Basically, organic coffee is a product grown in a way that offers very little environmental impact. The goal of organic coffee farming is to produce beans while maintaining soil fertility and building biologically diverse agriculture without the use of toxic fertilizers and pesticides. Many organic farmers fertilize with compost, and use disease resistant mulch. For crop rotation, organic farmers will plant fruit and nut trees to replenish the soil with nutrients and maintain good quality soil. Third-party agencies accredited by the US Department of Agriculture verify organic production, and will give the title ‘certified organic’ to coffee beans that are grown to meet the USDA standards.

To obtain a title of ‘certified organic’ in the United States, a coffee grower must prove that certain growing conditions have been met. First, the farmer must have a crop rotation plan to control for pests, prevent soil erosion, and to prevent loss of soil nutrients, which would occur if the same crop was planted in the same field each year. Also, the coffee beans must have been grown on land that has not had toxic pesticide or fertilizer use at any time within the last three years. Finally, there must be a large enough space between the organic coffee and the nearest conventional crop to provide a buffer against contamination.

An added benefit of organic coffee beans is that they are typically produced by shade-grown coffee trees. These shade grown trees, which have been replaced on conventional farms by a variety of coffee tree that can grow in full sun, provide a habitat for migratory birds and wildlife. The large trees that provide shade help reduce topsoil loss, and the birds that migrate through are a natural defense against bugs and pests. The shade trees, which were standard before the industry become commercialized, mature less quickly than the full sun variety, and are thought to produce a better tasting coffee bean.

Organic coffee is grown in many countries, with the leading producers of Mexico, Costa Rica, Peru, Guatemala, and Nicaragua. Brazil, Colombia, the Dominican Republic, Venezuela, and the Philippines are also home to organic coffee farms. Even the United States grows organic coffee in Hawaii. Though organic farming is more labor-intensive, certified organic farmers are paid about fifteen cents more per pound for organic coffee than conventional, which is a large increase considering that some farmers only receive ten cent per pound total. Organic certification costs nearly three hundred and fifty dollars, which sounds affordable, but is quite costly when you consider that some of these farmers make only one thousand dollars total profit in a year.

Organic decaffeinated coffee beans offer an interesting challenge, because although they may be grown to meet organic requirements, conventional decaffeination uses methylene chloride to remove the caffeine from the coffee beans. This chemical is prohibited in organic production, so to maintain organic status the caffeine must be removed with water, known as the ‘Swiss Water’ process.

While a stamp of ‘certified organic’ can provide consumers with a label to look for when searching out organic coffee beans, there are still dishonest people out there looking to capitalize on organic demand. For example, organic coffee is usually shade-grown, but some beans that are shade-grown are not organic; the label of shade-grown can mislead people into thinking that a product is organic while actually the shade grown coffee has been grown using toxic chemicals. Also, tastes can vary between conventional and organic coffee beans, so you must be patient in finding the right organic blend. Buy small quantities of beans at first to figure out which you like best, or ask to sample brewed organic beans before you purchase them from a coffee store. Before buying organic, do the research on accredited certification agencies and individual coffee growers to ensure that your extra money is actually benefiting true organic coffee farmers.

With some products, organically farmed items can cost consumers twice as much as the conventionally farmed variety, but such is not the case with organic coffee. A one-pound bag of regular Italian Roast coffee from Starbucks will set you back $10.45, while the same size bag of organic coffee beans from Mexico costs $13.45. To many, the extra three dollars per bag is worth knowing that the beans were grown in an eco-friendly way.

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What is Oolong Tea?

Tea bushes produce three main types of tea. The most commonly known are black tea—the kind you find in standard tea bags—and green tea, which is lauded for its many medicinal properties. Black tea is fully oxidized before drying, while green tea remains unoxidized. Oolong tea falls somewhere in between, with oxidation levels ranging from 10% to 70%. As a result, oolong tea possesses qualities of both black and green teas.

The word oolong means “black dragon” in Chinese. The origin of the name is unclear, but several legends surround it. One tale speaks of a man named Wu Liang (later known as Wu Long or Oolong) who, while picking tea leaves, was distracted by an animal—possibly a river deer. By the time he returned to his tea, it had already partially oxidized. He chose to drink it anyway, and the result was a wonderfully flavorful brew. Rumor has it that he shared the mellow, aromatic tea with his neighbors, who began calling it Wu Liang tea.

