Could I Have Had This All My Life?
Posted 21 August 2005 - 08:41 PM
Posted 21 August 2005 - 11:15 PM
Posted 22 August 2005 - 09:16 AM
Okay, this is probably a dumb question, but I'm new to celiac disease. How can a soda fountain be contaminated?
Posted 22 August 2005 - 11:25 AM
Please go for potato vodka only. Many places say that grain alcohols and vinagers are okay for us. My families experiences scream differently. My son and I both react to them just as we would to a slice of bread, and the hangovers are awful. We switched to wines, potato vodka and gluten-free beer, Bards Tale is good if you can find it. Don't drink malt liqours, look for hard cider instead. And BEWARE the speedbar or soda fountain both are often contaminated. Use a canned gluten-free soda, not all are, or V8 or canned juice. Everyone is different but I would stay away from grain based anything to start.
Posted 22 August 2005 - 03:32 PM
There are some special made gluten-free beers that are light at best. Nothing dark. I don't know what's available in Delaware. Maybe contact your local celiac org and find out. They will not be at your average grocery store.
Sorry, I'm not up on my whiskey ingredients. Someone else will have to chime in
Posted 22 August 2005 - 03:43 PM
Whiskey is a grain alcohol and supposedly any gluten gets filtered out in the distallation process. I know I haven't had a celiac disease reaction to whiskey, but for some dumb reason whiskey, even a little bit, gives me one hellacious hangover. I'm stuck with vodka and tequila.
I was just diagnosed with celiac disease. As an Irishman I am in mourning that I will no longer be able to have a Jameson and a Guiness. Are there any whiskeys or dark beers that you know of that I can still have?
Posted 22 August 2005 - 03:54 PM
Posted 22 August 2005 - 04:30 PM
Does this also apply to something like vanilla extract? Is the alcohol in it grain based? All I know is I had a BAD reaction to the extract but also to vanilla flavored yogurt. I'm not sure if I'm just having a hard time with vanilla in general or if there is hidden gluten. I dont seem to react to things like gluten-free cookies which have vanilla listed as an ingredient. I'm so confused about that
Can you explain to me how "Columbo" yogurt gets wheat in it? I do not understand , It is not on the label of ingredients. Dairies do not use flour as one of their ingredients. What am I missing in the manuyfactuing process? There is tons of sugar for sure in with the fruit. But gluten or wheat?
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