'The Coffee Lover's Diet' book rates decaffeinated coffee's health benefits

Dr Bob Arnot, an MD Doctor well known for his appearances on US television, including The Today Show, NBC and CBS, has recently published his latest book entitled The Coffee Lover's Diet, in which he analyses the huge body of scientific research and discussion on the health benefits and dangers of coffee, as well as conducting 44 of his own scientific research on coffee in terms of which beans, brands and brews are best for the human body.

So, what does he have to say about decaffeinated coffee?

 “There are amazing decafs that still have high levels of polyphenols,” Dr. Arnot states.

 “What’s most important [in terms of coffees health benefits] is the level of polyphenols,” Dr. Arnot says, explaining that these are powerful anti-inflammatory, antioxidant-rich micro-nutrients.

Most of Swiss Water Decaf coffee’s health benefits are derived from from the antioxidants effect of the polyphenols contained within the coffee, regardless of whether there is caffeine in it or not.

Coffee is rich in a type of polyphenol called chlorogenic acid, which has similar health and cognition benefits to bioflavonoids, as well as other nutrients including niacin, vitamin E, potassium and magnesium.

Indeed, decaffeinate coffee has more antioxidants than green tea, and even has more antioxidants per serving than blueberries?

Given this information, it starts to make sense that scientists are now suggesting that coffee drinkers live longer.

According the New England Journal of Medicine, coffee consumption is associated with a significant reduction in mortality risk. Men who drank four to five cups of coffee on a daily basis had a 12% lower risk, while women had a 16% lower risk. The crucial fact to consider is that this effect was shown for regular and decaf – people often think it’s the caffeine in coffee that gives it its health boost, but that is not the case.

The bottom line is that decaffeinated coffee is a great way for your body to absorb more polyphenols.