Another theory suggests that oolong tea got its name because the leaves of this partially oxidized tea resemble tiny black dragons that unfurl when hot water is poured over them.

Oolong contains about half the caffeine of black tea and roughly twice the caffeine of green tea. The flavor of oolong, however, does not resemble either green or black tea. While it may have a stronger aroma than other varieties, oolong is rarely bitter.

History

Oolong tea has a history that dates back around 400 years to Fujian Province in China, during the late Ming Dynasty. The region surrounding Mt. Wu Yi Shan is renowned as one of the best areas in the world for tea cultivation due to its ideal average temperature of around 18°C (64°F) and other favorable climatic conditions. Much of the oolong tea produced today still comes from Fujian Province, where it is so highly valued that they have developed a special way of drinking it using tiny teapots and cups.

For many years, oolong tea was considered an expensive and hard-to-find commodity, especially in North America. However, in the 1990s, specialty tea companies began canning oolong tea, making it more readily available to the general public outside of China and Japan. Today, it is far easier to find than it was a decade ago.

How is  it Made

The production of oolong tea involves skilled craftsmen who follow a meticulous process. The tea leaves are carefully picked at the right time and then exposed to the sun for a set period. Afterward, they are moved indoors to dry and begin fermenting. Experienced tea makers know exactly when to stop the fermentation process to create the perfect oolong—typically when the leaves are about 30% red and 70% green. The leaves are then hand-rubbed to enhance their aroma and flavor, before being dried using charcoal. Once the process is complete, a “tea master” inspects the quality before the tea is allowed to be sold.

Health Benefits of Oolong Tea

The Chinese have long recognized the health benefits of all types of tea, and oolong is no exception. It is known to help fight obesity by activating the enzyme responsible for dissolving triglycerides (fatty deposits) and enhancing fat metabolism. Additionally, the large amount of polyphenols in oolong tea helps prevent tooth decay and slows down the production of free radicals, which are known to accelerate the aging process. Herbalists believe that oolong tea can also improve kidney and spleen health.

Disadvantages

The primary disadvantage of drinking large quantities of oolong tea is the potential development of insomnia due to its caffeine content. Additionally, excessive consumption of tea, in general, can lead to the discoloration of teeth.

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These days, sports drinks are “in,” even for those who don’t necessarily spend lots of time working up a sweat. Experts, however, have debated the necessity of including these drinks in one’s diet, especially for those who don’t exercise regularly.

The Rise of Sports Drinks

Sports drinks aren’t new, but the number of different ones marketed to the general public has increased greatly in the last decade. Just about everyone, however, is familiar with the first sports drink that arrived on the scene – that yellowish-green juice-type drink known as Gatorade®.

Gatorade was developed in the mid-1960s at the request of a University of Florida football coach who was looking for something to help his players make it through a long, hot game without “wilting.” He enlisted the help of four university physicians, who determined that the fluids and electrolytes the players lost through sweat were not being replaced, and the large amounts of carbohydrates the players’ bodies used for energy were not being replenished. Simple water was not solving the problem, so the researchers concocted a drink that would specifically address these issues.

Sports Drinks vs. Water

When the average person is thirsty, they reach for a glass of water. This happens for a number of reasons. Water is a great thirst quencher, it’s inexpensive, and easy to come by. Our doctors have told us for decades that we should drink 6-8 glasses per day to enhance good health. However, researchers determine that for every 15-20 minutes one engages in exercise, they should drink about 4-6 ounces of water. For the typical person who exercises between 30 and 60 minutes two or three times per week, this is easy to achieve. But for professional athletes who exercise hard and long, this might not be the answer. Furthermore, fitness experts argue that because water is bland, most people don’t drink as much as they should during strenuous exercise.

Sports drinks, on the other hand, tend to hydrate better simply because the good taste causes individuals to drink more. Today’s popular sports drinks, such as Powerade®, All Sport®, Power Surge®, and others, come in a plethora of colors and flavors, making them more attractive than plain old water. Sports drinks are also “in fashion,” so teens and others who are merely interested in drinking something trendy will reach for these drinks rather than something that would better meet their needs. Health clubs and other fitness facilities also tend to push these drinks to their customers, touting their energy-boosting, electrolyte-replacing qualities.

Who Needs Sports Drinks?

