Myths and Facts About Caffeinated Drinks

Caffeine is a naturally occurring chemical stimulant called trimethylxanthine with chemical formula C8H10N4O2. The purest form of caffeine is in white color and its taste really bitter. Medically it is really useful for heart and helps in flushing out toxic substance from the body.

The effects on blood pressure are most likely when caffeine is taken in excessive quantities or by highly sensitive people. In particular, people who are hypertensive (have habitual high blood pressure), are advised to avoid caffeinated drinks, while pregnant women are advised to limit their intake of caffeinated drinks to less than 300mg per day.

There are two regular drink which are used by maximum people in daily life routine.

Coffee
Coffee has been linked with a number of the risk factors for coronary heart disease, including increased blood pressure and high blood cholesterol levels. However, there is no relationship has been found between coffee drinkers and the likelihood of developing coronary heart disease.

Coffee may be beneficial in some cases of health. In a recent study, it is found that coffee may reduce the risk of developing gallstones, kidney stones and colorectal cancer.

It's difficult to suggest a safe limit for coffee intake because of the huge variation in caffeine content of different brands and an individual's sensitivity to the drug. People with high blood pressure and pregnant women are advised to limit their caffeine consumption.

For the rest of the population, there's no evidence coffee does any long-term harm. Caffeine does have a very mild diuretic effect, however, so try to include plenty of non-caffeinated drinks throughout the day as well.

Tea
Tea does contribute slightly to our intakes of minerals, and it certainly helps to replace lost fluids, but the health interest in tea at the moment surrounds its potential role in lowering the risk of coronary heart disease and some cancers.

Tea contains antioxidant substances called flavonoids. These have been shown to help slow or inhibit the chemical reactions thought to take place during the development of coronary heart disease.