Taste
Michael Pollan is a renowned author, journalist and advocate for food reform, who has written 7 books exploring the development of America’s modern food system. With his ongoing mission to reconnect Americans with where their food comes from and advocate for the improvement of food production, many would wonder what the American author drinks?
When it comes to coffee specifically, his stance is both timely and flavorful, with Pollan famously having once said “Don’t eat anything your great-grandmother wouldn’t recognize as food”. Keeping with this ethos, the celebrated author opts for quality over quantity, as he often drinks plain, unsweetened coffee. With the majority of commercially available coffee palates containing sugar and additives due to the cheaper production costs and long shelf lives, Michael Pollan steers clear of these.
When asked about why he so strongly favors the plainest of coffee flavors, he replied “You don’t need to mask the taste of bad coffee with sugar, you need to find good coffee”. By placing emphasis on the quality of coffee, he ensures that he does not miss out on the beverage’s natural flavors.
Given the ability of the beverage to improve cognitive performance, it’s no surprise that Pollan is among the millions of coffee drinkers across the world. Shockingly, Americans alone have an average consumption rate of 150 liters of coffee per year per person, making the nation the world’s highest consumer of the popular drink.
However, it appears as though Michael Pollan is a fan of coffee not only for its taste and productivity-enhancing qualities and but also due to its nutritional value. Jotting down his thoughts in his book Cooked: A Natural History of Transformation, Pollan explains that when consumed without adulteration, “coffee can also provide a good dose of antioxidants, some fiber, and a touch of healthy fat.”
Health Benefits Of Coffee
Research has revealed that coffee does not merely act as a productivity booster, but is also rich in various health benefits. Studies have found that coffee drinkers have a lower risk of developing several serious diseases, such as type 2 diabetes and Parkinson’s disease, as well as a decreased risk of depression. In fact, 1-3 cups a day is believed to reduce the risk of liver cancer by as much as 20% for every cup.
According to Sharif Mohyuddin, a dietitian in Philadelphia, “Coffee contains loads of antioxidants and nutritionally beneficial compounds called chlorogenic acids.” He explains that these acids are believed to be instrumental in improving glucose control and weight management, and that consuming coffee can support the absorption of other minerals.
Lastly, if you’re looking to reduce inflammation in the body then coffee is the beverage for you. Due to its anti-inflammatory properties, coffee can help reduce joint pain and improve overall health. Furthermore, research suggests that the antioxidants present in coffee can help protect the body from harmful free radicals and significantly improve cognitive function, making it a terrific drink for all-around wellbeing.
Environmental Impact Of Coffee
When considering the caffeine fix which so many of us enjoy, it is important to take into account not only its potential health benefits but its environmental cost too. Studies have shown that coffee is an extremely land-intensive crop, and that its growing requirements have an adverse effect on both the local economy and our ecosystems.
In order to reach its environmental sustainability targets, the coffee industry must rely on methods that reinstate the ecosystem’s health and restore plants, soils, water and biodiversity. Sadly, coffee businesses and the land on which coffee crops are farmed are vulnerable to a wide range of hazards, such as increasing temperatures and changes in humidity and precipitation.
If we are to reduce the risks posed by environment-related hazards to the coffee industry, then coffee production must transition from a traditional agricultural system to one that embraces sustainable practices. According to Dr. Francisco de Assis Alcantara, a professor of Agronomy at the University of Sao Paulo, farmers should move away from the conventional use of chemical fertilizers and insecticides and begin utilizing more organic alternatives.
Coffee Consumption Around The World
When we assess the beverage consumption habits around the world, it appears that coffee is unequivocally the most popular. Studies have revealed that globalization and the accessibility of coffee have taken it to the top of the charts in terms of beverage consumption, with coffee being the go-to drink for many people no matter their nationality.
Areas of Africa, Asia and South America, where traditionally tea is often favored, have seen a recent rise in the consumption of coffee. Similarly, countries where tea is still the favored beverage have also seen an increase in coffee consumption due to the introduction of cappuccinos, lattes and other more sophisticated coffee beverages.
While there has been a sharp decline in black coffee consumption worldwide, the demand for more elaborate coffee products is still strong, thanks to the growing popularity of these drinks due to the so-called “Third Wave Coffee” movement. This has seen specialty coffee making its mark in the market and favors a highly-developed taste as opposed to a traditional one. It is also partly responsible for the rise of craft coffees and boutique coffee shops around the world.
Conclusion
To conclude, Michael Pollan clearly has a taste for plain, unsweetened coffee. Not only does this help him to fully experience the beverage’s flavor, but it is also beneficial for his health, as studies have linked a wide range of health benefits to the consumption of coffee.
Of course, it is important to bear in mind that precious ecosystems and communities are being put at risk due to the growing demand for coffee around the world. In order to reduce this risk, it is imperative that the coffee industry transitions from a traditional agricultural system to one that embraces sustainable practices and alternative organic forms of production.
