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

A Question About Alcohol

hannahp57

Recommended Posts

hannahp57 Contributor
hannahp57
Posted

My husband was looking up safe alcohol for me to drink. He prefers beer which is made with wheat if i understand correctly. Anyway, he read that any distilled liquor is safe, even if made with a gluten containing grain. Does anyone know if this is true. What do you drink without any ill effects? Also how do you find out if a drink is distilled or not? I am thinking beer is still unsafe but i dont mind that. yuck :P

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

Celiac.com Sponsor (A8-M):


Youdah Newbie
Youdah
Posted
My husband was looking up safe alcohol for me to drink. He prefers beer which is made with wheat if i understand correctly. Anyway, he read that any distilled liquor is safe, even if made with a gluten containing grain. Does anyone know if this is true. What do you drink without any ill effects? Also how do you find out if a drink is distilled or not? I am thinking beer is still unsafe but i dont mind that. yuck :P

I would check the ingredients. I've also heard that the gluten molecules are too large to "get through" the distillation process. But, I don't buy it (no pun intended). I've had gluten reactions with grain made alcohols, esp. vodkas. So, I stick to those vodkas made with potato instead of wheat which are usually high-end Polish vodkas. Wines are usually OK for me, and some wine coolers. I've never heard of a beer that isn't made with gluten, otherwise it wouldn't be beer? If I were you, I'd check the websites and ingredients and don't depend on something made with gluten to NOT give you a reaction. Of course, if you are one of those, like me, who knows within an hour when I've had anything with gluten in it, because I get sick, then you can always "taste test" it, and find out the "hard way" which ones you can tolerate. My experiences with gluten demand that I stay as far away from the stuff as I possibly can...don't even like to walk down aisles in the grocery store with lots of gluten products...but that may be going overboard a little? I think you get my point, though. :) Good luck!

psawyer Proficient
psawyer
Posted

Beverage alcohol made from wheat is relatively uncommon.

Most beer is fermented from barley. There are some gluten-free beers available which are made from other grains.

Distilled spirits are made through fermentation, and then the resulting mash is distilled. Most celiacs are able to consume distilled alcohol (and distilled vinegar) without issue, regardless of the original source. A minority have difficulty when the source is a gluten grain. This may be because gluten molecules in minute quantities can pass into the distillate, or it may be because their bodies recognize fragments of the amino acid chain which remain from broken-down gluten. We don't really know.

For a gluten-free, widely available, reasonably priced vodka, consider Smirnoff. It is 100% corn based.

Rum is gluten-free as well, with the possible exception of flavored/spiced versions.

Lisa Mentor
Lisa
Posted

Here is some information that might be helpful:

https://www.celiac.com/articles/222/1/Glute...ages/Page1.html

hannahp57 Contributor
hannahp57
Posted
  • Author

thanks for the help! its so hard to find a list of ingredients for some things...

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,175
    • Most Online (within 30 mins)
      7,748
    Janice Emmendorfer
    Newest Member
    Janice Emmendorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By trents · Posted

      Gluten-like cross reactions to other foods are from the proteins that make them up. Dextrose is the sugar component found in corn.
    • Ryangf
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By Ryangf · Posted

      I just found out a few days ago that some salt like table salt contains dextrose that’s derived from corn. I’ve been thinking about getting rid of using table salt and just using my own kosher or Himalayan salt, but tbh I’m reluctant to do it. I’ve cut out a lot of things and I don’t really want to cut out anything else that I’m not sure will effect me…in a super small amount that it might be added to salts to stabilize the iodine. I don’t want to be further alienated when I have to go to a restaurant with my friends. Also most of the items at my house that have salt in it canned food etc. are some of the few quick things I can eat- because I’m not the one paying for the food in my household and i can only ask for so much. I’m not in a place financially where I can get a lot of my specialized items- although my family tries their best to get items I Can actually stand. I get I can bring a my own salt with me at a restaurant and ask for no seasoning but it feels like a lot to me- cause I already check for cross contamination and ask if the food has like a high volume of corn in it like cornstarch etc. I’ve also heard most dextrose is not derived from the Zein (corn gluten) portion of it- so it might be safe- but idk if that’s true. I just wanna know if anyone actually responded to it negatively.
    • Scott Adams
      I’m so confused…

      By Scott Adams · Posted

      For my first couple of years after discovering my celiac disease I also had to avoid cow's milk/casein and eggs, as well as other things, but could tolerate duck eggs and sheep and goat's milk products. I'm not sure if you've tried those, but it could be worth testing them out.
    • knitty kitty
      I’m so confused…

      By knitty kitty · Posted

      Hello, @Kwinkle, How are you doing?   Have you tried adding a Magnesium supplement?   The B Complex vitamins need magnesium to work properly, especially thiamine vitamin B 1.   Magnesium deficiency symptoms and Thiamine deficiency symptoms both include gas and bloating.  Thiamine deficiency symptoms also include loss of appetite and fatigue.   My gas and bloating resolved rather quickly when I took Benfotiamine (a form of thiamine shown to promote intestinal healing) and Magnesium Glycinate in addition to my B 50 Complex (all twice a day plus the following...).   I found Magnesium L-Threonate or Magnesium Taurate are better when taken with a form of thiamine called TTFD (Tetrahydrofurfuryl dusulfide) because all of these cross the blood brain barrier easily, which corrects the loss of appetite, fatigue and anxiety.    Like @Celiacandme said, keeping a food/mood/poo'd journal is a big help in finding problematic foods, and for making sure your diet is not carbohydrate heavy.  If you're eating a lot if processed gluten free facsimile foods, be aware they do not have vitamins and minerals added to them like their gluten containing counterparts.  For every 1000 kcal of carbohydrates, we need an extra 500 mg of thiamine to turn them into energy and not store them as fat.   Let us know how you're doing!
    • Scott Adams
      Testing

      By Scott Adams · Posted

      Yes, if you had symptoms when eating gluten ruling out celiac disease won't necessarily mean you'll be able to eat gluten again, although it might mean that you may be able to be less strict with your gluten-free diet. 
×
×
  • Create New...