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Fika: The Swedish Ritual of Coffee, Connection and Calm

The AHA! Team — Fri, 01 Aug 2025 05:03:54 +0000

Joe Boland via Dr. Axe – In the bustling world we live in, finding moments of solace and connection is increasingly precious. Enter “fika,” the Swedish tradition that’s not just about grabbing a coffee, but a cultural institution centered around relaxation, socializing and indulging in life’s simple pleasures. Forget the ordinary coffee break. Fika (pronounced fee-kah) is a Swedish tradition that elevates the simple act of grabbing a cup of joe into an art form. It’s more than just caffeine — it’s a social ritual, a moment of mindfulness and a cornerstone of Swedish culture. So let’s explore the essence of fika, its distinction from a mere coffee break, its potential benefits and how you can embrace this delightful ritual in your own life. What Is Fika? Fika is more than just a word in Swedish — it’s a way of life. Essentially, it entails taking a break from work or daily routines to enjoy a cup of coffee or tea, often accompanied by a sweet treat or light snack. It’s not merely about refueling. It’s a cherished cultural practice deeply ingrained in Swedish society, fostering connections, relaxation and mindfulness. Fika translates to “coffee” in Swedish, but it encompasses so much more. It’s the act of taking a break, often with coffee and a sweet treat, to connect with friends, family or colleagues. It can happen anywhere, from cozy cafes to park benches, and at any time of day. Fika vs. Coffee Break While fika may seem similar to a typical coffee break, the two differ significantly in purpose and ambiance. While a coffee break may be a hurried affair, fika is a deliberate pause, an opportunity to slow down, savor the moment and connect with others. It’s about quality over quantity, emphasizing the social aspect as much as the refreshments themselves. While similar to a coffee break, fika goes deeper. It’s not just about a quick caffeine fix. It prioritizes social interaction, creating a dedicated space for conversation and connection. It’s a chance to slow down, de-stress and build stronger relationships. Potential Benefits Beyond the pleasure of indulging in delectable treats, fika offers a range of potential benefits. It provides a mental breather, allowing individuals to recharge and return to tasks with renewed focus and creativity in similar way that taking a mental health day does. Moreover, the social aspect fosters a sense of community and strengthens interpersonal relationships, contributing to overall well-being and happiness. Here are some more benefits of fika: 1. May Boost Productivity Short breaks like fika can actually improve focus and concentration when you return to work. In fact, research shows that taking breaks — even short ones — may help the brain learn new skills. 2. Helps Strengthen Relationships Fika fosters a sense of community and belonging, leading to stronger bonds with colleagues and loved ones. Not only that, but several studies show that people who feel a sense of belonging tend to have better health outcomes — or at least report feeling better and having stronger overall health. 3. Can Reduce Stress Taking a mindful break allows you to de-stress and recharge, improving overall well-being. This can have huge benefits to health considering stress plays a key role in just about everything aspect of the human body. 4. Promotes Mindfulness Fika encourages you to savor the moment, appreciate simple pleasures and disconnect from the daily grind. Taken to together, it can help teach you how to be happy, such as by hacking brain chemicals to boost happiness, combating loneliness and enhancing friendships. How to Fika Like a Swede Embracing fika in your own life is simpler than you might think. To fika like a Swede: Prioritize quality over speed. Choose high-quality coffee or tea, and pair it with a delicious pastry or sandwich. Set aside dedicated time for fika, ideally in the morning and afternoon, to break up the day and cultivate a sense of routine. Most importantly, invite others to join you, whether it’s colleagues, friends or family, and engage in meaningful conversations while relishing the moment. Ready to embrace the fika lifestyle? Here’s how to do it right: The Food: Coffee is a must, but tea is also acceptable. Pair it with a classic Swedish pastry like a “kanelbulle” (cinnamon bun) or a “havrekaka” (oatmeal cookie). The Time: There’s no set time for fika. Swedes often enjoy it mid-morning, afternoon or even during work hours. The Company: Fika is best enjoyed with others! Invite colleagues, friends or family to share a cup and conversation. The Ambiance: Find a cozy spot – a cafe, park or even your own home kitchen. The key is to create a relaxing atmosphere for conversation and connection, similarly to the way Danish people embrace hygge. Conclusion Fika is more than just a coffee break — it’s a philosophy. It’s a reminder to slow down, connect with others and savor the simple pleasures in life. Next time you crave a coffee break, consider incorporating the spirit of fika. You might just discover a new way to relax, reconnect and find joy in the everyday niceties. In a world that often glorifies business and productivity, fika serves as a gentle reminder to slow down and appreciate life’s little joys. It’s a practice that transcends borders, offering a universal prescription for connection, relaxation and mindfulness. So, the next time you feel overwhelmed or in need of a pick-me-up, why not take a cue from the Swedes and indulge in a fika? After all, there’s no sweeter way to nourish the body and soul. To read the original article click here.

