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

Can Alcohol (pototoe Vodka ) Drinks Cause Outbreak? Help Suggestions For The Dh Rash Which Is Out Of Control?

Guest ellyntoomey

By Guest ellyntoomey
in Dermatitis Herpetiformis

Recommended Posts

grrtch Rookie
grrtch
Posted

Uh, slurping on a kaluha and rice milk right now... thought it was safe. :( We'll see.

  • 3 months later...
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Lane R Rookie
Lane R
Posted
Potato vodkas sold in the US:

Blue Ice (Idaho)

Chopin (Poland)

Teton Glacier (Idaho)

Luksusowa (Poland)

Also, 44 North, a huckleberry flavored vodka that is quite tasty is made from potatos in Idaho.

heli Newbie
heli
Posted

After I found out that I have an intolerance to grapes, I had to give up wine. My husband bought me an expensive, aged Tequila. Severe gluten reaction. I haven't figured that out yet. I wonder if the aging process (in the oak barrels) has some way contributed to cross contamination. Any thoughts?

gfp Enthusiast
gfp
Posted
I was going to reply to my above post anyway because I realize that it was not clear, so I'll just do that here, as I had some questions about some of the things you wrote too.

First and foremost, I am not saying that no distillation process ever removes the gluten. What I AM saying is that according to my molecular biologist friend, SOME distillation processes MAY NOT remove all the gluten. It just depends on the process, as they vary from maker to maker.

Also, according to my friend, the higher quality the alcohol, the greater likelyhood that it IS gluten free, though, as with anything, we should always check.

My sister, who is also celiac, reacted to Sky Vodka, after consuming it. We thought that alcohol was safe, so we weren't even looking for a reaction. She just had one.

I have also had prblems with distilled things, and have no other food intollerances (other than nitrates, and that is a completely different kind of reaction - the reaction I get to alcohol is definitely a gluten reaction). But then again, I react to things made on equipment "shared with wheat". (Prior to noticing that on the label).

I don't understand why people who are new to the disease would react more than someone who was not "new". Could you explain that please?

Also, why would someone react to the whaet strands or fibers if all the gluten has been removed?

I'm not trying to be all psycho & "anti-distillation" here - this all started because I have had (and my sister has had) independent from one another reactions to distilled alcohols. So then I asked my friend, because it didn't make sense as to why, if this stuff is safe, we were reacting to it. I know that various people have different levels of reactions & sensitivity. Maybe I'm just really sensitive. Maybe there is something else I am reacting to.

Again, I am not in any way saying that no one should ingest distilled things. I am simply saying that it might not, as previously reported, be 100%, always safe.

Lil

Lillyth... I have been saying this for a LONG time.

I have spent a lot of my professional life working for the research departments of oil companies ...

and ANYONE who say's distillation always removes gluten does not understand distillation.

A company I worked for spent millions researching multiphase azeotropic distillation (which your molecular chemist will tell you is what alcohol distillation is) and it is a crapshoot. (perfect description)

When I modelled this I used one of the fastest most sophisticated supercomputers in the world ... at the time in the top 20 in the world ... we had pressure sensors measuring the tiniest fluctuation in air pressure and someone opening the doors before the air pressure could be stabilised in the double doored chameber would competely change the imputities of the distillate.

A change in air pressure of a few psi-ft (like it raining outside) will change the composition, sometimes drastically (and this was in a airpressure controlled environment, the machinary can't react fast enough). A change in temperature of 1/100th of a degree will do the same as will a change in the composition of the mash (which can never ever be the same anyway since its a biological process) and we were using known components measured to parts per billion ...

Still people post ALL DISTILLED ALCOHOL is gluten-free.....

I KNOW it isn't but I can't publish confidential research ... nor would most people here even understand it or even begin to understand it.

Meanwhile many celaics react to grain alcohol....

I wonder if the aging process (in the oak barrels) has some way contributed to cross contamination. Any thoughts?

