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

No More Wine For Me.

pricklypear1971

Recommended Posts

pricklypear1971 Community Regular
pricklypear1971
Posted

Ok, we went wine tasting yesterday - was our first "fun" day in a while.

I did all the smart things - ate well and hydrated the day before, ate breakfast, packed a lunch for us....

And I got so sick. The sickest I've ever been from drinking. Ever.

It took 12 hours of vomiting to even hold down water.

I never want to see or smell or drink wine again. And I love wine. Loved wine.

I'm finally eating a little - I really miss my hangover cure if an egg mcmuffin and dr. Pepper. Hubby went out at 11:30 last night for Gatorade....just sent him to the store for hamburger fixings and dr. Pepper....I really need a greasy meaty hamburger.

Ugh. Anyway, just my $0.02-be careful with the alcohol if you're still healing. You may have a strong, unexpected reaction.

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

Celiac.com Sponsor (A8-M):


bartfull Rising Star
bartfull
Posted

Yeah. I tried tequila a while back. I had two drinks over the course of about three hours. Then I went home and threw them up. Never again!

Lisa Mentor
Lisa
Posted

Yeah...your tolerance does change after going gluten free. :ph34r:

saintmaybe Collaborator
saintmaybe
Posted

Been there, done that. Blacking out in the shower! Scared the hell out of my then boyfriend, who is now my fiance. He took it like such a champ, though. *Shudders* It took me two years and a trip to Europe to convince me of the merits of red wine after that little experiment.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I'm finally eating a little - I really miss my hangover cure if an egg mcmuffin and dr. Pepper. Hubby went out at 11:30 last night for Gatorade....just sent him to the store for hamburger fixings and dr. Pepper....I really need a greasy meaty hamburger.

Ugh. Anyway, just my $0.02-be careful with the alcohol if you're still healing. You may have a strong, unexpected reaction.

If you can buy Kinickkinick "engish muffins" they make decent homemade egg mcmuffins. I put english muffins in quotes because, although they call them english muffins they are closer in texture to a biscuit, not really an English but not a biscuit either, yet they make a decent breakfast sandwhich. I also like Udi's bagels for making breakfast sammies.

For the greasy hamburger go to a Five Guys (if you have one) and ask them to make it for you with lettuce wedges instead of buns. The only thing in Five Guys with gluten is the buns. If you tell them you have an "allergy" to the buns they will change their gloves and be really careful. The greasy (yummy) fries are safe too because that's all they fry there.

Hope you get over the hangover soon!

rainer83 Newbie
rainer83
Posted

Same here, but with vodka. I used to down liquor like a champ, out drink everyone and still walk in a straight line and speak coherently. A few weeks back, I had gone out, and gotten sick cause apparently my tolerance changed. I haven't gotten sick from drinking in about 4 years. I'm not drinking again. I said that when I was 19, and it's 9 years later, and I actually mean it!

pricklypear1971 Community Regular
pricklypear1971
Posted
  • Author

Sad part is I didn't drink that much - only hit 3 wineries.

We would usually hit 7 and then go out for dinner and drink more.

Probably didn't help that one was sweet wines. Ugh. Don't want to think about it.

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

Celiac.com Sponsor (A8-M):


AVR1962 Collaborator
AVR1962
Posted

Same here, alcohol has become a real issue. Feels like it is going directly to my veins like I have no tolerance for it. It makes my Ataxia worse. I had some champagne with crab legs the other night, something I have not had in months, an old favorite. Not good! I was so dizzy the next day. It wasn't a dizzy from gluten, almost like I was drunk but I wasn't. I wasn't dehydrated, wasn't feeling anything associated with that. Guessing there's alot of healing yet, or maybe this is how it always will be.

Gfresh404 Enthusiast
Gfresh404
Posted

I can definitely attest to this. Been gluten-free almost 3 years. I'm 21 btw and I can't drink - kinda sucks

Strawberry-Jam Enthusiast
Strawberry-Jam
Posted

strange! I didn't know this was a symptom. If I drink on an empty stomach I get fuzzy after just one drink, when usually it takes two or three, but I haven't noticed a major difference in my alcohol tolerance. I was diagnosed with celiac maybe eight months after turning 21 so I'd already been drinking a fair bit before I went gluten free.

I have had to give up alcohol though because of a persistent problem with acid reflux... :( and on my elimination diet gin is the only alcohol I can have that I actually like, but gin is soooo expensive here! so I just abstain.

pricklypear1971 Community Regular
pricklypear1971
Posted
  • Author

I didn't notice a difference, either.....until Friday.

