Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Vinegar...
0

15 posts in this topic

Does anyone else who is super sensitive have problems with vinegar (wishbone, ketchup..ect..) Because I really do think I do...if so, how do you guys do on Apple cider vinegar?

0

Share this post


Link to post
Share on other sites


Ads by Google:

I do okay with apple cider vinegar as long as I stick with Heinz. I am okay with Heinz Ketchup, pickles, relish etc. If I eat any other brand of vinegar such as in a bbq sauce or other pickle brands, I will get sick.

0

Share this post


Link to post
Share on other sites

I had problems with all vinegars. Even apple cider vinegar was a problem. I make my own vinegar now. It's very easy. I just take Woodchuck cider and leave it out with a wire screen over the top for a couple months. It gets naturally fermented. Regular vinegar has fermenting agents added to it and their source might be a bit cc'ed, only enough for us super sensitives to worry about.

0

Share this post


Link to post
Share on other sites

I had problems with all vinegars. Even apple cider vinegar was a problem. I make my own vinegar now. It's very easy. I just take Woodchuck cider and leave it out with a wire screen over the top for a couple months. It gets naturally fermented. Regular vinegar has fermenting agents added to it and their source might be a bit cc'ed, only enough for us super sensitives to worry about.

Have you ever tried rice vinegar?

I think I'm having a problem with distilled white and maybe corn. I ate some salsa the other day and it really bothered me. When I called the company they said corn vinegar...

I still have to try apple cider vinegar yet...

0

Share this post


Link to post
Share on other sites

That was about 3 years ago, but I think I tried wine, rice, coconut, apple cider, and some other vinegars. They all got me, but I fine with homemade wine, pear, raspberry or apple cider vinegar.

0

Share this post


Link to post
Share on other sites




That was about 3 years ago, but I think I tried wine, rice, coconut, apple cider, and some other vinegars. They all got me, but I fine with homemade wine, pear, raspberry or apple cider vinegar.

Do you mind sharing how you make apple cide vinegar from scratch, it sound interesting to me!

0

Share this post


Link to post
Share on other sites

I ate some pickled herring recently and didn't feel well afterward. Thought it might be the vinegar. Has anyone else tried that?

I read that hydrolyzed wheat protein is used to "clarify" some wine, (and therefore, probably vinegar).

I can eat organic Paul Neuman vinegars, both red and balsamic.

Does anyone else who is super sensitive have problems with vinegar (wishbone, ketchup..ect..) Because I really do think I do...if so, how do you guys do on Apple cider vinegar?

0

Share this post


Link to post
Share on other sites

I use Heinz Apple Cider Vinegar--never a problem with it.

0

Share this post


Link to post
Share on other sites

Does the US require the labelling of the type of vinegar contained in a product (I can't remember :P ) I get so disgusted here when the ingredients list just says "vinegar" because so much of our vinegar is malt vinegar - in fact I don't think my mom used any other kind. I had no idea that vinegar could be made from corn :o What a horrifying thought. :unsure:

0

Share this post


Link to post
Share on other sites

I read that hydrolyzed wheat protein is used to "clarify" some wine, (and therefore, probably vinegar).

Would you kindly post that source? :)

0

Share this post


Link to post
Share on other sites

Re: wine. Here's just a couple studies on the feasibility of fining with plant proteins, but they mention it:

http://www.ajevonline.org/cgi/content/abstract/54/2/105

http://www.ajevonline.org/cgi/content/abstract/53/4/308

It sounds like hydrolyzed wheat might be in wine making now, since the mad cow disease scare, considering these studies are almost a decade old and were looking at the possibility.

EDIT: this vinyard mentions OTHERS using wheat as a fining agent, claiming that they don't do this themselves.

http://www.vinorganica.com/?tag=vegan

I've bombed out with all vinegars I've tried, too: coconut, grain-based, apple cider, rice - got sick on 'em all.

But on researching, I did find out that they all had yeast added. And I also found out that most yeast companies add corn starch, or other starches, to the yeast just before drying. Makes it easier to form it into yeast cakes and such. And that goes right into the vinegar, after distillation. <_< I suspect that may be where my problem lies, but I'm not certain.

