Ce ajută cu adevărat memoria, atenţia, şi buna funcţionare a creierului?


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Bogat în acizi omega-3, peştele este alimentaţia favorită a creierului nostru.

Un rol au şi alte alimente precum cafeaua, zahărul, nucile, ciocolata, ca şi obişnuinţa de a lua micul dejun. Nu este un secret că odată cu noi îmbătrâneşte şi creierul. Vestea bună ar fi că ne putem îmbunătăţi şansele de a avea un creier sănătos pentru mai multă vreme dacă adăugăm în dietă anumite alimente şi băuturi „isteţe“, potrivit webmd.com.

Cafeaua ne poate face mai alerţi. Nu există nicio modalitate prin care să devenim mai deştepţi sau să ne creşetem IQ-ul în afara efortului personal de a pune mâna pe carte, însă este adevărat că anumite substanţe precum cafeina ne pot energiza şi ajuta să ne concentrăm mai bine. Cafeina este conţinută în cafea, ciocolată, băuturi energizante, precum şi în unele medicamente şi acţionează ca un adevăra ceaş deşteptător al organismului, însă efectul este de scurtă durată. Şi, adesea, mai mult înseamnă mai puţin: o supradoză de cafeină ne face să fim foarte nervoşi şi să ne simţim inconfortabil.

Zahărul îmbunătăţeşte memoria şi abilităţile mentale. Zahărul – sub formă de glucoză –  este o adevărată sursă de hrană pentru creierul nostru. De aceea un pahar cu ceva dulce de băut poate avea ca efect îmbunătăţirea memoriei, capacităţii de gândire şi a altor abilităţi mentale. Pe termen scurt însă. Plus că prea mult zahăr poate face mai multă rău decât bine, astfel că trebuie să fim atenţi cum îmbunătăţim memoria fără să stricăm în alte părţi.

Micul dejun hrăneşte şi creierul. Sunteţi tentaţi să săriţi peste micul dejun? Mai bine nu. Studiile făcute până acum au arătat că micul dejun luat în fiecare dimineaţă îmbunătăţeşte memoria şi atenţia pe termen scurt. Astfel, studenţii care obişnuiau să mănânce dimineaţa au avut rezultate şcolare mai bune decât aceia care nu făceau acest lucru. Alimentele care trebuie să fie prezente în această primă masă a zilei sunt cerealele cu fibre, laptele şi fructele.

Peştele întârzie demenţa. Acizii omega-3 din peşte au un efect uimitor asupra creierului. O dietă cu un nivel mare de omega-3 a fost asociată de experţi cu întârzierea demenţei şi reducerea riscului de atac vascular cerebral, plus că ajută memoria deficitară să se îmbunătăţească, în special în cazul persoanelor în vârstă. Aşadar, măcar două porţii de peşte pe săptămână.

Nuci şi seminţe pentru antioxidanţi şi vitamina E. Sunt surse foarte bune şi ar trebui consumate în porţii în fiecare zi. Unele studii asociază antioxidanţii şi vitamina E cu încetinirea deteriorării cogniţiei odată cu înaintarea în vârstă. Ciocolata neagră este un antioxidant puternic şi conţine stimulenţi naturali precum cafeina care ajută la mai buna concentrare. Fructele de pădure încetinesc degenerarea. Studiile făcute pe animale a arătat că fructele de pădure oferă protecţie împotriva radicalilor liberi şi reduce riscul de Alzheimer sau alt tip de demenţă.

Cereale integrale şi avocado. Fiecare organ al corpului este dependent de buna circulaţie a sângelui, în special inima şi creierul. O dietă bogată în cereale integrale şi fructe precum avocado poate reduce din riscurile de apariţie a bolilor cardiovasculare, reducând totodată şi nivelul colesterolului. Această simplă reducere a depunerilor pe artere care ar împiedica buna circulaţie a sângelui este suficientă pentru ca alimentarea celuleleor nervoase din creier să nu aibă de suferit. Suplimentele cu vitaminele B, C, E, betacaroten şi magneziu sunt utile doar acelor persoane a căror dietă este săracă în nutrienţi de acest fel. Anumite studii arată că beneficii aduc şi ginsengul şi combinaţiile de plante care îl conţin, însă alţi cercetători sunt de părere că ar fi nevoie de mai multe studii care să certifice acest lucru.

Coffee and Health === Introduction


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Although coffee first appeared in human culture as a medicine, the kind we now patronize as „herbal,” the modern medical establishment has viewed coffee over the years with suspicion. So much so that coffee has become one of the most intensely scrutinized of modern foods and beverages.

Why has the medical establishment chosen to focus so much attention on coffee in particular? Why not on scores of other foods, from white mushrooms to black pepper to spinach, all of which have been accused of promoting various diseases? Perhaps because coffee is such an appealing dietary scapegoat. Since it has no nutritive value and makes us feel good for no reason, coffee may end up higher on the medical hit list than other foods or beverages that may offer equal or greater grounds for suspicion, but are more nourishing and less fun.

For now, however, the coffee lover can rest easy, or at least sip easy. Despite over twenty-five years of intensive study, medical science has yet to prove any definite connection between moderate caffeine or coffee consumption and disease or birth defects. For every study that tentatively suggests a relationship between moderate coffee drinking and some disease, or between moderate coffee drinking during pregnancy and a pattern of birth defects, other studies–usually involving larger test populations or more stringent controls–are published that contradict the earlier, critical studies. It is safe to say that the medical profession is far away from slapping coffee with the kind of warning labels that decorate wine and beer bottles.

