Coffee linked to slower biological ageing among those with severe mental illness

My stomach hates coffee at the moment :(. Too acidic. Not sure I’m ever going to be able to have it regularly.

Do you add whole milk to coffee? The casein and fat should help to reduce acidity and make it easier on the stomach.

If you can't do that, I've heard of people adding a sprinkle of baking soda as a buffer to black coffee. I'm not sure how much you'd need, probably just a tiny amount that you'd barely be able to taste.

Haven’t tried the latter, will give it a shot. Thank you!

I cut coffee for a year or so 10 years ago due to stomach issues, then slowly added fancy espresso drinks back, figuring that if I was only having coffee once a week, it might as well be fancy. I don’t seem to have stomach issues now with 1-2 lattes/cappuccinos a day.

Maybe it’s unrelated, all in my head, better beans, or the 3-4 oz of whole milk, but maybe give espresso drinks a try if you haven’t?

I love coffee and used to drink it all the time, but now in my early 50's it really doesn't like me.

If I drink coffee my digestive system revolts in the the most disgusting ways. I miss it terribly, but its just not worth it.

A few tips if you didn't try yet:

- drink some water before the coffee

- ideally, don't drink it on an empty stomach

- use a dark roasted coffee, they are softer on the stomach (and way tastier)

This is typically true of coffee produced at scale. Large batches are often overcooked, chemically cooled and then left longer on the shelf. The result of these things is increased acidity. I have found that I can tolerate the small-batch locally-roasted stuff much better. If you want to give it a go, find a local coffee roaster (often it’s just coffee shop that roasts their own). You’ll know it has a chance of being good if the bag has a “roasted on” date within the last week or two. Discard anything you haven’t used up before 90 days.

It’s likely a better roasting process and fresher beans. Large scale coffee roasters produce burnt, more acidic beans with chemicals added during the process.

Good point. It was all locally roasted beans at that point, so maybe that was what made the difference. Or at least contributed a lot.