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Ingredient In Coffee Improves Your Memory (It’s NOT Caffeine)

The AHA! Team — Fri, 02 May 2025 05:34:35 +0000

Al Sears, MD, CNS – If you think the caffeine in your morning cup o’ joe is solely responsible for its coveted brain-boosting benefits, you’re not alone. After all, caffeine is a key reason why 81% of Americans get their day going by drinking at least two cups of coffee every day.1 And studies prove this naturally occurring herbal stimulant can improve both short-term and long-term memory2,3 increase alertness and reduce fatigue,4 and enhance cognition.5 But coffee has a special helper that most people don’t know about. I’m talking about a little-known compound called trigonelline, a unique form of vitamin B3 (niacin). Trigonelline, which is also found in fenugreek seeds, Japanese radishes, and hemp seeds, has been shown to:6 Increase spatial learning and memory Support nervous system development Enhance mitochondrial function and Increase key neurotransmitters in the hippocampus of the brain But its key brain benefit is that it suppresses neuroinflammation. As a regular reader, you know how dangerous inflammation is, and how it’s often a key factor in chronic diseases, especially in the brain. You see, breakthrough research confirms that amyloid plaques – the misfolded proteins that are a key symptom of Alzheimer’s disease – are caused by a breakdown of the immune system, triggered by widespread inflamm-aging. Amyloid plaques prevent neurons from working properly. When your brain is inflamed and your immune system can no longer clear away these rogue proteins, they cluster together and gum up the signaling networks between your neurons. Eventually, it leads to memory loss and confusion. At the same time, inflammation squeezes the blood vessels in your brain, restricting oxygen supply, causing cell damage, loss of brain tissue, and cell death. A new study, aimed at investigating the therapeutic potential of trigonelline, revealed it may effectively treat Alzheimer’s, Parkinson’s, epilepsy, and depression7 by preventing oxidative stress.8 Oxidative stress can feel like brain fog, chronic fatigue, or a headache. It can also result in memory loss, infections, and serve as a catalyst for inflammatory diseases.9 Preventing oxidative stress helps control your body’s inflammatory response. The implications of these studies for trigonelline as a neuroenhancer, and for coffee lovers are huge. Coffee lovers can rejoice in knowing there is truly something special about their cup of joe other caffeinated beverages can’t match. Get The Most Out Of Your Cup Of Coffee Drinking a cup or two of coffee is the best way to increase trigonelline levels. Here’s what I recommend: Choose Arabica coffee. While both Arabica and robusta coffee beans contain this brain-saving enzyme, concentrations are twice as high in Arabica. Look for certified organic beans. Not only are they higher in antioxidants, they don’t use any synthetic chemicals or fertilizers. I also suggest looking for “Fairtrade” on the label. This protects traditional small coffee farmers. Drink it fresh. Grind your coffee at the time you wish to drink it. This maximizes the flavor and prevents oxidation. Coffee’s healing properties are best when brewed fresh. Drink it black. The best benefits of coffee are delivered in its purest state. Adding dairy products and sweeteners may alter the taste, but it will also diminish the rewards. If you’re not a fan of coffee, you can supplement with fenugreek capsules. I suggest taking 500 mg a day. To Your Good Health, Al Sears, MD, CNS References: Buchholz K. “How many cups of coffee do Americans drink each day?” January 2023. https://www.statista.com/chart/19524/cups-of-coffee-drunk-by-americans-per-day/ Accessed on November 30, 2023. Sherman S, et al. “Caffeine Enhances Memory Performance in Young Adults during Their Non-optimal Time of Day.” Front Psychol. 2016; 7: 1764. Borota D, et al. “Post-study caffeine administration enhances memory consolidation in humans.” Nat Neurosci. 2014 Feb;17(2):201-3. Nehlig, A. “Is caffeine a cognitive enhancer? J Alzheimer’s Dis. 2010;20(S1):S85-S94. Zhang B, et al. “Cognition and brain activation in response to various doses of caffeine: a near-infrared spectroscopy study.” Front Psychol. 2020 July 3;1393. Aktar S, et al. “Transcriptomics and biochemical evidence of trigonelline ameliorating learning and memory decline in the senescence-accelerated mouse prone 8 (SAMP8) model by suppressing proinflammatory cytokines and elevating neurotransmitter release.” GeroScience. 2023. Zia S, et al. “Unlocking therapeutic potential of trigonelline through molecular docking as a promising approach for treating diverse neurological disorders.” Metabolic Brain Disease. 2023. Chowdhury A, et al. “Trigonelline insulates against oxidative stress, proinflammatory cytokines and restores BDNF levels in lipopolysaccharide induced cognitive impairment in adult mice.” Metab Brain Dis. 2018;33(3):681-691. Pizzino G, et al. “Oxidative stress: Harms and benefits for human health.” Oxid Med Cell Longev. 2017:8416763. To read the original article click here.

