It was not that long ago that I had an email exchange with Rae of Forays In The Kitchen regarding coffee and its effects on endurance athletes. In the exchange I learned that drinking caffeinated coffee 1 hour prior to a workout of 1 hour or longer is a good thing as it takes this long for the caffeine jolt to kick. It is with this thought process that I get up at 3am and drink 4 oz of coffee along with 4 – 8 oz of water and a 100-150 calorie breakfast (usually a slice of whole wheat toast with 1/2 tablespoon almond butter and 1/2 small banana sliced on top.) I then fall asleep for 4o to 45 minutes and hit my workout by 5am feeling energized.
After my workout I come home and have decaf at this point and for the rest of the day. In our discussion I learned that decaf is fine to have when not working out because of it’s lack of fat deposits. I happen to love the taste of coffee and so drinking decaf is easy for me and I know I don’t need any jolt that the caffeine provides. I also learned that coffee is not a dehydrator (as is common belief) so drinking it through out the day is fine. I typically have that 4 oz early, then 8 oz after my workout and another 8 oz of decaf around 2pm. This afternoon cup is part of a habit that I formed prior to becoming an endurance athlete and drinking caffeinated coffee throughout the day.
In the Cook Train Eat Race Gazette that I started recently, came across an article titled: Coffee Pros and Cons. The article is written by JP on Healthy Fellow and helped to shed some light in a different direction on coffee and its ‘pros and cons.’
Here is an excerpt from the article:
One of the most the positive aspects of coffee consumption is its apparent effect on those at risk for diabetes or already dealing with the disease. Diabetes is one the leading causes of health care complications and spending. Figures from the 2007 Diabetes Fact Sheet indicate that over 23.6 million adults and children have diabetes in the United States alone. An additional 57 million are regarded as “pre-diabetic”. The cost of treating diagnosed cases of diabetes is in the neighborhood of $174,000,000,000 a year. Therefore, the potential impact that the humble coffee bean can have on diabetes incidence and progression needs to be carefully considered. (1)
There are more facts and figures in the article and if you are truly interested in this topic I suggest that you read JPs post. It is enlightening and informative. As a matter of fact JP is planning on doing a series on coffee and it is one that I will be following closely.
If that weren’t enough about coffee for you, just under JPs article in the Cook Train Eat Race Gazette was an article titled: Got a craving for fast food? Skip the coffee, study suggests. The first paragraph of the article grabbed me and forced me to read the rest even though I do not eat fast food at all. The first paragraph states:
Researcher Marie-Soleil Beaudoin has discovered not only that a healthy person’s blood sugar levels spike after eating a high-fat meal, but that the spike doubles after having both a fatty meal and caffeinated coffee — jumping to levels similar to those of people at risk for diabetes.
That says a lot and the article goes on to clarify the study. Now the study and its findings are above my head but just reading that a fatty meal and caffeinated coffee could spike your blood sugar levels is enough for me to tell family and friends that the Egg McMuffin and Coffee is a bad idea.
If you are are dietitian and would be willing to shed some light on this second article it would be greatly appreciated.