Coffee contains beneficial chlorogenic acid (antioxidants) that counterbalance the effects of aging.  The levels of the chlorogenic acid changes based on the way the coffee beans are roasted.  The darker the roast, the lower the amount of chlorogenic acid.  Lighter roasts will have the highest levels.

Studies have also shown that if you drink your coffee with cows’ milk or cream, the benefits are nearly negated because casein protein found in milk blocks the absorption and availability of chlorogenic acid.   Other non-dairy milks, such as nut milks do not have the same effect so enjoy your coffee with these or black for the greatest benefit!

If you have any questions or comments about this topic or would like a nutrition assessment, please contact us.

Be your best health!


Certified Nutritional Counselor, Lifestyle Educator and Eating Psychology Coach

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