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Paper-Filtered Coffee and Cholesterol

AHA Publisher — Wed, 21 Sep 2022 07:00:07 +0000

Michael Greger M.D. FACLM via Nutrition Facts – New data suggest even paper-filtered coffee may raise “bad” LDL cholesterol. In my video from more than a decade ago called Is Coffee Bad for You?, I explained that the “cholesterol-raising factor from…coffee does not pass [through] a paper filter.” As I discuss in my recent video Does Coffee Affect Cholesterol?, if you give people French press coffee, which is filtered but without paper, their cholesterol starts swelling up within just two weeks, as you can see below and at 0:22 in the video. But, if you switch them to paper-filtered coffee, their cholesterol comes right back down. It’s the same amount of coffee, just prepared differently. The cholesterol-raising factor from coffee beans has since been identified as the fatty substances in the oil within coffee beans. One reason it took us so long to figure that out is that they didn’t raise cholesterol in rats, hamsters, or even in monkeys, but did in human beings, as you can see below and at 0:45 in my video. But, the fatty substances apparently get stuck in the paper filter. “This explains why filtered coffee does not affect cholesterol, whereas Scandinavian ‘boiled,’ cafetiere [French press coffee], and Turkish coffees do.” As you can see below and at 1:07 in my video, espresso, which has 20 times more cafestol, the cholesterol-raising substance, than paper-filtered drip coffee, also raisescholesterol, though French press, Turkish, and boiled coffees are progressively worse. Instant and percolated coffee are pretty low, even though neither is prepared with paper filters, but still not as low as paper-filtered drip coffee. Note, however, that if you make drip coffee with a metal mesh filter common in many machines and do not add a paper filter in the cradle, it would presumably be just as bad as French press coffee. The studies in general “appeared to consistently find” that this fatty component was filtered out by paper, but “a small number of studies suggested that filtered coffee may also increase cholesterol levels, and began to cast some doubt into what appeared to be a fairly clear picture.” So, yes, “although the cholesterol-raising effects brought about by the consumption of filtered coffee may not be as strong as those of the boiled coffee, it is important not to discard the possibility that filtered coffee may also play a small but important role in explaining the cholesterol-raising effects of coffee.” I had known about a study that found that three cups a day of filtered coffee raised total cholesterol, but the increase in “bad” LDL cholesterol was not statistically significant, as you can see below and at 2:10 in my video. Researchers got the same results in another study, finding that subjects who stopped consumption of filtered coffee reduced their total cholesterol, which suggests that perhaps paper coffee filters only achieve partial cafestol removal. Had anyone ever just measured the levels of the cholesterol-raising compounds found in the paper filters? Indeed, researchers investigated just that and found most of the cholesterol-raising cafestol was retained by the coffee grounds, rather than actually getting stuck in the paper filter itself. In other words, “the principal function” of the paper filter is not necessarily blocking the compound itself, but blocking any fine particles that are carrying the compound. This is similar to when you make French press coffee. When you depress that plunger with its fine mesh screen, you’ll still get a little sludge at the bottom of the cup. That sludge is made up of the tiny particles that pass through the screen and can carry some of the risk. So, a little cafestol does get through the filter. As you can see below