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Reacting To Wheat Vodka? Is That Even Possible?
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Hi all!

I have spent some time back home (Italy) and generally didn't have much problems eating out, because servers and sometimes even cooks go out of their way to give you a dish similar to what everyone else is having but without gluten and grains; nor had I problems staying home, because my mother had secured different nonstick pans for me, and my family is beginning to like my grainless cooking.

Then one day I went to a lovely fish restaurant. Everything was fine till dessert (usually my reactions, especially edema and swelling, come rather quickly, 20 minutes or so), which consisted just of fruit, pineapple, dates, oranges, berries et cetera, each soaked in different spirits, cognac, grappa, and wheat vodka.

By the time I got into the car I started feeling awful, my tummy swell a lot, my legs swelled, and I started having first some kind of anxiety and then lethargy as I would get before going gluten-free.

Could it have been vodka? But isn't vodka supposed to be a safe drink? I know I can drink cognac and grappa just fine, and I customarily eat those fruits, too, with no problem. I never had problems with the kind of fish I had, before or after the event. They seemed very careful about cross contamination.

Has anyone here had problems with vodka?

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I drank vodka for some time during my early gluten-free days - eventually I was unable to. I switched to potato vodka but reacted to that as well. I think it is more about alcohol being tough on a damaged digestive system than the grain involved - as the distillling process removes the gluten proteins - from what I understand.

Another possibility is something you ate at the restaurant was cross contaminated in the kitchen.

Try drinking plain vodka to check for a reaction - I certainly miss my cosmos and raspberry martinis and did not give them up without much contemplation ;)

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Thanks! I think I won't try the vodka-challenge for a while though. I swelled for over 8 lbs for, like, less than half a shot, and that has not gone off yet.

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I have reacted to wheat vodka, but I can drink alcohol in another form. I am very sensitive, however and eat very few processed foods.

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I have also reacted to wheat derived vodka and I am super sensitive. I know drink potato vodka with no problems.

Good luck!

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I do react to wheat based distilled spirits. Not many of us do but it is possible. I have no issues at all with potato based vodkas or other non-gluten grain derived alcohols.

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I've had problems with tolerating any alcohol since my first coeliac symptoms started to arise....I completely skip the drunk stage and go straight to an awful sick/hangover stage....anyone else find alcohol a problem? Does this go away as we recover? I'm only recently diagnosed...

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Hi

I was lucky enough to have a beautiful cocktail at a posh hotel just before Christmas - totally yum - totally glutened! :angry: . I was so cross - only have one of these a year and now it's off the list.

Apart from this I only drink wine - a glass here and there. Since gluten free I have a job drinking it - have a small glass (yum again!) but feel it after a couple of mouthfuls and by the time I get to the bottom of the glass feel like I have drunk most of a bottle :blink: . Good value I suppose but I don't think my stomach likes it.

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I have reacted to vodka since my 20s, with vomiting and instant skin rashes. I gave up in the end. I gave up all alcohol in the end 15 years later. Flavored vodkas were the worst (and the worst times were in Italy, as it happens). I have NCGI.

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I have reacted to vodka since my 20s, with vomiting and instant skin rashes. I gave up in the end. I gave up all alcohol in the end 15 years later. Flavored vodkas were the worst (and the worst times were in Italy, as it happens). I have NCGI.

Ouch, I knew our flavoured vodka were awful, but didn't know they were also bad for you :P . I am lucky that I consider the flavored ones totally revolting. I get shivers at the simple thought of the infamous canteloupe vodka.

I feel less weird now. It is so interesting that many of us cannot stomach alcohol. I have always been a very light drinker also for that reason: my drunk state kicks in after two glasses of wine, and it feels horrible: lethargy, headache, weakness in my joints, severe grumpiness, et cetera. Not exactly my idea of fun.

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Twenty2 vodka is gluten free, labeled and everything. It's also made in my hometown in Maine! www.twent2vodka.com check it out!