Controversy has arisen, however, as to just when a sports drink is necessary and who should be drinking them. Indeed, if you’re a professional football player who gives 400% for 3 hours on the football field, a drink like Gatorade is exactly what you need to keep the chemicals in your body balanced. If you’re a marathon runner, these same drinks will help you make it through 26.2 miles.

But what if you’re just a casual exerciser? What can sports drinks do for you? While many experts believe that you’ll nevertheless benefit from such beverages, others believe that choosing them over water has its definite drawbacks.

Most sports drinks contain only a minute amount of the essential nutrients a body needs each day, so unless you need the beverage to boost carbs or replace electrolytes, chances are that sports drinks really provide no distinct advantages for the average person. As a matter of fact, some argue that those who consume these drinks actually ingest lots of unnecessary calories and plenty of excess sugar. Nutritionists suggest that if you enjoy drinking sports drinks, you should eliminate the extra calories from some other portion of your diet.

To Drink or Not to Drink

For the average person, the decision as to whether to continue enjoying sports drinks comes down to personal preference. If you enjoy the taste, drinking these is no different than drinking a soda. If you’re not a professional athlete, just be sure to use them in moderation.

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The USDA Guidelines for Organic Milk

The USDA (United States Department of Agriculture) has established guidelines for organic milk production based on four basic principles. First, organic milk must come from cows not treated with rBGH (bovine growth hormone), commonly used in conventional dairy farming to boost milk production. Additionally, cows must be kept free from antibiotic use. If a member of an organic herd requires antibiotics due to illness, that cow can be treated but must be kept separate from the organic herd for a full year. Third, the cows’ feed must be grown without pesticides—most cows eat either grasses or grains, both of which must be produced through organic farming. The use of organic feed may also help support organic farming practices by increasing demand for such products. Finally, cows must have the opportunity to graze freely in pastures during the growing season. Currently, the exact amount of required grazing time is unspecified, which has led to controversy within the organic dairy community. Some larger producers provide only limited grazing time for their cows, keeping them in feedlots for most of the year.

Though the health benefits of organic milk are hotly debated, research from the Danish Institute of Agricultural Research found that organic milk contains higher levels of vitamin E, omega-3 fatty acids, and antioxidants compared to conventional milk. Studies indicated that milk from organic cows had vitamin E levels 50% higher, and 2 to 3 times more beta-carotene and antioxidants, such as lutein and zeaxanthin, which are believed to help ward off infections and diseases. This study concluded that the increased nutritional benefits were largely due to organic cows being allowed to graze freely on grass rather than being confined to holding pens or feedlots.

While many consumers choose organic milk to avoid antibiotics and growth hormones, fears are often based on speculation rather than facts. rBGH is a protein hormone that would be digested in a human’s gut, if present in milk. This hormone increases levels of a specific growth factor (IGF-1) in cows; however, IGF-1 levels are only slightly higher in milk from rBGH-treated cows compared to non-rBGH cows. Although high IGF-1 levels in humans are associated with an increased risk of cancer, humans produce more IGF-1 through saliva and digestive secretions each day than could be ingested from 95 quarts of conventional milk. Elevated IGF levels are more closely linked to obesity and diets high in saturated fats. Moreover, conventional milk is routinely tested for antibiotics before it reaches the marketplace; any milk showing antibiotic residues is not sold. The real difference in organic milk comes from the cows’ ability to graze freely on organic grasses.

Unfortunately, purchasing organic milk does not guarantee that it comes from cows that graze on open pastures. Roughly 30% of organic milk sold originates from confinement dairies, where cows receive very little pasture time. Many organic farmers and milk drinkers are advocating for stricter USDA guidelines regarding the amount of pasture time that must be allotted to organic cows, so that all organic milk is produced under consistent conditions. Some smaller local dairy farms that are not certified organic may allow their cows to graze on pasture, so purchasing milk from a local farmer might be a good option to ensure your family benefits from the higher nutrient content of grass-fed cows.

Now accounting for 3% of the entire milk market in the United States, organic milk has an annual growth rate of 23%, even as total milk consumption declines by 8% each year. It is available in many large grocery chains, including Walmart. However, not all organic milk is created equal; some farms use less-than-ideal methods to produce their organic milk, narrowly meeting vague USDA regulations. If you’re genuinely interested in buying the healthiest milk available, check if any local dairy farmers sell their milk nearby, and inquire about their farming practices—you can support local growers while possibly obtaining healthier milk at a lower cost. If that’s not an option, research the organic milk brands available in your supermarket. Find out which one employs the best production practices and choose that brand; until the USDA establishes stricter guidelines for organic milk producers, consumers must do their research and choose wisely when purchasing organic milk.