To be cautious, if you are pregnant or have certain health conditions, you should bring your coffee consumption to the attention of your physician, even if it is a moderate habit. Aside from pregnancy, health conditions that merit examining your coffee drinking include benign breast lumps, high cholesterol, heart disease, osteoporosis, and some digestive complaints. Again, nothing has been proven against moderate coffee consumption in any of these situations, but overall results are ambiguous, some physicians may disagree with certain studies that exonerate caffeine, and new studies may have appeared that complicate the matter.

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Caffeine Content

The average cup of American-style coffee contains about 100 to 150 milligrams of caffeine; a properly prepared demitasse or single serving of espresso 80 to 120 milligrams. The average cup of tea delivers about 40 milligrams; the average chocolate bar about 20 to 60. A 12-ounce bottle of cola drink contains 40 to 60 milligrams, about as half as much as a cup of coffee.

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Short-Term Effects

The short-term effects of caffeine are well agreed upon and widely documented. A good summary appears in The Pharmacological Basis of Therapeutics by Dr. J. Murdoch Ritchie. On the positive side, caffeine produces „a more rapid and clearer flow of thought,” and allays „drowsiness and fatigue. After taking caffeine one is capable of greater sustained intellectual effort and a more perfect association of ideas. There is also a keener appreciation of sensory stimuli, and motor activity is increased; typists, for example, work faster and with fewer errors.”

Such effects are produced by caffeine equivalent to the amount contained in one to two cups of coffee. According to Dr. Ritchie the same dosage stimulates the body in a variety of other ways: heart rate increases, blood vessels dilate; movement of fluid and solid wastes through the body is promoted. All this adds up to the beloved „lift.”

On the negative side are the medical descriptions of the familiar „coffee nerves.” The heavy coffee drinker may suffer from chronic anxiety, a sort of „coffee come-down,” and may be restless and irritable. Insomnia and even twitching muscles and diarrhea may be among the effects. Very large doses of caffeine, the equivalent of about ten cups of strong coffee drunk in a row, produce toxic effects: vomiting, fever, chills, and mental confusion. In enormous doses caffeine is, quite literally, deadly. The lethal dose of caffeine in humans is estimated at about ten grams, or the equivalent of consuming 100 cups of coffee in one sitting.

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Moderate Consumption

It would seem that the resolution to the caffeine debate, at least in terms of short-term effects, is simple moderation. Drunk to excess, coffee literally verges on poison; drunk in moderation, it is still the beloved tonic of tradition, a gentle aid to thought, labor, and conversation.

But just how much is enough and how much is too much? No study will commit itself. One can estimate based on inference. Few, if any, studies report negative effects from doses of caffeine under 300 milligrams a day. Since the average cup of coffee (or single serving of espresso) contains about 100 milligrams of caffeine, one could infer from this evidence that anyone should be able to drink about three cups of coffee a day and enjoy the benefits of caffeine with none of the drawbacks. Such a figure assumes, of course, that you do not also consume quantities of cola drinks, chocolate bars, and headache pills. This is a conservative estimate, however. One could infer from other studies that five cups a day is safe for most people. Furthermore, reaction to caffeine varies greatly from individual to individual; some people cannot consume any amount comfortably.

china-noul-miraj-de-ce-vor-producatorii-de-cafea-sa-convinga-asiaticii-sa-renunte-la-ceai_size9Long-Term Effects

So much for the short-term effects. Researchers in the last 30 years or so have tried to implicate coffee, specifically the caffeine in coffee, in heart disease, birth defects, pancreatic cancer, and a half-dozen other less publicized health problems. So far, the evidence is, at most, inconclusive. Clinical reports and studies continue to generate far more questions than answers, and for every report tentatively claiming a link between caffeine and disease, there are several others contradicting it.

If anything, the medical evidence currently is running in favor of exonerating caffeine rather than further implicating it in disease. Some evidence even points to modest long-term health benefits for coffee drinkers.

One example of the way medical establishment has tended to see-saw on caffeine, condemning on partial evidence then backing off on further evidence, is the purported connection between heavy caffeine intake by pregnant women and birth defects. In the mid-1970s, experiments indicated that the equivalent of 12 to 24 cups of coffee (or equivalent bottles of cola) per day may cause birth defects – in rats. Although human beings metabolize caffeine differently from rats (and other researchers had questioned some of the conditions of the experiments), the United States Food and Drug Administration issued a widely publicized warning about the possible ill effects of caffeine on the fetus. Subsequently, an analysis by Harvard researchers of coffee drinking among 12,000 women early in their pregnancies failed to find a significant link between coffee intake and birth defects. The upshot of the debate? The official position, if there is one, came from a committee of the National Academy of Sciences, which recommended what common sense dictates, what this book recommends, and what coffee lovers through the ages have argued: Pregnant women, according to the NAS committee, should exercise „moderation” in their intake of caffeine.

woman-drinking-coffee (1)Reducing Caffeine Intake

Of course, if you simply want to cut down on your caffeine intake, rather than eliminating caffeine from your diet completely, there are alternatives other than decaffeinated coffees.

One is to drink less coffee while focusing on enjoying it more. This is a good tactic for people who consume too much coffee at work out of habit or reflex. Rather than drinking the coffee from the automatic coffee maker or urn, for example, make your own coffee carefully in a small plunger pot, focusing your attention on the act of brewing and drinking.

