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

Different celiac disease Allergy And Alcohol Reactions?

David

By David
in Coping with Celiac Disease

 Share

Recommended Posts

Ks8152030 Newbie
Ks8152030
Posted

Hi there! My name is Kayla, I was diagnosed with Celiac about 6 months ago at 29 years old. I have gone through all sorts of trial and errors, not only with food but also with alcohol. I can't drink red wine, beer obviously, but also cheap liquor. The other night I made a large dinner, gluten free. Followed up with some cheap brandy and 99 proof peppermint schnapps. I didn't have much either, only a few drinks and I got pretty sick. I tried Jose Cuervo tequila in margaritas, on a whole other separate occasion and got very very sick. Now, I can drink Courvoisier with no problems, white wine as well. Though I have noticed that it takes me a bit longer to sober up than I think it should. I feel pretty confused as to why these things (referring to oats, red wine and liquors in general) are supposedly gluten free and I cannot safely drink them. It's a frustrating process, I'm sorry we have to go through it! I was grateful to find your thread because I feel really lost at times because of celiac disease. Thank you for sharing. ❤️

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

Celiac.com Sponsor (A8-M):


trents Grand Master
trents
Posted

Welcome to the forum, Kayla!

About 10% of celiacs react to oat protein the same way they do the gluten in wheat, barley and rye.

Right now, there is a controversy over whether or not distilled spirits truly are gluten free. Apparently for some people they may contain gluten protein fractions that can cause a reaction.

With wines, there is often the issue of sulfites and if not that, they can trigger a histamine storm in those who have histamine sensitivity. That is me, I believe as any kind of alcohol (gluten-free) gives me a migraine, even just a few ounces of white wine or gluten-free beer.

Ks8152030 Newbie
Ks8152030
Posted

Thank you so much for that info! I appreciate the warm welcome. I do notice I get headaches pretty frequently... now I know why!! 

trents Grand Master
trents
Posted
(edited)

I would suggest you do some research on "histamine intolerance." It is a commonly found in celiacs. It's a bit of a misnomer but the idea is that we aren't breaking down the histamines entering our bodies through what we eat as we should, there's a certain enzyme we don't produce enough of. It's known as DAO I think: https://www.deficitdao.org/en/dao-deficiency/what-is/

The only practical antidote is to practice a low histamine diet which would emphasize fresh foods and avoiding foods naturally high in histamines. Chief among things to avoid would be aged, fermented and pickled things, avocados and bananas. There, that's a starter for you.

Edited by trents
Ks8152030 Newbie
Ks8152030
Posted

Wow!!! Thank you so much. It's a great, and helpful, start. I think this very well could apply to me after reading about it. I appreciate you.

Kurasz Contributor
Kurasz
Posted
On 3/9/2021 at 6:36 PM, Ks8152030 said:

Hi there! My name is Kayla, I was diagnosed with Celiac about 6 months ago at 29 years old. I have gone through all sorts of trial and errors, not only with food but also with alcohol. I can't drink red wine, beer obviously, but also cheap liquor. The other night I made a large dinner, gluten free. Followed up with some cheap brandy and 99 proof peppermint schnapps. I didn't have much either, only a few drinks and I got pretty sick. I tried Jose Cuervo tequila in margaritas, on a whole other separate occasion and got very very sick. Now, I can drink Courvoisier with no problems, white wine as well. Though I have noticed that it takes me a bit longer to sober up than I think it should. I feel pretty confused as to why these things (referring to oats, red wine and liquors in general) are supposedly gluten free and I cannot safely drink them. It's a frustrating process, I'm sorry we have to go through it! I was grateful to find your thread because I feel really lost at times because of celiac disease. Thank you for sharing. ❤️

It Sounds to me like you have and intolerance to glyphosate (Herbicides). I have the same issue. I cannot eat wheat, barley, rye, oats or soy due to the fact that they are sprayed with herbicides before harvest. Oats and wine have the highest glyphosate content of any so called "food products".

trents Grand Master
trents
Posted

I find my migraines are more frequent on the early spring and autumn when certain pollen counts are higher. I think my immune system is overloaded at those times and then when histamines from food and beverages is added in it just pushes the histamine load over the edge.

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

Celiac.com Sponsor (A8-M):


Ks8152030 Newbie
Ks8152030
Posted
2 hours ago, Kurasz said:

It Sounds to me like you have and intolerance to glyphosate (Herbicides). I have the same issue. I cannot eat wheat, barley, rye, oats or soy due to the fact that they are sprayed with herbicides before harvest. Oats and wine have the highest glyphosate content of any so called "food products".

That is very interesting. Especially since I have noticed soy bothers me too. I had to switch to almond milk. 

17 minutes ago, trents said:

I find my migraines are more frequent on the early spring and autumn when certain pollen counts are higher. I think my immune system is overloaded at those times and then when histamines from food and beverages is added in it just pushes the histamine load over the edge.