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Hahaha - melon vodka was the worst!! I broke out all over my face and body in 2 minutes. I always had a reputation as a lightweight, now I know why :)

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Hahaha - melon vodka was the worst!! I broke out all over my face and body in 2 minutes. I always had a reputation as a lightweight, now I know why :)

My respect to you for having the guts to drink the abominable melon vodka.

No, wait...

:lol:

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It was a memorable night :)

Well, I say memorable...

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Funny....someone knew my love of mixing fun vodka martinis -- this was long before diagnosis -- brought me Grey Goose Vanilla -- I mixed up something we decided tasted like Juicy Fruit Gum -- yes it was a great, fun night -- I woke in the middle of the night -- hubby thought I might be getting sick from too much al-key-hall -- no I was a rash from head to toe -- too bad I dismissed many of these one off clues over the years.

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Me too, could have saved over 20 years....

Oh well, maybe someone reading this will have the penny drop :)

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    • Hi everyone, I've been reading this forum sporadically and have some questions of my own. I'm in my 40s and was diagnosed with celiac last December by biopsy and blood work after months of tests by my primary and then a gastro. My husband, around the same age as me, was dx'd with stage 4 cancer a month later, so admittedly it's took me longer than I'd have liked to learn about celiac. Now I feel pretty on top of my diet. I mostly make my own food - proteins and veggies, with some certified gluten-free snacks in the mix - and am pretty strict about what I will/won't eat at friend's houses or in restaurants (I prefer to go to dedicated gluten-free kitchens whenever possible). I'm doing okay on the diet, but still getting glutened every so often, usually when I let me guard down outside the home. I also periodically see my primary and a naturopath (who happens to have celiac!), but still, I have many questions if anyone would care to answer:

      -FATIGUE. I'm still so tired, fatigued so much of the time. My doctors blame this on the stress of my husband's diagnosis and my periodic trouble sleeping. But even during weeks where I'm sleeping enough (8-10 hrs a day), eating right, exercising as I can, trying to keep stress at bay, I'm still so bleeping tired. Maybe not when I wake up, but by late afternoon. Often my legs even feel weak/wooden. Has anyone else experienced greater fatigue early on after being diagnosed? This will pass, yes? I know I could cut out the sweets and that could help, but also, being a caregiver is hard and sometimes it's nice to eat your feelings between therapy sessions.  

      -SYMPTOMS CAUSED BY FATIGUE? Sometimes I'll have other "feels like I've been glutened" symptoms if I haven't gotten enough sleep, though I'm trying so hard to sleep at least 8 hours a night these days. Hasn't happened in a while thankfully, but there was a point this summer where my insomnia was bad and my arms were achy and I had some crazy flank/back pain I'd never experienced before. For weeks. Doctor ordered me to sleep sleep sleep, taking Benedryl if needed. I did, and the symptoms went away, but weird, yes? Has this happened to you? I ask because I want to make sure I'm getting all strange pains tested to the full extent if there's a chance it's something other than celiac. I do sometimes still feel that strange side stitch after a CC incident.

      -SKIN PROBLEMS. I have had a smidge of eczema since I was a teen and it - and the dermatitis herpetiformis I've acquired with my dx - are out of control right now. I recognize the connection with stress, but also, has anyone found any great natural remedies for DH to stop the itching? I've tried so many useless ointments and medicated creams, a number of them given to my by a dermo months ago. I see my naturopath this week, but thought I'd ask here too.

      -MOSTLY gluten-free KITCHEN GOOD ENOUGH? My husband is supportive of my diet and mostly eats gluten free meals with me, but we still keep a gluten-y toaster for him and the gluten-y dog food in a corner of the kitchen and he still makes the occasional meal with gluten for himself on his own cookware (ravioli, pizza, mac n cheese, etc). Or sometimes I make eggs/toast and the like for him when he's too sick to move. Otherwise, we're militant about how we cook, which cookware we use, etc. He even has a kitchen nook off our den where he makes sandwiches. But sometimes I wonder if having two separate sponges in our shared-ish main kitchen is enough and I should just banish all gluten whatsoever from the kitchen. I can't be the only one with a mixed kitchen, right? How do you do it if you have a mixed-eating family?

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