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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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    Celiac.com's safe food and ingredient list has been compiled and maintained for nearly 25 years. We keep the list updated with any additions or changes. Feel free to comment below if you believe something should be added to it.
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    Scott Adams
    Gluten-Free Alcoholic Beverages
    Celiac.com 12/21/2024 (Updated. originally published 02/20/2015) - For those with celiac disease, even trace amounts of gluten can lead to severe health consequences, including digestive distress, nutrient malabsorption, and long-term damage to the small intestine. As such, identifying truly gluten-free alcoholic beverages is essential for enjoying drinks safely.
    Navigating the world of alcoholic beverages can be daunting for individuals with celiac disease or gluten sensitivity. Hidden gluten sources in certain drinks can trigger adverse reactions, making it crucial to identify safe options. This guide provides a detailed overview of gluten-free alcoholic beverages and essential tips for ensuring a worry-free social experience.
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    Megan Tichy Ph.D.
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    Gluten is a huge molecule held together by smaller molecules linked together called amino acids. A very tiny part of the gluten molecule can initiate a response. If each amino acid that makes up gluten is represented as a single letter that very tiny part would be: SGQGSFQPSQQ. There are other sequences of amino acids that cause a reaction in gluten sensitive individuals, but the point is, as tiny as this fragment is with respect to the entire gluten protein, it is still HUGE with respect to the size of ethanol (the stuff you are drinking).
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