July 19th, 2006 - Barbara Feiner
Now through Monday (July 24), Coeur d’Alene, Idaho-based Café Avion Coffee Roasting Co. is donating $1 to a scholarship fund for aspiring female pilots for every pound of Aviatrix blend organic coffee sold. All of the company’s coffees are certified organic, and most are fair trade-certified.
Aviatrix is a medium roast with notes of blueberry and spice, featuring beans from Indonesia, Africa and Central America. It’s “an exotic blend of intriguing coffees from three different origins of the world,” says Bart Shields, the company’s head roaster. “It’s my new favorite blend.”
Donations benefit the Ninety-Nines, an international organization of women pilots that supports females in aviation. Scholarships, first established in 1940 to honor Amelia Earhart’s memory, help cover pilots’ flight training or tuition.
“There’s really no better way to promote our product than by supporting aviation, something we’re very passionate about,” says Café Avion Founder Denver Wilkinson. “The Ninety-Nines is a great organization to support.”
Aviatrix may be purchased from Café Avion’s website or by calling (877) 432-7890 (toll free). The company also offers a variety of organic single-origin coffees and signature blends, including Mexico Chiapas, Peru Café Femenino, Mystere Espresso and Sumatra Decaf.
Read More:Drink Organic Coffee, Support a Female Pilot
June 27th, 2006 - Barbara Feiner
Here’s another reason to add coffee to your cart when you visit your local natural or organic food store: Drinking coffee—especially decaf—may be associated with a reduced risk of type 2 diabetes, according to a report in the June 26 issue of Archives of Internal Medicine.
Previous U.S. and European studies have linked coffee to a reduced risk of type 2 diabetes. In fact, most research has found that the more coffee you drink, the lower your risk for diabetes. But it remains unclear whether it’s the caffeine or another ingredient that offers protection.
Mark A. Pereira, PhD, and his colleagues at the University of Minnesota, Minneapolis, studied coffee intake and diabetes risk in 28,812 postmenopausal women over an 11-year period. At the beginning of the study (1986), the women answered questions about their risk factors for diabetes, including age, body mass index, physical activity, alcohol consumption and smoking history. They also reported how often they consumed a variety of foods and beverages over the previous year, including regular and decaffeinated coffee.
Based on information reported in the initial questionnaire, about half of the women (14,224) drank one to three cups of coffee per day; 2,875 drank more than six cups; 5,554 four to five cups; 3,231 less than one cup; and 2,928 none. Over the following 11 years, 1,418 of the women reported they had been newly diagnosed with type 2 diabetes. After researchers adjusted the data for other diabetes risk factors, they found women who drank more than six cups of any type of coffee per day were 22% less likely than those who drank no coffee to be diagnosed with diabetes. Those who drank more than six cups of decaffeinated coffee per day had a 33% reduction in risk compared with those who drank none.
Overall caffeine intake did not appear to be related to diabetes risk, further suggesting that some other ingredient in coffee was responsible.
“Magnesium, for which coffee is a good source, could explain some of the inverse association between coffee intake and risk of type 2 diabetes mellitus through known beneficial effects on carbohydrate metabolism,” the authors write. But the study found no association between this mineral and diabetes risk. Other minerals and nutrients found in the coffee bean—including compounds called “polyphenols” that help the body process carbohydrates and antioxidants—may contribute to its beneficial effects and should be examined in future studies.
“Although the first line of prevention for diabetes is exercise and diet, in light of the popularity of coffee consumption and high rates of type 2 diabetes mellitus in older adults, these findings may carry high public health significance,” the authors conclude.
Read More:Does Coffee Lower Diabetes Risk?
March 22nd, 2006 - Barbara Feiner
When Food and Wine magazine published its annual “Obsessive’s Guide to Coffee” this month, an organic coffee company ranked fourth among the top boutique roasters in America.
Barefoot Coffee Roasters, based in Santa Clara, California, is a full-service coffee/espresso bar and artisan organic coffee roaster. All coffees are roasted fresh in the café by skilled artisans who use old-world, small-batch techniques. All of the coffees are sustainable, and more than 85% are certified organic, shade grown and fair trade.
“Holy cow! We are so honored to be recognized for our obsessive coffee quality,” says Andy Newbom, Barefoot’s chief espresso officer. “Great coffee, like great wine, takes an immense amount of dedication and passion to do well. We treat coffee as the culinary art that it is. Great taste is the No. 1 goal.”
Food and Wine also ranked its top 10 favorite coffees (out of 157 sampled), and two of Barefoot’s single-origin coffees placed: Finca Vista Hermosa Guatemala, bought directly from a family farm in Guatemala, and Costa Rica, with notes of tangerine and apricot.
