Most, but not all of coffees pharmacological impact comes from its high concentration of caffeine.

•  A psychoactive drug of great power.
  Caffeine, depending on an individual’s biological makeup and peculiar sensitivity, can be a mood elevator and mental energizer.

• Improves mental performance.
  One cup of morning coffee gives the brain a "jump start".

•  
   Caffeine is an emergency remedy for asthma.
  Also, regular coffee drinkers have less asthma and wheezing. Dilates bronchial passages.

•  
   Mildly addictive.
  Triggers headaches, anxiety and panic attacks in some. In excess may cause psychiatric disturbances. Definitely promotes insomnia.

•  
   Coffee stimulates stomach acid secretion
  (both caffeinated and decaf). Can aggravate heartburn.
  

• Promotes bowel movements in many, causes diarrhea in others.

"Extensive research on caffeine . . . has found no significant health hazard from normal caffeine consumption? — Professor Peter B. Dews, Ph.D., Harvard Medical School

No solid evidence links coffee or caffeine to cancers. Caffeine may promote fibrocystic breast disease in some women. There’s scant evidence of cardiovascular danger from moderate caffeine and coffee — under four to six cups a day Coffee brewed by drip method appears to have little or no detrimental impact on blood cholesterol.

Serves 4
Nutrient-dense, dark leafy greens pair with beans for a satisfying and great-for-you dish. Use 1 (16-ounce) package of frozen dark leafy greens instead of fresh greens for a quick shortcut.

Ingredients

• ¾ cup low-sodium vegetable broth

• 1 cup chopped white onion

• 3 cloves garlic, finely chopped

• 500g (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced

• 1 can white beans, rinsed and drained, or 1 ½ cups cooked white beans

• 1 teaspoon finely chopped fresh rosemary

• 1 teaspoon finely chopped fresh thyme

• ¼ teaspoon crushed red pepper (optional)

• 1/8 teaspoon ground black pepper

   

Method
Bring broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion and garlic and cook until tender, stirring occasionally, about 7 minutes. Stir in greens, in batches if needed, along with beans, rosemary, thyme and crushed red pepper. Cover, reduce heat to medium and cook 5 minutes, stirring once. Uncover and cook another 2 minutes or until greens are very tender. Stir in black pepper and serve.

Nutrition
Per serving: 210 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 60mg sodium, 39g total carbohydrate (12g dietary fiber, 3g sugar), 14g protein