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You are here: Home / Archives for health effects

Brain Candy: Sugar May Boost Coffee’s Effects

June 6, 2013 By Kate Heyhoe

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Caffeine and glucose makes some brain tasks more efficient

MRI: Caffeine + sugar combo = more brain efficiency (seen here as neural activity), with same productive results.

Sugar + caffeine = synergy? Combo boosts memory + attention, says one study. 

Glucose and caffeine boost brain tasks: Sugar-sweetened coffee improves working memory and sustained attention, according to a study published in 2010 by University of Barcelona researchers. They found that glucose (in the form of sugar) and caffeine boost brain function more when taken together than they do separately.

Caffeine and Glucose Synergy

MRI brain scans measured forty test subjects under four conditions: coffee alone, coffee with sugar, sugar alone, and plain water. The subjects were asked to perform certain tasks associated with sustained attention and working memory. Individuals who consumed caffeine and glucose in combination showed no drop in their performance of the tasks, while the areas of the brain associated with these tasks showed reduced activity; in other words, the brain was more efficient. The brain on sugar and caffeine needs fewer resources to produce the same level of performance. Subjects who took only caffeine, glucose or water did not show the same efficiency in brain activity.

An earlier study on caffeine and glucose taken together showed improvements in attention span and declarative memory, suggesting that a combination of caffeine and glucose may benefit attention, learning and verbal memory, none of which were observed when the substances were consumed separately.

What about energy drinks? A smaller study of twenty participants measured glucose and caffeine synergy using energy drinks. Compared with a placebo, an energy drink containing caffeine, glucose, and flavored with ginseng and ginko biloba resulted in significantly improved performance on “secondary memory” and “speed of attention” tasks, but without other cognitive or mood effects. The researchers noted that glucose and caffeine taken separately would not produce the same results. They concluded there is synergy between glucose and caffeine, one that merits further investigation.

Filed Under: Buzz, Caffeine Effects Tagged With: brain, caffeine, coffee, health effects, memory, sugar

Hit-and-Run Driver Pleads “Starbucks Defense”

June 4, 2013 By Kate Heyhoe

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NobleMugshot

Caffeine and bipolar disorder caused Daniel Noble’s reckless driving spree.

True story: Excessive caffeine, a mental disorder, and no sleep lead to tragic consequences…

At 7:30 on the morning of December 8, 2009, Daniel Noble drove his gold Pontiac onto the University of Washington campus and without hesitation, plowed down a student in a crosswalk. One block later, Noble drove up onto the sidewalk and struck another young man. Again, Noble didn’t stop. He drove ahead and parked on the same road in the middle of campus, less than 200 yards from his second victim. Both men’s legs were broken. Noble had knocked them right out their shoes. One shoe was later found high in a tree.

Noble, wearing pajamas and slippers, stepped out of his car and began walking to a nearby building. The car was as shattered as his victims. The windshield had imploded, bearing a gaping hole and crackled veins on every surface. A dent the size of a person marred the roof. Hair and a small piece of scalp peeked out from the weather stripping on the driver’s side door. Officers later said it was a miracle no one else had been hurt.

Normal Guy Snaps

Noble stood 6’1″, and weighed 300 pounds. His dark brown hair, fashionably cropped in the upright, spiky style of the times, stood out in all directions. As officers approached him, they could hear Noble swearing and rambling incoherently. When they tried to arrest him, he became argumentative. A struggle ensued. One officer wrestled Noble to the ground. Noble fought back so fiercely, they had to taser him into submission.

Everyone, from his wife to his colleagues, was stunned by Noble’s behavior. He was a financial analyst for the University of Idaho Foundation and bore no history of mental instability or criminal behavior. He often started his day at 4:00 AM. He was a hard working, regular guy.

What could possibly cause Noble to go bonkers?

Was It the Caffeine or the Combination?

Caffeine was at the heart of the defense team’s reasoning. To great public surprise, they won the case. But caffeine alone wasn’t the whole story.

A number of witnesses had testified on Noble’s behalf. The barista at the local Starbucks said Noble was a normal, regular customer. But he’d shown up that fateful, near-freezing morning in pajamas, with no cell phone, and ordered two large coffees. Noble’s wife said he started to act peculiar two or three days before. He gradually got worse. He’d been working long hours in recent weeks to finish up the foundation’s budget, and wasn’t sleeping well at night. He drank coffee and energy drinks to keep going.

Medical experts diagnosed Noble as suffering from a rare form of bipolar disorder – triggered by heavy consumption of caffeine. In other words, Noble had suffered temporary insanity caused by caffeine psychosis. That diagnosis was key to Noble’s defense.

The judge dismissed the charges after concluding Noble was unable to form the mental intent to commit a crime. Noble was released but ordered to receive mental treatment, and not to drive or consume caffeine.

Victim Faces Long Recovery

Meanwhile, the injured students recovered, despite painful and long-lasting injuries.