You can also buy coffees that are naturally low in caffeine. Specialty coffees contain considerably less caffeine than cheaper commercial coffees. Most inexpensive commercial blends are based on robusta coffees, which contain almost double the amount of caffeine as arabica. So if you drink a specialty coffee, you are probably consuming considerably less caffeine per cup than if you were drinking a cheap canned coffee.

Lastly, you can amuse yourself making low-caffeine blends by combining decaffeinated coffees with varying amounts of distinctive, full-bodied untreated coffees. Kenyas, Yemens, the best Ethiopias, and Guatemalas, for example, all pack enough flavor and body to spruce up even the drabbest of decaffeinated beans.

646x404Another Suspect: Acid

Caffeine is only one of the villains in the coffee controversy. Another is certain chemicals often lumped together under the term acid. Some people do not like the acid or sour note in coffee and claim it upsets their stomachs. Others say it causes jitters. I suggest that you experiment. Does that sourness in coffee make your tongue or stomach feel uncomfortable? Then you have three alternatives:

  • Try to find a coffee with the acid reduced through a process much like the ethyl acetate solvent decaffeination process. These coffees, treated in Germany, are marketed under the name special mild coffees. They are hard to find, do not offer much choice, and suffer from the same potential for flavor-diminution as decaffeinated beans.
  • Buy a moderately-dark- to dark-roasted coffee. Dark roasting reduces the acid sensation in coffee.
  • Buy a lower-altitude, naturally low-acid coffee brought to a moderately dark roast (full-city, Viennese, light espresso). To me, this is by far the best solution for acid-shy coffee drinkers. Naturally low-acid coffees include Brazils, most India and Pacific (Sumatra, Timor, Hawaii) coffees, and most Caribbean coffees.

It also helps to buy very good coffee, because the best coffee has been processed from ripe coffee fruit, and coffee from ripe fruit is naturally sweet and lacks the sharp, astringent sensation of cheaper coffee processed from less-than-ripe fruit.

Pesticides and Chemicals

The concerns raised by those apprehensive about the use of pesticides and agricultural chemicals in coffee growing are twofold. First is the health issue for the consumer: whether harmful chemical residues may reach our systems when we drink coffee. Second are the related environmental and social issues: whether buying coffees that may be grown with the help of potentially harmful chemicals contributes to the destruction of the environment and threatens the health of the rural poor who raise coffee.

Agricultural Chemicals and Consumer Health. The consumer health issue is simplest to address. Coffee is not eaten raw like lettuce or apples. The bean is the seed of a fruit. The flesh of this fruit is discarded. Along the way the seed is soaked, fermented, and subject to a thorough drying process. Later it is roasted at temperatures exceeding 400°F, and finally broken apart and soaked in near boiling water. This savage history concludes when we consume only the water in which the previously soaked, fermented, dried, roasted, and infused seed was immersed. Given this history of relentless attrition, it hardly seems possible that much if any of the small amounts of pesticide/fungicide residue permitted by law in green coffee ever make it into the cup.

Chemical Free Alternatives. In brief, coffee drinkers concerned about the impact of agricultural chemicals on environment and society or those unwilling to accept my reassurances on the consumer health issue have essentially three alternatives:

  • Buy a traditional coffee, grown as coffee was grown from its inception, before agricultural chemicals were invented. All Yemen, almost all Ethiopia, and most Sumatra Mandheling coffees are grown in such a state of innocence, and all are among the world’s finest.
  • Buy a certified organic coffee. Certified organic coffees are coffees whose growing conditions and processing have been thoroughly monitored by independent agencies and found to be free of pesticides, herbicides, fungicides, chemical fertilizers, and other potentially harmful chemicals. The monitoring agencies visit the farm and verify that no chemicals have been used on the farm for several years, and then follow every step of the processing, preparing, transporting, storage, and roasting. Such careful monitoring is of course expensive, which is one reason certified organic coffees cost more than similar uncertified coffees. Many such certified organic coffees are the product of socially and environmentally progressive cooperatives. See pages PPP-PPP for more on organically grown coffees.
  • Buy a coffee labeled „sustainable.” At this writing sustainable is a rather loose term meaning that, in the view of the importer or roaster, designated farmers are doing everything within reason to avoid the use of agricultural chemicals and to pursue enlightened environmental and socially progressive practices in the growing and processing of their coffees.

 

646x404Health Benefits of Coffee

Coffee has been a medical whipping boy for so long that it may come as a surprise that recent research suggests that drinking moderate amounts of coffee (two to four cups per day) provides a wide range of health benefits. Most of these benefits have been identified through statistical studies that track a large group of subjects over the course of years and match incidence of various diseases with individual habits, like drinking coffee, meanwhile controlling for other variables that may influence that relationship. According to a spate of such recent studies moderate coffee drinking may lower the risk of colon cancer by about 25%, gallstones by 45%, cirrhosis of the liver by 80%, and Parkinson’s disease by 50% to as much as 80%. Other benefits include 25% reduction in onset of attacks among asthma sufferers and, at least among a large group of female nurses tracked over many years, fewer suicides.

In addition, some studies have indicated that coffee contains four times the amount of cancer-fighting anti-oxidants as green tea.

Of course, most of these studies do not take into account how the coffee is brewed, how fresh the beans, and so on. Perhaps as these studies are refined we may discover, for example, that drinking coffee that has been freshly roasted and brewed is more beneficial than downing coffee that is terminally stale or badly brewed. Certainly there is considerably more going on chemically in fresh coffee than in stale. And we may learn how much beneficial effects of coffee drinking are provoked by caffeine and how much by other, less understood, chemical components of coffee. But one thing is certain, if I were a nurse taking part in the study noted earlier, and if I were drinking cheap office service coffee, I would be much, much more prone to suicide than if I were drinking, say, a freshly roasted and brewed Ethiopia Yirgacheffe.

