Coffee and gastritis: is it a roasting question?
Wrote at 16:47 by Stefano Urso in: Coffee Quality,
Gastritis is an acute, or chronic, inflammation of the gastric wall: the classic symptoms of the disorder are acidity, heartburn, stomach cramps, vomiting and nausea. If for the chronic gastritis are necessary extensive diagnostic investigations and targeted drug therapies, for the most minor and sporadic gastritis forms it’s just needed a resting period associated to a light diet. Often, the gastritis is indeed caused by bad eating habits (such as alcohol abuse, spices condiments) using foods that can irritate the gastric mucosa. The abuse of tobacco and some commonly drugs may favour the appearance of gastritis. In gastritis presence
it’s very important to avoid all foods that cause further insult to an already inflamed gastric mucosa because of the disorder, and the coffee is between them.
What determines into the coffee this characteristic that can go to disturb the most delicate stomachs is the level of the roasting given to the green coffee cooked. To get a coffee that tastes more or less full, sour or bitter, you have to toast the coffee at a “dark" level (accessible at higher temperatures), and that kind of toasting seems to be able to affect the production of gastric acid (so limiting their action). This result was presented to in a study presented at the annual meeting of the American Chemical Society.
In the U.S. alone, in fact, more than 40 million people say they do not drink coffee because of the gastritis. "Some coffee producers - said Veronika Somoza, author of the study – are treating the beans with a solvent to reduce the irritants. The effectiveness of this procedure is to be verified because it could also inhibit substances that have beneficial effects".