Consuming coffee has been linked to a reduced risk of heart disease, diabetes, and Parkinson’s disease. However, adding milk to this “morning” beverage can negate all of its benefits, warned neurobiologist Robert Lava in an interview with Express.
According to him, milk combines with the antioxidants in coffee, which reduces its effectiveness. Polyphenols found in the drink have antioxidant properties and help prevent various diseases, including cancer, cardiovascular, and neurodegenerative diseases.
Lava suggested replacing animal milk with alternative options such as coconut milk or cashew milk.
Sugar in coffee is also unnecessary, but adding clarified butter – your brain will thank you. If a sweet taste is still necessary, the scientist recommends using stevia instead of regular sugar.
However, a study conducted last year and published in the Journal of Agricultural and Food Chemistry helped understand that combining coffee polyphenols with amino acids in milk preserves the drink’s antioxidant and anti-inflammatory properties.
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