May I ask how you counteract it? Do you take allergy medicine??

trents Grand Master
trents
Posted
(edited)
28 minutes ago, Ks8152030 said:

That is very interesting. Especially since I have noticed soy bothers me too. I had to switch to almond milk. 

May I ask how you counteract it? Do you take allergy medicine??

I have taken the generic equivalent of Zyrtec for years. Occasionally, I will pop a Benadryl to supplement that. You can buy DAO capsules but they are expensive and I'm not sure they provided any help to me though admittedly, I was kind of hit and miss with them.

When the bad headaches set in, I take sumatriptan. It is the only thing that works for me and it works reliably and well. Takes about 45 minutes to act.

For those with histamine intolerance, our food distribution system is a disadvantage. All food increases in histamine count over time and so much of what we eat in developed countries is dried or canned or frozen and sits on the shelf for months or years. In some ways, we would do better in third world countries where the food distribution system is open air market and bought fresh every day. But that also has it's risks.

Edited by trents
Ks8152030 Newbie
Ks8152030
Posted

Thank you so much for the information! It's been really helpful, I appreciate you!

  • 11 months later...
Lboisvert Rookie
Lboisvert
Posted
On 6/22/2009 at 11:38 PM, maile said:

hi David,

 

I'm glad the primary person is willing to forgive you, what you described sounds like an unsettling experience.

 

as for your question about how alcohol affects us, I too am self diagnosed but can say that in the past year and a half I've progressively become a "cheap drunk" in the sense that it takes less and less exposure to trigger a tipsy feeling. and by less and less I mean down to 1-2 glasses in an evening. so yes, based on personal experience I would say we are more greatly affected by alcohol.

 

Also had another thought, those "shooter things" , do you know what they are made of? Could it have been grain based?

I know alcohol is supposed to be "safe" but after a couple of years of feeling sick after 1 drink made with Absolut Vodka but feeling fine after having the same cocktail made with potato vodka I'm more of a mind to think some of us are just going to react to wheat no matter what the form.

From my knowledge Absolut Vodka (at least the flavored ones) are not gluten free (per the liquor store guy).  Deep Eddy's and Smirnoff both have gluten free on the labels and even the flavored ones are gluten free which is normally where the issue is.   Tito's is gluten free as well but I am not a fan of corn based vodka.

Scott Adams Grand Master
Scott Adams
Posted

The liquor store guy probably means well, but likely would not be the best source for info on this. Here is an article we did recently on Absolut:

 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Pxidis's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Grain fed cow milk vs 100% Grass fed cow milk

      @gfreenc, there is no gluten in milk, whether human or bovine. Gluten is a protein in certain grains but it is broken down into various amino acids during digestion before it gets into the bloodstream and thus it will not wind up in milk.
    2. Scott Adams
      - Scott Adams replied to PlanetJanet's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Modified Food Starch

      It is definitely possible for you to be sensitive to maltodextrin, even it if is gluten-free. In the United States, maltodextrin is occasionally made from wheat, but it is still considered gluten-free by FDA standards. Here’s why: Why Maltodextrin is Gluten-Free: Highly Processed: Maltodextrin, regardless of its source (corn, rice, potato, ...
    3. Scott Adams
      - Scott Adams commented on dixonpete's blog entry in Pete Dixon
      1

      A video with researcher William Parker about Helminthic Therapy

      Dr. William Parker says you can't know ahead of time how many helminths to infect yourself with, and taking too much can make you "very, very sick," and it can cause a lot of the same symptoms that might be trying to treat, such as anemia, mental fog, severe gastrointestinal pains, muscle aches, etc., and being infected by too many can cause an inflammatory...
    4. Scott Adams
      - Scott Adams replied to Julie Max's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Safe and Forbidden lists

      Miso can be gluten-free, but it depends on the ingredients and how it's made. Miso is a fermented paste made primarily from soybeans, salt, and koji (a mold used for fermentation). Some varieties also include grains such as rice, barley, or wheat. Rice-based miso is typically gluten-free. Barley or wheat-based miso contains gluten and is not safe for those...
    5. Scott Adams
      - Scott Adams replied to nanny marley's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Help with tests

      It sounds like you’re navigating a lot of testing and trying to make sense of your results. While I’m not a medical professional, I can share some insights that might help. A calprotectin level of 2500 is quite high and typically indicates significant inflammation in the gastrointestinal tract. This could be due to a variety of conditions, including cel...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,740
    • Most Online (within 30 mins)
      7,748
    gfreenc
    Newest Member
    gfreenc
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Grain fed cow milk vs 100% Grass fed cow milk

      By trents · Posted

      @gfreenc, there is no gluten in milk, whether human or bovine. Gluten is a protein in certain grains but it is broken down into various amino acids during digestion before it gets into the bloodstream and thus it will not wind up in milk. 
    • Scott Adams
      Modified Food Starch

