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

What Is Grain Alcohol Usually?


floridanative

Recommended Posts

floridanative Community Regular

I don't drink anything but corn or potato vodka but someone I know has been drinking a rock-gut vodka that says 'grain alcohol' on the bottle and it's from Albertson's who says they don't know what it's made of. Anyway, we were in the liquor store on Sat. and the guy there was showing me all the new vodkas made with grapes and even soy...very pricey to say the least. Anyway, he said that grain alcohol as it pertains to vodka is almost always made from rye. Anyone else ever heard this? The person drinking it has Celiac and has been on the gluten-free diet for over 7 months with much improvement but no weight loss. There seems to be a corelation between the grain vodka and being bloated so if it is made with rye, that makes sense now.


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



Celiac.com Sponsor (A8-M):



elonwy Enthusiast

Whiskey is made from rye. Vodka is usually made from Wheat. I have wheat allergy in addition to celiac and I have a reaction to grain alcohols made from wheat.

The soy vodka's I haven't liked as much. The potato and corn ones are good, I haven't ponied up for the grape versions yet.

Elonwy

Corkdarrr Enthusiast

That's a really good question...I hope someone on here knows the answer to it.

I found a minibottle of grain alcohol just the other day. Of course, being liquor they dont' have to print anything on it except not to drink while pregnant or drink and drive. <_<

Of course, this bottle also has a warning about how flammable it is...190 proof would do it!

Courtney

VegasCeliacBuckeye Collaborator

Vodkas can be made from:

1. Neutral Grains (can be wheat, corn, rye, combis of each, etc) (Absolut, Stoli, Ketel One, etc)

2. Potatoes (Chopin, Luksusowa, Glacier Bay, etc)

3. Corn (Smirnoff)

4. Grapes (Ciroc)

5. Rye (Belvedere)

6. Sweet Potatoes

7. Other veggies (LOL)

It all depends on your senstivity. I can drink the grain vodkas without any symptoms. However, I usuallyu drink Smirnoff as it is cheap and just as good (and made from corn)

tarnalberry Community Regular

Distillation does not allow gluten to pass into the final process (though anything can be added back if the manufacturer so chooses), but grain-alcohol can be from any grain. Vodkas are usually wheat (these days, in the US) but are plenty often rye as well, and also plenty often potato.

Ciroq, the grape vodka, is, by the way, a FABULOUS vodka. The only one I'll drink. (Though I don't drink any more due to my migraine medication...)

MistressIsis Apprentice

Don't forget my new fave Tito's Vodka (corn) There's some more but everything tasted like moonshine! I can't touch Smirnoff, gives me insta-headache

debmidge Rising Star

Vodka types:

can someone advise what "Blue Goose" is from?

and what brand is a sweet potato base?

Why is it that the wheat and rye vodkas do not take on a golden hue like whiskey does?


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



Celiac.com Sponsor (A8-M):



  • 2 weeks later...
floridanative Community Regular

Thanks tarnalberry for telling us about Ciroq vodka. I only saw it recently when getting my fave vodka 'Iceberg' (corn) but now I'm curious to try Ciroq as a special treat!

VegasCeliacBuckeye Collaborator
Vodka types:

can someone advise what "Blue Goose" is from?

and what brand is a sweet potato base?

Why is it that the wheat and rye vodkas do not take on a golden hue like whiskey does?

Debmidge,

Are you referring to "Grey Goose" ?? If so, it is a grain based vodka (wheat, etc)

The only sweet potato vodkas I have seen are Korean based or in Korean restaurants...

debmidge Rising Star

yes, sorry I mean Grey Goose.

I went on their website and yes, they state wheat based.

I always mix this up with Blue Goose which is particular to my work

"The Honorable Order of the Blue Goose, International is a fraternal organization of men and women who work in the property and casualty insurance industry. As Ganders, we are members of Ponds located throughout the United States and Canada. There is fellowship, education, charity, and leadership in our organization.

We invite you to learn more through our website. You will find character, charity, and fellowship in abundance among a welcoming group of friends. A place has been saved for you. Please join us."

IrishKelly Contributor

ANYONE KNOW WHAT RUM IS MADE FROM?

penguin Community Regular

Rum is made from sugar cane, and tequila from cactus (agave, if it's genuine)

Elonwy: I never thought about vodka and a wheat allergy. Crud.

up-late Rookie

Now I know why I'm sick from it some of the time not others.

Beware in pubs, most are honest but I used to work in one that topped up with the cheap stuff.

purplemom Apprentice

I am so confused!! I thought I read a while back that all vodka was safe. My husband traded his Harpoon IPA for Vodka and Cranberry.

We recently bought Chopin potato vodka, a little pricey, but he likes it. I thought it might be gentler on his gut. Should I be steering him away from certain vodkas?

Helena Contributor

Well, there's a whole debate about whether distilled grain alcohol is safe. The Canadian celiac assn says yes, but several people on this website react.

I appreciate the list of different types of vodkas---I've had trouble with alcohol. I don't know whether it is the alcohol itself or the ingredients . . . . the last time I had one drink (vodka + orange juice), I felt kind of ill the whole night and the next morning couldn't hold any food down at all.

I would like to look into making my own vanilla flavouring----I'm not sure about potato vodka as I'm allergic to potatoes (and to corn and to soy). But I could maybe have vodka distilled from grapes . .. or sweet potatoes. Is it fairly rare to find sweet potato vodka? What brands are available?

  • 11 years later...
mynxr Rookie

The distillation process does prevent the gluten protein from passing through the filtration process.  However for people who are gluten intolerant like I am, the cross contamination that occurs prior to distillation is still present after distillation.  Therefore while the protein molecule isn't present, the distilled liquid is cross contaminated by containing the gluten protein molecule prior to the distillation process.  I get very ill from any distilled alcohol that contained gluten prior to be being distilled.  For those of you that are gluten intolerant, please be exceptionally careful.

