Why Milk Blocks Coffee Health Benefits (And Best Alternatives)
· flipboard.com · popularity 21/100 · 0 similar stories today · Coffee & Tea (Food, Drink & Agriculture)
Read the original at flipboard.com →
Summary
Many people enjoy softening the bitter taste of black coffee with a splash of milk or creamer. However, coffee is rich in chlorogenic acids, potent antioxidants linked to reduced inflammation and heart protection. Research published in the Journal of Nutrition demonstrates that milk proteins, particularly dairy casein, bind directly to these polyphenols. This natural chemical bond can slow down or reduce the body's rate of antioxidant absorption in the digestive tract. Fortunately, plant-based alternatives offer an effective way to keep your brew smooth without sacrificing benefits. Oat and almond milks contain significantly less protein than cow's milk, preventing binding with valuable coffee antioxidants while supplying heart-healthy fats, vitamin E, and fiber. Although soy milk has a high protein content, its ability to bind antioxidants is considerably weaker than dairy casein, and it adds bioactive plant compounds to your cup. Coconut milk also protects polyphenols because its fat structure does not bind them like dairy casein does, though moderation is advised due to its high saturated fat content. Sticking to unsweetened plant milks ensures you enjoy a creamy cup while preserving the full therapeutic strength of your morning coffee.
Found in: Health. Rating basis: single outlet; outlet tier 2 (unlisted); 1 feeds; feed position 2.