> 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
EDIT: applies to NY/NJ, US
See my answer above. Did you ask for one of the styles with cream, or specifically for cream?
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 =)
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.
> 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.
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?