The 19-year old freshman, Neil Waldbjorn, was hit especially hard. The accident “broke two bones in his right leg, two bones in his left arm, ripped muscles and tendons off the bone in his left leg, and damaged his lungs and spleen so badly that he spent six days in an intensive-care unit,” reported wenatcheeworld.com. Months later, he was still in physical therapy.

Hogun Hahm also suffered a broken leg, and soon after returned to his home in South Korea.

No doubt either victim felt Noble’s caffeine consumption was a justifiable defense, but even a normally benign drug like caffeine can have serious consequences, especially when mental stability is already compromised.

A Caffeine Buzz Gets Out of Control

Some would argue against the merits of Daniel Noble’s legal defense, but the case raises an important question about the world’s most widely consumed drug: Under what conditions can caffeine become a dangerous substance?

In Noble’s case, faulty neural wiring (bipolar disorder) in combination with the overuse of caffeine flipped his mental state upside down. He lost control, and didn’t even remember what he had done.

Caffeine is complex, and not everyone responds the same way, as this true story shows. Caffeine has many benefits when taken in low to moderate doses. But it’s still a potent drug and impacts the central nervous system, including the brain.

To find out how caffeine works, jump over to Caffeine Basics, my online book – it’s free and uploaded chapter-by-chapter at CaffeineAndYou.com.

[NOTE: Chapter 8 – Habit, Safety and Addiction is being updated with new information from the American Psychiatric Association’s just released Diagnostic and Statistical Manual of Mental Disorders (DSM-5). I’ll upload that chapter soon, as it relates directly to this Starbuck’s Defense post.]

***

So, what do you think? Was Noble’s sentence just, did the judge rule fairly? Was caffeine at the heart of his condition, or was this an excuse? Leave a comment and chime in.

Filed Under: Buzz, Caffeine Effects Tagged With: caffeine, coffee, energy drink, health effects, mental health, Starbucks

Calcium, Bones and Caffeine: Tips for Women

May 3, 2013 By Kate Heyhoe

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cappucinoCaffeine slightly reduces calcium absorption in your bones, but not as drastically as early reports suggested.

Order the Cappuccino?

Moderation appears to be the key, and adding more calcium to the diet offsets caffeine’s impact. One study suggests that adding a tablespoonful or two of milk to your coffee is enough to replace the lost calcium. So this may be a good reason to indulge in a frothy cappuccino rather than straight espresso.

According to the National Osteoporosis Foundation:

  • Drinking more than three cups of coffee every day may be harmful to bone health.
  • You can replace caffeine’s calcium loss by getting enough calcium to meet your body’s needs.
  • The phosphorous in soft drinks may also contribute to calcium loss.

There’s no need to give up caffeine, coffee, tea, and chocolate – they appear to have many benefits, from preventing certain cancers to boosting our bodies with antioxidants to possibly reducing the risk of Alzheimer’s and dementia. But when it comes to bone health, experts say large amounts of caffeine are not advisable, especially among post-menopausal women.

In one study of nearly 500 women, aged 65 to 77 years old, high amounts of caffeine (more than 300 mg daily, or about three cups of coffee) appeared to significantly accelerate bone loss at the spine. Plus, women who shared a particular genotype experienced the highest rate of bone loss. Other studies have a found that a gene that codes for the vitamin D receptor also impacts caffeine levels associated with caffeine.

So as we’ve seen before, a person’s genetic make-up plays a role in caffeine’s impact on the body. If you’re a moderate caffeine consumer, you may want to boost calcium just a bit. For more information, check out this page by the National Osteoporosis Foundation.

Filed Under: Buzz Tagged With: bone, caffeine, calcium, coffee, health effects, osteoporosis, women

Chocolate Profile

January 2, 2013 By Kate Heyhoe

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cacao-cutout

Who knew such a luscious flavor would also be a stimulating food? Ancient peoples of the Americas did.

Cacao, cocoa, and chocolate are different terms, but all come from the same tree. The word cocoa is an Anglicized version of cacao, and the word “chocolate” has roots in native languages of the Americas.

What is chocolate? Chocolate is obtained from the cacao tree, a tropical evergreen known as Theobroma cacao (which translates from Greek as “food of the gods”). Each large cacao pod yields about 40 seeds or “beans” which are fermented, dried, and roasted. They’re then processed into cocoa solids, non-alcoholic cocoa liquor (a mix of solids and fat), and cocoa butter, the essential ingredients in chocolate products. Cocoa butter is the fat, with no caffeine or other stimulants. Cocoa liquor and solids are processed into eating chocolates and cocoa powders, sometimes with cocoa butter added back in.

What are the typical types of eating chocolate? Solid chocolate is basically finely ground cocoa solids suspended in cocoa butter. The more solids, the darker the chocolate, and the more stimulants contained. Milk chocolate includes milk and sugar, with less cocoa liquor or solids. White chocolate isn’t true chocolate; it contains cocoa butter and no cocoa solids or liquor.

