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What About Balsamic Vinegar?

wolffree

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wolffree Newbie
wolffree
Posted

I"m two days diagnosed with Gluten intolerance..and I"m amassing my list of good and bad. I'm not much of a sweets eater..but the biggest challenge i'm finding is replacing what I used to marinate my food in ...and my salad dressings.

I can't find anything about balsamic vinegar which I love. I find white vinegar..but not Balsamic..

HELP???

Teddi

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Kim Explorer
Kim
Posted

Balsamic vinegar is fine -- it is gluten free.

Vinegar in general is fine -- including distilled vinegar. The only vinegar that is NOT okay is malt vinegar. That has gluten.

Welcome to the gluten free world.

also, you can marinate with gluten free soy sauce (last I checked, La Choy is gluten free as is San J). Most soy sauce does have wheat so you just have to check. You can also marinate in a ready-made gluten free Italian salad dressing (i.e., Paul Newman, Annie's, whatever your preference).

Kim.

tarnalberry Community Regular
tarnalberry
Posted

Actually, you'll want to check the ingredients of your balsamic. See... real balsamic is expensive (unless you live in Italy!), so _some_ (by no means all) companies add caramel and other flavorings to their balsamic vinegar. (Even then, it may be safe, but you'd want to check the company to verify it is a safe caramel - I think most in the US are (Can someone update me on this one?).) Getting unadulterated balsamic isn't hard, even in a mainstream grocery store in the US, but you'll want to check. If you've gotten real balsamico, then no worries at all, and happy eating!

(I brought back a backpack full of the real stuff from Italy, and while it nearly killed my back, at 7-10 Euro per 100ml bottle for the stuff that's at least three times the price or more here, I'm _so_ doing it again! :-) If you ever go to Modena, or are in that region of Italy, don't pass up the opportunity to get the good stuff they don't export.)

Kim Explorer
Kim
Posted

Tiffany, it's interesting that you say they have additives. I've only ever seen pure balsamic. good to know. Kim.

gf4life Enthusiast
gf4life
Posted

Balsamic Vinegar should be fine, but thank you Tiffany, for the heads up! :)

I had to comment on the San-J soy sauce. ONLY the wheat free Tamari types of San-J are gluten free. They list "wheat-free" on the label. Make sure you check. And if you have a choice of San-J or La Choy, San-J has a much better flavor.

God bless,

Mariann

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    • knitty kitty
      My only proof

      By knitty kitty · Posted

      You're right, doctors usually only test Vitamin D and B12.  Both are really important, but they're not good indicators of deficiencies in the other B vitamins.  Our bodies are able to store Vitamin B12 and Vitamin D in the liver for up to a year or longer.  The other B vitamins can only be stored for much shorter periods of time.  Pyridoxine B 6 can be stored for several months, but the others only a month or two at the longest.  Thiamine stores can be depleted in as little as three days.  There's no correlation between B12 levels and the other B vitamins' levels.  Blood tests can't measure the amount of vitamins stored inside cells where they are used.  There's disagreement as to what optimal vitamin levels are.  The Recommended Daily Allowance is based on the minimum daily amount needed to prevent disease set back in the forties when people ate a totally different diet and gruesome experiments were done on people.  Folate  requirements had to be updated in the nineties after spina bifida increased and synthetic folic acid was mandated to be added to grain products.  Vitamin D requirements have been updated only in the past few years.   Doctors aren't required to take as many hours of nutritional education as in the past.  They're educated in learning institutions funded by pharmaceutical corporations.  Natural substances like vitamins can't be patented, so there's more money to be made prescribing pharmaceuticals than vitamins.   Also, look into the Autoimmune Protocol Diet, developed by Dr. Sarah Ballantyne, a Celiac herself.  Her book The Paleo Approach has been most helpful to me.  You're very welcome.  I'm glad I can help you around some stumbling blocks while on this journey.    Keep me posted on your progress!  Best wishes! P.S.  interesting reading: Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/
    • NanceK
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    • knitty kitty
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      By knitty kitty · Posted

      Segments of the protein Casein are the same as segments of the protein strands of gluten, the 33-mer segment.   The cow's body builds that Casein protein.  It doesn't come from wheat.   Casein can trigger the same reaction as being exposed to gluten in some people.   This is not a dairy allergy (IGE mediated response).  It is not lactose intolerance.  
    • trents
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      Wheatwacked, what exactly did you intend when you stated that wheat is incorporated into the milk of cows fed wheat? Obviously, the gluten would be broken down by digestion and is too large a molecule anyway to cross the intestinal membrane and get into the bloodstream of the cow. What is it from the wheat that you are saying becomes incorporated into the milk protein?
    • Scott Adams
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By Scott Adams · Posted

      Wheat in cow feed would not equal gluten in the milk, @Wheatwacked, please back up extraordinary claims like this with some scientific backing, as I've never heard that cow's milk could contain gluten due to what the cow eats.
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