Probably .... it rather depends what the barrels were used for last.

  • 1 month later...
little flower Newbie
little flower
Posted
Regarding gluten in Kahlua, I found out from my local liquor store, - they checked with the manufacturer. The store manager has a long history of Celiac disease, so she and her staff go out of their way to educate and guide their customers with any form of gluten intolerance. Before finding out that Kahlua had gluten in it, I purchased a bottle of Kahlua from someone there that didn't know I couldn't have gluten, when the store manager found out, she had me drive 17 miles home and bring the bottle back. Same with Irish Cream. It was a sad day. I've learned to be a lot more careful since then.

I got accidently glutened by vodka. I never drink it, but the husband of a friend had hidden his secret supply in a bottle of mineral water... on a hot day I poured myself a glassful and took a big slug. I thought I'd drunk poisen, infront of his wife he said it was fertiliser so I phoned the anti-poisen centre and told them that; they said it shouldn't be a problem, so I didn't do anything about it. It burnt my throat, nose and ears, the only reason it didn't hurt my eyes was because I cried so much. He only told me it was vodka after I phoned him up and said it couldn't be fertiliser as it would kill the plants. A couple of days after I had the rash come up. Six months later I still have hearing problems. I only ever drink wine and don't have a problem with it.

brizzo Contributor
brizzo
Posted

I too have a severe reaction to Kahlua. And yes, I understand that it is supposed to be gluten-free. But guess what ....It jacks me up. Tangueray Gin does me the same way. I think I am going to stick with Rum and Red Wine.

  • 2 months later...
Katie618 Apprentice
Katie618
Posted

Cold River Vodka is gluten-free!! and marketed as gluten-free (only sold in maine right now) as for cosmos-- if it is a cosmo mix, have to be careful with red 40

to someone else's comment about new celiacs have a worse reaction-- maybe cause our guts are still healing/hurting? when i was frist dx i couldnt tolerate ingredients that may or may not contain gluten (maltodextrin, modified food starch, etc) but now i can.

i react to all grain alcs no matter the distillation process

it sucks being a college student trying to gout to parties or bars-- i either have to bring my own alcohol cause i can't drink from the keg... i have to be careful at the bar that the soda fountain does touch the liquid of a previous drink , that the glasses are actually clean...

i'll just stick to wine

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

Celiac.com Sponsor (A8-M):


  • 1 month later...
Guest starmiller
Guest starmiller
Posted

Has anyone tried Bard's Tale Beer? I am highly sensitive and I did not have any reaction. It is marketed as gluten-free - and I believe it is!

cchhrriiss Newbie
cchhrriiss
Posted

I called several potato vodka manufactures, and they said, they also use grains. Luksusowa said, they use 100% potato for theirs.

Guest starmiller
Guest starmiller
Posted
You have to also make sure that you are not using any shampoos, soaps or make-up with gluten. Alot of those products have gluten in them. Me and my kids will still break out if I am not careful.

Which brand of shampoo and soap do you use?

gfp Enthusiast
gfp
Posted
i react to all grain alcs no matter the distillation process

it sucks being a college student trying to gout to parties or bars-- i either have to bring my own alcohol cause i can't drink from the keg... i have to be careful at the bar that the soda fountain does touch the liquid of a previous drink , that the glasses are actually clean...

i'll just stick to wine

It sucks full stop.... my girlfriend works in a bar and her manager is moving on so after having ordered a drink I didn't really want to start off with ... her manager bought it... and we were in another bar at the time and the barmaid gave us all shots, which I had to decline anyway... (already getting that look) then she balances the shots over red-bull or something and does some neat trick like dominoes where she flicks one and they cascade drop into the whatever... splashing liquid all over the bar, in my drink and ...

So I have to leave my drink bought by someone else...

Archived

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

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


  • Member Statistics

    • Total Members
      131,547
    • Most Online (within 30 mins)
      7,748
    gizmo1jazz2
    Newest Member
    gizmo1jazz2
    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

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.