There is Oil on My Coffee
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When I see a shine to my freshly opened bag of coffee beans, I think FRESH! I think quality. I think health.
The shine is from the oil of the bean released during the roasting process. The oils come to the surface.
The longer and darker the roast, the more oil that comes to the surface.
Where are the oils from?
One nice positive of oily coffee is that you know the coffee was roasted recently. That medium roast you bought will be slick and shiny for several days after the roast but a couple of months down the line it will have all faded along with the taste.
If the bean doesn’t have oil, it is likely old. (Every bag of Cardiology Coffee was sent within 7 days of roasting).
What are those oils anyway?
The oils are cafestol and kahweol. Cafestol and kahweol are natural diterpenes extracted from coffee. Experimental results have revealed that the two diterpenes demonstrate multiple potential pharmacological actions such as:
- Anti-inflammation: Inflammation is linked to just about every disease. Coffee quiets inflammation. This is good.
- Hepatoprotective: Liver health is necessary for longevity and wellness. The liver makes hundreds of proteins, detoxifies and digests your food.
- Anti-cancer: No wonder why so many studies support coffee's role in cancer prevention.
- Anti-diabetic: Lowering blood sugar is always a good thing.
- Anti-osteoclastic: Preventing osteoporosis and building strong bones is obviously an important strategy.
And what may be the best benefit of coffee and its oils----BOOSTING GLUTATHIONE.
Glutathione is the body’s main antioxidant. High levels are critical to health and wellness.
Conclusion: Embrace the oils in coffee.