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Alcohol

Missque

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Missque Newbie
Missque
Posted

Hello everyone  I have a question about alcohol. I have a bachelorette coming up in two weeks and though I'm not much of a drinker I'd like to indulge in a few. I never liked beer so I'm safe there, but I'm also not a wine person either. I'm wondering what types of drinks I could order in the bar or restaurant that would be safe. I'm a vodka rum and liquors kind of person with mixes ( the sweeter the better lol). Thanks 

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squirmingitch Veteran
squirmingitch
Posted

You're safe with Vodka and Rum. Not so sure about the mixes. I'm not much of a drinker either and haven't checked out mixes since dx. You could easily go with Black or White Russians. Nice & sweet! 

I know you said you're not a fan of wines but have you ever had Plum Wine? If you like sweet you ought to try it. It's not like any other wine you've ever had. It's thick & sweet - more like a liqueur. 

Teachme Newbie
Teachme
Posted

I just experianced this myself! I was successful with pineapple juice (of cour

mbr22m Rookie
mbr22m
Posted

Hard cider is usually what I get when I go out.  Most all are gluten free.  I find most bars carry Angry Orchard and Woodchuck (both very sweet). I'm sensitive to grain alcohol,  even if it is distilled so if I do drink hard liquor, I go with potato or corn based vodkas (such as Tito's) with cranberry juice.  Here's something I had bookmarked too: https://www.celiac.com/articles/23898/1/Great-News-for-Gluten-free-Gin-Whiskey-and-Vodka-Lovers/Page1.html?utm_source=emailcampaign1701&utm_medium=phpList&utm_content=HTMLemail&utm_campaign=Celiac.com+Update%3A+Great+News+for+gluten-free+Gin%2C+Whiskey+and+Vodka+Lovers

kareng Grand Master
kareng
Posted

Just a heads up - some bars will tell you that Redd's Apple is a cider and therefore gluten-free.  IT IS NOT!  Is just Apple flavoring in beer.

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    • trents
      Oats gluten free?

      By trents · Posted

      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
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      By Levi · Posted

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    • Lori Lavell
      Oats gluten free?

      By Lori Lavell · Posted

      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Oats gluten free?

      By Scott Adams · Posted

      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      Oats gluten free?

      By trents · Posted

      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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