The coffee bean is actually a legume, so that cuppa joe is really bean juice! If you’ve been eating gluten-free and are still experiencing certain symptoms, the culprit may be coffee, so you may want to eliminate it now. Otherwise, start cutting back, as you’ll be eliminating it altogether in a couple of weeks. Here’s why:
- Coffee is one of several foods that cause what’s called gluten cross-reactivity. Basically, your body perceives them as mimicking gluten. Instant coffee and some ground coffees appear to be the most cross-reactive, but organic, whole-bean coffees do not produce this problem. If you must have coffee, buy organic beans and grind them yourself.
- Coffee beans may be contaminated with mycotoxins, a mold toxin also found in corn. Roasting the beans could reduce the quantity of these toxins. Nor is everyone is sensitive to them.
- Coffee is one of the crops most heavily treated with pesticides, which can cause intestinal damage and leaky gut, and disrupt estrogen3 and other hormone levels.*
- Caffeine can affect the GI tract in a number of ways, including increased gastroesophageal reflux disease (GERD) and reduction of blood flow to the intestines.
- Caffeine can overstimulate the adrenal glands, allowing certain symptoms to persist and inhibit the recovery process.
- Coffee acts as a diuretic, which can lead to dehydration. It can also wash out water-soluble vitamins and minerals that are important in the healing process.
Finally, the caffeine in coffee can cause stress and anxiety. My advice is to give it a pass.
Not allergic to gluten but still suffering from digestive issues? You could have a gluten sensitivity.
Excerpted from No Grain, No Pain by Dr. Peter Osborne with Olivia Bell Buehl. Copyright © 2016 by Dr. Peter Osborne. Used by permission of the publisher. All rights reserved.