I confess that I am always keeping an eye on both the research re: coffee (as I am a true addict) and good news about food in general. Giving yourself permission to enjoy good food (and good coffee) AND being smart about your choices is a tough balance to strike. So here is some good news to add to your (coffee) pot!
"Lead author Yazheng Liu and co-author Prof. David Kitts found that the prevailing antioxidants present in dark roasted coffee brew extracts result from the green beans being browned under high temperatures. Antioxidants aid in removing free radicals, the end products of metabolism which have been linked to the aging process."
http://www.sciencedaily.com/releases/2011/02/110202132607.htm
|
