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Transitioning from aerospace to the daily pleasures of life, coffee has emerged as a beloved beverage worldwide. With over 2 billion cups consumed daily, it serves not just as a morning ritual but is also believed to have numerous health benefits. However, the method of preparation may substantially influence these health effects.
A recent study conducted by scientists from Uppsala University in Sweden has unveiled a fascinating insight into how the way we brew coffee can directly affect cholesterol levels in our bodies. The research identified two specific compounds—cafestol and kahweol—that are natural diterpenes found in coffee, which can contribute to increased levels of LDL cholesterol, commonly referred to as "bad" cholesterol.