Prebiotic Aztec Warrior Coffee!

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Ok, so I still drink coffee, and from the statistics I’ve read, most of you readers probably drink coffee too! I decided to try to make the coffee as healthy as possible, stacking some other health benefits along with reduction of Parkinson’s probability/severity and making the world seem like a happier place. Coffee has also been found to inhibit some types of cancer. Cocoa also has cancer-preventive properties. Cayenne pepper reduces the effects of high cholesterol, helping prevent oxidative stress to heart cells. I’ve read that the Aztecs used coffee, and cocoa and of course cayenne pepper-so why not combine the three? I know I’m not the first to do this, but it certainly does have a particular taste and kick to it! Especially (espressoly?) when made with espresso.

Recently I have been reading quite a bit about Yacon syrup and its health benefits. It turns out that yacon, which is a South American root vegetable, is processed into a molasses-like syrup that is a natural sweetener. If that wasn’t good enough, most of the carbohydrates in the syrup are not digestible, so it is a low-calorie sweetener that isn’t poisonous like Splenda. Yacon is also a prebiotic, with fiber that some of our gut bacteria just love. The species that thrive on it include Bifido and Akkermansia. Why, you ask, is that significant? Bifido is a “colonizer” species that helps to heal gut wall damage, and Akkermansia makes us burn up fat faster-increasing lean mass and lowering BMI. Akkermansia is also helpful in non-alcoholic fatty liver disease, diabetes and immune system regulation.

Since Yacon is also from the same continent (and possibly region) as the Aztecs were, I reasoned that it should be good in coffee! Now, to a double shot of espresso or a mug of normal coffee, I add a teaspoon of cocoa powder and a tablespoon of yacon syrup, and a couple of sprinkles of cayenne pepper. On occasion, I’ve also added half a teaspoon of powdered inulin (another beneficial prebiotic; this one is from Jerusalem Artichoke). The inulin seems to disappear and not add any particular flavor, but the yacon gives the coffee a slight sweetness and the molasses-like flavor complements the cocoa/coffee/cayenne trinity quite nicely! Some who have tried it say that it’s too strong a taste, while many have adopted it as a coffee drink. Our local coffee shop, the Jitterbug, will make an Aztec espresso if asked, though I have yet to introduce them to yacon as a sweetener.

So there you have it-a new coffee drink has been invented and it has some powerful health benefits!

References:

http://www.ncbi.nlm.nih.gov/pubmed/24525422

http://www.ncbi.nlm.nih.gov/pubmed/25535729

http://www.ncbi.nlm.nih.gov/pubmed/25500898

http://www.ncbi.nlm.nih.gov/pubmed/25027235

http://pamw.pl/sites/default/files/PAMW%202014_12_Albini.pdf

http://www.ncbi.nlm.nih.gov/pubmed/25575980

http://www.ncbi.nlm.nih.gov/pubmed/25545102

http://www.ncbi.nlm.nih.gov/pubmed/25372730

http://www.ncbi.nlm.nih.gov/pubmed/25118238

http://www.ncbi.nlm.nih.gov/pubmed/24966608

http://www.ncbi.nlm.nih.gov/pubmed/24857830

http://www.ncbi.nlm.nih.gov/pubmed/24833634

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