Acids Coffee is made more digestible by milk

Acids: Coffee becomes more digestible through milk

07/05/2014

Even if he is the Germans favorite drink, not all like black coffee. But with a dash of milk or cream can soften the sour taste. The coffee is thereby not only wholesome, but also the mellowing effect is prolonged.

Protein and fat act as an acid buffer
Coffee is still the Germans favorite drink. But drunk black, he is not for everyone. If you want to soften the sour taste by bitter substances and acids in the coffee, you should add a dash of milk or cream. According to data of the national association of the Bavarian dairy industry (LVBM) in Munich protein and fat of the milk act as acid buffer and make the coffee so wholesome. As it says in the dpa message also, this also works for iced coffee. Accordingly, the bitter substances can be trapped with a ball of ice.

Encouraging effect is prolonged
Another effect of milk in coffee is that it slows down the rate of caffeine intake in the body, prolonging the encouraging effect of the drink. Not only adding a shot, but preferring the latte variant, may even reduce the risk of osteoporosis. As the Federal Self-Help Association for Osteoporosis (BfO) announced last year, in the diet of the intake of calcium is given a special significance in terms of osteoporosis prevention. Even though coffee is generally rather bad for the bones, latte coffee has a positive effect.

Positive effects of coffee consumption
Although the favorite drink of the Germans is classified primarily as harmful to health, there are also recent findings about a variety of positive effects of coffee consumption. For example, a recent study by US and Singapore researchers found that low coffee consumption could reduce the risk of stroke and coronary heart disease and other cardiovascular diseases. In addition, scientists have found in large-scale research in the past that the regular consumption of coffee can protect against type II diabetes. (Ad)