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Wine

Susan123

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Susan123 Rookie
Susan123
Posted

I got a question. It is my understanding (and correct me if I am wrong) that all wine is gluten-free. But I thought champagne was not all gluten-free. Isn't champagne a version of wine. Should I be more careful?

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hez Enthusiast
hez
Posted

I was under the impression that wine and champagne are not things I need to worry about. Anyone know of a specific brand of wine or champagne that contain gluten?

Hez

jerseyangel Proficient
jerseyangel
Posted

I have read that any wine made in the US is safe. I'm sure people with more knowledge on the subject will weigh in soon.

lizzy Apprentice
lizzy
Posted

hi i drink wine from all around the world and except for getting drunk i never have a problem with it

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Ecclesiasticus 31:36. Wine drunken with moderation is the joy of the soul and the heart.

Champagne undergoes a second fermementation at times (which gives it more alcohol). Some cheaper kinds add alcohol to it as they do mot use the second fermentation...

teebs in WV Apprentice
teebs in WV
Posted

Before going on the gluten-free diet, I was a beer drinker - I loved beer!! So once I started the gluten-free diet, I switched to wine, and didn't have any issues at first. But after a couple of months, I started getting intense itching (very similar to the itching I was having during one of my DH outbreaks). I finally figured out that it may be the wine and quit drinking it. Guess what ... no more intense itching! I have read on this board that sulfites in the wine may be my issue, and I have also read that you should not drink ANY alcohol for the first 6 months of the gluten-free diet (not sure why). Any one have any comments on this?

Thanks,

bmorrow Rookie
bmorrow
Posted

I have worked for a winery for years, and our winemaker has assured me that all of the wine that he has come in contact with is gluten-free. Champagne is normally produced in the U.S. by adding carbonation to produce the bubbles. There is not any additive that I know of that would contain gluten. Yeast is used to help ferment wine, but it is filtered out to such an unmeasurable amount that it should not hurt those with a yeast intolerance, which I do have. Eggs and dairy products are also used as a filtering agent, but I have never had a problem with this either.

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happygirl Collaborator
happygirl
Posted

lol well I definitely broke the "rule" about not drinking for 6 months, haha :D Never heard that until recently.

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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