Are Celiac Disease Drug Treatments Just a Pipe Dream?

14 minutes ago, trents said:

Judging from what we see on this forum from user input abou these kinds of altered wheat/barley products, whether it be beer or pizza, where the gluten has supposedly been almost all removed, is that they work for the majority of celiacs but not for hypersensitive element of our community. We get a lot of comments to the effect that people are still being made ill by consuming these products.

Well I was diagnosed with celiac via multiple biopsies about four years ago. I’ve had two reactions both rendering me unconscious, just suddenly dropping. The GI doctor, a really sharp lady diagnosed quickly but she was surprised. I have no problem living gluten-free in fact many foods made with gluten-free flours I find more flavorful. I would like a cold beer occasionally though. Any recommendations for any beers brewed with non wheat bearing ingredients. Thanks 

4 minutes ago, Jcar said:

Well I was diagnosed with celiac via multiple biopsies about four years ago. I’ve had two reactions both rendering me unconscious, just suddenly dropping. The GI doctor, a really sharp lady diagnosed quickly but she was surprised. I have no problem living gluten-free in fact many foods made with gluten-free flours I find more flavorful. I would like a cold beer occasionally though. Any recommendations for any beers brewed with non wheat bearing ingredients. Thanks 

Red Bridge. Made from sorghum. 

Finding a drug to treat Celiac in my opinion is kind of useless if you are stuck with a severe corn problem! I can't go anywhere NEAR corn derivatives! The last few times I had encounters with hidden corn in various products (from potting soil to shampoo) I had a variety of nasty reactions including horrible itching and even Pots. So if the wheat would be cross contaminated with corn - or if that drug itself contains corn (which is very likely) I still can't eat it. And corn is not listed as a major allergen. It is everywhere.

I am basically living on Ketovore. The main chunk of my diet is grass fed beef plus a little fruit - like organic prunes. React to way too much stuff. I probably have MCAS. It goes with hEDS. 

I like wheat but I cannot eat it. And I certainly do not trust drugs. I do not have a drug deficiency. 

13 hours ago, trents said:

Red Bridge. Made from sorghum. 

Always "amuses" me that when people say they miss beer that Celiacs recommend gluten-free "beer" that taste like clear-fizzy water (aka American pilsner)... or worse.   Mass-produced, American light lager is the farthest from satisfying the beer craving for people who miss beer.  Why can't Celiacs recommend gluten-free beers that have more flavor, more texture...? 

Sadly, because very few gluten-free brewers are making them!  

For those who (used to) appreciate more classic, old-world beer styles... look for Glutenberg beers to start.  And if anyone can recommend a well-distributed gluten-free Sour/Gose, gluten-free Stout, gluten-free Belgian-style Strong Ale...  PLEASE SPEAK UP! 

Because the clear, fizzy nonsense (scented with litterbox hops) is far from what any (former) beer-nerd would call "BEER"!   

5 hours ago, sc'Que? said:

Always "amuses" me that when people say they miss beer that Celiacs recommend gluten-free "beer" that taste like clear-fizzy water (aka American pilsner)... or worse.   Mass-produced, American light lager is the farthest from satisfying the beer craving for people who miss beer.  Why can't Celiacs recommend gluten-free beers that have more flavor, more texture...? 

Sadly, because very few gluten-free brewers are making them!  

For those who (used to) appreciate more classic, old-world beer styles... look for Glutenberg beers to start.  And if anyone can recommend a well-distributed gluten-free Sour/Gose, gluten-free Stout, gluten-free Belgian-style Strong Ale...  PLEASE SPEAK UP! 

Because the clear, fizzy nonsense (scented with litterbox hops) is far from what any (former) beer-nerd would call "BEER"!   

I've never been a beer connoisseur but from what I remember about beer before having celiac disease, Red Bridge tastes pretty much the same as it's gluten counterpart. But then, I'm not picky about things like that. In fact, I can get along fine with artificial sweeteners instead of sugar in food. I really don't drink beer anymore. I can do without the empty calories.

