Table of Contents[Hide][Show]
Coffee and gluten sensitivity can combine to trigger symptoms for some with Celiac disease according to research published in a peer-reviewed journal. 
Gluten is a difficult to digest plant protein found in some grains such as wheat, rye, triticale and barley. It was discovered by Buddhist monks in the 7th century who were searching for a substitute for meat and found that when dough is submerged in water, the starch washes off and a meat-like gummy mass remained – the gluten.
Dough containing gluten has elastic properties that help it rise and keep its shape when baked. Hence, breads, cookies, crackers and other refined grain products containing gluten are favored by food manufacturers as they are ideal for mass production, shipping long distances without crumbling and stocking on supermarket shelves for long periods of time.
Unfortunately, the modern diet overloaded with gluten containing foods combined with the epidemic of digestive disorders and autoimmune illness has forced many people to go completely gluten free to regain their health. Emerging and rapidly evolving research in this area has uncovered the fact that the proteins in other foods can sometimes cross-react with gluten antibodies in sensitive individuals much like those with peanut allergies can potentially also react to soy, its legume relative.
In similar fashion, coffee and gluten have been found to be common cross-reactors with processed coffee eliciting the most severe reaction of all, triggering symptoms in those who are otherwise completely gluten free.
I initially discussed this new research last year with Primal Body, Primal Mind author Nora Gedgaudas CNS, CNT, who is an expert on coffee and gluten sensitivity and subsequently wrote an article about it in the Spring 2012.
This 2012 article recently triggered a firestorm of additional discussion on social media based on a paper published in the Journal of Food and Nutrition Sciences in January 2013, authored by Aristo Vojdani.
I emailed Ms. Gedgaudas about this latest research on coffee and gluten cross-reactivity to obtain her input and received this very helpful and detailed response which she gave me permission to reprint here:
This is a very confusing and complex topic and it takes some effort to stay on top of all the most recent developments.
In my conversations with Aristo Vojdani and others at Cyrex labs, plus talking to people that have been trained by them to teach others this is what seems to be the current understanding:
The coffee used in their testing was the highly processed variety (i.e., pre-ground and/or instant). Apparently, there is something that occurs during processing to make this particular type of coffee highly cross-reactive. It seems to be most likely having to do with cross-contamination with gluten during the processing and storage of this type of product. It may possibly have to do with the effect that processing has upon the proteins contained in coffee beans. It’s still being investigated, last I heard. Also, it seems to be a different story for organic, whole roasted coffee beans (i.e., the good stuff).
The other side to this question has to do with coffee’s degree of cross-reactivity. Interestingly, of all the cross-reactive compounds, this particular type of coffee seems to elicit the most severe cross reaction. It is not the most common cross-reactive compound, but it does have the most pronounced cross-reactivity of all of them. Confusing, I know. The single most common cross-reactive substance with gluten is dairy, hands-down (and, more specifically, casein). Roughly half of all people having gluten sensitivity also have a dairy sensitivity. And if you’re sensitive to any protein component of dairy, then dairy is off-limits–permanently. All gluten cross-reactivities are considered permanent sensitivities, as they will react in your body as though they contained gluten– all generating zonulin and inducing intestinal permeability. The body’s immune system simply cannot tell the difference. That is the nature of cross-reactivity.
Do Coffee and Gluten Ever Mix?
Ms. Gedgaudas advises caution when consuming coffee if you are gluten sensitive. If you absolutely must drink it, she recommends the following protocol:
- Avoid greasy spoon coffee joints like the plague, as well as cheap coffee brands like Folgers and Maxwell House, etc (i.e., the processed varieties) permanently.
- Once some of the antigen load is cleared from the body by being gluten free and coffee free for a period of time, a cup of organic, whole bean coffee can be cautiously tried to see whether any symptoms of cross-reactivity are experienced or not.
Reference
Cross-Reaction between Gliadin and Different Food and Tissue Antigens, Journal of Food and Nutrition Sciences
Sources and More Information
Why You Need to Change WHEN You Drink Coffee
How Bulletproof Coffee Shoots You in the Foot
Is Caffeine Causing Your Chronic Back Pain
The Truth About Your Morning Coffee Fix
Healthy Coffee Substitutes
Gluten Sensitivity or Celiac? Don’t Drink Coffee!
