Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Have You Heard Of The Problem With Coffee For Us?


Missy1306

Recommended Posts

Missy1306 Newbie

I have noticed for the past few weeks that I am having trouble with coffee…has anyone else ever heard that celiacs often have trouble with coffee - it has properties that bring on the same response we might have to gluten. Has anyone else experienced this?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



GF Lover Rising Star

Hi Missy, and Welcome to the Forum  :)

 

There is no gluten in coffee, however you need to check flavoring or creams as they may.  For some coffee can be a natural laxative.  There are always a very small minority that coffee doesn't sit well with but If you have had no problem in the past then you should be fine with it.  If you are newly diagnosed then your gut may be healing and coffee may aggravate it for a little bit.

 

Good Luck to you,

 

Colleen

kellysensei Apprentice

Coffee didn't sit well with me the first few weeks I was gluten-free, but I've had it four times in the last week and seem to be fine with it now! So maybe it's just a temporary reaction while the gut is healing...

kareng Grand Master

Coffee is hard on the stomach (gastritis, etc) for many people - Celiac or not.  I do bet if I have a little milk with mine - seems to cut the acidity of the coffee.

 

I went to the International Celiac Disease Symposium in Sept - all the food served was gluten free.  We went through gallons of coffee every day!  :D

dilettantesteph Collaborator

I drink coffee and I have problems with all sorts of other things.  Coffee has been found to be contaminated with gluten containing materials on occasion.  Open Original Shared Link

 

I buy whole beans to avoid that possibility.

GF Lover Rising Star

I drink coffee and I have problems with all sorts of other things.  Coffee has been found to be contaminated with gluten containing materials on occasion.  Open Original Shared Link

 

I buy whole beans to avoid that possibility.

 

Hi Steph, Thanks for that information.  It was you who I was thinking about when I said "a small minority", I just couldn't remember the specifics.  

 

Colleen

gilligan Enthusiast

I have a problem with caffeine in general, but it started before I was diagnosed.  I think it was just upsetting my damaged gut.  I can drink tea now, but coffee…not so much, yet.  I read somewhere that instant coffee labels should be read, especially flavored instant coffees.  Try drinking very weak decaf for a bit.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



bartfull Rising Star

I drink Folger's and I drink Dunkin' Donuts. Every day. Lots of it. I start my morning with it on an empty stomach. No problems whatsoever.

Tbolt47 Newbie

Coffee comes highly recommended for all.

 

Open Original Shared Link

 

I drink many cups daily ( black), with no problem.

Tbolt47 Newbie

Coffee is hard on the stomach (gastritis, etc) for many people - Celiac or not.  I do bet if I have a little milk with mine - seems to cut the acidity of the coffee.

 

I went to the International Celiac Disease Symposium in Sept - all the food served was gluten free.  We went through gallons of coffee every day!  :D

Chicago is beautiful in the fall.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,438
    • Most Online (within 30 mins)
      7,748

    rednecksurfer
    Newest Member
    rednecksurfer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.