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Will That be Regular or Decaf?

Having recently acquired a love for flavored coffee, I figured I should check out the latest health virtues of this world-famous bean. 

While coffee has been cleared of almost all former health charges, many still ask whether decaf is healthier. 

Others wonder whether the decaffeination process poses its own set of health risks. And still, others are convinced that antioxidant-rich teas are the way to start the day. This month we'll sort out the science on coffee and next month on tea.

Regular Coffee
Over the years, coffee has been blamed for causing serious ailments like heart disease and cancer but so far, has been declared "not guilty." 

Some researchers still question whether coffee may promote hypertension even though most studies have found no such link.  

Despite previous thinking, drinking filtered coffee, as most North Americans do, does not appear to raise blood cholesterol levels. There is some evidence to show that coffee may be beneficial against gallstones, dental cavities, type two diabetes and maybe even Parkinson's disease. 

Caffeine helps relieve pain, which is why you find it in many pain-relieving medications. On the other hand, some people are sensitive to the effects of coffee as it can aggravate heartburn, stomach ulcers and bowel disorders.  

It stimulates the nervous system and can briefly boost blood pressure - particularly in those who don't drink it often. 

To minimize possible side effects, Health Canada recommends limiting caffeine intake to less than 450 mg per day, whether from coffee, tea or colas. That works out to about:

• two (eight ounce) cups of gourmet coffee,
• five (eight ounce) cups of regular or green tea or
• 2 ½ "big gulp" beverages.

Decaffeinated Coffee
To be labeled decaffeinated, coffee must have 97% of the caffeine removed. There are three basic methods to extract caffeine:

1. Coffee beans are soaked in an organic chemical solvent like methylene chloride, where caffeine is evaporated off.
   
   
2. Coffee beans are soaked in hot water and caffeine is removed with a charcoal filter, known as "swiss water process."
   
   
3. Coffee beans are treated with carbon dioxide under extreme heat and pressure to absorb and remove caffeine.

Both Health Canada and the FDA deem all decaffeination processes as safe. Companies use different methods based on consumer taste preferences. Coffee plants are now being engineered to have 70% less caffeine. It will take another five years to produce beans and it's not known whether coffee from these beans will taste better or worse than today's decaf. 

So whether or not you prefer your coffee with a kick, you can enjoy it knowing there are no serious health concerns to date. But if you are sensitive to the effects of coffee, please discuss with your physician.

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Need advice? ask us.

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Anita Burton is a Community Nutritionist with Fraser Health Authority in British Columbia Canada. She can be reached at the Abbotsford Health Unit at 604-864-3400.