Coffee that are not coffee
Coffee that are not coffee

Let's start with what coffee is. Coffee is a drink obtained from roasted coffee beans. It has stimulant properties due to the caffeine content. Coffee as a result of the decaffeination process may be caffeine-free, but still retains its health and taste characteristics. Let's start with "coffees" that are healthy and consuming them benefits.

Grain coffee - what is it?

Grain coffee is a decaf drink, the taste of which is similar to the taste of coffee.
Its basic composition is roasted rye, wheat or barley grains, as well as chicory and sugar beet. Consuming grain coffee can be an alternative for people who for various reasons cannot absorb caffeine. It is worth noting, however, that the taste of popular cereal is different due to the raw materials used in its production process - for people who appreciate the taste of real coffee, decaf coffee is recommended.

History of cereal coffee in Poland

In Poland, cereal coffee appeared in the 18th century, the first cereal factory was established in 1818 in Włocławek. Grain coffee was consumed in Poland also during both World Wars and during the PRL period. For many years, cereal coffee was associated with the drink consumed under duress during breakfast in kindergarten, but for some time, cereal coffee has returned to favor.

Advantages:
Grain coffee is a rich source of calcium (58mg), magnesium (244mg), and iron (4.6mg).
Contains high content of sodium (84mg), potassium (2443mg) and B vitamins.
One of the biggest advantages of cereal coffee is that it is rich in dietary fiber, thanks to which it accelerates intestinal peristalsis. More importantly, cereal coffee facilitates the absorption of calcium from food and gives a feeling of satiety, so it is recommended for diets - of course, if you do not add sugar and a large amount of milk to it.
Cereal coffee as well as natural coffee is a rich source of antioxidants and an additional advantage for women will be that it affects the appearance of hair and skin.
Compared to classic coffee, it contains many more calories, on average 360 / 100g, while coffee is a non-calorie drink. It also contains more carbohydrates, but this is due to the additives used in the production process. Other of its properties include: support of the nervous and immune systems, alleviation of gastrointestinal mucosa irritation, support of bile secretion and reduction of bad cholesterol.
An important component of cereal coffee is inulin - a natural probiotic supporting calcium absorption, which is also an excellent nutrient medium for the intestinal microflora.

Disadvantages:
Cereal coffee has many advantages, but also has disadvantages: it has a high glycemic index - after drinking it in the blood, glucose increases rapidly - so it is not recommended to consume it for people with diabetes. And due to the gluten content - it cannot be consumed by people suffering from celiac disease. Grain coffee has no stimulating effect.

Acorn coffee - a novelty or a drink from the past

Acorn coffee, like grain coffee, does not contain caffeine and is not obtained from coffee beans, so it is actually a decaf drink.
You think that this is a novelty - just like me - so no more misleading drink has been known since the nineteenth century.

 

Advantages:
Acorn coffee strengthens the stomach, spleen and liver. It is recommended for convalescence after illnesses. The nutritional values in 100g acorn coffee are as follows:
-carbohydrates 50-55g
- 10-15g protein
- 30-35g fat
- 100 mg phosphorus
- magnesium 80 mg
- 0.8 mg manganese
- copper 0.7 mg
- potassium 700 mg
- calcium 50 mg
- iron 1 mg

Due to the high content of B vitamins, it has a good effect on the skin condition and strengthens the nervous system, as well as supports memory and concentration.
It doesn't contain gluten compared to grain coffee. It is also recommended by nutritionists, because it stimulates the feeling of satiety.

Disadvantages:
Watch out for acorn coffee, as it may interact with analgesics, anticonvulsants and anti-clotting agents.

Now less healthy and optimistic, i.e. ... 3in1 and 2in1 coffee

It is comfortable, fast, just one small sachet of hot water and "delicious coffee ready".

The content of caffeine in such products is quite poor.
The average coffee content in a sachet is 1.5-2 grams, i.e. less than half a teaspoon.
The European Union requires that the ingredients on the product packaging be listed in order of highest concentration. So what finds the first place in the composition of these "magic sachets" - usually - glucose-fructose syrup or sugar, and the honorable 2nd place hardened palm fat, "coffee" we can usually look in the 3rd or 4th place, followed by salt, stabilizers, dyes and flavors.

Coffee composition of the 3 most popular brands:

"X" 3in1 coffee
Ingredients: sugar, glucose syrup, hardened vegetable fat, soluble coffee extract 8.2%), cereal coffee extract, milk proteins, aromas, silicon dioxide (E551) Coffee 3in1 from the company "Y" Composition: sugar (> 60%), coffee soluble (15%), hardened vegetable oil, glucose syrup, milk proteins, lactose, stabilizers (phosphorus 

dipotassium, sodium polyphosphate), emulsifiers and anti-caking agents.

3in1 coffee from "Z"
Ingredients: sugar, glucose syrup, 10.3% soluble coffee, hydrogenated vegetable fat, milk powder, acidity regulators, milk protein, vegetable fat, emulsifier, flavors, anti-caking agents, stabilizers, salt.

The label says 3in1 or 2in1 coffee and the composition is sugar, fats, trace amounts of coffee and the entire Mendeleev table.
The best coffee drink has about 8 ingredients and in some producers the list of ingredients reaches up to 17. It is worth noting that these products do not promote health, but promote obesity.

Remember that both grain coffee and acorn coffee are not really coffee because they are not made from coffee beans. They have many health benefits, but also disadvantages. If you want to exclude caffeine from your diet, but still enjoy the taste and aroma of coffee, reach for decaf coffee. And when it comes to express coffee 3in1, it's best to forget it.

Author: Justyna Sikorska

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