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Posted 18 February 2004 - 04:42 PM

I was wondering what types of vinegar are ok. I know that cider, wine and balsamic are alright, but what about distilled?

Thanks- Laurie in CT
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Posted 18 February 2004 - 04:47 PM

The only way it is safe is if you can confirm that the source of the vinegar was gluten free (like corn), and not from a gluten grain like wheat, or barley, which are much more common forms of distilled vinegar. You can call the company and ask if you have a particular brand in mind (or in hand!).

Otherwise, it is best to just use the vinegars you listed that are gluten-free.

God bless,
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~West Coast-Central California~

Mariann, gluten intolerant and mother of 3 gluten intolerant children



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Posted 24 February 2004 - 10:37 AM

According to scientists and to virtually all of the major celiac groups, distilled vinegar is gluten-free no matter what the source because the distilling removes the poison. In addition, almost NO vinegars are made from wheat. You'd have to search hard to find a product made from wheat distilled vinegar.
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Posted 24 February 2004 - 10:52 AM

The only vinegars that you would need to avoid are malt vinegars or any vinegars that are made outside of the United States. Other countries do not have the same standards or restrictions that the US does so that is true of almost everything - if it comes from outside the US be very careful.

Heinz is one brand that labels gluted so you can use Heinz vinegar and any of their products that contain vinegar (ketchup for example) without worry.

The safety of vinegar used to be a pretty heated debate but scientists and nutritionists agree that the distilling process makes it gluten-free.

(FYI, I am a fairly new Celiac so I have been spending a great deal of time researching the diet and two suggestions I have for anyone who is searching for definate answers concerning types of food is to stick with hospital and edu sites for your information. They are usually well researched and carefully thought out answers. Also - be sure to check the date of the information. One of the not so great things about searching on the internet is that you can still find info that was posted 5 years ago and it comes up on your screen as though it were hot off the presses. :rolleyes: )
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Posted 24 February 2004 - 11:33 AM

Suzn is correct.

Unfortunately, there is this persisting belief that vinegars are a problem. Other than malt vinegar, they are fine. The distilling process ensures they are gluten free.

Kim. gluten-free for 5 years
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Posted 24 February 2004 - 04:35 PM

I share the old belief that vinegar is a taboo. I am sure it's because not all vinegar containing products use distilled vinegar. Has anyone had a different experience?

I know that apple cider and wine vinegar is fine. I didn't know that about Balsamic. I suspect that once, when I was newly diagnosed that I had Balsamic vinegar and developed a mild wheeze. However, I can't say with certainty that it was the vinegar. I avoid it now. So when shopping for sauces do I need to look for distilled vinegar in the ingredients? I know Heinz Ketchup and Hellmann's Mayonnaise do not say distilled vinegar in the ingredients but the vinegar is distilled.

By the way, according to French's website their mustard is gluten-free.

Also, Seeds of Change makes a gluten-free rice and beans that is tasty!
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Posted 25 February 2004 - 08:27 AM

I believe I have read that in the US, if a label lists plain "vinegar" as an ingredient, it MUST be referring to apple cider vinegar. I wonder if this is still true, now that distilled vinegar has become cheaper than cider vinegar!

Also, some inexpensive brands of balsamic vinegar may contain caramel color, which MIGHT make them non-gluten-free. I have had no trouble with "pure" balsamic vinegar.
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Posted 25 February 2004 - 09:43 AM

Balsamic vinegar is 100% gluten-free. Assuming, of course, that you are using real balsamic vinegar, and not something that's processed to taste like it. Real balsamic vinegar is produced in a VERY similar fashion to wine, up to and including being aged in wooden barrels, and comes entirely from grapes. (There are a number of places in Italy that make it, of course, and the one we visited in Modena - a small producer, to be sure - was just great. Despite the language barrier, they gave us a wonderful tour of the place and told us a lot about how it's made.)
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
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Bellevue, WA

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