Many dark chocolate bars promote the high percentage of cacao on their label, as in 72% chocolate (the combined weight of the cocoa solids and cocoa butter; the rest is usually sugar). Mass market chocolates often contain almost no real cacao, as little as 10% chocolate liquor which is the minimum required by U.S. regulations.

Cocoa powder is dried cocoa liquor, ground and unsweetened, and used in cooking and beverages. Instant cocoa powder has sugar added. Unsweetened chocolate is mainly for baking and cooking, and is known as bitter, baking, or unsweetened chocolate. Semi-sweet or bittersweet chocolate contains a high percentage of cocoa liquor and solids, and some sugar. Cocoa nibs, or cacao nibs, are the crunchy inner bits of roasted cocoa beans, and are added to recipes for texture and flavor.

Where does chocolate come from? Cacao trees are native to tropical rainforests in South and Central America, but now grow in equatorial zones around the globe. West Africa produces 70% of the world’s cacao, led by Ivory Coast, and followed by Ghana, Nigeria, and Cameroon. Indonesia is the world’s second-largest producing country. Producers in the Americas include Brazil, Ecuador, Dominican Republic, Colombia and Mexico.

How much caffeine does chocolate contain? A 1-ounce portion of chocolate averages about 20 mg of caffeine and 130 mg of theobromine; the combined effect is similar to that of a cup of tea with 40 mg of caffeine. Why? Chocolate contains a small amount of caffeine, and seven to ten times more theobromine than caffeine. Caffeine is the more potent of the two stimulants, but theobromine’s greater quantity makes it the predominant buzz in chocolate. Together they pack a punch: the combined impact of caffeine and theobromine in chocolate is roughly twice that of caffeine alone. (Theobromine also occurs in small amounts in tea, guarana, mate, and kola nut; and when caffeine is metabolized by the liver, it releases theobromine as a byproduct.)

What else does chocolate contain? Some people say they’re addicted to chocolate, and there may be some truth to that. Chocolate sparks several feel-good chemicals in the brain. Anandamide is a mood-altering substance in chocolate, and also occurs naturally in the brain. It’s related to THC, the psychoactive compound in marijuana. Chocolate causes the brain to release the neurotransmitter phenylethylamine (PEA), known as the love-drug because it’s released when we fall in love. Chocolate has a small amount of tryptophan, which stimulates serotonin, and in high quantities promotes good feelings. Flavenoids and antioxidants in chocolate have been linked to cardiovascular health benefits.

Caffeine Basics: Table of Contents

Filed Under: Caffeine Basics Tagged With: antioxidant, cacao, cacao nib, caffeine, Chapter 02, chocolate, cocoa, cocoa butter, cocoa powder, health effects, theobromine

Guarana Profile

January 2, 2013 By Kate Heyhoe

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OLYMPUS DIGITAL CAMERAScan the label on an energy drink or energy shot, and you’ll likely see guarana: an ingredient twice as caffeinated as coffee, and a natural product of the Amazon. For centuries, natives there have used it medicinally, to suppress appetite, and for extending physical endurance.

What is guarana? The substance hails from the seeds of the guaraná plant, hence the name. Guaranine is the term for the caffeinated element in guarana, which is chemically identical to caffeine in coffee, tea and chocolate.

Where does guarana come from? Native to the Amazon basin, guaraná vines bear clumps of grape-size, Christmas-red berries and can climb as tall as 35 to 40 feet. When the three-sided guaraná fruits ripen, the capsule splits to reveal a black seed poking out of a white aril – they look like arm-length clusters of Muppet eyes. (Native legends say that the first guaraná plant sprouted from the eye of an infant god.) Native tribes have harvested guarana for centuries. The seeds are dried, ground, and brewed into tea or processed into an extract. Brazil is the leading supplier of guarana extract and powder, which are added to foods and beverages as a caffeine-boost.

guarana-plant-675

How much caffeine does guarana yield? Guarana seeds are twice as caffeinated as coffee beans, about 4% caffeine by weight (coffee has 1-2% caffeine). But it’s difficult to know how much guarana a product contains. Like coffee and tea, guarana is naturally caffeinated, so U.S. regulations do not require the amount of guarana to be listed. If caffeine is listed separately, it typically does not include the extra caffeine that comes from guarana or guaranine.

What else does guarana contain? Guarana also contains the caffeine-related stimulants theobromine and theophylline. Some studies show guarana yields antioxidant effects. It’s classified as GRAS, generally recognized as safe, by the U.S. Food and Drug Administration (FDA).

For more about guarana, check out: 

Children of Guarana: Tribe, Legend, Plant

Guarana Soda: Brazil’s National Buzz

Return to:

Caffeine Basics: Table of Contents

Filed Under: Caffeine Basics Tagged With: caffeine, Chapter 02, energy drink, energy shot, FDA, guarana, health effects

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About Kate Heyhoe

I'm an author and journalist specializing in food and cooking. Caffeine Basics is my ninth book. I've written about the U.S. wine industry, international foods, shrinking your "cookprint," and cooking with kids. Great Bar Food at Home was a James Beard Award finalist, and Cooking Green: Reducing … More

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