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by Marian Rein
Just a few years ago, I contemplated giving up the cup. I would have said that I "tried" to give it up, but I'm not sure that I really did, unless switching to the half-the-caffeine variety constitutes hard-core effort. And of course there were the very long nine months of pregnancy that I went without it. The headlines in just about every magazine warned of the dangers of coffee, including plethora side effects. But coffee lovers like me who failed to truly yield the warnings must have instinctually known better — now, study after study indicates the health benefits of drinking coffee. Coffee loves rejoice.
It occurs to me that with the large number of studies on the positive aspects of drinking coffee, why didn't we know all this before? I suppose that’s a topic of its own, but suffice it to say that we now seem to be on a road paved with the java beans, and their ain’t no turnin’ back, at least not for me. There are studies that point to the negative aspects of coffee, including heart problems, but I like focusing on the positive aspects since I'm not likely to be giving up my morning coffee ritual in the near future.
Now for some research. We'll start with the research conducted at the University of Scranton that revealed coffee as American’s number one source of antioxidants, followed by black tea and bananas (wow! ahead of bananas!). Antioxidants are properties of food and vitamins that protect cells from toxic free radicals that cause cell damage. And then there’s The Journal of the American Medical Association (JAMA) article titled, Coffee Consumption and Risk of Type 2 Diabetes (July 6, 2005) by Rob M. van Dam, Ph.D., and Frank B. Hu, M,D., Ph.D., that concluded, “… habitual coffee consumption is associated with a substantially lower risk of type 2 diabetes.”
The bottom line is that while evidence exists regarding the negative effects of coffee, recent studies suggest major health benefits as well. So for coffee lovers like me who are staying on the java path, we’ll just keep our eyes and ears open as the controversy over coffee "brews." And in the mean time, here’s a “cool” recipe for Coffee Granita.
Coffee Granita
4 cups freshly brewed strong coffee or espresso
1 cup sugar
1 Tbsp. grated orange peel
1 tsp. vanilla extract
2 Tbsp. (or to taste) dark rum or anise-flavored liqueur
Whipped cream or vanilla ice cream
Stir first four ingredients in a bowl until sugar dissolves. Pour into a 13x9-inch metal pan. Chill two hours; then mix in rum or liqueur.
Freeze coffee mixture until icy at the edge of the pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at the edge
of the pan and overall texture is slushy, about 45 minutes. Whisk again to distribute frozen portions evenly. Then freeze until solid, about three hours. Using a fork, scrape granita down the length of the pan, forming icy flakes. Freeze at least one hours. Can be made one day ahead. Cover and keep frozen.
Scoop granita into glasses. Top with whipped cream or vanilla ice cream. Garnish with a chocolate covered coffee bean or orange peel.
| September Featured Stories |
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Coffee Break with the Barista
Creating Mind, Body & Spirit Health — One Peace at a Time, by Milan Galan, Ph.D.
Waking Up to the Truth About Sleep, by Jessica Wilson
The Power of Sound, by Marian Rein
Health Myths & Facts, by Pamela Kramer Childress
Mind, Body & Spirit Health at Midlife and Menopause by Diane G. Sanford, Ph.D.
Age – It’s Simply A Number, by Milan Galan, Ph.D.
Physical and Mental Well-Being Combining Body, Mind & Spirit, by Jill Barrett
Getting Better With Age: A Healthy Perspective, by Phylis Clay Sparks
A Piece of Kitchen Nostalgia Returns — Retro Appliance Comes to the Aid of Busy Families, by Mary K. Morgan
The Healthy Side of Your Morning Brew, by Marian Rein
Todd Lewis If you make a list, it will come by Pamela Kramer Childress
Toby’s Tale — More About Toby by Jessica Wilson
Live Large Spend Small by Mary K. Morgan - September 2008
Java Journal Movie Morsels by Mary Morgan - September 2008
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