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The main reason why coffee is unfortunately often not the ultimate source of bitter substances is its limited tolerance. And there are various reasons for this:🤔
1. Caffeine: Caffeine is a stimulating substance in coffee that primarily affects the central nervous system. For some people who cannot break down caffeine as well or quickly via specific liver enzymes (mainly for genetic reasons) or who are already under stress, caffeine can easily lead to sleep disorders, nervousness, rapid heartbeat or even gastrointestinal problems. All unfavorable when it comes to staying healthy and productive.💥🙇♀️
2. Acid: Coffee naturally contains numerous acids that are only partially broken down during the roasting process. These acids can cause stomach problems such as heartburn, acid reflux or even stomach pain in sensitive people or can promote existing complaints.😓💦
3. Histamine: Coffee is a histamine liberator, meaning its ingredients cause the release of histamine from the body's immune cells. This can trigger allergy-like symptoms in people (e.g. skin rashes, itching, sneezing, difficulty breathing, etc.) or other intolerance reactions. Since histamine, in addition to caffeine, also has a stimulating effect on the central nervous system, histamine can also affect sleep or promote symptoms such as headaches - especially if you don't drink enough water.😴
4. Irritation of the gastrointestinal tract: Caffeine and the roasted substances in coffee stimulate gastrointestinal contractions and, depending on the amount and preparation of the coffee, can significantly irritate the intestinal mucosa (espresso more than filter coffee). This often leads to diarrhea, flatulence or even intestinal cramps, especially in people with a sensitive digestive system or irritable bowel syndrome. In addition, coffee can increase “leaky gut syndrome”, i.e. increase the permeability of the intestinal mucosa, so that undesirable components from the intestine (including bacterial fragments) enter the body, where they trigger immune reactions and inflammation.
Our tip💡: To better tolerate coffee, pay attention to varieties with lower acidity (see packaging), choose less strongly roasted beans and use decaffeinated coffee as often as possible. Prolonging coffee with a little (vegetable) milk can also be beneficial because it makes it a little more friendly to the mucous membranes and helps to weaken the often abrupt caffeine effect! It also makes sense to rely on organic coffee in order to minimize the content of impurities and other pollutants/pesticides. The latter can also limit tolerance.😉
And for anyone who wants to find out more about coffee and all its pros and cons, we recommend the podcast by Nadia Beyer and Christina Kohbrok for details.
>>> To the podcast episode