 

Incălzirea globala si efectele ei: producţiile de cafea, miere, bere şi ciocolată, sub ameninţarea schimbărilor climatice !!!


Schimbările climatice au nenumărate consecinţe la nivel global, de la ridicarea nivelului mării, la fenomente meteo extreme sau temperaturi din ce în ce mai ridicate. Odată cu încălzirea excesivă a vremii şi a dezastrelor naturale tot mai frecvente şi unele dintre alimentele noastre preferate vor fi tot mai scumpe şi chiar ar putea deveni o raritate.

În continuare, vă prezint o listă de 12 alimente şi bături care sunt pe cale de dispariţie din cauza încălzirii globale, potrivit Business Insider şi The Sun.

1. Cafeaua

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În septembrie, un raport al organizaţiei non-profit Climate Institute a concluzionat că suprafaţa potrivită pentru producţia de cafea, la nivel global, urmează să scadă cu până la 50% din cauza schimbărilor climatice. Pe lângă secetă, încălzirea globală a făcut culturile de cafea mai predispuse la boli devastatoare precum „rugina cafelei“, care a condus la pierderi mai mari de un miliar de dolari.

2. Ciocolata

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Indonezia şi Ghana, care aveau un climat ideal pentru creşterea boabelor de cacao înregistrează scăderi semnificative ale producţiei. Producătorii de ciocolată, precum Mars, au început să angajeze meteorologi pentru a studia impactul schimbărilor climatice în încercarea de a-şi reduce pierderile financiare. Un studiu efectuat de Centrul Internaţional pentru Agricultură Tropicală a arătat că temperaturile medii anuale din aceste ţări sunt în continuă creştere, iar acest lucru poate fi catrastrofal pentru arbore de cacao.

3. Berea

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Condiţiile de vreme tot mai extreme afectează producţia de hamei din SUA, arată revista ClimateWatch. Seceta aceasta ar putea însemna, prin urmare, băuturi mai puţin gustoase. Anumiţi producători de bere se tem că deficitul de apă de râu i-ar putea forţa să apeleze la apa subterană, o schimbare despre care şeful fabricii de bere Lagunitas a spus că „ar fi ca şi cum ai face bere cu Alka-Seltzer (comprimate efervescente)“, arată NPR.

4. Avocado

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Sunt multe motive pentru care avocado este mult mai scump decât înainte, unul din acestea fiind greva fermierilor. Însă cea mai mare ameninţare asupra acestor fructe  o reprezintă schimbările climatice: temperaturile ridicate şi seceta au cauzat probleme peste tot în California şi Australia. Avocado este foarte sensibil la climă, ceea ce îi face susceptibili la efectele schimbărilor climatice.

5. Bananele

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Unul dintre cele mai populare fructe ar putea fi dat uitării. Bananele din Iordania şi Mozambic sunt în prezent afectate de boala Panama, care omoară mii de plante. Din fericire, bananele sunt cultivate şi în alte zone, însă boala continuă să fie un motiv grav de îngrijorare.

6. Mierea de albine

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Acest aliment sănătos este în pericol din cauza schimbărilor de mediu şi a bolilor care afectează tot mai multe tipuri de plante. Mai mult, numărul coloniilor de albine a început să scadă la nivel mondial pe fondul creşterii bolilor care afectează insectele. Potrivit statisticilor, pierderile evaluate de dispariţia albinelor se ridică la 2 miliarde de dolari.

7. Stridiile

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În acest moment, încălzirea globală ajută, de fapt, stridiile, deoarece acestea cresc mai repede în ape mai calde. Cu toate acestea, apele mai calde le fac pe stridii mai vulnerabile în faţa melcilor carnivori, arată Seeker, citând un studiu recent în Ecologie Funcţională. Mercii carnivori atacă şi mănâncă stridii, provocând pagube de milioane de dolari industriei, iar situaţia s-ar putea înrăutăţi din cauza creşterii temperaturii apelor.

8. Homarul

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Dacă temperatura apelelor din oceane creşte cu mai mult de cinci grade, puii de homar nu vor mai fi capabili să supravieţuiască, potrivit unei cercetări a Universităţii din Maine şi Laboratorului pentru Ştiinţele Oceanelor Bigelow, arată The Guardian.  Grupul interguvernamental de experţi al Naţiunilor Unite privind schimbările climatice, a declarat că Golful Maine va ajunge la această temperatură până în 2100. Cu alte cuvinte, homarii din Maine, care reprezintă o afacere de peste de 330 de milioane de dolari, ar putea dispărea în 84 de ani.

9. Somonul

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Somonul se luptă şi el să se adapteze noilor temperaturi mai calde ale apei. Fără ape reci în care să se reproducă, acest peşte luptă pentru supravieţuire, punând speciile în pericol de extincţie.

10. Untul de arahide

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Alunele de pământ, din care se face deliciosul unt de arahide, se luptă să crească în condiţiile creşterii secetei. Această plantă, care necesită între 0,5 şi 1 metru cub de apă pentru a supravieţui, este supusă unui risc ridicat de a deveni pe cale de dipariţie.

11. Carnea de porc

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Din nefericire pentru iubitorii de slănină, cârnaţi şi şuncă, seceta din America şi Rusia va avea mare impact asupra întregii lumi. Experţii din Marea Britanie au avertizat că deficitul de carne de porc este acum inevitabil şi că preţurile s-ar putea dubla.