Do you mind sharing how you make apple cider vinegar from scratch, it sound interesting to me!

There's a lot of different versions out there, but it's not too hard. Just take apple cider and put it in a well-washed glass or plastic (not metal) container, keep it out of the light for the most part, let it have an open top (with something on to keep the bugs out, like cheesecloth or mesh). It needs to be between 65-80 F, as I recall - I kept mine about 70-75 F. Mix it with your hand the first few days. It needs natural yeast and bacteria to help it ferment, and your hand is full of 'em. :-)

Then leave it there for a month or two. It should smell yeasty at first, and then start to smell sour. A 'mother' of vinegar forms on top, which is what should happen, so no worries.

At the end, just take out the mother of vinegar and store the vinegar in the fridge. You can pasteurize it and keep it in sterilized jars in the cupboard, but I didn't bother with that, myself. I wanted the probiotic properties preserved. Plus, I'm lazy, LOL.

You can do this from just juiced apples, too. It first turns to apple cider, then the vinegar, if you do the exact same procedure.

It doesn't always work every single time, but we had good luck our first try. Now I'm trying grapefruit vinegar.

0

Share this post


Link to post
Share on other sites

Re: wine. Here's just a couple studies on the feasibility of fining with plant proteins, but they mention it:

http://www.ajevonline.org/cgi/content/abstract/54/2/105

http://www.ajevonline.org/cgi/content/abstract/53/4/308

It sounds like hydrolyzed wheat might be in wine making now, since the mad cow disease scare, considering these studies are almost a decade old and were looking at the possibility.

EDIT: this vinyard mentions OTHERS using wheat as a fining agent, claiming that they don't do this themselves.

http://www.vinorganica.com/?tag=vegan

I've bombed out with all vinegars I've tried, too: coconut, grain-based, apple cider, rice - got sick on 'em all.

But on researching, I did find out that they all had yeast added. And I also found out that most yeast companies add corn starch, or other starches, to the yeast just before drying. Makes it easier to form it into yeast cakes and such. And that goes right into the vinegar, after distillation. <_< I suspect that may be where my problem lies, but I'm not certain.

There's a lot of different versions out there, but it's not too hard. Just take apple cider and put it in a well-washed glass or plastic (not metal) container, keep it out of the light for the most part, let it have an open top (with something on to keep the bugs out, like cheesecloth or mesh). It needs to be between 65-80 F, as I recall - I kept mine about 70-75 F. Mix it with your hand the first few days. It needs natural yeast and bacteria to help it ferment, and your hand is full of 'em. :-)

Then leave it there for a month or two. It should smell yeasty at first, and then start to smell sour. A 'mother' of vinegar forms on top, which is what should happen, so no worries.

At the end, just take out the mother of vinegar and store the vinegar in the fridge. You can pasteurize it and keep it in sterilized jars in the cupboard, but I didn't bother with that, myself. I wanted the probiotic properties preserved. Plus, I'm lazy, LOL.

You can do this from just juiced apples, too. It first turns to apple cider, then the vinegar, if you do the exact same procedure.

It doesn't always work every single time, but we had good luck our first try. Now I'm trying grapefruit vinegar.

Wow...I think I'm going to try it....grapefruit vinegar huh...do you just use gapefruit juice and do the same?

0

Share this post


Link to post
Share on other sites

I just recently realized I'm extremely sensitive to wheat and am possibly celiac, but..

I've noticed a lot of times when I have ketchup, I develop one or two small blisters or sores in the back (sides) of my mouth.

This does not happen with tomato sauce, though.

Also, I get blisters with at least a couple different kinds of medical tape. (they're bad ones, too) And my skin turns different colors from that.

(just thought the blister thing was related)

0

Share this post


Link to post
Share on other sites

Wow...I think I'm going to try it....grapefruit vinegar huh...do you just use gapefruit juice and do the same?

Sorry I missed this!

