According to a study from the American Chemical Society, drinking coffee may reduce your chances of developing Type 2 diabetes. Researchers found that people who drink four or more cups of coffee a day reduce their chances of developing Type 2 diabetes by 50 percent.
Drink coffee and reduce chances of diabetes... - Diabetes India
Thanks a lot for this news . It is really a great news to coffee lovers like me
Patliputra, Here's an interesting study that may interest you. The researchers recommend decaff coffee, implying that caffeine is not good. Before you read the study, here's what I found [in quotes] on the web re caffeine as a starter. Caffeine is found in both food and drinks: tea, coffee, coke, root bear, chocolate, cocoa.
"Caffeine has been shown in the short term to increase both glucose and insulin levels."
"Caffeine increases blood glucose by as much as oral diabetes medications decrease it. ... It seems the detrimental effects of caffeine are as bad as the beneficial effects of oral diabetes drugs are good."
""For people with diabetes, drinking coffee or consuming caffeine in other beverages may make it harder for them to control their glucose,"
"Coffee may reduce diabetes risk -- but for those who already have diabetes, caffeine makes it harder to keep blood sugar under control."
Jan. 13, 2012 -- Coffee drinking has been linked with a reduced risk of diabetes, and now Chinese researchers think they may know why.
Three compounds found in coffee seem to block the toxic accumulation of a protein linked with an increased risk of type 2 diabetes.
... researchers have linked the ''misfolding'' of a protein called hIAPP (human islet amyloid polypeptide) with an increased risk of diabetes. HIAPP is similar to the amyloid protein implicated in Alzheimer's disease, Huang says. When these HIAPP deposits accumulate, they can lead to the death of cells in the pancreas, Huang tells WebMD.
The Chinese researchers looked at three major active compounds in coffee and their effect on stopping the toxic accumulation of the protein:
Caffeic acid or CA
Chlorogenic acid or CGA
"We exposed hIAPP to coffee extracts, and found caffeine, caffeic acid, and chlorogenic acid all inhibited the formation of toxic hIAPP amyloid and protected the pancreatic cells," Huang tells WebMD.
All three had an effect. However, caffeic acid was best. Caffeine was the least good of the three.
Those results suggest decaf coffee works, too, to reduce risk, Huang says. "In decaffeinated coffee, the percentage contents of caffeic acid and chlorogenic acid are even higher [than in regular coffee], whereas the level of caffeine is greatly reduced."
"We expect that decaffeinated coffee has at least equal or even higher beneficial effect compared to the regular caffeinated types," Huang says.
In patients who already have diabetes, he says, several studies suggest decaf is better for them than regular coffee.
Decaff coffee used to be unsafe for drinking due to the use of harmful solvents, some of which are even cancer-causing, but today, most processors use safe methods to remove caffeine. Read this helpful article on how it's done:
Coffee is a very highly controversial subject - for every study that shows its benefits, you will find one that says the opposite. So the context of the situation has to be clearly defined.
The majority of studies have found the culprit to be caffeine. But If you look at the Chinese study, you'll notice that it says that both caffeic acid and chlorogenic acid have been found to be strong glucose-lowering factors. So these two components are very likely the ones that cancel out the less positive one - caffeine, which is generally regarded as the one that spikes both insulin and BG levels. The fact that the Chinese study found caffeine only slightly beneficial or the least beneficial instead of a negative factor as shown in many other studies goes to show the variability in empirical research findings, but that can easily be retested and validated in future studies. What an interesting world we live in!!
btw, there is now a movement towards 'green coffee' which means that the green coffee beans are harvested and are not roasted and processed. The ripened coffee beans can be used for making 'tea' - hot water infusion. There are thousands of antioxidants in green coffee and most of them are yet to be identified and named. It is considered a potent, super source of healthy-giving botanical. If you can get green coffee beans, you might want to give it a try. This is how the Africans (Africa is where the coffee plant grew originally I think) drink it - as tea, and not as coffee!! Most of the commercial green coffee is in the form of extracts, the primary agent extracted being Chlorogenic acid, which has been claimed to lower BG, as well as a fat-buster.
To all unreformed aficinados of coffee and chillies: Keep in mind that coffee and chillies are among the crops that are most liberally doused with insecticides - insects luv them too! So, whenever possible, go for certified organic coffee and chillies.
To answer your question of "in what diet?", you will need to bear in mind that there is always the proviso "other things being equal" which implies that the experimental condition is to be regarded as normal or within the norm rather under under extremes or abnormal contexts. This will prevent the introduction of unwanted variables or variability which will of course skew the results and give false positives / negatives.
Am glad to hear that black coffee + VCO + butter breakfast diet doesn't spike your BG. Do carry on!