Hi Kelly, I also get nauseous when I drink green tea. I guess it’s usually on an empty stomach when I drink it, but probably not always. So interesting that I’m not the only one; I thought maybe it was just me. I really wonder what is going on that makes some people nauseous with green tea. Anyone have any thoughts?
I really enjoy coffee too, and would like to decrease my consumption. I never buy cheap stuff and usually grind my own quality beans. I have tried Dandy Blend (coffee substitute I guess) and it’s pretty good, but I find it has too much natural sweetness for my system.
Oops, I meant to be replying to Caneel.
I am 12 weeks pregnant so I have been off coffee for a while now because it sounds repulsive to me. I normally LOVE it. I do feel like my anxiety is better being off coffee even though I would only have 1 cup in the morning and it was good quality coffee. A while back, I was introduced to Teeccino as a coffee alternative. I have high acidity that is affecting my teeth and the Teeccino is PH neutral and totally caffeine free. it actually tastes really good and I can make it in my french press just like my coffee, so psychologically it “feels” the same. the website is http://teeccino.com/
I also recently tried the Crio Bru which is made from roasted and ground cocoa beans. it has a ton of health benefits and antioxidants and it tastes really good. it is kind of expensive to make a pot of just the Crio Bru (because it takes a lot to make a pot), so I have been adding a bit of Crio Bru to my Teeccino and it is a wonderful combination. Their website is:
I am gluten sensitive but you should know that the Teeccino is made with barley. they claim that there is no gluten in the Teeccino and I have never had an issue with it. they also sell a dandelion version that does not have the barley if you are really concerned. their statement from their website says “Although barley also contains gluten, brewed Teeccino is gluten free as verified by independent laboratory tests at the University of Nebraska, the top gluten testing laboratory in the US. Organic barley used in Teeccino is grown both in the US and Europe.”
I have celiac too and I’ve been in denial about the coffee thing. 🙁 I just tried some yesterday and within minutes I had the worse headache and stomachache. I’ve been avoiding it too but thought I would give it a try yesterday. I just need to give it up, plus I’m breastfeeding and I think it’s affecting my baby as well.
Great article Sarah! I will be sure to post on Twitter. Have a great day!
Wow! Very interesting. Now I know why I feel like garbage after breakfast when we are on holidays – the bad, processed coffee. I guess it’ll be tea for me. Thank you for your cutting edge articles!
Caneel,
I usually get nauseous when I drink green tea on an empty stomach. Maybe that’s the case for you too?
Oh I’m sorry 🙁 Well, my new go-to is chocolate powder (the good stuff) with coconut milk and any spices I feel like adding (cinnamon, nutmeg, etc). It gives me that creamy drink I crave without the dairy and coffee. I think I’ll make some now!
I have been gluten free for almost a year. I really saw a turning point in my health when I decided to cut out coffee completely about a month ago. My neck pain disappeared and my mood improved dramatically. I guess there could be other variables, but my gut (pardon the pun) is telling me that coffee contributed to some serious issues…and I was only having one cup (organic hand ground and brewed) a day! I love coffee with all my heart, so eliminating it was a big step for me – but well worth it.
Liz, I would be very interested to see that research about poor Vit D absorption and caffeine. If you have a chance, please post a link. Thanks 🙂
Hi Sarah,
I can’t find it again! Gah! I knew I should have bookmarked it.
It is pretty well known that caffeine inhibits iron absorption, but the gist of this study was that even 1 cup/day for some people will have the same outcome.
I really do believe that coffee is very disruptive to the healthy functioning of digestion so it doesn’t surprise me.
I guess I’ll see what my results look like at my next blood test in 2 months.
Just to add to my comment – I still have anaemia and very low vit D, despite 18 months strictly gluten free. I have read some interesting research that suggests some people will not absorb these two things properly until they are completely caffeine free. Even 1 cup/day can be too much.
Excuse the poor grammar, my toddler is climbing all over me.
Hi, 6 months on a completly gf diet I had the same problem with anaemia and my doctor suggested I come off lactose..within weeks my iron levels were up and I was feeling great. That was 3 years ago, now I have an odd bar of chocolate with no ill effects. Worth a try..
This article is very timely…
I have celiac disease and I am on Day 2 no coffee.
I’ll be interested to read other people’s thoughts.