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Archive for the ‘coffe’ tag

Scientists agree: Coffee naps are better than coffee or naps alone

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Pour Over Coffee
Pour Over Coffee

I’ve been meaning to try this: I am a nap person anyway, typically for about 30 minutes in the late afternoon. And since I have some coffee in my thermos from this morning…

To understand a coffee nap, you have to understand how caffeine affects you. After it’s absorbed through your small intestine and passes into your bloodstream, it crosses into your brain. There, it fits into receptors that are normally filled by a similarly-shaped molecule, called adenosine.

Adenosine is a byproduct of brain activity, and when it accumulates at high enough levels, it plugs into these receptors and makes you feel tired. But with the caffeine blocking the receptors, it’s unable to do so. As Stephen R. Braun writes in Buzz: the Science and Lore of Alcohol and Caffeine, it’s like “putting a block of wood under one of the brain’s primary brake pedals.”

 Now, caffeine doesn’t block every single adenosine receptor — it competes with adenosine for these spots, filling some, but not others.

But here’s the trick of the coffee nap: sleeping naturally clears adenosine from the brain. If you nap for longer than 15 or 20 minutes, your brain is more likely to enter deeper stages of sleep that take some time to recover from. But shorter naps generally don’t lead to this so-called “sleep inertia” — and it takes around 20 minutes for the caffeine to get through your gastrointestinal tract and bloodstream anyway.

So if you nap for those 20 minutes, you’ll reduce your levels of adenosine just in time for the caffeine to kick in. The caffeine will have less adenosine to compete with, and will thereby be even more effective in making you alert.

(click here to continue reading Scientists agree: Coffee naps are better than coffee or naps alone – Vox.)

Ask me tomorrow (or better yet next week after I try coffee napping a few times) how well it works…

Full of Beans - Espresso
Full of Beans – Espresso

Round of Coffee
Round of Coffee

Jabez Burns and Sons - Coffee Roasters
Jabez Burns and Sons – Coffee Roasters

Daily Rounds
Daily Rounds

Seemed Easier Than Just Waiting Around
Seemed Easier Than Just Waiting Around

Colleen Drinks Coffee
Colleen Drinks Coffee

Written by Seth Anderson

August 28th, 2014 at 11:06 am

Posted in Food and Drink,science

Tagged with

Wine, Beer, and Espresso are good for you

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Ode to Dionysus
Ode to Dionysus

Dark wine, hoppy beer, and dark roast coffee or espresso – sounds like my typical day’s consumption!

Excerpt from an interview with Jo Robinson on the topic of phytonutrient intake…

Tom Philpott, Mother Jones:  Now that we’re talking about my favorite stuff, we may as well discuss some of my vices. What wine grape varietals are especially high in phytos?

Jo Robinson: Almost invariably, most of them [wine grape varietals] are higher in phytonutrients than the one we eat fresh, table grapes, and the exceptions would be black and red table grapes, some of them approach the ones that we make wine out of.

MJ: Great. But any differences among them—say, cabernet vs. pinot noir?

JR: Of course, red wines are much higher in phytonutrients than white wines. In terms of reds, pinot noir is kind of middle of the road in terms of antioxidant activity, because in a way you can just hold that bottle of red wine up to the light and the darker it is, denser, the more phytonutrients it contains. So the ones that are really high are cabernet sauvignon, merlot, and Sangiovese. Also, oak-aged wines—oak has a lot of phytonutrients in it which gets into the wine.

MJ: Damn it. I like my lighter red wines. Guess I just have to up my intake! Is it true that hops in beer are excellent for you?

JR: Yes. Hops are bitter—and very high in phytonutrients. So the higher the hop content, the better the beer is for you, and the more bitter it tastes. What’s so interesting in this culture is that we’re very bitter-adverse, which means that we select things that are unusually low in phytonutrients. So the best-selling beer in this country, is Bud Light.

MJ: Red wine, check, hoppy beer, check. Let’s go for the triple crown of my vices. Coffee?

JR: Coffee is very high in something called chlorogenic acid, which is a good phytonutrient, and the darker the brew, the better. Espresso is particularly high, because it tends to be darker roasted.

MJ: Darker roasts are better…really?

JR: Roasting introduces another factor—it caramelizes some of the sugars in coffee, and that caramelization process increases the antioxidant activity. Dark-roasted espresso… is favored throughout many European countries.  

(click here to continue reading Cook Your Berries. Drink Dark-Roast Coffee Instead of Light. Let Your Garlic Sit. | Mother Jones.)

Bengali Tiger
Bengali Tiger

A Salute to Crema
A Salute to Crema

Written by Seth Anderson

July 20th, 2013 at 8:30 am

Posted in Food and Drink,science

Tagged with , , , ,

Reading Around on December 1st through December 3rd

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A few interesting links collected December 1st through December 3rd:

Written by swanksalot

December 3rd, 2009 at 11:00 pm