But oh it was BAD.

sariesue Explorer
sariesue
Posted

Have you considered CC from other areas not just the wine? I've been to a several wineries in the past and in addition to the wine they usually serve cheese and crackers or some type of snack or allow people to bring in their own meals. So surfaces could be cross contaminated. Are you sensitive to sulfites/sulfates? I know that those are in some wines. Being sick for 12 hrs just from drinking sounds like food poisoning or a stomach bug not alcohol unless you had alcohol poisoning in which case you should have gone to the ER immediately.

pricklypear1971 Community Regular
pricklypear1971
Posted
  • Author

Have you considered CC from other areas not just the wine? I've been to a several wineries in the past and in addition to the wine they usually serve cheese and crackers or some type of snack or allow people to bring in their own meals. So surfaces could be cross contaminated. Are you sensitive to sulfites/sulfates? I know that those are in some wines. Being sick for 12 hrs just from drinking

sounds like food poisoning or a stomach bug not alcohol unless you had alcohol poisoning in which case you should have gone to the ER immediately.

In this case I doubt it. New glass and small tasting room...

Took our glass to the next winery where it was washed...again, very quiet.

Third place, same thing...

These wineries are small and not like Napa/Sonoma. We took our own food, ate it outside on the patio on top of the cooler. Very low cc opportunity.

It was like someone injected alcohol in my brain. It wasn't food poisoning - hubby was fine. We ate the same thing. Drank the same thing.

I simply can not handle more than one drink anymore. Sulfates may be an issue....who knows. It will be a while until I test the theory.

BeFree Contributor
BeFree
Posted

Wow...thanks for the warning, I had no idea this could be an issue. Been off alcohol for awhile because of just generally trying to "purify" my system, but if/when I drink another glass of wine I'll be very careful & take it slooooow.

bny06 Apprentice
bny06
Posted

I havn'et had any wine since going gluten free the past 6 weeks... I am too afraid to feel bad the next day!!! Especially after reading this!! :) But, when going through a bunch of fertility treatments (when we'd get that negative pregnancy test), I found the organic wines (which I have only found 3 brands of them that are truely organic) AND if they are sulfite free... no hangover! :) At least when drank in moderation! Someday I might brave it again!!!

GlutenDude Newbie
GlutenDude
Posted

Wow...this is really interesting. I thought it was just me. I haven't gotten sick from drinking, but man do I get buzzed so easily now.

rainer83 Newbie
rainer83
Posted

I noticed I get buzzed faster on things that are fermented; wine and sake. I think 2 glasses of wine will have me on the floor, and maybe 2 little shots of sake will do the same, no matter how much I've eating. My tolerance to liquor is also a lot lower, but hey... it's cheaper this way. :P

BeFree Contributor
BeFree
Posted

Getting buzzed on alcohol faster...I wonder if it's because when your digestive system heals, you digest everything into your system faster, including alcohol?

ndw3363 Contributor
ndw3363
Posted

Ok I'm so sorry to hear about what happened to you, but I'm so glad that it's not just me. Over the summer I was drinking white wine (which is normal for me in the summer). Now I haven't always had the greatest tolerance anyway, but I had 2.5 glasses and was REALLY sick. Never have I thrown up from drinking wine before. AND I ate a huge dinner. Now I have to be very careful when going out for drinks. Only time I have more than one is when I have a DD to take my sorry butt home. :-)

Archived

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

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


  • Member Statistics

    • Total Members
      128,009
    • Most Online (within 30 mins)
      7,748
    cradford.cc
    Newest Member
    cradford.cc
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

      Ortiz-Sánchez JP, Cabrera-Chávez F, de la Barca AM. Maize prolamins could induce a gluten-like cellular immune response in some celiac disease patients. Nutrients. 2013 Oct 21;5(10):4174-83. doi: 10.3390/nu5104174. PMID: 24152750; PMCID: PMC3820067. AND SEE: Oats Intolerance in Celiac Disease. PLoS Med. 2004 Oct;1(1):e23. doi: 10.1371/journal.pmed.0010023. Epub 2004 Oct 19. PMCID: PMC523841. AND ALSO SEE: Bascuñán KA, Orosteguí C, Rodríguez JM, Roncoroni L, Doneda L, Elli L, Araya M. Heavy Metal and Rice in Gluten-Free Diets: Are They a Risk? Nutrients. 2023 Jun 30;15(13):2975. doi: 10.3390/nu15132975. PMID: 37447301; PMCID: PMC10346754. Celiac disease is one of the most common autoimmune gastrointestinal diseases; over the last decades, its prevalence indicates a mean annual increase in frequency currently calculated at 7.5% per year [23]. celiac disease is triggered by gluten present in the diet and the disease involves autoimmune and inflammatory damage to the small intestine in genetically susceptible individuals. To develop celiac disease a person must inherit the genetic predisposition; however, about one third of the population carries the risk genes and only ~1% of the population develops the disease, indicating that genetics is not sufficient to explain the condition. The environment participates by providing the triggering factor, i.e., gluten, and the disease is activated by environmental factors which, until now, have not been fully understood, among which changes in eating habits and the intestinal microbiota are considered to be significant factors [24,25]; yet, current knowledge is insufficient to explain the mechanisms involved. Currently, the only treatment for celiac disease is a GFD for life. AND ALSO SEE: Dr. Osborne: Although rice is considered gluten-free based on the definition set forth by the FDA, rice does contain a different form of gluten prolamin called orzenin. In my experience, those with known celiac disease or non celiac gluten sensitivity issues do better when avoiding rice.
    • trents
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By trents · Posted

