimes remove us from nature, but the things we create can help to improve the way we use our senses to connect with the natural world.

There is, perhaps, no better example of this, than the culinary Jabs Bar trend known as molecular gastronomy.

What is Molecular Gastronomy?

Molecular gastronomy is a culinary niche, a subdiscipline of food sciences that analyzes the physical and chemical properties of food.  A term coined by the Oxford physicist Nicholas Kurti and a French INRA chemist name Herve This, this trend takes a scientific approach to cooking that aims to make eating more a multi-sensory experience. Of course, eating is more than taste. We eat with our eyes and what we taste, as a matter of fact, is a combination of taste buds as well as what we can smell. And, also, food has textures.

More importantly, though, molecular gastronomy attempts to analyze and develop dishes that isolate and combine the three recognized components of food culture: artistic, technical, and social.

The fundamentals objectives of molecular gastronomy are:

  • investigate the culinary and digestive (gastronomical) proverbs
  • exploring and distilling recipes
  • introducing new tools and new ingredients
  • combining these tools and ingredients with new methodologies
  • inventing new dishes
  • encourage increased public understanding of the scientific-culinary contribution to society, as a whole

This investigates the tenets of molecular gastronomy by asking questions like:

  • How does varying the cooking methods alter ingredients?
  • How does varying the cooking methods improve or alter textures and flavors
  • How can we more effectively manipulate the senses to alter way we appreciate food?
  • How does aroma influence flavor?
  • How does the brain interpret signals from the sensory organs in order to inform what we call “flavor”?
  • How do seemingly unrelated exterior influences also affect the way we experience food?

What is Molecular Mixology?

With this fundamental understanding of molecular gastronomy it is easier to understand the new trend known as molecular mixology. Basically, molecular mixology  adopts many of the tenets and theories of molecular gastronomy and applies it to beverages; and, more intimately, alcoholic beverages.  This includes techniques like “spherification” which slightly solidifies a liquid so it resembles small spheres, like peas or caviar.

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Everyone’s Favorite Frozen Drinks

There is something about a sweet, tropical drink that really captures the essence of a vacation.  Sure, you might be introduced to one of these magically sweet—and often surprisingly strong—École du Bar de Montréal concoctions while on vacation on some tropical island, but try having one in your home town.  Perhaps after a rough week at work; just have a single one of these libations and you might just be whisked away to an island paradise, if even for just a moment.

Sometimes a moment is all you need.


The traditional daiquiri is a lime-flavored cocktail shaken and strained into a glass. Of course, this has been modified somewhat since the daiquiri is now commonly blended (and often ordered as strawberry).  The classic daiquiri recipe is a simple mix of light rum, sugar, and lime juice, though you could use a homemade sweet and sour mix if you prefer.  Fresh ingredients are always best so even if you do prefer it blended, ask the bartender to skip the pre-mix.


Different from the daiquiri by only one degree, the margarita is another classic cocktail that every bartender should know how to make.  The difference?  Instead of rum, the margarita uses tequila.  The best margarita—much like the daiquiri—will mix fresh lime juice with sugar, but in this case you could opt for a slightly aged tequila. This will give the drink a little more earthy complexity.   Consider a reposado (aged at least 6 months) as the Anejo tequilas (aged 12 months) are best for sipping, like a good scotch.


Things don’t get more tropical than the unmistakably coconut-pineapple Pina Colada.  Indeed, it is made with rum, pineapple juice, and coconut milk (and make sure they are fresh or at least natural, not a syrupy frozen mix) but some recipes use different types of rum, too.


If you like pina coladas and strawberry daiquiries you might want to give this a try. After all, this is just a pina colada with blended strawberries first added at the bottome of the glass (it makes a streak of bright red, like lava).

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