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

Tequila

Felidae

Recommended Posts

Felidae Enthusiast
Felidae
Posted

Does anyone know if Zapata Blanco tequila is gluten-free? I was given a bottle of it and I wanted to check before drinking it. I have been drinking Cuervo Gold, but apparently there may be caramel colouring in it. Man, does that suck.

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

According to both the Canadian Celiac Association, and Shelley Case's book, "Gluten Free Diet," caramel colouring is gluten free. I have never found any credible evidence to the contrary.

Felidae Enthusiast
Felidae
Posted
  • Author

I'm pretty sure that I would have got sick from it, since I am very sensitive. There are so many unknowns when it comes to ingredients.

Riclet Newbie
Riclet
Posted
Does anyone know if Zapata Blanco tequila is gluten-free? I was given a bottle of it and I wanted to check before drinking it. I have been drinking Cuervo Gold, but apparently there may be caramel colouring in it. Man, does that suck.

Try Patrone Silver - Yum! Yum!

gfp Enthusiast
gfp
Posted
Try Patrone Silver - Yum! Yum!

LOL doesn't help though when its a present ....

Lots of caramel coloring in the UK, Europe and Austrialia is not gluten-free ... there is a particualr case involving cider where the manufacturers keep changing their minds as to if its gluten-free or not...

The letter states strongbow cider is gluten-free.

so I sent a letter and asked if the caramel coloring is gluten-free...

answer no....

Because the caramel coloring is (or can be) >200 ppm but when its in the cider its far less so they can say its gluten-free according to the codex.

In reality caramel color is a commodity like pork bellies or oil .. people buy 100 tonnes here and there according to what is cheapest so when there is a glut of wheat the price from wheat drops etc. so the manufacturers just take what their suppliers source.

Felidae Enthusiast
Felidae
Posted
  • Author
LOL doesn't help though when its a present ....

Lots of caramel coloring in the UK, Europe and Austrialia is not gluten-free ... there is a particualr case involving cider where the manufacturers keep changing their minds as to if its gluten-free or not...

The letter states strongbow cider is gluten-free.

so I sent a letter and asked if the caramel coloring is gluten-free...

answer no....

Because the caramel coloring is (or can be) >200 ppm but when its in the cider its far less so they can say its gluten-free according to the codex.

In reality caramel color is a commodity like pork bellies or oil .. people buy 100 tonnes here and there according to what is cheapest so when there is a glut of wheat the price from wheat drops etc. so the manufacturers just take what their suppliers source.

I've been drinking Strongbow also. I hate caramel colouring.

sasha1234 Newbie
sasha1234
Posted

I drink both Cuervo Gold Tequila and Strongbow and have never had any problems. Does this mean we can't have either???????

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

Celiac.com Sponsor (A8-M):


gfp Enthusiast
gfp
Posted
I drink both Cuervo Gold Tequila and Strongbow and have never had any problems. Does this mean we can't have either???????

Its hard to say....

In europe its common for dextrines and deriviatives to be wheat derived wheras In N. America its very very rare but its only based on economics. Europe has a wheat surplus but not corn wheras the US has corn and wheat ...

No legislation prevents them using wheat so it must just be economics... but based on the dextrine history I would guess the caramel color is the same .... if you want to be certain then write to the US distributer and ask if the ingredients are all gluten free not the cider since this gives them the escape of measuring the whole thing ...

StrongerToday Enthusiast
StrongerToday
Posted

I've been drinking the pre-made Cuervo margaritas this summer - yum :D But when I saw this I was a bit worried, so I went to the their website and hooray...

Q: Which Jose Cuervo products are gluten-free?

A: All Jose Cuervo tequilas, Authentic Cuervo Margaritas, Margarita Minis, and Golden Margaritas are gluten-free.

BRUMI1968 Collaborator
BRUMI1968
Posted

I don't drink...but you keep saying European rules for caramel coloring...shouldn't tequila come from Mexico?

gfp Enthusiast
gfp
Posted
I don't drink...but you keep saying European rules for caramel coloring...shouldn't tequila come from Mexico?

Yes but that doesn't mean they buy the caramel coloring from Mexico .... however I'd expect they buy it from the US due to shipping costs but .....you never know, it might come from East Asia if they can provide it cheaper.

BRUMI1968 Collaborator
BRUMI1968
Posted

Ah, globalization. Why the caramel coloring anyway? That goes against all things tequila, as far as I can tell.

  • 1 year later...
tommchale Newbie
tommchale
Posted
Does anyone know if Zapata Blanco tequila is gluten-free? I was given a bottle of it and I wanted to check before drinking it. I have been drinking Cuervo Gold, but apparently there may be caramel colouring in it. Man, does that suck.

There is a lot of question about Cuervo Gold, so I finally got around to checking out their website. Here is the info and URL as of 4/19/2008:

Q: Which Jose Cuervo products are gluten-free?

A: All Jose Cuervo tequilas, Authentic Cuervo Margaritas, Margarita Minis, and Golden Margaritas are gluten-free.

Open Original Shared Link

Thanks,

Tom

larry mac Enthusiast
larry mac
Posted

There are worse tequilas than Cuervo Gold, but not many. Stick to 100% agave tequila and you won't have to worry about additives such as caramel. 100% agave tequila aquires it's color from being aged in wooden barrels. Cuervo makes one called Cuervo Traditional. It's not that great, but much better than Cuervo Gold. Here in the Dallas/ Fort Worth area there are dozens of quality 100% agave tequilas available.

If it doesn't say "100% agave" on the label it means that 49% cane sugar has been added, instead of all agave. Yes, that's right, 51% agave and 49% sugar. There are strict laws governing the production of Tequila in Mexico. It's only allowed in certain regions. It must be the blue agave plant (there are many other kinds). 100% agave tequila must be bottled in these regions, Mixtos (non-100% agave tequila) can be bulk shipped to the US where further modifications can be made and then bottled here.

