WHO explains how to sweeten coffee without harming your body

Coffee is an indispensable ritual, but the way it is brewed can directly impact your well-being. Sweetening coffee excessively can turn a healthy habit into a risk factor. According to information from the portal Notícias em Pauta, based on guidelines from the World Health Organization (WHO), the excess of free sugars – those added artificially – is one of the main villains behind modern metabolic diseases.

The WHO’s recommended limit

The WHO’s recommendation is clear: free sugar consumption should represent less than 10% of daily caloric intake, with additional benefits if reduced to 5%. By sweetening coffee several times a day, many people surpass this limit without noticing, accumulating “invisible calories” that contribute to weight gain and blood glucose spikes. That’s why, specialists argue that the awareness about what goes into your cup is the first step toward a more balanced life.

Healthy alternatives for sweetening coffee

For those who aren’t ready to give up the sweet taste, the market offers several options:

• Natural Sweeteners: Stevia and Xylitol are great low-glycemic impact options.
• Gradual Reduction: Reducing the amount of sugar little by little helps your taste buds adapt.
• Black Coffee: Drinking coffee without any additives allows you to perceive the bean’s true tasting notes, such as acidity, body and the natural sweetness that many don’t realize exists in the fruit.

The sweetness of the bean

Often, the need to sweeten coffee is simply to mask the excessive bitterness of low-quality beans. However, when you choose specialty coffees, as those produced by Cooxupé’s members, you discover a naturally balanced brew. Such premium coffees feature sweet notes from the maturation process, and precise roasting. This might also facilitate the transition to black coffee.

Start your journey today

Ready to rediscover the flavor of coffee? Try reducing your sugar intake by starting with a superior bean.