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The Darker the Coffee, the Healthier

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The longer a coffee is roasted, the higher its level of phenylindanes
The longer a coffee is roasted, the higher its level of phenylindanes(Credit: AlekseyPatsyuk/Depositphotos)

For years, scientists have suspected that drinking coffee helps lessen the chances of getting Alzheimer’s and Parkinson’s diseases. A new study indicates that this may indeed be the case, and that the darker the roast, the better it works.

Led by Dr. Donald Weaver, scientists at Canada’s Krembil Brain Institute compared three types of Starbucks 100-percent Arabica instant coffee – light roast, dark roast, and decaffeinated dark roast.

In in vitro (glass dish) tests, it was found that the two dark roasts were both particularly effective at keeping the protein fragments beta amyloid and tau from clumping. The clumping of these fragments within the brain is believed to be a key cause of both Alzheimer’s and Parkinson’s.

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About the Common Constitutionalist

Brent, aka The Common Constitutionalist, is a Constitutional Conservative, and advocates for first principles, founders original intent and enemy of progressives. He is former Navy, Martial Arts expert. As well as publisher of the Common Constitutionalist blog, he also is a contributing writer for Political Outcast, Godfather Politics, Minute Men News (Liberty Alliance), Freedom Outpost, the Daily Caller, Vision To America and Free Republic. He also writes an exclusive weekly column for World Net Daily (WND).

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