Patron is highly overpriced. It's a fad thing, a marketing success story. Any knowledgeable tequila lover will tell you there are many tequilas of equal, or better quality at less cost. And there are many better tequilas for the same or less price. Good tequila is for sipping, not shooting. There's no worm in tequila. I recommend doing some internet research on the history of Tequila. There's no gluten in Tequila. If you like margaritas, like me, you will be amazed how tasty one is with quality ingredients.

best regards, lm

p.s., btw, this thread is almost two years old!

ksymonds84 Enthusiast
ksymonds84
Posted

[p.s., btw, this thread is almost two years old!

Generic Apprentice
Generic
Posted

Mezcal has the worm as you pointed out not tequilla. They are two different things.

By the way not all tequillas are made in Mexico. Tarantula tequilla is "made" in Italy. It says right on the bottle in tiny print product of Italy. I'm sure they import it to Italy then work their magic of adding the "citrus".

larry mac Enthusiast
larry mac
Posted
Mezcal has the worm as you pointed out not tequilla. They are two different things.

By the way not all tequillas are made in Mexico. Tarantula tequilla is "made" in Italy. It says right on the bottle in tiny print product of Italy. I'm sure they import it to Italy then work their magic of adding the "citrus".

I beg to differ. All "tequilas" are indeed made in Mexico. If a tequila is not made in Mexico, it is not allowed to be called tequila. It is an agreed upon international law. Same as Champagne, or rougeford cheese. You may be referring to the blue Tarantula product. But, I'm looking at a bottle of Original Tarantula Reposado, Fine Agave Tequila (which may be stretching the truth just a little bit), Product of Mexico, Destileria Leyros, S.A. de C.V., APDO. No. 42 Tequilia, Jalisco, Mexico.

best regards, lm

tom Contributor
tom
Posted
Patron is highly overpriced.

Hi Larry!

I'm trying to find a fav budget-conscious 100% agave tequila. Any recommendations?

larry mac Enthusiast
larry mac
Posted

After further googling, I discovered that Tarantula "blue" Tequila was produced in Italy in the past, but no longer. As I posted earlier, 100% agave tequilas can only be produced and bottled in Mexico, and are subject to strict regulatuions regarding additives. Mixtos, such as Tarantula, can be bulk exported to other countries, adulterated, and bottled there.

best regards, lm

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      This article does not address migraines at all. Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines...
    2. knitty kitty
      - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Excessive dietary tyrosine can cause problems. Everything in moderation. Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese. Sulfites cause a high histamine release. High histamine levels are found in migraine. Following a low histamine diet like the low histamine Autoimmune Protocol diet,...
    3. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit.
    4. Scott Adams
      - Scott Adams replied to Russ H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      KAN-101 Treatment for Coeliac Disease

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."
    5. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Body dysmorphia experience

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,152
    • Most Online (within 30 mins)
      7,748
    denise.milillo
    Newest Member
    denise.milillo
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      This article does not address migraines at all.  Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines are tied to fluctuations vascular tension and blood flow to the brain. That's why the sumatriptan works so well. It is a vaso constrictor. 
    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      Excessive dietary tyrosine can cause problems.  Everything in moderation.   Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese.  Sulfites cause a high histamine release.  High histamine levels are found in migraine.  Following a low histamine diet like the low histamine Autoimmune Protocol diet, a Paleo diet, helps immensely.    Sulfites and other migraine trigger foods can cause changes in the gut microbiome.  These bad bacteria can increase the incidence of migraines, increasing histamine and inflammation leading to increased gut permeability (leaky gut), SIBO, and higher systemic inflammation.   A Ketogenic diet can reduce the incidence of migraine.  A Paleo diet like the AIP diet, that restricts carbohydrates (like from starchy vegetables) becomes a ketogenic diet.  This diet also changes the microbiome, eliminating the bad bacteria and SIBO that cause an increase in histamine, inflammation and migraine.  Fewer bad bacteria reduces inflammation, lowers migraine frequency, and improves leaky gut. Since I started following the low histamine ketogenic AIP paleo diet, I rarely get migraine.  Yes, I do eat carbs occasionally now, rice or potato, but still no migraines.  Feed your body right, feed your intestinal bacteria right, you'll feel better.  Good intestinal bacteria actually make your mental health better, too.  I had to decide to change my diet drastically in order to feel better all the time, not just to satisfy my taste buds.  I chose to eat so I would feel better all the time.  I do like dark chocolate (a migraine trigger), but now I can indulge occasionally without a migraine after.   Microbiota alterations are related to migraine food triggers and inflammatory markers in chronic migraine patients with medication overuse headache https://pmc.ncbi.nlm.nih.gov/articles/PMC11546420/  
    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit. 
    • Scott Adams
      KAN-101 Treatment for Coeliac Disease

      By Scott Adams · Posted

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."  
    • Scott Adams
      Body dysmorphia experience

      By Scott Adams · Posted

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress and inflammation that uncontrolled celiac disease can inflict on the entire body, including the nervous system. It makes complete sense that the specific sensory input—the pressure points of your elbows on your knees—created a temporary, distorted body map in your brain, and the fact that it ceased once you adopted a gluten-free diet is a crucial detail. Your intuition to document this is absolutely right; it's not "crazy" but rather a significant anecdotal data point that underscores the mysterious and far-reaching ways gluten can affect individuals. Your theory about sensory triggers from the feet for others is also a thoughtful insight, and sharing this story could indeed be validating for others who have had similar, unexplainable sensory disturbances, helping them feel less alone in their journey.
×
×
  • 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.