Coffee, it seems, may actually have a positive effect on the microbes living in your gut. According to numerous studies, coffee has been shown to boost the numbers of beneficial microbes in your gut, & the number of beneficial short-chain fatty acids being produced.
Let’s be honest, most of us enjoy a good coffee. You might be the almond milk latte’ kinda dude (that’s me), or you might be the cappuccino type. Regardless of how you take your coffee, the common stigma associated with it seems to be lifting amongst the scientific & health community.
Studies on coffee have shown
- The intake of coffee seems to be positively associated with a healthier microbiome[i] & may even perhaps reduce intestinal permeability.[ii]
- German researchers determined that coffee contains fibre that healthy microbes can digest, creating healthy byproducts for the human body. The researchers showed a 60% boost in numbers of the beneficial microbial species Bacteroides and Prevotella, & levels of short chain fatty acids such as acetic acid, propionic acid & butyric acid were also increased; all beneficial to gut health.[iii]
- Another study performed in Finland showed that ‘moderate’ coffee drinkers (between a whopping 3 & 5 cups per day) showed a 65% decreased risk for developing Alzheimer’s disease.[iv]
When it comes to coffee there are a few things to keep in mind. It may well be that coffee indeed can have a beneficial impact on the microbiome, however as with most health interventions it depends on the consumer. Someone with adrenal fatigue, insomnia or severe leaky gut may actually have challenges with coffee – some may have trouble metabolising caffein, & some may experience the characteristic crash 2-3 hours after consuming it. If this is you, it may be a good idea to take it easy on the bean & be smart about when you consume it.
Consuming coffee in the mornings, before exercise or activity may reduce any potential negative effects from it. Paul Chek recommends consuming coffee after meals only, to prevent causing leaky gut in the consumer. Adding sugar or processed dairy in your coffee is a not recommended.
And of course, we couldn’t recommend coffee without stressing that it is sourced from high quality, organic beans which haven’t undergone any processing that requires chemicals like hexane.
Sources for this article include:
[i] Cuervo, A., Hevia, A., López, P., Suárez, A., Diaz, C., Sánchez, B., Margolles, A. and González, S. (2015). Phenolic compounds from red wine and coffee are associated with specific intestinal microorganisms in allergic subjects. Food Funct..
[ii] Perlmutter, D. (2015). Coffee? Pour a Cup!. [online] David Perlmutter M.D. Available at: http://www.drperlmutter.com/coffee-pour-cup/.
[iii] Science News, (2015). A Gut Feeling about Coffee. [online] Available at: https://www.sciencenews.org/blog/food-thought/gut-feeling-about-coffee
[iv] Eskelinen MH, e. (2015). Midlife coffee and tea drinking and the risk of late-life dementia: a population-based CAIDE study. – PubMed – NCBI. [online] Ncbi.nlm.nih.gov. Available at: http://www.ncbi.nlm.nih.gov/pubmed/19158424