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

Whiskey, Vodka, Gin?
0

11 posts in this topic

I am perusing "The Gluten-Free Bible" and it indicates that a gluten-free person cannot have "alcoholic beverages made from cereal grains such as whiskey, vodka, gin ..." Is that accurate?

0

Share this post


Link to post
Share on other sites


Ads by Google:

I am perusing "The Gluten-Free Bible" and it indicates that a gluten-free person cannot have "alcoholic beverages made from cereal grains such as whiskey, vodka, gin ..." Is that accurate?

NOPE! One of the many inaccuracies in that book.

All distilled alcohol beverages are considered gluten free, regardless of the source.

(although there are some here that may be sensitive to the grains in the alcohol - but generally it's accepted to be safe for most Celiac)

http://www.celiac.com/articles/222/1/Gluten-Free-Alcoholic-Beverages/Page1.html

0

Share this post


Link to post
Share on other sites

I have heard there are problems with that book.

" Real" Vodka should be made from potatoes. That's what I always thought. Gluten is a big molecule, so, in distilling, it should be too big and heavy to rise up in the steam. A few of the more sensitive folks have a problem with it. But the majority, are fine.

0

Share this post


Link to post
Share on other sites

When I was originally diagnosed I thought that I would have to give up malt whisky. Thankfully, the distillation does indeed work and I have no issues with it. My favourite is Highland Park from Orkney.

0

Share this post


Link to post
Share on other sites

Good heavens no! I'd be flat on my back if that were the case! :ph34r: :ph34r: :ph34r::P

0

Share this post


Link to post
Share on other sites




I have heard there are problems with that book.

" Real" Vodka should be made from potatoes. That's what I always thought. Gluten is a big molecule, so, in distilling, it should be too big and heavy to rise up in the steam. A few of the more sensitive folks have a problem with it. But the majority, are fine.

I like Tito's - made from corn from TX. There's one from Hawaii made from sugar cane and I want to try it.

0

Share this post


Link to post
Share on other sites

Smirnoff is made from corn, or it was in the past. Haven't checked in a long time.

richard

0

Share this post


Link to post
Share on other sites

I have given up enough... first I quit smoking, then had to go gluten free. I refuse to give up my whiskey. Thank goodness I don't have to!

0

Share this post


Link to post
Share on other sites

I like Tito's - made from corn from TX. There's one from Hawaii made from sugar cane and I want to try it.

Are you thinking of Koloa Rum? It's made from sugar cane from the island of Kauai. It is amazing, I bought some when I was on my honeymoon their last july. I need to find out if they sell in on the mainland or if I have to get it shipped. Or is there a sugar cane vodka I don't know about?

The website is here http://www.koloarum.com/

0

Share this post


Link to post
Share on other sites

NOPE! One of the many inaccuracies in that book.

I only spent another five or ten minutes looking at that book before I was offended at the misinformation. The typos were bad enough, but telling people that rice can be dangerous? There were a whole handful of things in that arena that I dismissed immediately and don't even recall now. Plus, the classic fallacies like caramel color having gluten were mentioned as well. I think it's harmful for that book to still be published.

0

Share this post


Link to post
Share on other sites

I react to gluten-distilled alcohols. I don't know about whiskey or gin, but Smirnoff, Chopin, Ciroc, Pinnacle vodkas are gluten free. If you like rum as well, most are gluten free.

1

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
      104,352
    • Total Posts
      920,502
  • Topics

  • Posts

    • This is EXACTLY what happens to me. It has twice now and both times was after both glutening episodes but once it was the day after and the other time it was a week and a half. So I'm still not sure if it's related or strange bug bites...

      Did they stop happening when she stopped being glutened? Did you decide they were definitely related? I'm really confused by this and would love to know whether to insecticide my house or....
    • Thankyou both! I was wondering if my high levels left much doubt on the diagnosis. I don't see the GI until the 15th Sep and I don't think I can stand to eat gluten in that time. If he tells me to I will do so after then. After 25 years of symptoms I don't think there is much chance of healing my bowel In a couple of weeks. I'm actually terrified of the damage they might find. But I think I will need the endo since there may be other things going on with me. So great they didn't put your son through the biopsy! Once I have a formal diagnosis I have my kids to worry about also. I can't even stand the thought of my daughter having a blood test. I think she would need to be sedated as she is so fearful and pain sensitive. My son is not yet 2 so I don't think they will test him. I'm feeling so off at the moment. I think I have some anxiety and reflux going on complicating things quite a bit.
    • My son's antibodies were 300. Based on his extremely high levels, his pediatric GI suggested genetic testing instead of the biopsy. Genetic testing can't diagnose celiac on its own but combined with such high levels, the gi dr was confident a positive genetic test would confidently diagnose celiac. He warned that biopsies are small snapshots of the intestine and can miss damage. He said this is an approach used very often in Europe but not as much in the US. What sold me on that approach was the ability to put my son directly on a gluten free diet instead of waiting three weeks for the biopsy, during which time he would continue to eat gluten and feel terrible. I'm not sure if this is more common with younger patients though (our son is two), based on the idea that he's had less time to inflict damage that would show in a biopsy? We are very happy that we immediately started the gluten free diet and chose the genetic testing. Our son got the proper diagnosis and his recent number shows a drop to 71 after only 4.5 months gluten free! Not sure if this helps. Good luck and I hope you feel better soon!
    • We have been off gluten for a while now, and symptoms return when I've allowed gluten full meals… so something still isn't sitting right with me.  Checking with her doc about seeing a pediactric GI although I'm not sure how long that will take since we live in small town America. I know she didn't get at least one of the recommended full panel tests but maybe two, can someone help clarify, or is she missing two? DGP for sure and possibly EMA? And if I understand what I'm reading in other posts that the DGP can be more accurate? Thanks Her blood panel results: Ttg ab iga <.5u/ml ttg igg <.8u/ml aga ab iga <.2 u/ml aga an igg <.7u/ml iga 61mg/dL  
    • I was tested for the full panel, I believe. I had normal values for t-transglutaminase (ttg) igg,t-transglutaminase (ttg) iga, deamidated gliadin abs igg, deamidated gliadin abs iga, and immunoglobulin a qn serum.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,416
    • Most Online
      1,763

    Newest Member
    djs2117
    Joined