Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Sharp Pains From Bourbon?

Ys255

By Ys255
in Food Intolerance & Leaky Gut

Recommended Posts

Ys255 Rookie
Ys255
Posted

Looking back through the years, I remember getting quite severe stomach aches when I consumed bourbon (with coke), and this was around 5 yrs ago.

I was in my early 20's, without really understanding why I got this. 80% of the time I'd get cramps to a point I had to hunch over as it really hurt, like sharp stabbing pains and I couldn't walk much either. Being stubborn as I was, I kept at it, not understanding why I got this.

Being on a gluten free diet now, I've been looking back and this rings a bell to perhaps a reaction of some kind? I usually had beer, but maybe 10% I'd get these cramps but weren't as severe. Is there gluten in bourbon? Any ideas what was happening?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Pegleg84 Collaborator
Pegleg84
Posted

As I told my Celiac aunt whilst sipping some whisky this weekend: if it's distilled, it's safe (she's been gluten-free longer than anyone else in my family, and said she just kind of glossed over that fact). I've been drinking a lot of bourbon lately, and aside from the usual affects of alcohol, and maybe a tad of heartburn, it causes no symptoms.

 

That said, some people are super super sensitive and still can't handle distilled gluten grain based alcohols. Also, some people just can't handle too much hard liquor (or any alcohol) in general because it is hard on the stomach in any case. If you were still consuming gluten at the time, then your gut was probably much more sensitive.

 

Another possibility is the mix: if you were always having it with coke, then your body might have not wanted to deal with alcohol and sugary-chemically stuff at once. I know I've mostly switched to drinking my liquor straight (which means drinking good stuff) since the mix is always what makes it go to my head faster. Why? Not quite sure. Something to do with the sugar, probably.

 

In any case, the majority of whisky/bourbon/rye (some bottom-of-the-barrel stuff with mash added into it at the end of the distillation might not be safe, but I couldn't tell you what brands those would be. If it looks uber cheap, it probably tastes like s$#&e anyway, so not even worth it) is perfectly safe for the majority of Celiacs/Gluten Intolerants. All I know is if it wasn't, I'd be in serious trouble.

 

Next time you're out, order a finger of it and find out. You might be one of the people who can't handle it, but you might be fine. Everyone is different. (for example, i'm fine with distilled alcohol, but after one attempt I won't go near those "gluten removed" beers, but some people are fine with those too)

 

Also, welcome to the Forum!

w8in4dave Community Regular
w8in4dave
Posted

I don't drink but I do have a severe problem with coke. I used to drink it all the time. Becoming gluten-free I have cut back on every thng!! Especially coke, occasionally I would still have one. when I go out to eat. I thought I was being cc'd but , seems it was the coke all along. I was going shopping with a friend and she bought me a coke. I had nothing to eat or drink before we went shopping! Within a half hr. Cramps and in the bathroom I went! It was the coke. Fructose Corn Syrup. So no more Soda pop for me!! If I ever drink I will drink a gluten-free beer, or have a shot on ice maby a bit of water in it. I will not ever have another pop again. 

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,675
    • Most Online (within 30 mins)
      7,748
    Kimmber
    Newest Member
    Kimmber
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.