(Dr. Robert Gross – a physician graduate of Tufts University and Harvard Medical School with post-doctoral work at MIT, AMA-Goldberger Fellowship, with the World Health Organization (WHO), and during his Welzmann Fellowship years at MIT has a degree from MIT, and is a graduate of Harvard Medical School. He is an expert in nutrition, and you can click here for a list of several of his publications)
“There is a brand new coffee coming to market that might just change your life.”
Article by Dr Robert Gross MD
Coffee is the most popular and most widely consumed beverage in the world. Until recently there was concern that coffee consumption may be detrimental to one’s health. However, increasing scientific evidence points to the fact that moderate coffee consumption may have multiple beneficial effects on one’s health and well-being, over and above, the morning “wake-up” effect. Indeed, some investigators have gone so far as to call coffee the next superfood.
The apparent beneficial effects of coffee are wide-ranging. Coffee improves performance in tests of short term recall, including reaction time, verbal memory, and visual-spatial reasoning. More importantly, coffee has a very positive role in the prevention of neurodegenerative diseases. Studies have shown that moderate coffee drinkers (3-5 cups per day) have a significantly reduced risk of developing Alzheimer’s disease (50-60% reduction); non-Alzheimer’s dementia (65% reduction); and Parkinson’s disease (greater than 50% reduction with the greater the coffee consumed daily, the greater the reduction in risk).
For years coffee was assumed to be a negative factor for cardiovascular disease due to an increase in blood pressure and abnormal heart rhythms, Quite the opposite is true. Extensive studies have shown that moderate coffee intake does not increase blood pressure, and further is associated with a reduction in hospitalizations for abnormal heart rhythms (arrhythmias). For women coffee drinkers there is a 20% reduction in the risk of stroke.
Multiple studies have confirmed that coffee drinking reduces the risk of developing diabetes. For those drinking 4-7 cups per day the risk reduction was 28-35%. AnAustralian review of multiple studies involving 458,000 individuals showed a linear relationship between coffee consumption and diabetes risk, with a 7% reduction for each cup of coffee consumed daily. This risk reduction was independent of weight.
Coffee consumption has been linked to reduced incidence of cancer. Studies suggest a possible reduced incidence of breast, colon, prostate, esophageal and oropharyngeal cancers. The data is much stronger for a significant reduction in the incidence of primary liver cancer ( up to 50% decrease). This correlates with the protective effect of coffee in the development of liver cirrhosis- which is a known risk factor for liver cancer.
Coffee has been shown to reduce the risk of developing gallstones or gallbladder disease by up to 50% in both men and women.
An association exists between coffee consumption and fewer cavities. It has been shown that coffee contains antibacterial properties, most likely due to the compound trigonelline, that significantly inhibit the growth of Streptococcus mutans, a major cause of dental caries. Furthermore, coffee has high antiadhesive properties that prevent the adhesion of S. mutans to the tooth enamel.
Finally, in a very recent study, it was found that coffee drinkers are only half as likely to have their nasal passages colonized by the deadly bacterium methicillin-resistant Staphylococcus aureus ( MRSA). This suggests that coffee drinking may actually decrease the incidence of MRSA infections, a growing infectious disease problem.
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