Let's start with some interesting stories about drinking coffee: Personal records about black coffee, milk and food choices

I have always loved drinking coffee. 

The coffee machine at home has been constantly upgraded over the years, from manual to semi-automatic. I have tried almost all kinds of coffee: Americano, Italian, latte...

Among them, the one I first favored was actually cappuccino.

I like cappuccino. It's very simple - because milk is added, the aroma is stronger. Add a little more sugar and the taste will be milder.

At first, it was a whole cube of sugar, but later it was gradually reduced to half a cube. It was not until I read an article by Mike Ling (Lingyun) about drinking coffee that this habit changed a little. I simply gave up that half of the sugar.

Mike Lin is a long-term practitioner of a plant-based diet. Through extensive reading and years of practice, he has developed a set of ideas about dietary structure and food selection.

But as he himself emphasizes, that doesn't mean everyone needs to follow it exactly.
He describes his coffee habit in his article as follows:

"I drink coffee, and for the past five years, I have been accustomed to drinking black coffee, without sugar or milk.

This is not a deliberate act of 'self-discipline', but a personal preference that has gradually formed."

Most people can understand "no sugar". The discussion about sugar has been very thorough, and many people have begun to consciously reduce their intake.

But for a long time, I was still confused about whether to add milk to coffee.

In a related post, Mike Ling mentioned that Dr. Michael Greger, a doctor who has long advocated for a plant-based diet, had discussed this issue in a public video.

He mentioned that some studies have observed that when animal-based dairy products are added to coffee, the effects of certain components in coffee may be affected.

Coffee itself is a plant-based drink rich in various antioxidants. Some epidemiological studies have also found that moderate coffee consumption is associated with a lower overall risk of death.

However, the research conclusions on whether and how milk affects these potential effects of coffee are not entirely consistent, and the specific mechanisms are not yet fully clear.

One speculation is that certain components in animal milk (such as proteins or fats) may interact with polyphenols in coffee, thereby affecting their absorption or utilization efficiency.

But it should be emphasized that this is still a research direction rather than a definite conclusion.

Based on this information and my own body's response, I now almost never add sugar to my coffee. As for milk, I sometimes add it and sometimes not, depending on my current state and taste.

Sometimes, even if you know that a certain lifestyle might be better for you, it's still not easy to change completely at once.

Many adjustments require time to digest gradually.

Therefore, during the transitional period, I will also try some milder approaches, such as following some of the suggestions mentioned by Mike Ling:

• Add a few goji berries to bring a hint of natural sweetness
• Put in one or two slices of ginger to make the taste warmer and more layered
• Occasionally add a small amount of rosemary, mint or basil leaves to add different aroma experiences

These plant-based ingredients are not intended to "enhance health effects", but rather to make the taste more palatable and make the act of drinking coffee more enjoyable.

The Chinese writer Lu Xun once said in "The Policy of Taking What We Need": "Take the essence and discard the dross."

I have always agreed with this view.

• The good habits and lifestyles of others can be adopted for our own use;
• the parts that do not suit us need not be forced, nor should we be troubled by them.

Diet is inherently a highly individualized matter, closely related to an individual's lifestyle, cultural background and physical condition.

Just as the renowned conductor Zheng Xiaoying shared her attitude towards life - still energetic at over ninety, she does not overly concern herself with the form and conditions of her diet.

Even if it seems unrelated to "health preservation", she remains true to herself, living freely and confidently.

This made me realize:
It is certainly a good thing to pay attention to one's health within one's capabilities; but there is no need to let diet become a burden.

Life is short, and life is yours. What you want to achieve ultimately depends on yourself.

While not going against one's body's sensations, enjoying the pleasure that food brings is equally important.

 

 

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