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Is it actually that bad?

Hnm44
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Hnm44 Newbie
Hnm44
Posted

I have been diagnosed with coeliac disease for a few years now but I refuse to give up drinking lager. I usually do drink gluten free stuff but sometimes I just drink non gluten free aswell. I usually stick to the lagers that I've researched as having less than 10ppm so my question really is simple (besides basically being the title) so is it?

 

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trents Grand Master
trents
Posted
(edited)
33 minutes ago, Hnm44 said:

I have been diagnosed with coeliac disease for a few years now but I refuse to give up drinking lager. I usually do drink gluten free stuff but sometimes I just drink non gluten free aswell. I usually stick to the lagers that I've researched as having less than 10ppm so my question really is simple (besides basically being the title) so is it?

 

Thanks for looking!

Welcome to the forum, Hnm44!

There is not a quick answer to your question as the issue really isn't the concentration of gluten in the food you eat but the total amount of gluten consumed per day. The 20ppm limit of the USA FDA and the 10ppm limit of some of the "certified gluten free" certifying bodies obscures the fact that it is actually the total amount of gluten consumed over 24 hr. that is the issue. The 20ppm/10ppm limits were calculated based on what those concentrations of gluten in "gluten free" and "certified gluten free" foods respectively, would likely result in if someone consuming a typical amount of calories per day while eating only "gluten free" or "certified gluten free" foods, or in your case, low gluten foods. So, you can exceed the total amount of gluten in a day that your body can handle without giving a celiac reaction if you consume enough "gluten free" or even "certified gluten free" products. And on top of that issue there is the contingent of celiacs who are super sensitive and who will get a reaction on even the smallest amount of gluten. You may be one of them.

But to answer your question more directly, I think you are taking unnecessary chances with your body when you consume alcoholic beverages that you know contain gluten, even if is only 10ppm. If you are certain that it is the low gluten lager that is causing your celiac reaction you need to consider the long term consequences of continuing to do this. Don't let your stubbornness ruin your health. You can live without this indulgence.

There is also the possibility that you are reacting to other ingredients in the lager or in other foods you are consuming with it that have nothing to do with gluten.

Edited by trents
Scott Adams Grand Master
Scott Adams
Posted

Others have reported drinking certain beers that are very low in gluten content and not getting symptoms, however, given that there are now so many gluten-free and gluten-removed beer choices, why not just switch to one of them? If you contact the company of the beer you're drinking now, I doubt they could verify that it's 10ppm, and it's possible it's much higher. Here are a few articles that may be helpful:

 

 

 

trents Grand Master
trents
Posted
18 minutes ago, Scott Adams said:

Others have reported drinking certain beers that are very low in gluten content and not getting symptoms, however, given that there are now so many gluten-free and gluten-removed beer choices, why not just switch to one of them? If you contact the company of the beer you're drinking now, I doubt they could verify that it's 10ppm, and it's possible it's much higher. Here are a few articles that may be helpful:

 

 

 

It strikes me that this may be relevant to the controversy surrounding the Digiorno "washed" wheat crust gluten free pizza. 

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