      By Scott Adams · Posted

      It is definitely possible for you to be sensitive to maltodextrin, even it if is gluten-free. In the United States, maltodextrin is occasionally made from wheat, but it is still considered gluten-free by FDA standards. Here’s why: Why Maltodextrin is Gluten-Free: Highly Processed: Maltodextrin, regardless of its source (corn, rice, potato, or wheat), undergoes an extensive processing method that removes proteins, including gluten. The final product is essentially pure carbohydrate. FDA Standards: For a product to be labeled gluten-free in the U.S., it must contain less than 20 parts per million (ppm) of gluten. Maltodextrin derived from wheat is processed to meet this threshold, making it safe for individuals with celiac disease or gluten sensitivity. Source Labeling: In the U.S., food labeling regulations under the Food Allergen Labeling and Consumer Protection Act (FALCPA) require wheat to be listed as an allergen if used in the product. This helps individuals avoid wheat-derived maltodextrin if they are allergic to wheat (a separate condition from celiac disease). Bottom Line for People with Celiac Disease: Maltodextrin is considered safe for people with celiac disease or gluten sensitivity, even if derived from wheat. If the product is labeled gluten-free, you can trust it adheres to strict FDA standards. However, if you’re still concerned or sensitive to trace amounts, you can opt for products where maltodextrin is explicitly labeled as being derived from non-wheat sources, such as corn or rice.
    • Scott Adams
      Safe and Forbidden lists

      By Scott Adams · Posted

      Miso can be gluten-free, but it depends on the ingredients and how it's made. Miso is a fermented paste made primarily from soybeans, salt, and koji (a mold used for fermentation). Some varieties also include grains such as rice, barley, or wheat. Rice-based miso is typically gluten-free. Barley or wheat-based miso contains gluten and is not safe for those with celiac disease or gluten sensitivity. Even if miso doesn’t list gluten-containing grains, cross-contamination is possible during processing. Look for a certified gluten-free label to ensure safety. Check the ingredient list and packaging for terms like: "Barley" or "wheat" (contains gluten) or "Certified gluten-free" (safe for celiacs). Brands like Miso Master Organic offer certified gluten-free miso varieties, making it easier to find a safe option. If you’re unsure, opt for miso labeled as gluten-free and confirm with the manufacturer if needed. Always double-check ingredients to avoid any accidental gluten exposure. We have it on our forbidden list because in many cases it can be difficult to know for sure whether it's gluten-free. The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping.      
    • Scott Adams
      Help with tests

      By Scott Adams · Posted

      It sounds like you’re navigating a lot of testing and trying to make sense of your results. While I’m not a medical professional, I can share some insights that might help. A calprotectin level of 2500 is quite high and typically indicates significant inflammation in the gastrointestinal tract. This could be due to a variety of conditions, including celiac disease, inflammatory bowel disease (like Crohn’s or ulcerative colitis), or other causes of gut inflammation. The celiac testing results will be important to help rule in or out celiac disease as a cause. Your kidney-related results (stage 3a CKD and GFR readings) are worth discussing further with your doctor. While these levels indicate reduced kidney function, they don’t necessarily mean immediate issues, but they should be monitored closely, especially if there’s ongoing inflammation or another underlying condition contributing to it. As for the milk allergy testing, it’s good to have that information, as dairy can sometimes contribute to symptoms in people with celiac or other gut issues. While waiting for the celiac test results, it might be helpful to keep track of any symptoms you’re experiencing, especially related to diet, and share those with your healthcare team. It’s also worth asking your doctor about follow-ups for the kidney results to ensure you're addressing any potential contributors to inflammation or kidney function. I hope you get clarity soon from your test results. It’s great that you’re being proactive about your health, and you’re definitely not alone in this journey. Take care and keep us posted on how things go!
    • gfreenc
      Grain fed cow milk vs 100% Grass fed cow milk

      By gfreenc · Posted

      I had the same epiphany several years ago while traveling in Iceland.  I normally try to limit, but not completely cut out, dairy.   However, in Iceland if you want to eat fresh, local food, that means fish, red meat, and dairy.  All of their dairy and livestock are pasture raised by small family farms.  I thought that my guts would be angry from all that dairy but I felt just fine.  Similarly I noticed that I can eat Jeni’s ice cream here in the states without any issue.  Their ice cream is all famously from grass-fed milk. While I haven’t done a rigorous study or trial, I have anecdotally noticed a difference when I eat grass-fed vs regular dairy.  If some babies react to gluten in their mom’s breast milk, why wouldn’t we celiacs react to cow’s milk after they eat gluten? I don’t think it’s just about general inflammation or that eating “paleo” is the answer (for anything, ever.). There may also be something to the A1 vs A2 cow debate, also.  Either way, whenever possible I buy grass-fed dairy (and meat- it’s good!)
×
×
  • Create New...