      @Bebygirl01, if you want to play word games with the term, "gluten", we can do that. The proteins you list in these other cereal grains besides wheat, barley and rye are somewhat different from that found in wheat, barley and rye and, technically speaking, are not "gluten". Technically speaking, "gluten" should only be applied to a particular protein found in wheat, barley and rye. These other cereal grain proteins have their own names (avenin, secalinin, zein, etc). Unfortunately, confusion has been created in popular and pseudo scientific literature by the informal use of the term "gluten" when talking about the proteins found in these other cereal grains such that you sometimes read about "corn gluten", "oat gluten", "rice gluten", etc. But these are actually misnomers, with "gluten" having been added on as an informal appendage to the actual protein names. Having said that, the protein structures of these other cereal grains is close enough to gluten that, for some people, they can cause a celiac type reaction. But this is not true for most celiacs and those who fall into the NCGS category. Apparently, it is true for you. This whole idea that cereal grains are bad for all of us has been popularized by books such as Dangerous Grains for years but it is not a widely accepted idea in the scientific community.
    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

      On my Celiac journey and discovered I was also reacting to other types of gluten. The FDA in it's finite wisdom only classifies 'wheat, barley and rye' as the gluten's to be considered when a company tests for and stamps their products as gluten free. I am curious as to how many of you are aware of the other types of glutens? And another question to those on a 'traditional' gluten free diet , who are also still sick and struggling, are you also reacting to these other types of gluten as listed below? NOTE:  The new movement if you want to call it that, is now called 'grain free' and that is the true definition of gluten free. I no longer suffer with ataxia, confusion, anxiety, depression, OCD, Insomnia, ADD, acid reflux, dermatitis herpetiformis, migraines, headaches, and weight issues all due to going 'grain free'. I hope to reach as many of you out there that are still struggling and unaware of what might be setting you off such as my most recent glutening was from a vegan supplement that contained 'magnesium sterate' and 'glucose syrup' both of which are from Zien (zane) gluten at 55%. I was covered in sores that were bleeding, I was seeing squigly lines when I was trying to drive, had acid reflux, insomnia, and nightmares all from the gluten in Corn. Here are the other types of glutens that Celiacs and Gluten Intolerant people also react to: Wheat -Alpha Gliadin Gluten- 69% Rye - Secalinin gluten-30-50% Oats-Avenin gluten -16% Barley-Hordein Gluten -46-52% Millet-Panicin Gluten-40% Corn-Zien Gluten -55% Rice-Orzenin Gluten-5% Sorghum-Kafirin gluten-52% and Teff-Penniseiten Gluten 11%.
    • Scott Adams
      Vaccines

      By Scott Adams · Posted

      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
    • knitty kitty
      Vaccines

      By knitty kitty · Posted

      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1.  Thiamine is needed in the immune response and production of antibodies.  Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease.  Thiamine can be destroyed by sulfide preservatives in vaccines, which can result in the body's poor response to vaccines.  Thiamine also chelates metals which allows those metals to be removed in the feces.  Chelation removes thiamine from the body, resulting in a state of thiamine deficiency.  Sugar alcohols need to be processed through the liver using thiamine.  Again, if you're low in thiamine as many Celiac are because of the Malabsorption of celiac disease, vaccines can be a tipping point, resulting in a thiamine deficient state. High doses of Thiamine required to correct thiamine deficiency states are safe and nontoxic.  Thiamine has no toxicity level.  Thiamine and the other B vitamins need to be taken together because they interact together to sustain health.   References: https://pubmed.ncbi.nlm.nih.gov/25542071/ https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
×
×
  • Create New...