> Is this a valid study?
It’s a very American study. Who puts cream in their coffee?! And what about cappuccinos? (Almost all of my coffee consumption is cappuccinos…)
It’s a very American study. Who puts cream in their coffee?! And what about cappuccinos? (Almost all of my coffee consumption is cappuccinos…)
Lots of people all over Europe too
Whipped creme is perhaps the most common form (cream + sugar whipped).
Not sure about "half and half" though, think that's just an American thing / product.
At home everyone just drinks it black or with (oat)milk. But if you want it to taste better, just add a bit of cream =)
EDIT: applies to NY/NJ, US
See my answer above. Did you ask for one of the styles with cream, or specifically for cream?
> Cafestol, a diterpene present in unfiltered coffee brews such as Scandinavian boiled, Turkish, and cafetière coffee, is the most potent cholesterol-elevating compound known in the human diet.
Drinking a lot of cappuccinos could potentially raise cholesterol levels due to heavy milk consumption. But if you have them with skim milk, that reduces that problem.
Plus I personally have abnormally low blood cholesterol (in spite of a heavy cappuccino habit). My doctor thinks it is a harmless genetic mutation in cholesterol metabolism. At least one of my siblings has the same thing which supports my doctor’s theory.
Filter coffee uses a paper filter and paper filters can trap most of the cafestol.
As for why cream or half and half, less sugar and lactose.
Or rather: Is it actually milk you put in coffee? So weird, why not use cream?