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21 hours ago, trents said:

Judging from what we see on this forum from user input abou these kinds of altered wheat/barley products, whether it be beer or pizza, where the gluten has supposedly been almost all removed, is that they work for the majority of celiacs but not for hypersensitive element of our community. We get a lot of comments to the effect that people are still being made ill by consuming these products.

We lived in Scotland for a couple of years and found a brewery that made a beer completely gluten free, Brew Dog. Evidently that beer is available in some places in the U.S. I found that living abroad, in Scotland for instance, that making completely gluten free options were a priority for so many businesses. 

3 minutes ago, Dina Wright said:

We lived in Scotland for a couple of years and found a brewery that made a beer completely gluten free, Brew Dog. Evidently that beer is available in some places in the U.S. I found that living abroad, in Scotland for instance, that making completely gluten free options were a priority for so many businesses. 

Then those beers would need to be made from non gluten grains or other carbohydrate rich sources. I don't think it's possible or at least economically feasible to remove all traces of gluten from gluten-containing grains. Yes, you can lower the gluten content enough to qualify for "gluten free" (less than 20ppm) but not totally eliminate it like you can (theoretically) with distilled spirits.

19 hours ago, trents said:

Then those beers would need to be made from non gluten grains or other carbohydrate rich sources. I don't think it's possible or at least economically feasible to remove all traces of gluten from gluten-containing grains. Yes, you can lower the gluten content enough to qualify for "gluten free" (less than 20ppm) but not totally eliminate it like you can (theoretically) with distilled spirits.

@trents, you seemed to ignore that @Dina Wrightwas suggesting a (purportedly) 100%gluten-free beer.  
Dina, where have you found BrewDog here in the States? 

11 minutes ago, sc'Que? said:

@trents, you seemed to ignore that @Dina Wright was suggesting a (purportedly) 100%gluten-free beer.  
Dina, where have you found BrewDog here in the States? 

Also, trents, can we move away from mass-market, dumbed-down recipes that led to exactly these kinds of farcical ads--the kind that mock the very traditions from where beer brewing originated?  The only reason beer turned into flavorless, clear-fizzy is that prohibition screwed up not only the supply chain, but also the standards by which beer had previously been brewed for centuries... in favor of making a quick buck at the expense of the consumer.  (It's scary-sad how much cultural memory is lost after a single generation.)  And it perpetuated because we Americans turned out to be gullible idiots.  (Use less of the designated ingredients and add more water... because it's "light" and... marketable....?)

On 9/28/2022 at 2:14 PM, trents said:

Red Bridge. Made from sorghum. 

Glutenberg also.

3 hours ago, sc'Que? said:

 

Well, you seem to be the expert in all this and want to take control here so go ahead. In my recommendation of Red Bridge I was just giving a simple answer to a simple question which was can anyone recommend a truly gluten-free beer? Red Bridge fills that criteria.

16 hours ago, trents said:

Well, you seem to be the expert in all this and want to take control here so go ahead. In my recommendation of Red Bridge I was just giving a simple answer to a simple question which was can anyone recommend a truly gluten-free beer? Red Bridge fills that criteria.

It is a my profession as a craft bartender to elevate the drinking experience--not to dumb it down!  American macro-pilsners (on which most gluten-free beers are based) are not attempting to mimic the quality of pre-Prohibition beers: they're simply trying to make a buck from people who forgot what beer is supposed to taste like... and Celiacs are a super-convenient target!   

I take every opportunity I can to remind Celiacs that the beer they're being peddled is not the quality it should be!  If the Chartier-Glutenberg (sub-)label still exists, track down the shiso saison.  It is/was a textbook saison on the palate--packed with flavor to stand up to most American/French/Mediterranean summer cuisine--but with all gluten-free ingredients on a dedicated gluten-free line.  Honsetly, I haven't enjoyed a gluten-free beer since it disappeared from my market. 

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