A study published in the October 2012 issue of the «International Journal of Biochemistry and Cell Biology» found that polyphenol antioxidants in coffee and tea prevent oxidation of fats, a process that
promotes widespread inflammation and can increase risk of heart disease and diabetes.
Those chemicals damage cells,
promote widespread internal (and invisible)
inflammation, and lead to a vast number of health concerns now considered common such as cardiovascular disease and cancer.