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Safe Wines For Super- Sensitive People?

wine supersensitive alcahol ppm

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34 replies to this topic

#16 NatureChick

 
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Posted 09 June 2014 - 07:04 PM

Wines are known for causing reactions, though gluten is not the problem. Many of them contain so many ingredients that it would be impossible to guess what was causing a reaction when no ingredients are listed.

Here is a link to an article that talks about why vintners don't list ingredients. And grapes are often a crop that is doused heavily in pesticides and herbicides so if you react, it might even be to a residue of something toxic left on the grapes themselves. When I buy wine, I buy organic. But you might also have luck by going to a local winery near you where you can ask them about their ingredients. I also presume that the more commercial the process, the more likely the ingredients lists were determined in a lab rather than just being good, old-fashioned wine making.

http://www.nytimes.c...-wine.html?_r=0


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#17 Gemini

 
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Posted 10 June 2014 - 11:49 AM

 

Here is a link to an article that talks about why vintners don't list ingredients. And grapes are often a crop that is doused heavily in pesticides and herbicides so if you react, it might even be to a residue of something toxic left on the grapes themselves

How about buying a good quality wine and drink it and stop worrying about what may or may not be lurking in it, courtesy of all those evil wine makers out to get us?  :blink:

 

 

 

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#18 Kamma

 
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Posted 12 June 2014 - 06:40 PM

Here is a link to an article that talks about why vintners don't list ingredients. And grapes are often a crop that is doused heavily in pesticides and herbicides so if you react, it might even be to a residue of something toxic left on the grapes themselves. When I buy wine, I buy organic. But you might also have luck by going to a local winery near you where you can ask them about their ingredients. I also presume that the more commercial the process, the more likely the ingredients lists were determined in a lab rather than just being good, old-fashioned wine making.
 

 

Thanks for the linked article, Naturechick.  It's totally correct in it's premise that we normally consider wine 'unprocessed' and elemental.  For those of us in the world who are trying to be mindful of what we are putting into our bodies aside from just gluten (and mindful of what effect massive production/agricultural processes are doing to the ecosystems), it's a great starting off article to investigate it further. Organic wine - I'll have to look harder for it.

 

Thanks! :)

Kamma


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#19 Shell156

 
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Posted 30 June 2014 - 02:14 PM

Hi everyone,

Sheesh! I'm so sorry I took so long to reply . I've been gluten free since 2006, so it's not that. I'm positive I've had a gluten reaction from wine, it's just that ... after being gluten free for so long, I really know what a gluten reaction feels like. It took me a long time to believe it was true and not something else but I don't react to sulfites, grapes or pesticides. Furthermore, I don't react to yellowtail wine, bearfoot wine (but I don't like it!) and Mission Hill wine that was made in the stainless steel containers.

I react very badly to less ppm than anyone I know. I don't react to certified gluten free products but I've reacted to products that simply say "gluten free" on the label a bunch! I know there are a ton of celiacs out there that don't react to any wines whatsoever but it just seems I'm significantly more sensitive than average :(

Just was looking for anyone who is super sensitive that could expand my wine options?

And I did want to say thank you to everyone that answered and tried to help!
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#20 saraf7754

 
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Posted 16 August 2014 - 12:18 PM

Ive been gluten-free for 4 years.. although I never worried about cross contamination until recently. (Not sure if im allergic or celiac). Recently ive become VERY sensitive. . And I react to wine..you can remove gluten (wine made in barrels or its fining process can intro a cross contamination. .removed to me is still contaminated..now).. im trying desperately to find a "safe list" for me so I can dine out without frustration)... if you are super sensitive like me its the equivalent of taking a bun off your burger and calling it gluten-free...not everyone can do that..:-)
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#21 GF Lover

 
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Posted 16 August 2014 - 01:11 PM

Hi Sara and Welcome to the Forum.

 

Just a note to future readers of this thread.  No Celiac can safely take a burger off of a bun and eat it, super-sensitive or not.  

 

As for wines, I will let others SS's answer you.

 

Again, Welcome.

 

Colleen


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#22 MJ_S

 
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Posted 22 August 2014 - 05:26 PM

Here's an interesting one my husband came across in a Southwest travel magazine:

 

http://www.freywine.com/

 

This is the quote from their website: 

 

Frey Organic Wines are Vegan and Gluten Free: No Animal or Gluten-Based Fining Agents Used What are Fining Agents?

