Drinking coffee improves your workout, no matter if you're an everyday drinker or an athlete trying to get a caffeine boost before a competition.
According to a new study from the University of São Paulo, athletes who had caffeine burned more calories compared to those who didn't.
Habitual coffee drinking athletes are often told to lay off before a competition. That way, they can up their game with caffeine the day of. But a Brazilian researcher, who's an avid coffee-drinker and recreational cyclist, was unconvinced.
Forty competitive male cyclists were studied. Each were told to burn 450 calories by pedaling as fast as possible.
One group was given a caffeine pill equal to four cups of coffee. Some were given a placebo, and others were given nothing at all.
People taking the caffeine pill were 3.3 percent faster on the bike. The placebo group got a 2.2 percent bump.
It may seem like a small difference, but that could shave minutes off your marathon finish time.
Interestingly, the cyclists who usually chugged lots of coffee every day got the same boost from caffeine as light drinkers, even if they didn't cut back days leading up to the strenuous workout.
More studies need to be done, considering how only super fit men were studied, and not women.
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No Cuban meal is complete without a café cubano (Cuban coffee). A well-made café cubano has a thick layer of sweet crema (cream) floating over strong espresso. To get the crema right, whisk about 1 tablespoon of the espresso with sugar until it turns foamy, then pour the pot of espresso over it.
If you lust after those frothy frozen coffee drinks at your local coffee shop, then this mochaccino recipe is for you. This easy homemade version uses low-fat milk, cocoa powder, coffee and just a little bit of maple syrup, so it has a fraction of the calories of a traditional version.
Get an afternoon pick-me-up with these mocha-flavored frozen treats. A little of the cocoa settles at the bottom as they freeze, making a special chocolaty surprise on the top once the pop is unmolded.
Vietnamese Coffee Sundaes with Crush Peanut Brittle
The Vietnamese love drinking superstrong iced coffee combined with copious amounts of sweetened condensed milk. Joanne Chang created this simple ice cream sundae as a way to enjoy the same flavors. Shards of peanut brittle made with a generous pinch of cinnamon add great flavor and crunch.
Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle.
"Like all great desserts," says Anne Quatrano , "these brownies have only three pertinent flavors: chocolate, butter and walnuts." Quatrano, an F&W Best New Chef 1995, is the chef of a small empire of restaurants in Atlanta.
Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge. This quick, no-fuss, chewy chocolate cookie is made on your waffle iron. No need to haul out the big mixer, you can mix the batter with a small hand mixer or even by hand. Kids love these!
In this high-contrast, elegant presentation, chocolate mousse is served in punch cups alongside Crème Chantilly. Reprinted with permission from Dessert Recipes to Inspire Your Inner Artist by Heather Baird, 2012.