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Too bad! A good cup of tea is a real treat. In fact, more and more individuals outside of Britain and its colonies are discovering its great taste. Coffee shops, popular in America, are adding a variety of teas to their menus, allowing new tea drinkers to learn the ins and outs of making properly brewed, great-tasting tea. Tea shops are also sprouting up in many countries, offering fine imported teas in many flavors.

If you’re a fan of this fine beverage and would like to serve tea in the proper way, the process is simple once you have all the required pieces in place.

Setting the Stage for a Perfect Tea

The Table
The setting for your English tea can be nearly as important as the tea itself. Set a pretty table that your guests will enjoy. Include china cups and saucers if possible, a dainty linen tablecloth, matching napkins, and perhaps a floral centerpiece. If you’re serving food with your tea, be sure to provide appropriately sized plates. It’s perfectly fine to mix and match if you don’t have enough cups of the same pattern—this can add a whimsical touch.

The Pot
A proper English tea should always come from a pot, brought to the table on a tray with sugar, a sugar holder, a milk pitcher, tongs for sugar cubes, a napkin, a spoon, a saucer, and – of course – a cup. (Some of these items can already be on the table if desired.)

When you begin, the teapot should be warm – never cold or at room temperature. This helps the tea stay hot longer. It’s best to warm the teapot in the oven, on the stove over low heat, or by placing it in a tub of boiling water. Consider investing in a “tea cozy,” which wraps around the pot and helps keep the water hot for a longer period of time.

Preparing the Tea
“Real” British tea is made with loose tea leaves, but if you’re concerned about having leaves in your cup, you can use a filter or diffuser. If you’re using loose leaves, put a teaspoon of tea per cup into your warm teapot. Fill it with freshly boiled water (never boil water twice), stir slightly, and allow it to “steep” for 2 to 5 minutes, depending on how strong you want it. Stir it again before serving. You may wish to add milk and/or sugar before serving (the British way!) or allow your guests to add them as they wish.

If the tea isn’t quite the flavor you were seeking, you can make a few adjustments. For example, try using less tea per cup. Some teas are particularly strong and don’t require as much to make a good cup (or “cuppa,” as the British say). You might also want to experiment with different types of tea. Ask your local tea expert for recommendations, or try some of the most popular British teas, such as Darjeeling, Earl Grey, English Rose, Orange Pekoe, and Imperial Gunpowder. Each one has a distinct flavor, so it might be wise to sample a few before buying.

Pouring the Tea
To avoid spilling, always place one hand on the lid of the teapot to keep it secure. Pour slowly to prevent over-pouring. If you wish (or if your guest prefers), you can use a strainer to catch any tea leaves that may end up in the cup.

Once everyone is seated and served, it’s time to enjoy your tea!

Goodies
A proper tea, especially an afternoon tea, is typically served with small treats like cookies, tiny cakes, scones, or even small sandwiches and other finger foods. The fancier and more elegant, the better!

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Coffee isn’t entirely harmless, though. As a stimulant, it can be addictive and may cause jitters or anxiety when consumed in large amounts. It can also stain teeth, leading to a yellowed smile for daily drinkers. Burns from hot coffee are common, so handle hot pots or fresh cappuccinos with care. For those prone to heartburn, coffee—even decaf—can increase stomach acid, potentially triggering indigestion. Drinking coffee early in the day or in small amounts may help avoid this.

Debunking Myths and Exploring Benefits

Decades of research have debunked claims that coffee causes cancer, stomach ulcers, breast disease, or gallbladder disease. A study linking coffee to pancreatic cancer was flawed due to its design, which considered multiple factors and led to misleading results, now discredited. Analysis of earlier studies shows no significant health risks from moderate coffee consumption, even for those with cardiovascular issues.

Today, research focuses on coffee’s health benefits. Caffeine is used therapeutically to stimulate breathing in premature babies and post-surgery newborns. It may help asthma patients by dilating airways and could relieve constipation or protect against gallstone pain. A 1999 study found coffee drinkers had a lower risk of colon cancer compared to non-drinkers, though no specific consumption guidelines exist yet. While coffee doesn’t alleviate Parkinson’s symptoms, recent studies suggest it may reduce the risk of developing the disease.