“We are a small family farm striving to produce the best coffee we can,” says Edwin Martinez, owner of Finca Vista Hermosa. “It is so rewarding having a relationship with a quality-focused coffee roaster like Barefoot Coffee Roasters. We know that our coffee is in good hands and will be roasted and prepared with the same care and passion we put into it. Having our coffee chosen as one of the top 10 coffees in the country by Food and Wine magazine is such a reward for all the hard work we do all year.”
Read More:Organic Food Shopping: Barefoot Coffee Roasters
March 10th, 2006 - Barbara Feiner
You stop by your favorite organic coffeehouse, craving a deliciously hot latte or cappuccino. So, what’s the real difference between ordering a regular vs. a nonfat drink?
If you opt for a small size, made with nonfat milk instead of low-fat milk (the standard at many coffee bars), you’re looking at a difference of 20 to 30 calories, says Karen Collins, a registered dietitian in private practice and nutrition adviser to the American Institute for Cancer Research in Washington, DC. Buy a large latte or cappuccino, and there’s a 40- to 50-calorie difference.
“Fat content changes by about 3 to 5 grams,” she says. “Your choice of portion size actually has far more impact. Without changing the type of milk used, changing from small to large in portion size adds from 70 to 140 calories per serving, and ordering super-large sizes available at some places adds even more.
“The other big factor is whether you turn this coffee beverage into a dessert by adding goodies like mocha, whipped cream or caramel syrup,” Collins continues. “Making it a ‘dessert coffee’ adds 50 to 150 calories to a small, or 130 to 230 calories to a larger, drink. If you splurge on one of these drinks once a week or so, none of these differences is really significant. But if you drink one daily, these details can really add up and affect weight control and overall health.”
Read More:Organic Living: Low-Fat Vs. Nonfat Lattes
January 26th, 2006 - Barbara Feiner
It’s surprising when something that was once considered questionable for your health turns out to have health benefits, usually with the proviso to consume it “in moderation.” This happened with chocolate and alcohol, and now it’s coffee’s turn, according to the February edition of the Harvard Health Letter. Here’s some of the mostly good news about coffee:
Results from long-term studies show that coffee may not increase the risk for high blood pressure over time, as previously thought. Study findings for other cardiovascular effects are a mixed bag.
Coffee may have anti-cancer properties. Last year, researchers found that coffee drinkers were 50% less likely to get liver cancer than nondrinkers. A few studies have found ties to lower rates of colon, breast and rectal cancers.
Two substances in coffee—kahweol and cafestol—raise cholesterol levels. Paper filters capture these substances, but this doesn’t help the many people who now drink unfiltered coffee drinks, such as lattes. Researchers have also found a link between cholesterol increases and decaffeinated coffee, possibly because of the type of bean used to make certain blends.
Heavy coffee drinkers may be half as likely to get diabetes as light drinkers or nondrinkers. Coffee may contain chemicals that lower blood sugar. A coffee habit may also increase your resting metabolism rate, which could help keep diabetes at bay.
Coffee seems to protect men, but not women, against Parkinson’s disease. One possible explanation for the gender difference may be that estrogen and caffeine need the same enzymes to be metabolized, and estrogen captures those enzymes.
Organic Authority Article Link
Mug Shots: Buying Organic Coffee and Tea
Read More:Coffee May Protect Against Disease
December 30th, 2005 - Barbara Feiner
Happy New Year from Organic Authority! We wish you health, happiness and success as we ring in the new year.
If you’re planning to watch the Rose Parade or a football game on New Year’s Day, here’s a recipe for Spiced Coffee Eggnog that will wow your guests. Eggnog won’t be available after the holiday season, so pick up your favorite organic brand at your local whole foods market and celebrate its last hurrah.
This recipe comes from Diana Duda, who won the Best Holiday Recipe Contest sponsored by spice maker McCormick & Co. in 2003. Once you add the ice cream, your guests will think you’re an organic culinary god/goddess.
Spiced Coffee Eggnog
Makes 24 (½ cup) servings
2 cups very strong coffee (flavored, if desired)
1½ cinnamon sticks, broken
6 whole cloves
6 whole allspice
2 quarts eggnog (regular or low-fat)
1 tablespoon pure vanilla extract
1 cup whipping cream
1 quart vanilla ice cream, softened
- Brew coffee twice as strong as usual. Place broken cinnamon sticks, cloves and allspice into a square of cheesecloth. Tie closed and place in saucepan with coffee. Simmer 15 minutes. Allow to cool, remove spices, and chill at least 30 minutes or overnight.
- Pour eggnog into punch bowl (at least 4-quart capacity.) Add vanilla and coffee mixture. Stir to blend well.
- Whip cream and fold into eggnog. Spoon ice cream into mixture and stir gently. Sprinkle with nutmeg, as desired.
Read More:New Year’s Day Organic Coffee Eggnog