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

Alcohol Intolerance

BloatusMaximus

Recommended Posts

BloatusMaximus Rookie
BloatusMaximus
Posted

I do not drink alcohol that much anymore but the last few times I consumed alcohol I felt HORRIBLE. I had a rum drink that messed me up. Even gluten free beer made me feel awful. I am just wondering if it is me or does this celiac thing affect our sensitivity to alcohol, too.

Thomas

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

Celiac.com Sponsor (A8-M):


momxyz Contributor
momxyz
Posted

if you asked that question to my husband (who can eat gluten) he would say "NOT" cuz I am way more tolerant of alchohol than he is :lol:

We're kind of like Jack Spratt and his wife.

The inability to efficiently metabolize alcohol is geneticallyl influenced. However, it is probably separately acquired from the tendency towards gluten intolerance (also genetically influenced)>

tmbarke Apprentice
tmbarke
Posted
I do not drink alcohol that much anymore but the last few times I consumed alcohol I felt HORRIBLE. I had a rum drink that messed me up. Even gluten free beer made me feel awful. I am just wondering if it is me or does this celiac thing affect our sensitivity to alcohol, too.

Thomas

I thought I had a reaction to a rum and cola - thinking I couldn't drink! but then I tried a gluten-free cola and never had the reaction! I know Pepsi and coke are safe as mixers so I tried that and BIG difference!

I do get more of a buzz quicker so I limit them to weekends and nitecaps.

I think you may try a wine and see how that affects you.........I have a better tolerance with a blush.

Just experiment a little - I hear clear rums, are safe and tequila.....vodka too.

Try mixing with juices that are gluten-free.......it may make the difference.

Gfresh404 Enthusiast
Gfresh404
Posted

How long have you been gluten-free for?

Alcohol is a known irritant to the GI lining. It is believed that many alcoholics are at an increased risk for developing leaky gut syndrome for this reason.

motif Contributor
motif
Posted

I have same thing and think it is candida overgrow related. Yeast loves sugar and alcohol...

BloatusMaximus Rookie
BloatusMaximus
Posted
  • Author

This sucks. I really liked having a few drinks several times per week. It seems my system has changed so much over the last few years. Bummer. Alcohol consumption is definitely out of the question now. My vices have become fewer and fewer. I'm not too fond of reality as it currently is.

Thomas

Shess0816 Apprentice
Shess0816
Posted
This sucks. I really liked having a few drinks several times per week. It seems my system has changed so much over the last few years. Bummer. Alcohol consumption is definitely out of the question now. My vices have become fewer and fewer. I'm not too fond of reality as it currently is.

Thomas

Like some other people on this thread said, you just need to see what works well with your body. I noticed after going gluten free, that I have a much stronger reaction now when I drink alcohol. I definitely cannot have as much as I did before without feeling the effects. I have also had to experiement to see what types of alcohol my body will tolerate now. I have noticed that my body does not do well with vodkas (gluten free of course) but I can have Bacardi Rum (the clear one) mixed in with a diet coke and be just fine. Another alcohol I seem to do just fine with are the hard ciders (i.e. Woodchuck). I definitely have had to limit the types of alcohol I can consume though, but I have found some through trial and error that I seem to do just fine with. The other thing that has helped me out is making sure I eat before I drink anything. I've noticed the times my stomach has seemed to get upset from alcohol is the times I did not eat before drinking.

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

My stomach is pretty sensitive. Before I went gluten-free, alcohol used to make me feel awful--I'd get hot and dizzy after one drink so I basically stopped drinking.

After I had been on the diet for a while, I tried wine and do fine with it. I haven't tried anything else--I like wine so I just stick with that.

  • 1 year later...
gotme3gorgeousboys Newbie
gotme3gorgeousboys
Posted

I have been wondering the same thing. I've been lookinng for ages for any information on gluten intolerance and alcohol intolerance. Have any of you who have previously replied on this post had any changes as to what you can drink now? I always used to have a drink or two - maybe a couple of times a week/fortnight and sometimes on the weekends. I've been gluten free for just over a year and have found myself not being able to have any amount of alcohol anymore. Even one premixed drink gives me a headache and makes me sick in my stomach. I'm sick of it as I'd love to have a drink some days but it's just not worth it as it makes me feel so terrible! :(