Coffee also boosts endurance in long-distance running and biking and enhances cognitive function—likely why it’s a morning favorite. For those combating sleep deprivation, sipping 2–3 ounces of coffee hourly is more effective than drinking it all at once, maintaining alertness longer.

While coffee is safe for most, some should avoid it due to its stimulating effects, such as those with irregular heartbeats or other heart conditions, who are typically aware of their limitations. Pregnant women should also be cautious, as caffeine passes through the placenta. High caffeine intake—over 300 mg daily—may increase risks of miscarriage and low birth weight.

To save money, brew coffee at home instead of buying from a chain. Alternate home brewing with visits to your favorite coffee shop, or explore local mom-and-pop stores for better prices.

Enjoy your coffee guilt-free! Ignore outdated myths and flawed studies. Recent discoveries highlight coffee’s therapeutic benefits, and research into more health advantages continues. For better health, focus on exercise or reducing fat intake—coffee isn’t the enemy!

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Types of Espresso Machines

An espresso machine has a few major requirements that must be met to produce the perfect cup. First, the machine must supply brewing water between 191-209 degrees Fahrenheit, typically heated by an internal boiler. The machine must also channel the hot water into the brew chamber, delivering it to the coffee grounds at about nine bars of pressure via a pump, spring system, or lever. After the hot water is pumped through the coffee grounds, it should exit the machine via spouts in the portafilter, or an external spout on a super-automatic machine. All espresso machines also include a steam wand for frothing milk, used in drinks like café lattes or cappuccinos.

Different types of espresso machines offer various levels of control over brewing and cleaning. Manual espresso machines, still made by La Pavoni ($575-$800) and Gaggia ($1200), feature a boiler that heats the water. Once the water reaches the proper temperature, the operator lifts a lever to allow the water to flow into the coffee grounds. As the water begins to drip through the coffee and into the espresso shot glass, the operator pulls down the lever, forcing the remaining water through the coffee. This machine is for the diehard espresso drinker, as it requires practice and patience to perfect the brew.

Steam-driven and stove-top espresso makers use steam pressure to force water through the coffee grounds. While inexpensive, these machines fail to produce the same quality espresso as manual or electric pump-driven systems. For example, a DeLonghi steam-driven espresso machine can be purchased for under $40.00, but the price reflects the low quality of the espresso it brews. Semi-automatic and automatic espresso machines use an electric water pump to push heated water through the coffee grounds during brewing. A semi-automatic machine, offered by brands like Gaggia ($260), Nespresso ($399), and Krups ($300), allows you to control the amount of liquid that ends up in the espresso glass by turning the brew switch on and off. An automatic machine, slightly more expensive than a semi-automatic, differs in that it has internal controls for the amount of water dispensed through the coffee grounds.

A super-automatic espresso machine is the most high-tech option. It features an electric water pump, boiler, water reservoir, and steam wand. It has an automated internal brewing system, a built-in coffee grinder, and an onboard computer that controls the entire brewing process. When brewing, the coffee beans in the machine are ground and placed into the internal brew system. The pump sends hot water through the system, and the espresso is dispensed through spouts on the front of the machine. The super-automatic also has an onboard waste basket to discard the used coffee grounds once a brew cycle is complete. Brands like Gaggia ($1200-1500), Solis ($700-900), and Saeco ($1500+) offer super-automatics with removable brew systems that can be cleaned. Capresso ($1000-1400) and Jura ($1000-1400) systems are non-removable but come with a self-cleaning option.

Extras to look for in a good espresso maker include a chrome-coated portafilter, a visible pressure gauge to monitor each cup, a built-in cup warmer, and a frothing aid or auto frothing attachment. Removable water tanks help avoid spills, and a machine with programmable brew amounts will let you control how much espresso you get with each brew. Most importantly, choose a brand that is well-known and trustworthy, like Gaggia, Starbucks, or Nespresso. Also, a pre-infusion system, which presoaks ground coffee for two seconds before brewing, is thought to help maximize flavor extraction for the perfect espresso.

