COFFEE

On a cold December in Cameron Highland, I was sitting in Starbucks and was watching the rain pouring while sipping on my Caramel Cappuccino. As I look around me, I found out that the Starbuck was filled with Europeans and other foreigners. That was the time that I was so inquisitive and wanted to know why many people around the world are fans of coffee.


Coffees have a very aromatics fragrance. But did you know that all coffee is filled with chemicals?
Scientists have identified 1,000 different chemicals in a cup of coffee. But how many of th1,000 chemicals have been tested in animal cancer studies? Only 22 leaving 978 compounds in your morning java about which we know very little. And of those 22 that were tested, were any found to be carcinogens, or cancer-causing compounds? Seventeen of the 22 are, in fact, carcinogens.
Carcinogens are found in many foods--as are offsetting cancer-fighting chemicals--but in small quantities. If we wanted to avoid all carcinogens, we'd have to stop eating altogether. But there are 10 milligrams (mg) of known carcinogens in a single cup of coffee. To put that into perspective, 10 mg is probably more than all the synthetic pesticide residues you could get from eating non-organic food for an entire year. The level of acrylamide in a cup of coffee depends on how strong it is and how the beans are roasted. There is little difference between

concentrations in instant and ground coffee — both about 290 micrograms per kg — because the chemical is a product of the roasting of the beans rather than any subsequent processing.
The level of roasting makes a difference, however. Separate research has established that acrylamide levels peak in medium-roast coffee, are lower in the half-roast variety and drop off when beans become dark roast

Many scientists in Britain say that until the risk posed by acrylamide can be assessed with greater confidence it might make sense to consume as little as possible.
“There is no doubt it (acrylamide) has been identified as carcinogenic in animal models, so the best advice is precautionary, to minimise exposure,” said Professor Vyvyan Howard of the school of biological sciences at Ulster University.
Nevertheless, moderate coffee consumption is not considered a risk factor for cancer. And coffee is linked to the following benefits: It boosts endurance by delaying fatigue; it improves long-term memory; it may help prevent kidney stones; it relaxes lung spasms during an asthma episode; and, as you may have discovered, it stimulates your gastrointestinal tract.
In the meantime there are researches that are being done regarding the benefit and disadvantages of drinking coffee. The researches are focusing more on the caffeine content in coffee. Therefore coffee does has its advantage and well its disadvantage but it must be consume in moderation