3 replies to this topic

[berrycurious]

I recently read that putting cream in tea hinders antioxidant absorption.

I also read that non-dairy creamer in coffee does the same thing.

What about half & half in coffee?

So durn complicated...

[Blankspace]

I recently read that putting cream in tea hinders antioxidant absorption.

I also read that non-dairy creamer in coffee does the same thing.

What about half & half in coffee?

So durn complicated...

Yes, adding half & half cream will inhibit the bioavailability of the chlorogenic acids in coffee.


Effect of simultaneous consumption of milk and coffee on chlorogenic acids' bioavailability in humans.

Different studies have shown that milk may interact with polyphenols and affect their bioavailability in humans. The present study investigated the effect of the simultaneous consumption of coffee and milk on the urinary excretion of chlorogenic acids (CGA) and metabolites. Subjects were submitted to consumption of water, instant coffee (609 mmol of CGA) dissolved in water, and instant coffee dissolved in whole milk. Urine was collected for 24 h after consumption of each treatment for analysis of CGA and metabolites by HPLC/LC-MS. The amount of CGA and metabolites recovered after consumption of combined coffee-milk (40% ± 27%) was consistently lower in all subjects compared to that of coffee alone (68% ± 20%). Concluding, the simultaneous consumption of milk and coffee may impair the bioavailability of coffee CGA in humans.
source:
http://www.ncbi.nlm....pubmed/21627318

Edited by Blankspace, 29 April 2012 - 12:51 AM.

[niner]

Hmm. They replaced ALL of the water in the coffee with milk, and still had 40% metabolite recovery? Something tells me this is not a problem. There is no way in hell I am dropping the half and half from my coffee.

[Mind]

From the studies I have seen, there is some hindrance of nutrient absorption by adding milk or half-n-half. I use half-n-half mostly. Like niner, I like coffee with cream. I don't like the non-dairy creamer as much because it is comprised of oils that are considered less healthy by many, vegetable oils, soybean byproducts and "solids", whatever that is. The Bulletproof Executive uses butter. I do this as well sometimes. I think it tastes good, but it isn't quite the same as cream. I think the theory behind using butter is that there are no carbs and no milk proteins to bind with the nutrients in the coffee. You have to subscribe to the "saturated fat is not bad theory" in order to enjoy butter in your coffee.