If convenience is your primary reason for ‘ordering out’ espresso, consider a super-automatic machine that offers the same convenience at home. Depending on how often you drink espresso, a quality machine can pay for itself in under a year, saving you time and money by eliminating the daily line at your local coffeehouse. Since espresso is a relatively new item in the United States, opt for a brand with plenty of espresso experience, as they’ve had time to perfect their machines. Though price isn’t always the best indicator of quality, don’t expect to find a good espresso machine at a bargain price. Know your desired features, compare prices, and purchase a quality espresso maker—you might just enjoy the best espresso of your life.

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The leading producers of apple juice are the United States and China, where, unlike apple cider, apple juice is produced in commercial factories with large, heavy equipment. Apple cider, on the other hand, is typically produced by small farms or mom-and-pop businesses. In the United States, apples are hand-picked in the fall, and only mature apples are sent for processing, as apples harvested too early can taste sour or starchy. Most apples used in commercially produced apple juice are unfit for sale in supermarkets due to blemishes. However, any moldy or decayed apples are discarded by inspectors as they enter the production facility. The good apples are soaked for thirty to forty minutes, scrubbed, rinsed, and then sent to the pressing machine. This large machine crushes and squeezes the apples to extract as much juice as possible. The juice is then filtered and pasteurized. An inspector examines the juice, and once it passes the examination, it is poured into cartons and bottles, ready to be sent to stores. Apple juice concentrate can also be made by evaporating the freshly squeezed juice. The resulting evaporated concentrate is less costly to ship, smaller in volume, and has a longer shelf life.

Types of Apple Juice Concentrate

Two different types of apple juice concentrate are made: cloudy and clear. To make clear apple juice concentrate, pectin and starch are removed, which is preferred by retailers because of its longer shelf life. Many manufacturers opt to produce the clear variety, believing consumers favor its more attractive appearance. However, recent research has found that cloudy juice, which contains pulp particles, is healthier due to its higher antioxidant content. In a study of four different apple juices, the cloudy juice was much more effective at attacking and binding free radicals (free radicals damage the body and cause disease). Cloudy juice held approximately four times the amount of polyphenols (antioxidant plant compounds) than the clear juice, which loses these antioxidants during its clarification and filtration process.

Though cloudy apple juice outperforms clear juice in antioxidant levels, both types contain phytonutrients and flavonoids that improve overall health and can reduce the risk of certain diseases. Phytonutrients and flavonoids, which are found in fruits and vegetables, continue to show positive effects on the human body through ongoing research. Studies on asthma have shown that individuals with asthma who drink apple juice have a lower risk of respiratory diseases and better lung function compared to those who do not consume apples or apple juice. Another study found a decreased incidence of lung cancer in individuals who consumed apple products. Additionally, the phytonutrients in apple juice help prevent the oxidation of bad cholesterol, which leads to plaque buildup in arteries and inhibits cardiovascular function, ultimately leading to heart disease. In fact, drinking apple juice with a hamburger can help protect your body from the harmful fats in the burger!

Apple juice also provides sugars and fluids to the body, and its sweet taste makes it appealing to children. A serving of 100% apple juice (4-6 ounces) is considered a fruit exchange according to USDA guidelines, contributing to daily fruit intake. Apple juice is also very unlikely to cause allergic reactions and is easily digested, which is likely why pediatricians recommend it as a first juice for infants.

Versatile and commonly used as a base for other fruit drinks, apple juice can be served in a variety of ways. It can be heated and spiced, mixed with other fruit juices and served chilled as punch, or even frozen into fruit pops. Apple juice is low in calories and sodium, and contains no fat.

Instead of drinking soda with your meal (or allowing your child to drink soda with their meal), choose apple juice. It’s an appropriate beverage for both children and adults, providing essential antioxidants and nutrients with a universally appealing sweet flavor. For the greatest health benefits, opt for a 100% apple juice product and choose the cloudy variety. Though often overlooked, the health benefits of apples and apple products are significant and provide a wonderful source of nutrition for the whole family.

