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

Glutened By Coffee?


ranger

Recommended Posts

ranger Enthusiast

I must say that I drink coffee at home with no problem ( or, none that I know of.) But, once a week, I go to the local hospital to accompany a friend going though chemo and, even though I take my own food, it seems like I get glutened. The only thing I drink there is the coffee. Is it possible for the hospital coffee to contain gluten? I would hate to think of not going with her, but I am so carefull with everything else and I hate to be sick. Anyone else have a situation like this?


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

Generally most coffee's are gluten free. Look for 100% coffee at the store. Anything is subject to cross contamination when you're dealing with a community use.

To be on the safe side, bring your coffee with you or bring a soft drink.

FarmCat Newbie
Generally most coffee's are gluten free. Look for 100% coffee at the store. Anything is subject to cross contamination when you're dealing with a community use.

To be on the safe side, bring your coffee with you or bring a soft drink.

Are you sensitive to egg? The other day I stumbled across the fact that some coffee manufacturers put a little egg in with the coffee to make the brew look clear instead of cloudy.

Lisa Mentor
Are you sensitive to egg? The other day I stumbled across the fact that some coffee manufacturers put a little egg in with the coffee to make the brew look clear instead of cloudy.

Blaaaah (throw-up sound) :blink:

Can you find any documentation for that. Egg, being one of the main allergens, could make it critical for some, if undisclosed and that would be required by law. I find it hard to believe.

Nantzie Collaborator

Yea, it's probably cross contamination rather than the coffee. If you think about it, how many times before finding out about gluten did you think "I just touched some bread. I have to wash my hands before making the coffee." ;) The person behind the counter making the sandwiches and setting out the bagels is probably the same person making the coffee - touching the filter, reaching into the coffee canister, etc.

Unless people touch something like raw meat, they don't even think about something they touched making someone sick.

Nancy

ranger Enthusiast

Thanks all. It's probably cc. From now on, I'll take my own, along with my bag of food. You'd think that in a hospital, you could get something gluten-free to eat, but I can't. By the way, my elderly Swedish Aunt used to put eggshells in her percolated coffe to clear it up. So it does happen, but I doubt in an institutional setting. Have a good one!

kenlove Rising Star

Sometimes they will use the same machine to make flavored coffee then not clean it before making regular coffee.

They also might use a cleaning agent or non-distilled vinegar to clean the coffee machines. The cc is always a pain to deal with!

Thanks all. It's probably cc. From now on, I'll take my own, along with my bag of food. You'd think that in a hospital, you could get something gluten-free to eat, but I can't. By the way, my elderly Swedish Aunt used to put eggshells in her percolated coffe to clear it up. So it does happen, but I doubt in an institutional setting. Have a good one!

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.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,085
    • Most Online (within 30 mins)
      7,748

    kk007
    Newest Member
    kk007
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • knitty kitty
      @Jmartes71, Sorry you've been feeling so poorly.   Are you taking any medication to treat the SIBO?   Are you taking any Benfotiamine?  Benfotiamine will help get control of the SIBO.  Thiamine deficiency has symptoms in common with MS. Have you had your gas appliances checked for gas leaks and exhaust fume leaks?  Carbon Monoxide poisoning can cause the same symptoms as the flu and glutening.  Doctors have to check venous blood (not arterial) for carbon monoxide.  Are other inhabitants sick, or just you?  Do they leave the house and get fresh air which relieves their symptoms?  
    • knitty kitty
      European wheat is often a "soft wheat" variety which contains less gluten than "hard wheat" varieties found in the States.   In European countries, different cooking methods and longer  fermentation (rising or proofing) times allow for further breakdown of gluten peptides. Wheat in the States is a blend of hard and soft wheat.  Gluten content can vary according to where the wheat was grown, growing conditions, when harvested, and local preference, so a blend of both hard and soft wheat is used to make a uniform product.   I moved around quite a bit as a child in a military family.  I had different reactions to gluten in different areas of the country every time we moved.  I believe some wheat breeds and blends are able to provoke a worse immune response than others.   Since European soft wheat doesn't contain as much gluten as American wheat, you may try increasing your intake of your soft wheat products.  A minimum of ten grams of gluten is required to get a sufficient immunological response so that the anti-gluten antibodies leave the intestines and enter the bloodstream where they can be measured by the tTg IgA test.  Your whole wheat bread may only have a gram of gluten per slice, so be prepared...  
    • trents
      From my own experience and that of others who have tried to discontinue PPI use, I think your taper down plan is much too aggressive. It took me months of very incremental tapering to get to the point where I felt I was succeeding and even then I had to rely some days on TUMS to squelch flareups. After about a year I felt I had finally won the battle. Rebound is real. If I were you I would aim at cutting back in weekly increments for two weeks at a time rather than daily increments. So, for instance, if you have been taking 2x20mg per day, the first week cut that down to 2x20mg for six days and 1x20 mg for the other day. Do that for two weeks and then cut down to 2x20mg for five days and 1x20 for two days. On the third week, go 20x2 for four days and 20x1 for 3 days. Give yourself a week to adjust for the reduced dosage rather than reducing it more each week. I hope this makes sense. 
    • knitty kitty
      Talk to your doctor about switching to an antihistamine, and supplementing essential vitamins and minerals.  Dietary changes (low carb/paleo) may be beneficial for you.  Have you talked to a dietician or nutritionist about a nutrient dense gluten free diet?   It's harder to get all the vitamins needed from a gluten free diet.  Gluten containing products are required to be enriched or fortified with vitamins and minerals lost in processing.  Gluten free facsimile processed foods are not required to be enriched nor fortified.  So we have to buy our own vitamin supplements.   Glad to be of help.  Keep us posted on your progress!
    • Caligirl57
      I’m pretty sure they do. I have been on myfortic, tacrolimus since 2021 for my liver transplant and added prednisone after kidney transplant.  I’m going to try to cut back omeprazole to 20 mg a day and then after a week try to stop altogether. Thank you for your help.
×
×
  • 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.