You have provided nothing to support your argument.
I have provided below, as per your "request", information derived from "scientific studies and research" that indicate that "coffee" is, in fact, detrimental to the human body.
The American Journal of Clinical Nutrition, (ajcn.org), has printed several scientific studies on coffee and its effects on the human body.
Below are just three abstracts of separate scientific studies proving the detrimental effects of coffee consumption in human beings.
1.) Inhibition of food iron absorption by coffee
TA Morck, SR Lynch and JD Cook
Dual isotope studies were performed in iron replete human subjects to evaluate the effect of coffee on nonheme iron absorption. A cup of coffee reduced iron absorption from a hamburger meal by 39% as compared to a 64% decrease with tea, which is known to be a potent inhibitor of iron absorption. When a cup of drip coffee or instant coffee was ingested with a meal composed of semipurified ingredients, absorption was reduced from 5.88% to 1.64 and 0.97%, respectively, and when the strength of the instant coffee was doubled, percentage iron absorption fell to 0.53%. No decrease in iron absorption occurred when coffee was consumed 1 h before a meal, but the same degree of inhibition as with simultaneous ingestion was seen when coffee was taken 1 h later. In tests containing no food items, iron absorption from NaFeEDTA was diminished to the same extent as that from ferric chloride when each was added to a cup of coffee. These studies demonstrate that coffee inhibits iron absorption in a concentration-dependent fashion.
2.) Chronic coffee consumption has a detrimental effect on aortic stiffness and wave reflections 1,2
Charalambos Vlachopoulos, Demosthenes Panagiotakos, Nikolaos Ioakeimidis, Ioanna Dima and Christodoulos Stefanadis
1 From the 1st Department of Cardiology, Hippokration Hospital, School of Medicine, University of Athens, Athens, Greece (CV, NI, ID, and CS), and the Department of Dietetics–Nutrition, Harokopio University, Athens, Greece (DP)
Background: The effect of coffee consumption on the cardiovascular system is still an unresolved issue. Aortic stiffness and wave reflections are important prognosticators of cardiovascular disease risk. We have shown that caffeine acutely increases aortic stiffness and wave reflections.
Objective: The objective was to investigate the effect of chronic coffee consumption on aortic stiffness and wave reflections.
Design: This was a cross-sectional study of 228 healthy subjects: 141 men ( ± SD: 41 ± 8 y old) and 87 women (41 ± 9 y old). Aortic stiffness was evaluated with carotid-femoral pulse wave velocity (PWV). Wave reflections were evaluated with augmentation index (AIx) and augmented pressure (AP) of the aortic pressure waveform with the use of high-fidelity pulse wave analysis. Coffee consumption was ascertained over 1 y with a food-frequency questionnaire.
Results: A linear relation between coffee consumption and PWV, AIx, and AP was observed (P for trend < 0.05). Compared with the nonconsumption group, PWV was on average 13% higher, AIx was 2-fold higher, and AP was 2.4-fold higher (P < 0.01 for all) in the high-consumption group (>450 mL/d). The findings remained significant after control for confounders such as age, sex, smoking habits, body mass index, total and LDL cholesterol, triacylglycerols, blood glucose, mean blood pressure, and heart rate. The linear relation (P for trend < 0.05) observed between coffee consumption and arterial pressures was largely explained when the covariates were entered in the model.
Conclusions: Chronic coffee consumption exerts a detrimental effect on aortic stiffness and wave reflections, which may increase the risk of cardiovascular disease
3.) Heavy coffee consumption and plasma homocysteine: a randomized controlled trial in healthy volunteers1,2,3
Rob Urgert, Trinette van Vliet, Peter L Zock and Martijn B Katan
1 From the Wageningen Centre for Food Sciences, Nutrition and Health Programme, Wageningen, Netherlands; the Department of Physiology, TNO Nutrition and Food Research Institute, Zeist, Netherlands; and the Division of Human Nutrition and Epidemiology, Wageningen University, Wageningen, Netherlands.
Background: An elevated plasma concentration of total homocysteine is considered to be a strong risk factor for cardiovascular disease. Heavy coffee drinking has been related to high homocysteine concentrations in epidemiologic studies and in one experiment in which healthy subjects drank unfiltered, boiled coffee.
Objective: Our goal was to determine whether daily consumption of paper-filtered coffee raises plasma concentrations of total homocysteine in healthy subjects.
