More coffee = less cancer?

A new study involving a Utah researcher found caffeinated coffee may protect drinkers from cancers of the oral cavity and pharynx.

Regular coffee drinkers — defined as four cups or more a day — reduce their risk of the cancers by 39 percent, according to a study published Tuesday by the American Association for Cancer Research.

Huntsman Cancer Institute investigator Mia Hashibe was involved in the effort to pool results from nine studies, collected by the International Head and Neck Cancer Epidemiology consortium, which led to the findings.

According to a news release by the American Association for Cancer Research, other recent research has linked coffee with lower cancer risks:

• Those who drank five or more cups of coffee a day had a reduced risk of brain tumors known as gliomas.

• Men who drank six cups or more a day had a 60 percent lower risk of aggressive prostate cancer than men who didn’t drink any coffee.

“WARNING - Not to be taken internally!” - Slings and Arrows

In 12 cup drip percolator pot, fill to 6 cup mark with water.
In filter, put 6 heaping scoops of coffee.
Medium roast works best, just make sure it’s a robust blend.
Found a maxwellhouse ‘medium roast’ that was rather anemic.
Put pinch of salt in filter, about as much as it would take to cover the surface of a dime with one even layer.
This keeps the coffee from tasting burned too quickly, it doesn’t age well brewed this way.

Brew, recirculate if need be, usually not.
Add sugar and dairy creamer.
Creamora and coffeemate are not recommended unless you like the heart racing that Ranger Pudding gives.
That, and the nondairy creamer will give you both a headache and a buzz with the coffee.

I usually put about 8 spoons of sugar in this stuff, it ends up being like Russian Kava, thick and sweet with that bitter overtone to it.

Oh, and I am NOT responsible for seeming demonic possession of the coffeepot, or the coffeepot ending up acting as if it has been damaged.

Be sure NOT to add creamora or coffeemate to the brew, unless you LIKE ranger pudding style heart racing.
When I brew that stuff for myself, I recirculate the stuff to brew a second time, but that’s me for my own personal enjoyment, and it may wreck the coffeepot.
Don’t forget the salt, it’s important to the finished brew.

FR has been running like molasses in January for me. Then the screen went all weird. Something is really wrong. FR takes 2 to 3 minutes to load.

Re coffee, the absolute best coffee I’ve ever had is from Terroir coffee. Their Costa Rican LaMinita is fantastic. Not cheap but if you’re a coffee fanatic worth every penny.

I'm going to research your recommendation.

My favorite coffee roasters are in Maine. We're especially fond of *Einstein* and *Bad Dog* blends.

[FR seems to be running better this morning ...at least not as *slow* as it has been. How is it running for you?]

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