I was never a coffee drinker-it was way too intense for me. And then COVID happened, and somehow in the boredom and lack of options, I started consuming way more caffeinated tea and even coffee.
But I am also a mold survivor and mid-life female and that has made me more sensitive to histamines. Both coffee and tea can contain histamines and caffeine can cause the body to release glutamate in the posterior hypothalamus, which increases the activity of histamine neuron.
So sometimes I hit my histamine max and have to make some changes- either cutting out histamines and/or adding histamine-degrading supplements (learn more below).
Why am I sharing all this?
Because I actually switched to low-mold coffee only when I needed low-histamine coffee.
Mold in coffee is not a huge issue, and most people can handle ‘regular’ coffee. But not all of us are most people, so while I don’t think mold in coffee is a huge concern, I think learning more about the overall issues in coffee is a great idea…and we’ll start with mold and mycotoxins.
Standards for Mycotoxins in Coffee in the US
Mycotoxins are toxic compounds produced by certain types of fungi, and they can contaminate crops, including coffee beans. These toxins pose significant health risks, including liver damage, cancer, and immune suppression. The presence of mycotoxins in coffee has become a topic of interest among consumers and health authorities.
In the United States, the Food and Drug Administration (FDA) oversees the safety of food products, including coffee. However, there are no specific FDA regulations or limits set for mycotoxins in coffee. Instead, the FDA has established guidelines for mycotoxins in food in general, focusing primarily on aflatoxins and ochratoxin A (OTA). The FDA's action levels for aflatoxins in food are set at 20 parts per billion (ppb), while for OTA, the agency has issued guidance suggesting levels should be as low as reasonably achievable.
While there are no specific regulatory limits for mycotoxins in coffee in the US, international standards can provide a benchmark. The European Union (EU), for example, has set a limit of 5 ppb for OTA in roasted coffee beans and ground coffee. Although these standards are not enforced in the US, they offer a reference point for what might be considered safe levels of mycotoxins in coffee.
Prevalence of Mycotoxins in Coffee in the US
The prevalence of mycotoxins in coffee has been studied extensively. Research indicates that mycotoxins, particularly OTA, can be found in various coffee products, although the levels are generally low. A study published in the Journal of Agricultural and Food Chemistry found that OTA was present in 56% of the coffee samples tested, with levels ranging from 0.2 to 7.8 ppb . Another study highlighted that the roasting process can reduce the levels of certain mycotoxins, but it does not eliminate them entirely .
Despite the detection of mycotoxins in coffee, the levels found in the US market are typically below the EU's regulatory limits. This suggests that while mycotoxins are present, they are not at levels that are considered harmful according to international standards.
Is Drinking Low-Mycotoxin Coffee Recommended?
Given the potential health risks associated with mycotoxins, some consumers seek out low-mycotoxin coffee. However, the evidence suggests that the levels of mycotoxins typically found in commercially available coffee are not a significant health concern. The roasting process, along with good agricultural and manufacturing practices, helps to minimize mycotoxin levels in coffee products.
For most consumers, drinking regular coffee poses a minimal risk concerning mycotoxin exposure. However, for those who are particularly health-conscious or have conditions that make them more susceptible to mycotoxin-related health issues, seeking out low-mycotoxin coffee might offer peace of mind. Specialty coffee brands that advertise low-mycotoxin products often adhere to stricter testing and quality control measures, ensuring that their coffee meets lower mycotoxin thresholds.
OTHER ISSUES in your coffee
As I mentioned in my introduction, I switched my coffee brand due to histamine intolerance issues. My main histamine symptom is headache, and these headaches can last for days, and it’s miserable. But after taking up the coffee habit, I was missing the ritual and flavor.
So I bought decaf coffee from Purity brand to see if it would affect me or not. The good news? No headache and the taste was so good. My cup of coffee was so smooth and easy on my stomach. Now I was intrigued and wanted to learn more about Purity’s process.
Purity tests for over 500 contaminants which you can see at their certificate of analysis. These include:
Yeasts
13 Mycotoxins
Glyphosate
Pesticides & other contaminants
What’s also interesting is their focus on farming and processing to enhance the beneficial compounds in coffee such as antioxidants.
Their website shares: “we roast long enough to burn off early toxins (such as acrylamide) and stop short of the point where carcinogens (PAHs) are produced. As the bean is roasted, healthy chlorogenic acids (CGAs) and other desirable antioxidant compounds diminish. Our goal is to be the highest in antioxidant compounds to amplify their health benefits, so we experiment with different curves and test the results for the profile that retained the most of these special compounds.”
There is a lot of online noise about food quality. After spending lots of time on Purity’s website, I am impressed by their transparency.
If you want to try Purity coffee, see our new shop here!
I’ll also share two great histamine-reducing products: Aller-C and Histamine Digest.
Use code FIRST10 to save 10% on your first order.
XO, Bridgit