12. Siropul de arţar

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Schimbările climatice schimbă deja sezonul producţiei de sirop de arţar şi afectează calitatea acesta, potrivit Climate Central. Producătorii se tem că în cele din urmă, zone precum Virginia nu vor mai fi la fel de reci pentru producţia de sirop de arţar nici chiar în cele mai friguroase momente ale anului. Totodată, dacă temperatura din Canada va mai creşte cu şase grade, arţarii ar putea produce cu greu sevă, ceea ce va pune capăt popularului topping de clatite.

Ce bautura reduce cu 50 % la femei,riscul aparitiei cancerului de colon


Friends Talking over Coffee

Femeile care beau minimum două ceşti de cafea pe zi îşi diminuează cu 50%  riscul de a face cancer la colon, comparativ cu reprezentantele sexului frumos care nu consumă această băutură. Cercetatorii au studiat, timp de 12 ani, datele obţinute în urma unui studio la care au participat 96.000 de femei şi bărbaţi.

Participanţii la studiu aveau vârstele cuprinse între 40 şi 69 de ani. Ţine la distanţă un tip de cancer periculos Specialiştii au subliniat faptul că mecanismul prin care cafeaua ar putea preveni cancerul la colon este încă necunoscut. Se pare însă că, conţinutul cofeinei ar putea stimula funcţionarea colonului sau efectul ar putea fi datorat proprietăţilor antioxidante ale cafelei.

Cafeaua aduce şi alte multe beneficii organismului. De exemplu, cei care obişnuiesc să consume această băutură au un risc redus de boli mintale. Te scapă de migrene În plus, această licoare poate stimula memoria, dar te poate scăpa şi de nesuferitele migrene. În plus, un studiu efectuat de Harvard School of Public Health a demonstrat că, consumul de 2-4 ceşti de cafea pe zi reduce predispoziţia spre suicid a bărbaţilor şi femeilor cu până la 50%.

Cafeaua în exces poate duce la dereglări tiroidiene


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Unele obiceiuri, cum este consumul excesiv de cafea, pot să-ţi provoace afecţiuni ale glandei tiroide. Câteva schimbări de stil de viaţă te vor ajuta să recâştigi echilibrul pierdut şi să rămâi în formă.

Prea multă cafeină

Majoritatea dintre noi ne începem ziua cu o ceaşcă de cafea, acesta nefiind un obicei prost în sine. Problemele apar, totuşi, atunci când consumul de cofeină devine exagerat. Soluţia? 1-2 ceşti de cafea zilnic sunt mai mult decât suficiente. Înlocuieşte restul de cofeină cu mai multă apă şi sucuri naturale din fructe.

Obişnuinţa de a fuma

Ţigările şi fumul de ţigară conţin substanţe toxice nocive, care pot provoca probleme grave la nivelul glandei tiroide. În plus, la fumători, afecţiunile tiroidei sunt mai greu de tratat decât în cazul nefumătorilor. Îţi recomandăm, aşadar, să renunţi la acest obicei şi să eviţi pe cât posibil contactul cu fumul de ţigară.

 

Lipsa mişcării fizice

Stilul de viaţă modern este caracterizat în mare parte de sedentarism şi de lipsa activităţii fizice, care pot determina modificări la nivelul tiroidei, cum ar fi hipotiroidismul. Soluţia? Cel puţin 30 de minute de mişcare zilnic. Evită, de asemenea, să stai prea mult timp aşezat pe scaunul de la birou – fă o pauză de 10 minute la interval de o oră.

O absolventa de Automatica si Calculatoare a gasit „reteta” vietii ei: a devenit barista si a inceput o afacere cu cafea cu banii din salariu !!!


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Inceperea unei afaceri sta mereu in formula curaj+risc. Un astfel de exemplu vine de la Gabriela Butnaru (24 ani), o tanara din Iasi care a gasit reteta vietii ei: dupa ce a absolvit Facultatea de Automatica si Calculatoare, tanara si-a facut curaj si a venit in Bucuresti unde s-a angajat ca barista intr-o cafenea. Intr-o zi, o noua aroma de cafea a convins-o sa-si asume un nou risc: sa-si faca propriul business, mic ce-i drept, cu banii din salariu.

„Am lucrat la o cafenea, unde eram colega cu asociatul meu. Aveam cafea de origini 100% Arabica. Dar a fost o zi in care am primit o alta cafea, prajita la Bucuresti. A fost o explozie de arome”, povesteste acum absolventa de Automatica, care nu s-a gandit niciodata sa lucreze in domeniul in care a studiat si care i-ar fi adus un salariu cu mult mai mare decat cel de barista (n.r.: specialist in prepararea si arta cafelei), in jur de 1.200 lei.

Afacere cu aroma: cafeaua care nu are nevoie de zahar

De aici incepe povestea Gabrielei in afacere, alaturi de asociatul sau, Florin Lemnaru. Si-a dat demisia, pentru ca era vazuta drept o concurenta, si a inceput sa creeze cu pasi mici si banii din salariu ceea ce avea sa devina primul ei business: cafeaua S Coffee. Sub aceasta marca, Gabriela a inceput sa cumpere cafea 100% Arabica, importata din Etiopia, Peru, Guatemala, Columbia si Brazilia de catre o alta firma din Buzau. Cafeaua 100% Arabica este proaspat prajita, poate fi bauta fara zahar, are un nivel mai scazut de cafeina decat cea din comert si este destinata consumului imediat, in maximum o luna, dupa desfacerea pachetului.