Extracts are another thing to stay away from for the same reason.  We have to make our own.  It's a long process but worth not getting sick.

Archived

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

  • 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. - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      results from 13 day gluten challenge - does this mean I can't have celiac?

    2. - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      results from 13 day gluten challenge - does this mean I can't have celiac?

    3. - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      results from 13 day gluten challenge - does this mean I can't have celiac?

    4. - Wheatwacked replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      13

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

    5. - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      My journey is it gluten or fiber?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,368
    • Most Online (within 30 mins)
      7,748

    Helen1984
    Newest Member
    Helen1984
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • catnapt
      during the gluten challenge I did not consume any wheat germ   the wheat germ is TOASTED - it's the only way it is sold now afiak doesn't matter I consume vast amounts of lectin containing foods PROPERLY prepared and have for well over a decade. They do not bother me in the least.    no anemia however the endo who ordered the celiac panel is the one who suggested the 2 week gluten challenge of eating at least 2 slices of bread per day or a serving of pasta- ALSO put me on a new drug at the same time (not a good idea)  I ate 4 slices because they were thin, or 2 English muffins, and just once some lasagna that someone else made since I stopped eating wheat pasta years ago. The English muffins caused some of the worst symptoms but that pc of lasagna almost killed me ( not literally but the pain was extreme) during those 12 days there were at least 3 times I considered going to Urgent Care.   This entire process was a waste of time TBH due to being on that new drug at the exact same time. it is impossible to tell if the drug I am taking for the possible renal calcium leak is working or not- given the dramatic response to the gluten challenge and resulting nausea (no vomiting) and eventually a loss of appetite and lower intake of foods so now I have a dangerously low potassium level   I don't have a simple case of celiac or no- I have an extremely complicated case with multiple variables I am seeing an endocrinologist for a problem with the calcium sensing glands - that system is very complicated and she has been unable to give me a firm diagnosis after many tests with confusing and often alarming results. She also appears to be inexperienced and unsure of herself. but I don't have the luxury of finding a new endo due to multiple issues of insurance, lack of drs in my area, money and transportation. so I'm stuck with her At least she hasn't given up    in any case I can assure you that lectins are not and never were the problem. I know they are a favorite villain in some circles to point to, but I have ZERO symptoms from my NORMAL diet which DOES NOT contain gluten. The longer I went without bread or foods with wheat like raisin bran cereal, the better I have felt. my body had been telling me for several years that wheat was the problem- or maybe specifically gluten, that remains to be seen- and stopping eating it was the best thing I could have done   I almost had unnecessary MAJOR SURGERY due to joint pain that I ONLY have if I am eating bread or related products I assumed it was the refined grains - never really suspected gluten but it does not matter I won't put that poison in my body ever again not that it is literally poison but it is def toxic to me        
    • knitty kitty
      @catnapt,  I'm sorry you're having such a rough time.   How much wheat germ and how much gluten were you eating? Lectins in beans can be broken down by pressure cooking them.  Do you pressure cook your beans?  Were you pressure cooking your wheat germ? What drugs are you taking?  Some immunosuppressive drugs affect IgA production.  Do you have anemia?
    • catnapt
      oops my gluten challenge was only 12 days It started Jan 21s and ended Feb 1st   worst 12 days of my life   Does not help that I also started on a thiazide-like drug for rule in/out renal calcium leak at the exact same time No clue if that could have been symptoms worse 🤔
    • Wheatwacked
      Welcome to the forum @Known1, What reaction were you expecting? Pipingrock.com High Potency Vitamin D3, 2000 IU, 250 Quick Release Softgels $6.89 I've have been taking the 10,000 IU for close to 10 years. When I started with vitamin D I worked my way up to 10000 over several weeks.  Even at 8000 I felt no noticeable difference.  Then after a few days at 10000 it hit Whoa, sunshine in a bottle.  celiac disease causes malabsorption of dietary D and you've poor UV access.  It took me from 2015 to 2019 to get my 25(OH)D just to 47 ng/ml.  Another two years to get to 80.  70 to 100 ng/ml seems to be the body's natural upper homeostasis  based on lifeguard studies.  Dr. Holick has observed the average lifeguard population usually has a vitamin D 3 level of around 100 ng/ml. Could it be that our normal range is too low given the fact that ¾ or more of the American population is vitamin D deficient? Your Calcium will increase with the vitamin D so don't supplement calcium unless you really need it.  Monitor with PTH  and 25(OH)D tests. Because of your Marsh 3 damage you need to ingest way more than the RDA of any supplement to undo your specific deficiencies. I believe you are in the goiter belt.  Unless you have reason not to, I recommend pipingrock's Liquid Iodine for price and quality.  The RDA is 150 to 1100 mcg.  In Japan the safe upper level is set at 3000 mcg.  Start with one drop 50 mcg to test for adverse response and build up.  I found 600 mcg (12 drops) a day is helping repair my body.  Iodine is necessary to healing.  90% of daily iodine intake is excreted in urine.  A Urine Iodine Concentration (UIC) can tell how much Iodine you got that day.  The thyroid TSH test will not show iodine deficiency unless it is really bad.  
    • xxnonamexx
      I don't know if I am getting sufficient Omega Threes. I read about  phosphotidyl choline may cause heart issues. I will have o do further research on heathy Omega 3 supplements or from foods. Is there a blood test that can tell you everything level in your system such as Thiamine, Benfotiamine levels etc? Thanks
×
×
  • 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.