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The Dark Side of Coffee Addiction

Most people are aware that the active ingredient in coffee is caffeine, a xanthine alkaloid that stimulates the central nervous system. The word “caffeine” comes from the French word for coffee, “café.” Unlike other psychoactive drugs, however, caffeine is completely unregulated and is even listed by the Food and Drug Administration (FDA) as ‘Generally Safe.’ This is despite the known facts that caffeine can cause sweating, nausea, restlessness, headaches, anxiety disorders, and many other symptoms, as well as being highly addictive. A recent study by Johns Hopkins University (Griffiths RR, Juliano LM, Chausmer AL. Caffeine pharmacology and clinical effects. In: Graham AW, Schultz TK, Mayo-Smith MF, Ries RK & Wilford BB (eds.) Principles of Addiction Medicine, Third Edition (pp. 193-224). Chevy Chase, MD: American Society of Addiction, 2003) positively identifies caffeine as an addictive substance and maps out the addiction and withdrawal mechanisms. This could lead to caffeine being rightly considered a ‘drug,’ with Caffeine Dependence and Caffeine Withdrawal possibly being listed in the Diagnostic and Statistical Manual of Mental Disorders (DSM), the ‘Bible’ for diagnosis and treatment of psychiatric disorders.

Can caffeine kill you? Probably not—at least not directly. However, the long-term effects of regular caffeine consumption have never truly been studied. We’d probably all be healthier without it, but that’s also true of a lot of other common habits. Since we know caffeine affects circulation and has other physiological effects, there could be a correlation to cardiovascular disorders. We do know that caffeine can cause anxiety disorders, which, while not fatal in and of themselves, greatly affect the quality of life and could contribute to depression and suicides. Further studies are absolutely warranted, but there has never been significant pressure to conduct them. After all, the FDA says caffeine is perfectly safe, and they are the experts, right? (Excuse me…I need a minute to stop laughing.) Remember, these are the same people who brought you Thalidomide, Fen-Fen, and a host of other drugs that were later pulled from the market after causing irreversible damage to people. The FDA doesn’t test anything. They just take companies’ word that their products are safe and require the testing paperwork (which can be, and has been, easily faked before) to be on file. Another great reason to start thinking about how to give up the coffee habit.

To understand why coffee addiction is taken so lightly, it helps to look at the history of coffee use in the U.S. and Great Britain. There was no widespread coffee consumption anywhere in the world before the fifteenth century. Coffee use as a beverage started in Ethiopia, and by the early 1600s, it spread across the Middle East, into Europe, and even to the American colonies. Coffee never had a large following in England and its colonies because Great Britain controlled India, giving them a source of cheap tea. Tea quickly became the British tradition, which it remains to this day. Likewise, in the American colonies, tea was popular until a political decision forced a change in attitude toward the Mother Country.

In the late 1700s, Great Britain was struggling financially from the cost of maintaining its empire. In desperation, King George and Parliament looked to the colonies for funding. For several decades, England imposed tax after tax on the colonists, all without granting them any representation in Parliament or input in the process. This generated massive discontent, and the passage of the Tea Act in 1773 was the last straw. Most of the other ports in the colonies refused tea deliveries from England, but in an extreme act of stupidity, Boston’s Royal Governor, Thomas Hutchinson, would not allow the colonists to refuse the delivery, leading to the historic Boston Tea Party. Britain had no control over the world coffee market, so from that day forward, coffee became the beverage of choice in North America. Tea was shunned by all but the most die-hard British loyalists. Coffee soon became as much a social custom in the U.S. as tea was in Britain. It became unthinkable not to offer guests coffee, and no restaurant would dare leave it off the menu. Coffee companies gained significant political power, and in 1952, the Pan American Coffee Bureau successfully lobbied for legislation requiring all companies to provide a ‘coffee break’ for their workers at regular intervals. The Coffee Break became a uniquely American tradition.

With this kind of history and the political influence of large international coffee companies, it’s easy to understand why there’s no great push to study the long-term health effects of coffee. Just look at how long tobacco companies held sway before science and politics caught up with them. In fact, the health risks of cigarettes were known for quite some time before any action was taken. It was only through public pressure that something significant was done. Coffee will no doubt follow a similar course.

If you’re genuinely concerned, you can get ahead of the game easily. You can completely forgo coffee (I know, other things have caffeine too, but none to the extent of coffee, and you can give those up too if you want…). Depending on how long and how much coffee you’re used to drinking, it may not be advisable to stop cold turkey. Since caffeine is an addictive substance, you’ll likely experience withdrawal symptoms similar to those of a cocaine or heroin addict, although less dramatic. You can expect headaches, restlessness, mild depression, anxiety, and other symptoms, but they will be short-lived. If you can stick it out for a few weeks, you’ll notice immediate improvements in your mental and physical health. This may sound strange, but medicine still follows the laws of physics, just like everything else in the real world. You can’t get something for nothing. The added boost you get from caffeine comes at the expense of something else. When you eliminate caffeine, you get that “something else” back. This often results in a marked increase in energy, less procrastination, and a generally better attitude toward life. Your sleep patterns will improve (since most people rely on coffee because they don’t get enough sleep in the first place), along with your appetite and overall zest for living.