Intre timp si-a gasit un nou job, tot ca barista, intr-o alta cafenea din Bucuresti si a continuat sa puna la punct lucrurile si, totodata, sa descopere ce inseamna sa fii antreprenor. In martie 2015 a inregistrat firma, S Coffee, sub forma SRL-D, care nu implica nicio taxa, in iunie a inceput sa se ocupe activ de business si in septembrie a facut o investitie majora: 10.000 euro intr-un espressor luat in leasing, pe care il folosesc la evenimente, iar unul dintre ele a fost Fujitsu Days.

„Nu suntem plini de bani, am facut treptat firma. Am zis ca nici nu vrem sa ne imbogatim, dar hai sa incercam. Am facut firma din bani stransi: ok, acum avem banii acestia cu care putem inregistra firma, avem banii acestia putem incepe sa platim avans pentru espressor”, spune fondatoarea S Coffee.

Gabriela Butnaru a explicat ca nu poate face un calcul total al investitiei in business pentru ca ea si asociatul sau au fost nevoiti sa investeasca treptat. Ei nu au reusit nici sa obtina fonduri prin programul SRL-D.

„Nu as putea face un calcul total, sunt foarte multe cheltuieli minuscule pe are cred ca nicio firma nu le-a pus la socoteala. Spre exemplu, etichetele pentru pachetele de cafea. Ne-am dus la un xerox, unde am scos 10 variante de etichete care nu au fost bune. Ne-am dus si am mai scos alte 10 etichete. Si tot asa”, a spus tanara.

In prezent, cei doi asociati castiga bani din vanzarea de cafea ambalata in pachete de 200 grame prin comenzi online si prin prezenta la evenimente cu espressorul de cafea. Fiecare punga de cafea este diferita pentru ca imita motivele din tara din care este adusa, Guatemala, Rwanda si Etiopia, si costa de la 28 lei/punga. Clientii sunt persoane peste 26 ani, freelanceri si oameni de afaceri.

„Momentan este foarte greu, pentru ca in Bucuresti este o explozie de cafenele, de prajitorii si o sa ramana pe piata doar cei care vor sti sa prajeasca si o sa ofere calitate. Este piata, se poate, dar lumea este putin sceptica. Sunt multi concurenti, o data la doua saptamani se deschide o cafenea de specialitate, care au obligatoriu cafea proaspat prajita. Ori au prajitorie proprie, ori iau cafeaua din alta parte”, povesteste Gabriela despre cum simte piata pe care concureaza cu branduri ca Illy, Lavazza si Stretto. Ca atare, tanara spune despre ea ca ca nu se poate numi antreprenor pana cand nu o sa se bazeze doar pe firma sa, fara niciun job suplimentar.

Gabriela Butnaru are in plan ca din ianuarie sa organizeze mai multe workshopuri educative despre cafea, beneficiile acesteia si arta cafelei. Momentan, strategia business-ului sau este sa vanda cafea online, dar tanara antreprenoare ia in calcul deschiderea unui mic butic stradal in viitorul indepartat.

via wallstreet.ro

COFFEE TRIVIA


„Coffee should be black as hell, strong as death, and as sweet as love” – Turkish Proverb

52% of Americans drink coffee.

A acre of coffee trees can produce up to 10,000 pounds of coffee cherries. That amounts to approximately 2000 pounds of beans after hulling or milling.

A scientific report form the University of California found that the steam rising from a cup of coffee contains the same amounts of antioxidants as three oranges. The antioxidants are heterocyclic compounds which prevents cancer and heart disease. It’s good for you!

Adding sugar to coffee is believed to have started in 1715, in the court of King Louis XIV, the French monarch.

Advertisements for coffee in London in 1657 claimed that the beverage was a cure for scurvy, gout and other ills.

After the decaffeinating process, processing companies no longer throw the caffeine away; they sell it to pharmaceutical companies.

After they are roasted, and when the coffee beans begin to cool, they release about 700 chemical substances that make up the vaporizing aromas.

An arabica coffee tree can produce up to 12 pounds of coffee a year, depending on soil and climate.

Australians consume 60% more coffee than tea, a sixfold increase since 1940.

Beethoven who was a coffee lover, was so particular about his coffee that he always counted 60 beans each cup when he prepared his brew.

Before roasting, some green coffee beans are stored for years, and experts believe that certain beans improve with age, when stored properly.

Before the first French cafe in the late 1700’s, coffee was sold by street vendors in Europe, in the Arab fashion. The Arabs were the forerunners of the sidewalk espresso carts of today.

Brazil accounts for almost 1/3 of the world’s coffee production, producing over 3-1/3 billion pounds of coffee each year.

By 1850, the manual coffee grinder found its way to most upper middle class kitchens of the U.S.

Caffeine is on the International Olympic Committee list of prohibited substances. Athletes who test positive for more than 12 micrograms of caffeine per milliliter of urine may be banned from the Olympic Games. This level may be reached after drinking about 5 cups of coffee.

Citrus has been added to coffee for several hundred years.

Coffee as a medicine reached its highest and lowest point in the 1600’s in England. Wild medical contraptions to administer a mixture of coffee and an assortment of heated butter, honey, and oil, became treatments for the sick. Soon tea replaced coffee as the national beverage.

Coffee beans are similar to grapes that produce wine in that they are affected by the temperature, soil conditions, altitude, rainfall, drainage and degree of ripeness when picked.

Coffee is generally roasted between 400F and 425F. The longer it is roasted, the darker the roast. Roasting time is usually from ten to twenty minutes.