mushroom Proficient
mushroom
Posted

Many of the other posters no longer post on the board, although jerseyangel is still here. My husband had to quit alcohol for a different reason - it really stuffs up his sinuses badly now. :(

ravenwoodglass Mentor
ravenwoodglass
Posted

I have been wondering the same thing. I've been lookinng for ages for any information on gluten intolerance and alcohol intolerance. Have any of you who have previously replied on this post had any changes as to what you can drink now? I always used to have a drink or two - maybe a couple of times a week/fortnight and sometimes on the weekends. I've been gluten free for just over a year and have found myself not being able to have any amount of alcohol anymore. Even one premixed drink gives me a headache and makes me sick in my stomach. I'm sick of it as I'd love to have a drink some days but it's just not worth it as it makes me feel so terrible! :(

What are you drinking? I don't do any of the premixed drinks on the rare occasions I do drink. I also discovered early on that if I want a vodka and lemonade it needs to be a potato vodka. I more commonly drink a clear rum and Pepsi, wine or on rare cases a gluten-free beer. With those I have no issues but I never drink more than one. I do not tolerate distilled gluten grains and even one will make me sick so I avoid whiskey and rye or flavored rums.

  • 6 months later...
MegRie Rookie
MegRie
Posted

I have this same problem. I keep thinking if I try new things I will find something that won't make me sick... For me it is not so much the stomach thing as it is a headache, my stomach doesn't hurt but I do throw up and just feel terrible. I think I'm just going to give it up. I'm tired of not feeling good.

Katrala Contributor
Katrala
Posted

For me alcohol affected me differently because of the massive weight loss. It doesn't make me sick, but I can't handle nearly as much.

beebs Enthusiast
beebs
Posted

Same - although maybe I;m just getting older? I had three drinks the other day and threw my guts up and then I had 3 drinks another day and had a 2 day hangover. I felt rotten. Before I realised I had a problem with gluten I started to get violently ill after drinking beer - I'd have a couple and then next day I would vomit bile all day long - I felt like death. I assumed it would all disappear if I drank gluten-free drinks - but no such luck. Although much less violently ill.

Reba32 Rookie
Reba32
Posted

I have read in a couple of places that Celiac can make you more suseptible to alcohol because of the damage to your small intestine. That said, I usually have a stronger reaction to alcohol if it has bubbles (beer, cider, mixed with pop) than if it's flat (wine, or straight liquor). I drank almost an entire bottle of red wine last weekend, and hardly had any effect at all, but one can of Strongbow can make me ill.

RVluvin Apprentice
RVluvin
Posted

This is going to sound bad, but its the truth. Before going gluten free, I drink daily, mostly beer, canadian whiskey, and vodka were my pleasures. 6-8 beers or 2-4 double shot drinks, or combination of both. I still drink daily, but now it's New Grist gluten free beer, hard ciders, rum, and corn vodka. (I don't care for tequila). I did drink some grain vodka and grain whiskey distilled at least 6 times. They didn't make me sick, but felt like I had been slightly gluten the next day. I did drink 2 double shots straight grain whiskey with my gluten free beer one evening, which was not uncommon prior to being gluten free, I got thorwing up sick that night and woke up with blood vessels busted in one eye. I no longer drink hard liquer straight.

I know someone reading this is thinking "why do you drink"? I don't understand why someone smokes, drinks large amounts of fountain soda, eats a whole bag of chips or seeds. I just want to share what I've experianced with drinkng and being gluten free.

sariesue Explorer
sariesue
Posted

Can some one explain to me why so many people are shocked that they can't tolerate alcohol and need to find a reason? I have a reason for them, alcohol is literally poison. The human body was not designed to tolerate alcohol. I don't know, maybe because I rarely drink my opinion is different.

  • 4 weeks later...
SGRhapsodos Rookie
SGRhapsodos
Posted

Incant drink anymore. Wine especially makes me very ill. I just gave it up. I can tell you I look better than ever!

Archived

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

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


  • Member Statistics

    • Total Members
      127,923
    • Most Online (within 30 mins)
      7,748
    kduda
    Newest Member
    kduda
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      How many grams is there in one slice of wheat bread?

      By Scott Adams · Posted

      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Confused with test results

      By Scott Adams · Posted

      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      Water filters and gluten

      By MaryMJ · Posted

      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      What should I do with these test results?

      By trents · Posted

      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
×
×
  • Create New...