Coffee production takes a lot of water and produces a wonderful bean filtered drink at the end. In Canada many aboriginal communities are suffering from a lack of potable water let alone good coffee. The plight of these communities enrages Canadians since one of the wealthiest nations in the world can’t even provide drinkable water for its citizens. Mark Marsolais-Nahwegahbow saw the hardships faced in these communities and decide to do something: make coffee that will fund sustainable healthy potable water.
More than just a coffee company, Birch Bark is a social enterprise: $2.50 from the sale of every pound of coffee will go into a trust to purchase water purifiers for every home in an Indigenous community in Ontario that’s experiencing water issues.
“I really can’t fix the bigger problem of the water plant, but I can definitely bring clean water into a home instantly,” Marsolais-Nahwegahbow said. “And when I’m done Ontario, I’m moving my way across Canada to work on every province.”
Coffee breaks in North America tend to be more about coffee than a break. In Scandinavia they focus on the break. In fact, they even have a special word for it: fika. They also add baked goods to the mix.
The reason the fika concept is important is that Sweden has the happiest workers around the world. There is no doubt that their fika practice contributes to their happiness at the workplace. So for a good day at work take breaks.
“It is the moment that you take a break, often with a cup of coffee, but alternatively with tea, and find a baked good to pair with it.” explains Anna Brones who co-wrote the book Fika: The Art of The Swedish Coffee Break (2015). “In our own [US] culture, where coffee has come to be more about grabbing a 16-ounce-grande-whatever, in a paper cup to go, coffee is more about fueling up and going fast. In Sweden, coffee is something to look forward to, a moment where everything else stops and you savor the moment,” she writes on Apartment Therapy. “In today’s modern world we crave a little bit of that; we want an excuse to slow down.”
I start my day with coffee and writing a post about good news. Today those two things merged rather well: it turns out drinking coffee regularly can lower the chances that one’s DNA will get messed up.
DNA is always doing bizarre things and if those things get too bizarre then it can cause some very bad mutations. For some reason coffee keeps your DNA doing the right thing.
Their findings indicate that those who drank 750 ml (~3 cups) of coffee per day experienced 27% fewer strand breaks in white blood cells than those who only drank water, controlling for diet and body weight.
Here’s the paper’s abstract:
Coffee consumption has been reported to decrease oxidative damage in peripheral white blood cells (WBC). However, effects on the level of spontaneous DNA strand breaks, a well established marker of health risk, have not been specifically reported yet. We analyzed the impact of consuming a dark roast coffee blend on the level of spontaneous DNA strand breaks.
Healthy men (n = 84) were randomized to consume daily for 4 weeks either 750 ml of fresh coffee brew or 750 ml of water, subsequent to a run in washout phase of 4 weeks. The study coffee was a blend providing high amounts of both caffeoylquinic acids (10.18 ± 0.33 mg/g) and the roast product N-methylpyridinium (1.10 ± 0.05 mg/g). Before and after the coffee/water consumption phase, spontaneous strand breaks were determined by comet assay.
At baseline, both groups exhibited a similar level of spontaneous DNA strand breaks. In the intervention phase, spontaneous DNA strand breaks slightly increased in the control (water only) group whereas they significantly decreased in the coffee group, leading to a 27 % difference within both arms (p = 0.0002). Food frequency questionnaires indicated no differences in the overall diet between groups, and mean body weight during the intervention phases remained stable. The consumption of the study coffee substantially lowered the level of spontaneous DNA strand breaks in WBC.
We conclude that regular coffee consumption contributes to DNA integrity.
I’m writing this as I sip my first coffee of the day and it makes me feel good to do both activities at once because coffee drinkers have a lower risk of death than non-coffee drinkers.
Coffee drinkers were less likely to die from heart disease, respiratory disease, stroke, injuries and accidents, diabetes, and infections, although the association was not seen for cancer. These results from a large study of older adults were observed after adjustment for the effects of other risk factors on mortality, such as smoking and alcohol consumption. Researchers caution, however, that they can’t be sure whether these associations mean that drinking coffee actually makes people live longer. The results of the study were published in the May 17, 2012 edition of the New England Journal of Medicine.
The researchers found that the association between coffee and reduction in risk of death increased with the amount of coffee consumed. Relative to men and women who did not drink coffee, those who consumed three or more cups of coffee per day had approximately a 10 percent lower risk of death. Coffee drinking was not associated with cancer mortality among women, but there was a slight and only marginally statistically significant association of heavier coffee intake with increased risk of cancer death among men.
In very unsurprising news: Starbucks has opened a new coffee shop. In surprising news: that Starbucks store is made from repurposed cargo containers!
With many containers scrapped at the end of an average lifespan of 20 years, the Starbucks solution served to convert a potential waste stream from the company’s supply chain into shop space.
This Tukwila store is also the first LEED-certified structure in town. It uses fully reclaimed material for the exterior. Rainwater collected from the roof reduces water consumption and nourishes surrounding “xeriscaping” — landscapes and plants that naturally require less water.