Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Strongbow Cider Is gluten-free


Trish in Canada

Recommended Posts

Trish in Canada Apprentice

I emailed Strongbow Cider to verify if their beverage is Gluten-Free and it is!!!

Here is the email I received:

Thank you for your enquiry

I am pleased to confirm that Strongbow Cider is 100% Gluten-free.

Kind regards

Strongbow

<strongbow_entertainment@positive-thinking.co.uk> on 19/08/2006 22:46:12

Please respond to <xxxxxxxxxxxxx>

To: <strongbow@bulmers.com>

cc:

Subject: Strongbow entertainment website enquiry - Our brands

Customer name: Miss Trish in Canada

Email: xxxxxxxx

Enquiry type: Our brands

I was wondering if you could tell me if strongbow cider is gluten-free?

I am located in Canada. Gluten-free products do not contain wheat, rye,

barley, oats, or triticale. I cannot drink beer because it contains

barley or malt. So I am trying to figure out if cider would contain

gluten. I know strongbow is made from apples, I was wondering if

anything else is added to it that contains gluten. This info would be

appreciated very much, thank you.

Customer name: Miss Trish in Canada


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,317
    • Most Online (within 30 mins)
      7,748

    Arlinda 1987
    Newest Member
    Arlinda 1987
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • xxnonamexx
      I have cgf oat flour so I should buy potato or tapioca flour mixed together to make "flour" is there a recipe you use to stretch the for. Does it come out to 1:1 when replacing regular flour? Also xanthum gun is that good for you or is there a replacement? There a vegan gluten-free granola bar I purchase locally that I'm trying to replicate I think it's no bake but trying to see if I can copy it bc I can freeze it. Thanks
    • Scott Adams
      While your vigilance is completely understandable, the risk of gluten exposure from those can stains is extremely low. Here’s why: First, gluten proteins can’t penetrate metal cans—any residue would only be on the surface. Second, the amount of potential gluten in a few dried droplets (even if it was a wheat-based drink) would likely be minuscule after drying and exposure to air. For context, research shows most celiacs react to >10mg of gluten daily, and those stains would contain far less—if any gluten at all. That said, if it helps your peace of mind, you can: 1) Wipe the rim with a clean wet cloth before opening, 2) Use a straw to avoid mouth contact with the rim, or 3) Opt for bottled drinks when uncertain. Most celiacs I know (including myself) don’t stress over can stains unless there’s obvious food residue (like dried pasta sauce). The particles you saw were likely dust or manufacturing residue—energy drink facilities rarely handle gluten near filling lines. While it’s great to be cautious, this is one scenario where I’d say you can safely
    • Scott Adams
      Your situation highlights a frustrating gray area in celiac diagnosis. While your weak positive tTG-IgG (6) initially seemed borderline, your biopsy results tell a different story—moderate villous blunting, crypt hyperplasia, and intraepithelial lymphocytes are classic Marsh Stage 3a changes that strongly indicate celiac disease, especially combined with your symptom resolution on a gluten-free diet. The fact your doctor is insisting on retesting while gluten-consuming is technically correct per current guidelines (which require serology+biopsy concordance), but seems overly rigid given your clear biopsy evidence and clinical response. Here are your options: 1) If you want absolute certainty (e.g., for family screening purposes or insurance coverage), you could do a 2-4 week gluten challenge (1-2 slices of bread daily) and retest bloodwork—but this means enduring symptoms again. 2) Many gastroenterologists would diagnose celiac based on your biopsy alone given the moderate damage and your improvement gluten-free, especially with IgA deficiency complicating serology. Consider seeking a second opinion from a celiac specialist who may prioritize histology over borderline bloodwork. 3) If you opt not to reintroduce gluten, your diagnosis may be labeled "probable celiac" in records, but you can still receive follow-up care and dietary guidance. Ultimately, your biopsy shows real damage that gluten caused—whether the numbers hit arbitrary lab cutoffs matters less than your health response.
    • Scott Adams
      Your observations about fermented foods, high-histamine foods (like avocado and tomatoes), and neurological reactions strongly suggest histamine intolerance (HIT), even if it's challenging to get medical confirmation. Since many allergists don't yet recognize HIT as a standard diagnosis, you might have better luck with a functional medicine doctor or naturopath familiar with mast cell disorders—they often order DAO enzyme blood tests or genetic testing for HNMT/DAO mutations. Regarding nutritional connections, several deficiencies can worsen HIT: Low vitamin B6 (needed for DAO production), copper (a DAO cofactor), vitamin C (helps break down histamine), and magnesium (stabilizes mast cells) are common culprits. Many people report improvement after supplementing with these, along with DAO enzyme supplements (like Umbrellux DAO) taken before meals. Quercetin, luteolin, and omega-3s may also help stabilize mast cells over time. Since your daughter reacts to probiotics, avoid histamine-producing strains (e.g., Lactobacillus casei) and opt for low-histamine options (like Bifidobacterium infantis). A low-histamine diet for 4-6 weeks, paired with targeted supplements, often reveals if this is the root issue—just keep a symptom journal to track progress!
    • Scott Adams
      Your biopsy findings—specifically the intra-epithelial lymphocytosis with normal villi—are what we call "Marsh Stage 1" changes, which can indeed suggest early or potential celiac disease, especially given your ongoing digestive symptoms (bloating, diarrhea). While these changes aren’t definitive for celiac on their own (they can also occur with H. pylori, NSAID use, or even IBS), they absolutely warrant further investigation given your symptoms. Here’s what I’d recommend: First, ask your GP or gastroenterologist to run the full celiac blood panel (tTG-IgA, EMA, and total IgA to rule out deficiency) if you haven’t had them recently—these results, combined with your biopsy findings, could clarify whether gluten is the trigger. If you’ve been eating gluten consistently before testing, the bloodwork should be reliable; if not, you may need a short gluten challenge. Second, consider testing for H. pylori (via stool antigen or breath test) and reviewing any medications (like NSAIDs) that could contribute to the lymphocytosis. While IBS could explain some symptoms, it doesn’t cause these histological changes. Given your age and chronic issues, it’s worth pushing for answers—untreated celiac can develop at any age, and even mild damage can cause systemic effects. A consult with a gastroenterologist familiar with celiac’s "gray zone" cases would be ideal to connect all the dots.
×
×
  • Create New...