Actually, I made it from a 'food scraps vinegar' recipe on-line. Usually, you use the grapefruit peels and add a little juice and sugar and water. I can't do the sugar, so I added more of the juice - we'll see if it works. The sugar is an important part of the vinegar, for a food source. For the apple cider vinegar, I even understand that winter/fall apple varieties make better vinegar, because they are higher in natural sugars. I'm not sure if my fruit scrap vinegar actually turned out - it was faltering the last I looked, so I'm thinking I'll have to find a sugar source somehow, if I want it to work. :-(

0

Share this post


Link to post
Share on other sites

Does anyone else who is super sensitive have problems with vinegar (wishbone, ketchup..ect..) Because I really do think I do...if so, how do you guys do on Apple cider vinegar?

Hi there,

Just thought i'd share my info. This may be a no duh but not all ketchup is gluten free, gotta be careful with some of the lesser brands, I seem to be okay with heinz. Also I'm a big fan of pickles, I found a brand at wholefoods "Bubbies" they are pretty delicious and they do not use vinegar they use citric acid. I do not know if citric acid could be used as a replacement for vinegar in general?

hope this was helpful :-)

0

Share this post


Link to post
Share on other sites

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
0

  • Forum Statistics

    • Total Topics
      103,880
    • Total Posts
      919,460
  • Topics

  • Posts

    • Depression / anxiety issues
      i am wondering if those who get that initial "rush" of a day or twos relief of symptoms are "flying" on adrenaline?  wonder about adrenal fatigue?  not sure that is considered a real thing in western medicine... just a thought.  and you return of sym suggest a glutening.  Anything new in the diet?  even a new package of an already  checked product?  soap and shampoo need to be checked, or used very carefully.  is wife still eating gluten?  if so make sure sh is not bringing it to you.  kisses are nice, but make sure she brushes first, lol skipping products that are "made in shared buildings"  for at least a while. take the B12 on an empty stomache
    • Depression / anxiety issues
      Excellent. The chances are your body won't absorb some of this however so get as many good B sources in your diet as possible in addition. Get some sunshine as well, I know it does rain sometimes in Melbourne but believe me on that score you do a lot better than the poms.   Try and note these positive things, it's so easy when you're down to forget them. There will be more to come. Imagine yourself climbing a mountain. There are points at which you have to travel laterally or even down in order to follow the right path but your overall trajectory is upwards. You're actually lucky to have found it now at 28 with so much time ahead for healing and enjoying the fruits of it.  For me the gluten reaction is the initial cause of the depression but once that's removed it doesn't automatically lift like magic. Whilst the brain fog lifted soon on gluten-free diet, (there was a physical perceptible feeling in my head whilst I had that, a kind of thickness sort of like wearing a diving mask all the time that distances you from the world), the longer term depression isn't so easily shifted. I think this is because there are negative pathways that have been reinforced over many years. That's what living in a constant state of anxiety can do. It wrecks your self esteem which isn't magically repaired as your diet changes, sadly! As my physical symptoms lifted but I still felt depression, if on a different level, I realised I'd have to heal my mind as well as my gut. So I'm currently seeing a counsellor and it is helping. Not there yet though Yes I also get this and the mental side for me is also by far the worst side of it. I used to think I may die every time I got the chest pains but that wasn't as bad as feeling like shit 24/7 or having to fake a good time when feeling awful inside.  The single best thing about realising my gluten problem was that it explained that the underlying cause of that depression and anxiety was physical, not a defect of character, just some bad luck in the makeup of my gut and immune system. Hope that knowledge helps you also, when the anxiety strikes recognise it for what it is. A misdirected fight or flight response to an internal attack on your body.  Have a look at some cognitive behavioural therapy techniqes for challenging negative thoughts, that may be helpful? CBT has a very good success rate here in UK, better than anti depressants or talking therapy I think and it focuses on the practical,.  As you realise there's a load of bulls**t in society about how we view and discuss mental health. Don't buy into it. A lot of 'strong' people out there are simply bottling up their suffering through misguided pride. If people stigmatise you they're doing you the favour of letting you know they're not worth bothering with.  I got a lot of support on here when I was in your position and I'm sure you will too. I wish you the best of luck and I'm sure you'll be seeing more improvements in the weeks and months to come.      
