Is caffeine good for you?

Caffeine, the world’s most widely consumed psychoactive substance, gets both a good and a bad rap.

What’s not to love? Love the smell, but not the taste of coffee – I’m all about tea and am savoring the exotic spices of a lovely chai with Trader Joe’s coconut creamer as I write.

Reading numerous studies and debates regarding its health effects can make you nuts. Recent research has brought to light some fascinating insights into the potential benefits of caffeine consumption.

A study published in the Journal of Clinical Endocrinology & Metabolism found moderate caffeine intake is associated with a lower risk of developing multiple cardiometabolic diseases like type 2 diabetes, coronary heart disease, and stroke.

Data analyzed from more than 500,000 participants in the United Kingdom Biobank suggests consuming three cups or 200-300 mg of caffeine daily may offer a protective effect against these diseases.

The history of caffeinated beverages is as rich and stimulating as the drinks themselves. It’s a tale spanning centuries and continents, beginning with (of course!) the discovery of tea in China around 2737 BC. Tea remained the primary source of caffeine for over a millennium until the popularization of coffee and making its way to the Arab world by the 15th century.

The story of coffee begins in Ethiopia, where it’s believed to originated in the region of Kaffa. According to legend, it was in the 9th century a goat herder named Kaldi stumbled upon this plant.

He noticed his goats frolicking with unusual energy after eating the berries from a certain bush, and after trying them himself, he discovered the invigorating effects of what we now know as coffee. While the exact date of this discovery isn’t recorded, Kaldi’s legend has endured; by the 13th century, coffee beans began to be roasted and brewed similarly to how we enjoy them today.

By the 17th century, coffee became a beloved morning ritual in Europe, altering social practices and even contributing to the rise of the Enlightenment by fueling long hours of intellectual debate in coffeehouses.

Another study highlighted individuals who drank about three cups of coffee or tea per day had a 48% lower risk of having two or more cardiometabolic diseases compared to those who drank less than one cup a day.

The protective effects of caffeine have also been observed in relation to neurological diseases. Research indicates caffeine consumption may reduce the risk of developing Parkinson’s disease and could potentially have protective effects against Alzheimer’s disease. The mechanisms behind these benefits are still being explored, but may involve caffeine’s ability to inhibit certain pathways that lead to neurodegeneration.

It’s not just coffee that’s under the spotlight; tea has been associated with various health benefits with studies suggesting tea consumption may contribute to improved cardiovascular health and a reduced risk of certain cancers. The antioxidants found in tea, along with caffeine, are believed to play a role in these protective effects.

Despite these promising findings, it’s crucial to approach caffeine consumption with balance. While moderate intake appears to be beneficial, excessive consumption can lead to negative health outcomes, including increased anxiety, sleep disturbances, and in some cases, cardiovascular issues. Keep in mind individual caffeine tolerance varies greatly, and what’s good for you may be excessive for me.

Classes

The October AARP-sponsored classes and waiting lists are full.

Change up your Thanksgiving menu after taking the November 12 Behind the Butcher Counter: Autumn Delights: Mastering Turkey Porchetta and Pumpkin Pie Soufflés with Chef Brett Sippy. Boursin mashed potatoes, where creamy meets earthy in a dish that’s both comforting and chic, and sautéed Swiss chard, adding a touch of elegance to your plate, with its vibrant colors and delicate flavors round out the menu.

November 14 we head to Elgin for Vineyard Ventures: An Exclusive Tasting Journey with Flying Leap Vineyards & Distillery’s Mark Beres and Chef Brett Sippy’s Culinary Delights. Deluxe transportation to and from Flying Leap included. Nestled in the heart of Arizona’s wine country, Flying Leap Vineyards & Distillery is a testament to the art of winemaking and the pursuit of distilling excellence. You’ll start with a welcome martini cocktail, charcuterie, a guided tour, and enjoy six tastings from your German-made stemmed wine glass while savoring Chef Brett’s menu: An Arizona-influenced chicken version of the classic French picnic sandwich from Provence, Pan Bagnet (Bathed Bread); a butter lettuce salad featuring gouda cheese, spiced pecans, and dried fruits; and from Italy’s Piedmont region, a sweet finish with Baci di Dama (Lady’s Kisses) hazelnut cookies.

Cheers to a private night of fun, flavor, and festive sprits on December 2 for Seasonal Sips: Crafting Festive Wine Cocktails at The Hoppy Vine with owner Hector Martinez. You’ll mix a Festive Fizz Fusion, shake things up with Fig & Thistle, and stir your way to perfection with the classic and elegant Sherry Cherub.

Leave the shopping, dough making, and cleanup to us with Confectionary Wonders: A Holiday Cookie Baking Odyssey in the works in December. You’ll work in teams of two to bake 12-14 different kinds of cookies and everyone will take home at least one dozen of each; plenty to eat and enjoy, as well as share as gifts. Stay tuned for the details.

Holiday Tea at The Carriage House, will take place on December 8, 1:00 p.m. – 3:30 p.m. in the charming ambiance of downtown’s historic carriage house, and will blend the charm of Tucson’s past with contemporary flavors from Charro Steak & Del Rey’s Executive Chef/Partner and culinary director for the Flores family of restaurants, Gary Hickey. His menu includes five finger sandwiches; scones with clotted cream, lemon curd, and strawberry jam; and a variety of sweets; and, of course, tea, and live entertainment, too! Stay tuned for the details.

On December 12 it’s Chef Brett’s Decadent Delights: Mastering Beef and Chicken Wellington with the ultimate side dish, Hasselback potatoes, sliced just right to fan out into crispy, soft layers, seasoned to perfection; Brussels sprouts elevated with the rich, smoky notes of bacon cream, transforming this humble vegetable into a yummy delight. And for dessert, indulge in a toffee pudding cake that’s as delightful to look at as it is to eat, with a warm, gooey center and a luscious toffee glaze.

Wishing you joy in the kitchen,
Michele

Chai Tea Infused Oatmeal Cookies
Yield: 24 cookies

1 cup all-purpose unbleached flour
½ teaspoon baking soda
¼ teaspoon table salt
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 chai tea bag or 1 tablespoon loose leaf chai tea
½ cup unsalted butter, softened
½ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups rolled oats

1. Heat oven to 350°F. Line rimmed baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, cinnamon, cardamom, cloves, and ginger.
3. Using a spice grinder or mortar and pestle, grind tea to a fine powder.
4. Cream butter and sugars together in a large bowl until light and fluffy. Beat in egg and vanilla, then mix in the chai tea powder.
5. Gradually add the dry ingredients to wet ingredients, stirring until just combined. Fold in rolled oats.
6. Drop tablespoon-sized balls of dough onto baking sheets, spacing about 2” apart.
7. Bake 10-12 minutes, or until the edges are golden brown. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Photo credit: JSB Co. for Unsplash+