Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Passover Vinegar?


LilyR

Recommended Posts

LilyR Rising Star

Does anyone know anything about Passover vinegar?  We made cocktail sauce this weekend and I found a new brand of horseradish and the only ingredients are horseradish root, Passover vinegar, and salt. I thought vinegar was safe because of the way it's processed, but maybe I understood that incorrectly?  Is some vinegar safe and some that still contains gluten?  Anyone have any idea about Passover vinegar?  I got very bloated last night and nauseous.  I am not sure what caused it, although the only thing I can think of that was different that I tried was the cocktail sauce we made. 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kareng Grand Master

Should be very safe as it cannot be made from grains like wheat or barley for Passover.  So it is usually apple cider vinegar or grape vinegar.  I am not Jewish and my friends that are are not this strict - but that's the basic idea.

For a Celiac - malt vinegar is not considered safe as it is made from barley and likely still contains gluten.  The process of making vinegar doesn't remove the gluten consistently.

 

LilyR Rising Star

Thanks for that info.  So pretty much most vinegar except malt vinegar is okay for people who can't have gluten?

kareng Grand Master

Open Original Shared Link

The main difference is that "malt vinegar" is not distilled.  Common vinegars - like the cheap white vinegar you get to clean with - it will say distilled on it somewhere.  I only worry about malt vinegar but I always read the ingredients in case I picked up the wrong thing. 

"Passover vinegar" isn't used as a name of vinegar very often.  But horseradish is often part of a Passover celebration, so that may be why they listed it that way.  

LilyR Rising Star

Thanks 

17 hours ago, kareng said:

Open Original Shared Link

The main difference is that "malt vinegar" is not distilled.  Common vinegars - like the cheap white vinegar you get to clean with - it will say distilled on it somewhere.  I only worry about malt vinegar but I always read the ingredients in case I picked up the wrong thing. 

"Passover vinegar" isn't used as a name of vinegar very often.  But horseradish is often part of a Passover celebration, so that may be why they listed it that way.  

Thanks for helping to clarify.  So always be sure to check that any vinegar we use says distilled on it, and then we should be okay? I would have no idea if the Passover vinegar was distilled or not.  I guess I can try the horseradish again someday when my stomach is feeling better and see if I get a similar reaction or not. My only other thought is some new magnesium an just started, but it's suppose to be gluten-free and soy-free.  Does this all start to get easier for people the longer you go gluten-free?  Or is it still often sort of confusing and crazy at times, trying to figure out when something bothered you?

kareng Grand Master
27 minutes ago, LilyR said:

Thanks 

Thanks for helping to clarify.  So always be sure to check that any vinegar we use says distilled on it, and then we should be okay? I would have no idea if the Passover vinegar was distilled or not.  I guess I can try the horseradish again someday when my stomach is feeling better and see if I get a similar reaction or not. My only other thought is some new magnesium an just started, but it's suppose to be gluten-free and soy-free.  Does this all start to get easier for people the longer you go gluten-free?  Or is it still often sort of confusing and crazy at times, trying to figure out when something bothered you?

Horseradish kills my stomach - nothing to do with gluten.  But the deal with Passover is they can't have any wheat or barley - so, no matter how its made, it can't contain that

LilyR Rising Star
22 hours ago, kareng said:

Horseradish kills my stomach - nothing to do with gluten.  But the deal with Passover is they can't have any wheat or barley - so, no matter how its made, it can't contain that

Oh, so maybe it's the horseradish. That stinks if it is.  More and more things I like are being cut out of my diet.  I will try it again someday when my stomach feels okay to see how it goes.  That will be a bummer if I can't have it anymore.  Thanks for info on the vinegar.  It's helpful to know that was not it. 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,265
    • Most Online (within 30 mins)
      7,748

    Tara Hannigan
    Newest Member
    Tara Hannigan
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Sorry but I don't have specific recommendations for doctors, however, starting out with good multivitamins/minerals would make sense. You may want to get your doctor to screen you for where you different levels are now to help identify any that are low, but since you're newly diagnosed within the past year, supplementation is usually essential for most celiacs.
    • trents
      Yes, I can imagine. My celiac journey started with a rejection of a blood donation by the Red Cross when I was 37 because of elevated liver enzymes. I wasn't a drinker and my family doctor checked me for hepatitis and I was not overweight. No answers. I thought no more about it until six years later when I landed a job in a healthcare setting where I got annual CMP screenings as part of my benefits. The liver enzymes were continually elevated and creeping up every year, though they were never super high. My primary care doc had no clue. I got really worried as your liver is pretty important. I finally made an appointment with a GI doc myself and the first thing he did was test me for celiac disease. I was positive. That was in about 1996. After going on a gluten-free diet for three months the liver enzymes were back in normal range. Another lab that had gotten out of whack that has not returned to normal is albumin/total protein which are always a little on the low side. I don't know what that's about, if it's related to the liver or something else like leaky gut syndrome. But my doctors don't seem to be worried about it. One thing to realize is that celiac disease can onset at any stage of life. There is a genetic component but there is also an epigenetic component. That is, the genetic component is not deterministic. It only provides the potential. There needs also to be some health or environmental stressor to activate the latent gene potential. About 40% of the population have the genetic potential to develop celiac disease but only about 1% actually do.
    • cristiana
      Hello @Heather Hill You are most welcome.  As a longstanding member and now mod of the forum, I am ashamed to say I find numbers and figures very confusing, so I rarely stray into the realms of explaining markers. (I've self-diagnosed myself with dyscalculia!)  So I will leave that to @Scott Adams or another person. However as a British person myself I quite understand that the process with the NHS can take rather a long time.  But just as you made a concerted effort to eat gluten before your blood test, I'd advise doing the same with eating gluten before a biopsy, in order to show if you are reacting to gluten.  It might be worth contacting the hospital or your GPs secretary to find out if they know what the current waiting time is. Here is a page from Coeliac UK about the current NHS recommendations. https://www.coeliac.org.uk/information-and-support/coeliac-disease/getting-diagnosed/blood-tests-and-biospy/#:~:text=If you remove or reduce,least six weeks before testing. Cristiana  
    • MI-Hoosier
      Thanks again. My mom was diagnosed over 50 years ago with celiac so grew up watching her deal with the challenges of food. I have been tested a few times prior due to this but these results have me a bit stunned. I have a liver disease that has advanced rapidly with no symptoms and an allergy that could be a contributing factor that had no symptoms. I guess I’ll call it lucky my Dr ordered a rescreen of a liver ultrasound from 5 years ago that triggered this or I would likely have tripped into cirrhosis. It’s all pretty jarring.
    • Heather Hill
      Many thanks for your responses, much appreciated.  The tests did include tTg IgA and all the other markers mentioned.  I also had sufficient total IgA so if I'm reading the Mayo clinic thing correctly, I didn't really need the anti-deaminated gliadin marker? So, if I am reading the information correctly do I conclude that as all the other markers including tTg IgA and DGP IgG and tTg IgG and EMA IgA are all negative, then the positive result for the immune response to gliadin, on it's own, is more likely to suggest some other problem in the gut rather than Coeliac disease? Until I have a view from the medics (NHS UK) then I think I will concentrate on trying to lower chronic inflammation and mend leaky gut, using L glutamine and maybe collagen powder. Thank you for your help so far.  I will get back in touch once I have a response, which sadly can take quite a long time.   Kindest Heather Hill 
×
×
  • Create New...