The best way to quit coffee is to taper off gradually. Keep a log of your coffee consumption (this will probably shock you, as most people drink more coffee than they realize), and try to replace one or two cups a day with another beverage. Good choices are teas (especially herbal teas, which are caffeine-free for the most part), juices, or plain water. Do this for a week, then replace another cup or two with something else. Keep it up until you can go a week with no coffee at all, and you’ll be free. Another option is to try replacing a few cups of coffee with decaffeinated coffee. Gradually increase the replacements until you’re no longer drinking regular coffee. This has worked for some people. Others find decaffeinated options unappealing. If you want to “get it over with” quickly and go cold turkey, try to choose a time with the least amount of mental stress. Be prepared to deal with depression and anxiety, and have a support system in place before you start. It might also be helpful to seek advice from your physician before beginning any caffeine-elimination program. They can provide the best guidance on how to give up the coffee habit.

However you decide to proceed, I wish you the best of luck!

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But what attracts people to drink this juice every single day? For many, it’s simply the excellent taste that gets the morning off to a good start. Others enjoy both the great taste and the nutritional benefits that come with drinking orange juice.

Regardless of why you drink it, you probably have a favorite type of OJ. For some, it’s nothing but fresh-squeezed. Others prefer the ready-to-drink version of orange juice, while some choose the frozen concentrate variety. Have you ever wondered about the differences between the various types of orange juice available at your grocery store?

Orange Juice Varieties

Basically, there are three types of orange juice available in supermarkets across the U.S. and Canada. (Fresh-squeezed juice is not typically found in stores because it’s nearly impossible to preserve and market it to the masses.)

• Frozen concentrate: The name says it all. Frozen concentrate orange juice is found in the freezer section of the grocery store. The orange “liquid” inside is concentrated, and to drink it, you must add cold water and stir until the concentrate is fully dissolved.
• Reconstituted liquid: This is orange juice that was once concentrated but has been diluted prior to sale. It is the second most popular version of the three and is a ready-to-drink (RTD) juice that requires no preparation.
• Not from Concentrate (NFC): Also known as “single strength” juice, this variety was never concentrated. It’s also a ready-to-drink juice and is the most popular variety of OJ in today’s supermarkets.

The History of Orange Juice

Oranges have been grown in Southeast Asia and China for approximately 4,000 years. Historians believe that oranges spread to Africa and the Middle East over the next few centuries and eventually reached Europe during the Arab occupation of Spain (approximately 700 to 1400 AD). Explorers brought them to the New World in the 15th and 16th centuries, and by the 1800s, Florida had developed a thriving orange industry.

By the 1890s, oranges and orange juice gained popularity after it was discovered that the fruit was rich in Vitamin C. Doctors knew that Vitamin C could help prevent a dangerous disease of the time – scurvy.

The commercial orange juice industry emerged in the 1920s, and OJ consumption began to increase dramatically, especially after pasteurization techniques and new canning processes improved in the 1930s. Orange juice tasted better and was safer to drink.

Frozen concentrate was invented near the end of World War II, and for four decades, it was the best-selling orange juice on the market. Its popularity helped fuel the growth of the Florida orange industry.

It wasn’t until the mid-1980s that ready-to-drink (RTD) juices outsold the frozen variety. Today, more than 75% of North American consumers drink RTD juices, while about 25% remain loyal to frozen concentrate.

Health Benefits of Orange Juice

The best reason to drink orange juice is, of course, the Vitamin C found in this refreshing beverage. Vitamin C offers a wide range of health benefits. It’s one of nature’s most powerful antioxidants, fighting free radicals that can contribute to cancer and heart disease. Studies have also shown that drinking a glass of orange juice each day reduces the risk of ischemic stroke by 25%.

Additionally, Vitamin C helps the body fight infections like colds and the flu, and it’s essential for tissue repair, wound healing, and bone regeneration. For expectant mothers, Vitamin C helps the body absorb iron and aids in the development of the baby’s bones and teeth.

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