and at 3:07 in my video, you can cut out more than 90 percent of cafestol by switching from a French press or coffee maker with a metal mesh filter to one with a paper filter. If you use coffee that starts out with a high level of the cafestol compound, you’re still clearing out about 95 percent with the paper filter, but could there still be enough left to bump up your LDL? You don’t know until you…put it to the test. As you can see below and at 3:38 in my video, study subjects started out drinking a high-cafestol coffee, and after a month of drinking two cups a day, their LDL cholesterol increased significantly, even though the coffee was paper-filtered. So, if you have high cholesterol despite eating a healthy diet, you may want to try cutting out coffee and then getting retested. Or, you can try switching to a lower cafestol coffee. There are all sorts of variables that may affect cafestol levels, including roasting degree or grind size, and one can imagine a smaller particle size would allowfor greater extraction. Since roasting appears to destroy some cafestol, a really dark roast should have less, but no significant difference was seen between the rise in cholesterol after a medium light roast versus a medium roast; both raised bad cholesterol. In the chapters on liver disease, depression, and Parkinson’s in my book How Not to Die, I discussed the benefits of coffee for the liver, mind, and brain. Coffee drinkers do seem to live longer and have lower cancer rates overall, but coffee may worsen acid reflux disease, bone loss, glaucoma, and urinary incontinence. The bottom line is that I don’t recommend drinking coffee, but mainly because every cup of coffee is a lost opportunity to drink something even more healthful, such as a cup of green tea, which wouldn’t have the adverse cholesterol consequences. Key Takeaways Coffee may elevate cholesterol depending on how it is prepared. Cafestol, the fatty substance in the oil inside coffee beans, is the cholesterol-raising factor, and it apparently gets stuck in paper filters, which explains why filtered coffee doesn’t affect cholesterol. Espresso and French press, Turkish, and boiled coffees do, though, and are progressively worse. Although prepared without paper filters, instant and percolated coffees are fairly low, but not as low as paper-filtered drip coffee. A commonly used metal mesh filter is presumably just as bad as French press coffee unless a paper filter is added. In general, studies seemed to find that cafestol was filtered out by paper, but questions began to be raised. Researchers discovered that most of the cafestol was retained by the coffee grounds instead of getting stuck in the paper filter itself. So, the paper filter doesn’t necessarily block the cholesterol-raising compound, but the fine particles carrying it. Switching from a coffee maker or French press with a metal mesh filter to one with a paper filter (or adding a paper filter) can cut more than 90 percent of cafestol. Switching to a lower cafestol coffee may be beneficial, too, since high-cafestol coffee has been shown to significantly increase LDL cholesterol even if prepared with a paper filter. Roasting degree, grind size, and other variables may affect cafestol levels. Roasting seems to destroy some cafestol, so a very dark roast should have less. Both a medium light roast and a medium roast raised bad cholesterol. In How Not to Die, I discuss the benefits of coffee for the liver, mind, and brain, but it may worsen acid reflux disease, bone loss, glaucoma, and urinary incontinence. I don’t recommend drinking coffee primarily because each cup is a lost opportunity to drink something even more healthful—like a cup of green tea, which wouldn’t have the adverse cholesterol consequences. To read the original article click here.

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