I was going to post this in general questions, but I get a feeling there will be a debate on this topic.
Have you ever noticed that the health-food, naturalist, organic, granola-crunching crowd seems to have a special horror of coffee whiteners?
Now, Mr. (or Ms.) Moderator, please edit this para if we are not allowed to mention brand names, but I am talking about non-dairy whiteners like Coffee-mate.
Personally, I work with my voice and milk or cream in my coffee can cause excess mucus on my vocal chords, which makes me sound like I am croaking. So I use powdered whiteners in my morning Java.
I can’t tell you how many times I have heard people (especially women for some reason) recoil in horror at the sight of the whitener, and wrinkle their nose in digust at “all the chemicals” in the product.
I usually just laugh and say that my cup also contains a huge amount of the chemical hydrogen dioxide. And as everyone knows, we need eight glasses of H2O per day to stay alive.
Every substance is a chemical of one sort or another to my knowledge. But the critics of coffee whitener carry on as if it were toxic sludge. Does anoyone out there have an informed opinion on this?
While I agree that “OMG CHEMICALS” is usually nonsense, artificial creamers generally contain partially hydrogenated vegetable oils, which are virtually universally considered bad for you.
I can’t have calcium first thing in the morning (I take Levothyroxine), so I switched to International Delight, usually French Vanilla, but they have some specialty flavors that are good, too. It’s not bad at all, and you don’t have to add sugar. CoffeeMate has varieties of this sort of thing, too, which aren’t too bad, either.
Just how bad are they? Relatively speaking. I mean, I eat ice cream and butter, which I shouldn’t since I have high cholesterol, but nobody ever says anything about that.
Since I take whitener once or twice a week when I am working, would the risk be negligeable? Are the powders that much worse than cream in the coffee? A lot of the places I work in have only cream, which is why I bring my own whitener in sachets.
The article you are quoting about excess mucus seems to be about asthma. I have definitely experienced a problem early in the morning. I speak into a microphone and I have to keep hitting the cough button on the mic and clearing my throat if I have milk in my coffee. The problem definitely does not appear if I take my coffee black (yech!) or with whitener.
It’s possible, but I think this is pretty much a factual question about the components of coffee whiteners. Moved to General Questions from Great Debates (with a stopover in Cafe Society because it’s about food).
I cringe at the sight coffee whitener because it tastes like crap, and makes any beverage to which it is added taste like crap. I am not allergic or otherwise sensitive to dairy products, so I see no reason to replace milk or cream (which tastes good and disperses well in coffee and tea) with a foul-tasting concoction that doesn’t taste good and tends to form icky clumps in my beverage besides.
There are many published medical journal studies on the issue. As far as I know, every single one comes downs flatly on one side: milk does not cause extra mucus. Here’s one article that leads back to other links.
As for coffee whiteners, it’s a matter of balance, as usual. Sure they are artificial, and sure they use potentially unhealthy substitutes to get the taste and feel of cow’s milk.
But how much of them are you using? If you’re talking about one cup of coffee per day, then the quantity of unhealthy anything is swamped by everything else in your diet. Maybe if you’re a caffeine addict and drink 25 cups a day and use double whitener each time it would add up to a significant problem. Otherwise it’s not a big deal in context.
Well, an entire generation of Americans has used artificial creamer for 60 plus years. It hasn’t seemed to hurt anything. I can’t recall seeing anyone use milk in their coffee for a long time. Every restaurant I’ve ever been in offers artificial creamer.
Is there some kind of fad to use real dairy in coffee?
If artificial creamer was dangerous we’d know it by now. It’s been used since the 1930’s or 40’s.
Around here (SE Louisiana, New Orleans suburbia), restaurants invariably give you half-&-half with your coffee by default. Even low-brow places. Truly sybaritic establishments will give you half-&-half in a small metal pitcher, while most other places will give you individually-packaged servings.
Aceplace, are you in the U.S. or elsewhere? If you are in the U.S., in what part of the country?
It’s been a fad ever since people drank coffee and had cows, y’know. Besides, an entire generation of American women were advised to smoke during pregnancy. Did that seem to hurt anything?
Valteron, I also wanted to ask – where are you from that they call this product “coffee whiteners” instead of “creamers”? I’ve heard “coffee whiteners” before, but I don’t know from where that particular idiom originates.