Coffee is graded according to 3 criteria: Bean quality (Altitude and Species) Quality of preparation Size of bean

Coffee is grown commercially in over forty-five countries throughout the world.

Coffee is the most popular beverage worldwide with over 400 billion cups consumed each year.

Coffee lends its popularity to the fact that just about all flavors mix well with it.

Coffee Recipe from: ‘Kitchen Directory and American Housewife’ (1844)
„Use a tablespoonful ground to a pint of boiling water [less than a quarter of what we would use today].
Boil in tin pot twenty to twenty-five minutes. If boiled longer it will not taste fresh and lively.
Let stand four or five minutes to settle, pour off grounds into a coffee pot or urn.
Put fish skin or isinglass size of a nine-pence in pot when put on to boil or else the white and shell of half an egg to a couple of quarts of coffee.”

Coffee represents 75% of all the caffeine consumed in the United States.

Coffee sacks are usually made of hemp and weigh approximately 132 pounds when they are full of green coffee beans. It takes over 600,000 beans to fill a coffee sack.

Coffee trees are evergreen and grow to heights above 15 feet but are normally pruned to around 8 feet in order to facilitate harvesting.

Coffee trees are self-pollinating

Coffee trees produce highly aromatic, short-lived flowers producing a scent between jasmine and orange. These blossoms produce cranberry-sized coffee cherries. It takes four to five years to yield a commercial harvest.

Coffee was first known in Europe as Arabian Wine.

Coffee, along with beer and peanut butter, is on the national list of the „ten most recognizable odors.”

Coffee, as a world commodity, is second only to oil.

Commercially flavored coffee beans are flavored after they are roasted and partially cooled to around 100 degrees. Then the flavors applied, when the coffee beans’ pores are open and therefore more receptive to flavor absorption.

Dark roasted coffees actually have LESS caffeine than medium roasts. The longer a coffee is roasted, the more caffeine burns off during the process.

During the American Civil War the Union soldiers were issued eight pounds of ground roasted coffee as part of their personal ration of one hundred pounds of food. And they had another choice: ten pounds of green coffee beans.

During World War II the U.S. government used 260 million pounds of instant coffee.

Finely grinding coffee beans and boiling them in water is still known as „Turkish Coffee.” It is still made this way today in Turkey and Greece or anywhere else Turkish Coffee is served.

Flavored coffees are created after the roasting process by applying flavored oils specially created to use on coffee beans.

Frederick the great had his coffee made with champagne and a bit of mustard.

Hard Bean means the coffee was grown at an altitude above 5000 feet.

Hawaii is the only state of the United States in which coffee is commercially grown. Hawaii features an annual Kona Festival, coffee picking contest. Each year the winner becomes a state celebrity. In Hawaii coffee is harvested between November and April.

Hills Brothers Ground Vacuum Packed Coffee was first introduced in 1900.

Iced coffee in a can has been popular in Japan since 1945.

If you like your espresso coffee sweet, you should use granulated sugar, which dissolves more quickly, rather than sugar cubes; white sugar rather than brown sugar or candy; and real sugar rather than sweeteners which alter the taste of the coffee.

In 1670, Dorothy Jones of Boston was granted a license to sell coffee, and so became the first American coffee trader.

In 1727, as a result of seedlings smuggled from Paris, coffee plants first were cultivated in Brazil. Brazil is presently by far the world’s largest producer of coffee.

In 1900, coffee was often delivered door-to-door in the United States, by horse-pulled wagons.

In 1990, over 4 billion dollars of coffee was imported into the United States.

In early America, coffee was usually taken between meals and after dinner.

In Italy, espresso is considered so essential to daily life that the price is regulated by the government.

In Japan, coffee shops are called Kissaten.

In Sumatra, workers on coffee plantations gather the world’s most expensive coffee by following a gourmet marsupial who consumes only the choicest coffee beans. By picking through what he excretes, they obtain the world’s most expensive coffee -‘Kopi Luwak’, which sells for over $100 per pound.

In the 14th century, the Arabs started to cultivate coffee plants. The first commercially grown and harvested coffee originated in the Arabian Peninsula near the port of Mocha.

In the 16th century, Turkish women could divorce their husbands if the man failed to keep his family’s pot filled with coffee.

In the last three centuries, 90% of all people living in the Western world have switched from tea to coffee.

In the year 1763, there were over 200 coffee shops in Venice.

In the year 1790, there were two firsts in the United States; the first wholesale coffee roasting company, and the first newspaper advertisement featuring coffee.

Irish cream and Hazelnut are the most popular whole bean coffee flavorings.

It was during the 1600’s that the first coffee mill made its debut in London.

Italians do not drink espresso during meals. It is considered to be a separate event and is given its own time.

Italy now has over 200,000 coffee bars, and still growing.

Jamaica Blue Mountain is often regarded as the best coffee in the world.

Japan ranks Number 3 in the world for coffee consumption.

Large doses of coffee can be lethal. Ten grams, or 100 cups over 4 hours, can kill the average human.

Latte is the Italian word for milk. So if you request a latte’ in Italy, you’ll be served a glass of milk.

Lloyd’s of London began as Edward Lloyd’s coffeehouse.

Milk as an additive to coffee became popular in the 1680’s, when a French physician recommended that cafe au lait be used for medicinal purposes.

Modern coffee brewing methods use approximately 200° water.

October 1st is the official Coffee Day in Japan.

Only about 20% of harvested coffee beans are considered to be a premium bean of the highest quality.