Design: Twenty-six volunteers (18–53 y of age) consumed 1 L/d of paper-filtered coffee brewed with 70 g regular ground beans or no coffee for 4 wk each in a randomized, crossover design.
Results: The mean (±SD) plasma concentration of total homocysteine in fasting blood was 8.1 ± 1.8 µmol/L after abstention from coffee and 9.6 ± 2.9 µmol/L after 3–4 wk of coffee drinking, a difference of 1.5 µmol/L (95% CI: 0.9, 2.1 µmol/L) or 18% (P < 0.001). Coffee increased homocysteine concentrations in 24 of 26 individuals. Circulating concentrations of vitamin B-6, vitamin B-12, and folate were unaffected.
Conclusion: Drinking large quantities of paper-filtered coffee raises fasting plasma concentrations of total homocysteine in healthy individuals.Michael Traub is president of the American Association of Naturopathic Physicians, and director of Lokahi Health Center in Kailua Kona, Hawai'i.
Coffee, according to Traub, comes with a host of unwanted health problems including sleep disturbances, PMS, decreased immune function, reflux, vitamin and mineral deficiency, and possibly cancer.
Traub's research indicates that coffee has many carcinogens besides caffeine--creosote, pymdine, tars, and polycyclic aromatic hydrocarbons to name a few--so decaf is guilty here too. "There is a suggestion of a higher incidence of cancers of the pancreas, ovaries, bladder, and kidneys in coffee drinkers."
Traub paints a dark picture when it comes to coffee and stress response. He reports that our adrenal glands become exhausted as coffee pumps up our stress hormones. Anxiety builds and builds as coffee depletes us of adenosine, which should help to calm us. Coffee elevates levels of lactate, which increases the onset of panic attacks in many people. Coffee increases blood pressure and makes blood vessels constrict, which puts more pressure on the heart. Coffee can also nullify the effects of expensive blood pressure medications used to control such problems.Moonbear, according to the "scientific" article you provided that "discusses" coffee-drinking and health benefits that support the concept of coffee as a functional food, it states that "Depending on the quantities consumed, it can affect the intake of some minerals (K, Mg, Mn, Cr), niacin and antioxidant substances."
"I" believe that the "scientific evidence" I have presented clearly proves that that coffee is not "nutritive".
However, the current thread is about "Organic Foods", not "coffee".
We must stay on topic, lest our banter about "coffee" becomes generally annoying.
At May 7, 2002, the Organic Materials Review Institute (OMRI), released the results of a landmark study that confirms organic foods have fewer pesticides.
The researchers analyzed test data on pesticide residues in more than 94,000 organic and nonorganic food samples of some 20 different crops tested over nearly a decade. Data were obtained from three independent sources: tests undertaken by CU in 1997 on selected foods; surveys conducted by the Pesticide Data Program of the U.S. Department of Agriculture on residues in a wide array of foods available on the U.S. market; and California Department of Pesticide Regulation surveys of residues in foods sold in California.
Research Highlights
* The USDA data showed that 73 percent of conventionally grown produce had at least one pesticide residue, while only 23 percent of organically grown samples of the same crops contained residues.
* More than 90 percent of USDA’s samples of conventionally grown apples, peaches, pears, strawberries and celery had residues.
* Conventionally grown crops were also six times as likely to contain multiple pesticide residues.
* In California state testing, residues were found in nearly a third of conventionally grown foods, but in only 6.5 percent of organic samples. The researchers remarked that the California data were based on tests with less-sensitive analytical methods than those used to generate the USDA data, and hence, did not include many low-level residues detected by the USDA’s testing methods. LI>California testing also revealed multiple pesticide residues nine times more often in conventional samples than in organic samples.
* CU’s tests found residues in 79 percent of conventionally grown samples and in 27 percent of organically grown samples, with multiple residues six times as common in the former.I believe that it is feasible for all individuals on the planet to eat ONLY organic foods, IF, the land and produce that is currently utilized to support products that are not needed, such as coffee, were utilized for products that are needed, like a wide variety of fruits, vegetables, nuts, grains, and seeds, but not all seeds.
) that provides ALL DETAILS for a "rightdiet", including: elements needed by the human body, the function of those elements, the sources of those elements, and the effects of not having those elements inside the human body.