    • Celiac - How many symptoms can there be?
      As you doubtless know now, there are so many ways celiac can present, here's as big a list as I could find online. It would probably be quicker to list what isn't a factor For me personally, nausua, check, left sided back hip pain (my laymans theory here is that celiac is affecting the sciatic nerve which runs from lower back down leg) , check, chest pain also - but for me this comes in short bursts more I guess like heartburn - I thought I was having heart attacks... Check to the rest too... And, for what its worth, other things like being prone to bronchial infection oh hell yes.  I'm currently in the glutened / affected by something group myself so I can only share the advice I've been given. Start a food diary and see if you can track down anything diet related that may be affecting you. Eat as clean as you can, ease up on alcohol, just try and give yourself the best chance of recovery. Have a google of 'heal my gut' diet tips too, you're in the recovery phase at the moment. All the best, at least there's comfort in knowing you're not alone!   Matt  
    • Depression / anxiety issues
      Thanks for the advice Matt, I will be sure to take it all onboard. It's really good to talk to others that have had similar experiences. I'm currently upping my b12 and also taking a additional (gluten free) multi and b complex, also omega 3s and Vitiam D3. I had been noticing small improvements that I forgot to mention in my previous post. I noticed that I fall asleep now much easier than before going gluten-free, I also have moments where my body feels more calm, then blood in my stool has stopped I haven't had any in 10 weeks. My mind was constantly fixated on negative thoughts for the past 2 years and they slowly began lifting from all day negative thoughts to maybe half a day of negative thoughts if that makes sense, but this pass week and a half they have come back, I'm also finding my self very nervous again around other people I'm hoping this will pass. The anxiety / depression is the worst symptom for me I would not wish it on my worst enemy, if that went away I would be the happiest man in the world. I found it very hard to talk to people about my mental health issues at work before I lost my job as I found some people stigmatise me and don't understand or really care, but I figure i don't need narrow minded people like that anyway, and as a man its hard to open up but my wife is very supportive and encouraging. Thanks again for the advice really apricate it
    • Depression / anxiety issues
      G'day Chris and welcome to the forum. You have found what I think is the single best resource on the web for advice, support and understanding for this condition. There is so much info here it's difficult to know where to start, but that's what this thread is for, please check it out. I think I got the recommendation for 'Real life with Celiac Disease' by Dennis and Leffler there, I'll second that, there's a lot of very useful info in there which helps to answer a lot of your questions. May be useful for your partner also. Chapters are short and informative so you can dip in and out.  There will doubtless be more advice to come from others with more experience but there's a few things which occur. Firstly, 10 weeks is very early days. Your body has been under an assault for many, many years. Your immune system has been working overtime and like so many others you've only reached diagnosis after reaching a crisis point. You are now healing but it won't be instant and it won't be without ups and downs, speedier and slower phases.  Second, being strict on gluten is essential, but it's only one part of the puzzle. You also need to eat really healthily and try to heal your gut. As you remove gluten you may find that your body starts telling you that other foods are also an issue. Don't panic, it doesn't mean that will always be the case. But you need to approach the next 6 months as a period where you're giving your body the easiest ride possible. That may mean taking probiotics, bone broths or it could also mean avoiding dairy or other foods, at least until your body has had a chance to heal. If you think you may still be getting gluteny effects keeping a food diary, noting what you eat, when and how you feel would help to track down any further issues.  I too battled through the anxiety, had an all too brief moment of bliss as the diet kicked in, then faced a bumpier recovery period in the weeks that followed. It gets easier but it's still difficult for me from time to time. I tried to articulate some of this recently here, it's a long read but maybe some of it will strike a chord. It will get better and you will become better equipped to deal with it. If you're like me you'll find other things getting better over time that you would never have thought to connect to gluten. Now, I've been exceedlingly nice here and not mentioned the England Rugby drubbing but I can feel my self control beginning to slip. So I'll leave it there   Matt
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,926
    • Most Online
      1,763

    Newest Member
    tr2v12
    Joined