Why You Should Avoid Non-Dairy Creamer
The further we get away from natural, the more we tread on thin ice when it comes to nutrition. Often times the foods we think are unhealthy for us are actually a whole lot healthier than the substitutes we develop to replace them. We’ve seen this mostly with artificial sweeteners. Sugar was branded “white death” and our over consumption has been linked the obesity epidemic and the corresponding rise in Type 2 diabetes. As a result we developed artificial sweeteners to replace sugar, and we are now beginning to see that these chemical concoctions have a detrimental effect on the beneficial bacteria in our gut that help us regulate blood sugar. We also look at the cream and whole milk we use to smooth out the taste of coffee. Many once beleived that the extra addtion of saturated fat contributed to obesity and heart disease. So much so that it was branded “heart clogging” saturated fat. So we looked to science to develop substitutes to make our coffee more palatable without the added fat.
Coffee has been found to contain high levels of phenolic antioxidants called Chlorogenic Acids or CGA. These antioxidants are becoming an interesting topic in the nutrition world, but scientists don’t quite have a handle on their bioavailability, or the body’s ability to use them in a given form.