Why we use Coffee Fruit
Who knew that for centuries most of the important nutrition from the coffee plant was being thrown away— nutrients far superior to those found in common fruits, like blueberries, acai berries, and tart cherries? Coffee fruit contains more fiber and protein, but has less sugar.
One of the coffee fruits health benefits is the BDNF protein (brain-derived neurotrophic factor) it provides, which helps neuron growth and repair (1) in the brain, supporting healthy brain function.
Coffee fruit is high in hydrocinnamic acids and polyphenol compounds (2) (proanthocyanidins, chlorogenic acid, quinic acid, ferulic acid, caffeic acid) and found to be higher in antioxidants than green or black tea, vitamin C and E, raspberries, strawberries, and pomegranate.
Antioxidants found in the coffee plant have been linked to reduced risk (3) for type 2 diabetes, liver diseases, heart disease, and Alzheimer’s 1, 2, 3, and 4. Antioxidants can effectively disarm free radicals, thus protect against aging and many diseases partly caused by oxidative stress, including cancer.
Using this often discarded fruit also provides local farmers and their communities in Central America with another source of income for sustainability. Encompassing coffee fruit is an eco-friendly approach that has created a beneficial use for the entire coffeeberry.
1 Dr. Josh Axe Read Article
2 Jordan Bissell for Elite Daily Read Article
3 Healthline for EcoWatch Read Article
Why we use Honey
Refined sugar is a source of “empty calories,” meaning there is no benefit in eating it. To digest sugar, vitamins and minerals stored in the body are used, which consequently uses up many essential nutrients that are used to dissolve fats and cholesterol. However, honey balances this effect because it is a good source of nutrients, and may contribute to weight loss because it is a pure source of glucose. (1)
Honey contains sugar, however, unlike refined sugar honey also contains water, energy, fiber, beneficial vitamins and minerals: iron, sodium, potassium, phosphorus, zinc, calcium, folate, niacin, riboflavin, vitamin C, vitamin B6, and low levels of selenium, protein, fiber and amino 26 acids.
When sugar is ingested the hormone insulin is released to retrieve the glucose from it and distribute it throughout the body to be used as energy. Artificial sweeteners do not provide glucose and are just consumed and then eliminated from the body. (2)
Furthermore, when you eat something recognized as sweet your taste receptors in your stomach open up as well, trying to take something from outside the cell to inside the cell. Research on stem cells from fatty tissue found that artificial sweeteners actually caused increased accumulation of fat droplets inside the cells. (2) Therefore, those using sugar substitutes in order to help with weight loss, more often experience the opposite effect.
Honey actually reduces the risk of cardiovascular disorders. It may also reduce cholesterol levels as compared to sugar. Honey has the ability to mobilize stored fat so when it is burnt to provide energy for daily activities there is a gradual decrease in your weight and problems of obesity. (1)
1 Meenakshi Nagdeve for Organic Facts Article
2 Kate Morgan for The Cut Article
Why we use Lemon
Lemon juice is loaded with vitamin C (ascorbic acid), which cleanses and increases the liver function as well as speeds up the metabolism of fat. (1) It also increases the function of glutathione (cysteine, glutamate, and glycine produced by our body’s cells), which is key in fighting free radicals and increasing immunity, as it stimulates the production of white blood cells.
Lemon juice can help reduce certain risk factors for heart disease and stroke, as well as help reduce high cholesterol levels. (2) A plant compound in lemons has been shown to reduce triglycerides and bad LDL cholesterol. A diet high in vitamin C may reduce the risk of heart disease, stroke and certain types of cancer.
1 Meenakshi Nagdeve for Organic Facts Article
2 Jillian Kubala, MS, RD for Healthline Article
