Coffee and tea remain hotly debated beverages, yet both can be beneficial when consumed in moderation. Avni Kaul, a nutritionist and wellness expert from LifeSpa tells us that either beverage can provide a healthy option as an early morning beverage option if they do not contain sugar, cream or milk – as long as these additives are avoided!

Coffee and tea both contain antioxidant compounds that may promote health, while serving as sources of caffeine. It’s recommended that no more than 400 mg is consumed daily – about three to five 8-ounce cups of coffee, respectively. Tea tends to have lower caffeine levels than coffee due to L-theanine which promotes relaxation by counteracting stimulant effects of caffeine.

Coffee contains polyphenols that can improve mental focus and cognitive function, reduce risk factors for Parkinson’s disease, dementia and depression, boost energy levels and lower blood pressure – as well as contain potassium for heart health benefits. Coffee may even help prevent type 2 diabetes as it improves insulin sensitivity among overweight individuals.

Tea has long been known to help fight cancer, improve mood and support cognitive functioning. Packed with antioxidants like EGCG that can lower stress levels, manage blood sugar and enhance memory, as well as balance pH in the body, tea is an ideal choice to combat digestive problems such as IBS.

But it is important to remember that while tea may provide numerous health benefits, it doesn’t contain all the same essential nutrients and vitamins found in coffee. Tea may provide B vitamins (such as folate and vitamin C) but has much lower amounts of calcium, potassium, iron, thiamin niacin phosphorous manganese than coffee does.

Tea or coffee? That is ultimately your decision, depending on personal taste, caffeine tolerance levels and any additional considerations. Both beverages may provide health benefits depending on how it’s prepared and the types of ingredients added during preparation.

Bitter melons contain several phenolic compounds that have been shown to provide protection from chronic illnesses, such as cardiovascular disease, metabolic syndrome, type 2 diabetes, obesity and non-alcoholic fatty liver disease. They have also been used for treating fevers, gastrointestinal upsets, oxidative stress infections as well as feverish states caused by food-borne pathogens – though it would be wise to consult a physician before using this herb as it may lead to adverse side effects in some instances.