Since ancient times, fining agents have been added to a barrel or tank of wine to help clarify and stabilize the wine. They drift through the wine, pick up solid matter, and eventually sink to the bottom of the container. Common fining agents include hydrolyzed wheat gluten isolate, pea protein isolate, casein (milk protein), gelatin, egg whites, fish glue, and natural bentonite clay. Once the fining agent settles at the bottom, the clarified wine is siphoned off the top, leaving behind the residue, which is discarded. Although no trace of these products is found in the bottled wine, some consumers may object to their use. At Frey Vineyards we use only bentonite, a natural earth clay, as the fining agent for our white wines. (Frey red wines are not fined).

 

I will be looking for this wine in my area. I usually worry more about casein with wine fining, but this is safe on all accounts.


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#23 bartfull

 
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Posted 23 August 2014 - 07:25 AM

If you look up "fining wine", a google search will lead you to many websites from Wiki to wine magazines to wine makers who list potentiial fining agents. Not a single one of them mentions wheat.


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gluten-free since June, 2011

Can't eat soy, corn, or foods high in salicylates.

Nightshades now seem to bother me too.

 

BUT I CAN STILL PLAY MY GUITAR AND THAT"S ALL THAT MATTERS!

 


#24 MJ_S

 
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Posted 23 August 2014 - 01:08 PM

This study looks at wine that is fined with wheat: http://pubs.acs.org/...rnalCode=jafcau, so the concept does exist.

 

I agree that wheat is not a common fining agent, and not something for most celiacs to worry about. This Wine Spectator article states this. It also discusses the practice of sealing barrels with wheat paste, which does happen and actually is what gives me pause with red wine from oak barrels:   http://www.winespect...e/show/id/48789

 

For the most sensitive among us, it's nice to have a link to a vineyard who you don't have to chase down to question their winemaking techniques.


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#25 bartfull

 
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Posted 23 August 2014 - 01:26 PM

If you read the articles again you will see that the first article says wheat has been PROPOSED as a fining agent. After running their test they decided it would not be a GOOD proposal.

 

The second article says wheat is very rarely used anymore and that wines from those small percentage of wineries who still use it, the wine tests to less than 10 PPM and in most cases, 5 PPM. In order to be labeled gluten-free in this country, (even certified gluten-free foods) any food or drink items must test to 20PPM or less. That would mean there is the POTENTIAL for ANY gluten-free item you buy in the store to have more PPM than any wine you might buy.

 

So if you feel you might react to 10 PPM or less, you should probably avoid all gluten-free foods on the chance that they might have more. It would be best to just stick to whole foods if you are that sensitive.


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gluten-free since June, 2011

Can't eat soy, corn, or foods high in salicylates.

Nightshades now seem to bother me too.

 

BUT I CAN STILL PLAY MY GUITAR AND THAT"S ALL THAT MATTERS!

 


#26 dilettantesteph

 
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Posted 24 August 2014 - 05:59 AM

When I was looking at wines yesterday I noticed some stating that they were unoaked.  I also heard someone asking about a wine and being asked if she preferred unoaked.  Is that a gluten thing referencing the use of barrels?


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#27 kareng

 
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Posted 24 August 2014 - 06:01 AM

When I was looking at wines yesterday I noticed some stating that they were unoaked. I also heard someone asking about a wine and being asked if she preferred unoaked. Is that a gluten thing referencing the use of barrels?

No. Some people don't like the flavor oak imparts to a wine.


http://www.winespect...ny/show/id/5273
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#28 dilettantesteph

 
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Posted 24 August 2014 - 06:03 AM

No. Some people don't like the flavor oak imparts to a wine.


http://www.winespect...ny/show/id/5273

Talk about a fast response!  Interesting about how the quotes show our local time zone while the posts show California's time zone.


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#29 kareng

 
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Posted 24 August 2014 - 06:11 AM

Talk about a fast response!  Interesting about how the quotes show our local time zone while the posts show California's time zone.


Just happened to be on and that was one thing I know about!

My posts & quotes show my KC time zone. I think there is something you have to set in your profile area? It was still showing central time for some things when I was in Colorado... But Colorado time for others. But I didn't pay much attention.
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Once again, we come to the Holiday Season, a deeply religious time that each of us observes, in his own way, by going to the mall of his choice. - Dave Barry
 
“The main reason Santa is so jolly is because he knows where all the bad girls live.”  - George Carlin
 
“One can never have enough socks," said Dumbledore. "Another Christmas has come and gone and I didn't get a single pair. People will insist on giving me books.”  - J.K. Rowling, Harry Potter and The Sorcerer's Stone
 
 
 
 
 

 


#30 saraf7754

 
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Posted 24 August 2014 - 02:24 PM

Went and bought frey wine..its very nice to have a glass without fear! Wish it wasnt so hard to find more..but ill take what I can get! #havefreywilltravel
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