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

Chocolate And Coffee

Kaycee

By Kaycee
in Food Intolerance & Leaky Gut

Recommended Posts

Kaycee Collaborator
Kaycee
Posted

I have an aversion to legumes and I am a bit weary of them,, as I cannot eat peanuts, and I think soy is a no-no as well. As a rule I try to avoid all legumes, especially chick peas and lentils.

But then I just had an awful thought about ten minutes ago, is the cacao(Chocolate) bean a legume, and also what of the coffee bean? Along time ago I had thought I had issues with chocolate and this is years before being gluten free, but have thought nothing more of it lately and have been eating more of it and am wondering if that is what is making me feel like I have stepped 5 steps back in how I feel. But I was blaming it on the soy lecitin in the chocolate.

Just a thought, maybe I will have to cut back on my chocolate, but I won't consider cutting back on coffee, or maybe I should.

Cathy

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

You could always switch to tea. So many wonderful flavors out there! :)

covsooze Enthusiast
covsooze
Posted

Hi Kaycee!

I've just been a-surfing, having read your reply to my post about intolerances. I'm pretty sure that neither cocoa nor coffee are legumes (although I'm ready to be corrected on this one by someone more knowledgeable). My book on intolerances doesn't mention coffee (duh!) but says that cocoa is in a family of its own - not a legume.

I don't know for certain whether it's the cocoa itself that I've got a problem with, or if it's something else in chocolate bars. The most unbearable part of my reaction to chocolate is depression. As I've been coming off my anitdepressants, I didn't want to test chocolate properly until I'm out of the woods as far as withdrawal is concerned, so it's been more sensible ofr me to cut out choclate altogether for the time being. I have to say, I find that easier than just eating a little bit - I simply can't do that as I get addicted to it very very quickly :o

The best way to check if you have a problem with either is to get some of the pure stuff ie cocoa powder with nothing added or coffee beans and make a drink just with water. That's what I plan to do with cocoa in the new year. Coffee's not a problem for me. I've only drunk it once and it gave me such a headache that I've never even wanted to try it again - I even hate the smell!

hth

Susie x

Nooner Newbie
Nooner
Posted

Cathy,

I think Tarnalberry is right about tea, so many good flavors and so many with caffeine! :D If you're worried about caffeine withdrawal going off coffee, you'll find you can get enough from tea. Green tea is great, if you don't like black teas.

Susie's idea about testing cocoa powder is great. There are several cocoa powders available that are just cocoa. Hersheys and Ghirardelli come to mind, and are both gluten free. "Dutch-processed" cocoa has alkali in it. There are so many other things in most commercial chocolates that it could be anything causing you problems, but you can test cocoa pretty easily.

  • 6 months later...
Xiola Newbie
Xiola
Posted
I'm pretty sure that neither cocoa nor coffee are legumes (although I'm ready to be corrected on this one by someone more knowledgeable). My book on intolerances doesn't mention coffee (duh!) but says that cocoa is in a family of its own - not a legume.

The allergy cookbook I have confirms that.

Neither coffee or chocolate is of the legume family - I have heard some people mistakenly believe that an allergy to legumes means all "beans" but that's kind of like believing that "coconuts" fall under a nut allergy.

I actually just had JUST the same fear as this earlier today, which is why I found this post googling stuff to find out if I had need to worry! :P

The allergy cookbook my family has classifies Cocoa with *Cola* under the "Stercula" family. Coffee is listed as a single category on it's own, unrelated to others. (and Vanilla, which I have seen people call a legume, and *looks* more like a legume than coffee or cocoa, is also a single category. phew. :P)

I also found an excellent definition of a legume: "A legume is a pod that splits into two valves, with the seeds attached to one side of the valve." This is very helpful to see if you google for pics of each of these "beans" split open. The peanut split open looks exactly like a really short pea pod with empty space around, and strings attatching the nuts to the side of the shell. the coffee bean is more like a berry, with gel around the beans, and the cocoa beans are some sort of a fruit shape with the beans attatched all over... looks kind of messy :P

This put my fears to rest for a little while, since I *know* I'm allergic to legume protein, I have the itchy-tongue/throat reaction to soy-protein-isolate and split peas and lentils, etc, but I can take soy sauce in the occasional restaurant meal... but my reaction to legume protein is also a lack of concentration and twitchiness - is that a weird reaction? I'm prone to be a tad more twitchy and low-attention that I would like so I was worried maybe the chocolate and coffee have something to do with it. They could, still, under a different allergy, but I think I'll avoid testing that for awhile since I think for now I'd be sadder without it, given all the other things I can't eat :P

Kaycee Collaborator
Kaycee
Posted
  • Author

Xiola

Thanks for that information.

Things for me have changed in 6 months. I know I can tolerate most legumes, and probalby never had a problem with them, it was just a case of letting my stomach settle down. I can even eat peanuts! One legume I am not sure of would be soy. As I eat mostly from scratch and food with the least additives, I don't get the chance to try soy often. I'm tempted to buy a bottle of soy milk, but I don't like the taste of it, so why bother even going there?

I have cut back on coffee, not that it makes much difference to me health wise, but now I notice I don't like the taste as much, especially instant, give me a latte any day. My chocolate cosumption has lessened, and that is mainly because I am trying to loose weight. But I was a bit worried about legumes and chocolate and coffee. It must have all been in my head.

Cathy

gfmolly Contributor
gfmolly
Posted
I think Tarnalberry is right about tea, so many good flavors and so many with caffeine! :D If you're worried about caffeine withdrawal going off coffee, you'll find you can get enough from tea. Green tea is great, if you don't like black teas.

Hi Cathy,

I switched to tea in November when all of my stomach trouble started as a way to get anything out of my diet that seemed offensive. I absolutely love it and don't miss coffee too much. Pepper mint really soothes my stomach and has help on those days when I can't seem to stabilize. I like the traditional medicinals brand. I've also purchased Rishi loose tea. You can either buy a little basket to submerge the tea in, or for about $5 you can buy 100 filters to stuff the loose tea into. It is really good stuff!

Terri

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,904
    • Most Online (within 30 mins)
      7,748
    AnneSN
    Newest Member
    AnneSN
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
×
×
  • 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.