Over 10,000 coffee cafes plus several thousand vending machines with both hot and cold coffee serve the needs of Tokyo alone.

Over 5 million people in Brazil are employed by the coffee trade. Most of those are involved with the cultivation and harvesting of more than 3 billion coffee plants.

Over 53 countries grow coffee worldwide, but all of them lie along the equator between the Tropics of Cancer and Capricorn.

Over-roasted coffee beans are very flammable during the roasting process.

Raw coffee beans, soaked in water and spices, are chewed like candy in many parts of Africa.

Regular coffee drinkers have about one-third less asthma symptoms than those non-coffee drinkers. So says a Harvard researcher who studied 20,000 people.

Retail espresso vendors report an increase in decaffeinated sales in the month of January due to New Year’s resolutions to decrease caffeine intake.

Roasted coffee beans start to lose small amounts of flavor within two weeks. Ground coffee begins to lose its flavor in one hour. Brewed coffee and espresso begins to lose flavor within minutes.

Scandinavia has the world’s highest per capita annual coffee consumption, 26.4 pounds. Italy has an annual consumption per capita of only 10 pounds.

Special studies conducted about the human body revealed it will usually absorb up to about 300 milligrams of caffeine at a given time. About 4 normal cups. Additional amounts are just cast off, providing no further stimulation. Also, the human body dissipates 20% of the caffeine in the system each hour.

The 2,000 Arabica coffee cherries it takes to make a roasted pound of coffee are normally picked by hand as they ripen. Since each cherry contains two beans, it takes about 4,000 Arabica beans to make a pound of roasted coffee.

The Arabica is the original coffee plant. It still grows wild in Ethiopia. The arabica coffee tree is an evergreen and in the wild will grow to a height between 14 and 20 feet.

The Arabs are generally believed to be the first to brew coffee.

The aroma and flavor derived from coffee is a result of the little beads of the oily substance called coffee essence, coffeol, or coffee oil. This is not an actual oil since it dissolves in water.

The average age of an Italian barista is 48 years old. A barista is a respected job title in Italy.

The average annual coffee consumption of the American adult is 26.7 gallons, or over 400 cups.

The average cup of coffee contains more than 1000 different chemical components, none of which is tasted in isolation but only as part of the overall flavor.

The Civil War in the United States elevated the popularity of coffee to new heights. Soldiers went to war with coffee beans as a primary ration.

The coffee filter was invented in 1908 by a German homemaker, Melitta Benz, when she lined a tin cup with blotter paper to filter the coffee grinds.

The coffee tree produces its first full crop when it is about 5 years old. Thereafter it produces consistently for 15 or 20 years.

The drip pot was invented by a Frenchman around 1800.

The Europeans first added chocolate to their coffee in the 1600’s.

The first coffee drinkers, the Arabs, flavored their coffee with spices during the brewing process.

The first commercial espresso machine was manufactured in Italy in 1906.

The first Parisian cafe opened in 1689 to serve coffee.

The French philosopher, Voltaire, reportedly drank fifty cups of coffee a day.

The heavy tea tax imposed on the colonies in 1773, which caused the „Boston Tea Party,” resulted in America switching from tea to coffee. Drinking coffee was an expression of freedom.

The largest coffee importer center in the U.S. is located in the city of New Orleans, LA.

The most widely accepted legend associated to the discovery of coffee is of the goatherder named Kaldi of Ethiopia. Around the year 800-850 A.D., Kaldi was amazed as he noticed his goats behaving in a frisky manner after eating the leaves and berries of a coffee shrub. And, of course, he had to try them!

The United States is the world’s largest consumer of coffee, importing 16 to 20 million bags annually (2.5 million pounds), representing one-third of all coffee exported. More than half of the United States population consumes coffee. The typical coffee drinker has 3.4 cups of coffee per day. That translates into more than 450,000,000 cups of coffee daily.

The vast majority of coffee available to consumers are blends of different beans.

The word „tip” dates back to the old London coffeehouses. Conspicuously placed brass boxes etched with the inscription, „To Insure Promptness,” encouraged customers to pay for efficient service. The resulting acronym, TIP, has become a byword.

The word ‘cappuccino’ is the result of several derivations, the original of which began in 16th century. The Capuchin order of friars, established after 1525, played an important role in bringing Catholicism back to Reformation Europe. Its Italian name came from the long, pointed cowl, or cappuccino, derived from cappuccino, „hood,” that was worn as part of the order’s habit. The French version of cappuccino was capuchin, from which came English Capuchin. In Italian cappuccino went on to describe espresso coffee mixed or topped with steamed milk or cream, so called because the color of the coffee resembled the color of the habit of a Capuchin friar. The first use of cappuccino in English is recorded in 1948 in a work about San Francisco. There is also the story line that says that the term comes from the fact that the coffee is dark, like the monk’s robe, and the cap is likened to the color of the monk’s head.

There are about 30 milligrams of caffeine in the average chocolate bar, while a cup of coffee contains around 100 to 150 milligrams.

Those British are sophisticated people, in almost everything except their choice of coffee. They still drink instant ten-to-one over fresh brewed.

Turkey began to roast and grind the coffee bean in the 13th Century, and some 300 years later, in the 1500’s, the country had become the chief distributor of coffee, with markets established in Egypt, Syria, Persia, and Venice, Italy.

Until the 18th century coffee was almost always boiled.

Until the late 1800’s, people roasted their coffee at home. Popcorn poppers and stove-top frying pans were favored.

When a coffee seed is planted, it takes five years to yield consumable fruit.