FANS OF CAFFEINE AT DUNKIN’ & STARBUCKS
NO LONGER NEED TO FEEL GUILTY
ABOUT A STRONG CUP OF JAVA
Popularity of high-octane coffee
pushes pastry to back burner
at Dunkin’ Donuts shops
EXPANSION PROSPECTS FOR COFFEE-SERVING
FRANCHISES KEEP GETTING BETTER & BETTER
By David Maril
Doctors, nutritionists, dieticians and fitness trainers have made careers out of removing many favorite foods and drink from our menus.
For years, newly released results from medical research would often show one delectable food increases your chances of getting cancer and another dish you crave raises blood pressure and could cause diabetes.
It almost seemed we were heading down a path of being restricted to drinking bottled spring water and eating nothing but broccoli, and beans dipped in olive oil.
These days, however, the tide seems to be turning and we are getting a break.
More and more, dietary and medical research is discovering some of the food and drink once considered hazardous to your health may actually be beneficial.
For example, we are now told that red wine, in moderate amounts, lowers blood pressure and could help in the battle against high cholesterol. And for people who like eggs, there’s the encouraging news that the benefits often outweigh the negatives heart specialists used to warn about.
The best news from my standpoint, however, is the reversal of fortune with coffee.
For years working on deadlines in the newspaper business, coffee was a necessary part of everyday life. Even though you’d keep hearing about the brew being too acidic for your stomach and raising blood pressure, it was something many of us are unable to give up.
I would suspect that quitting coffee is as difficult as smokers walking away from nicotine. A day without coffee serves as an invitation for a headache.