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Bourban Whiskey

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bakingbarb Enthusiast
bakingbarb
Posted

Very good points. People that are not Celiac have the same attitudes and reactions to alcohol. Some won't drink one brand it makes them have a hangover but another is fine. It would seem when it comes to alcohol it all depends on the individual person anyways.

rwg,

That's probably a very good point, thank you for making it. Must keep reminding myself of it. I'm fairly new and keep trying to make some sense of the stuff on this forum. I'd like to boil it down to some neat & tidy science that I can apply to me. There's two basic problems impeding this attempt. Human physiology and human psychology, and the enormous variations people display. If one doesn't allow for that, one could go bonkers, couldn't one?

For instance, the only physical symptoms I've ever had were d. , stomach illness associated with d. , weight loss, and lack of sleep from having to get up in the middle of the night. So I can't personally relate to many others problems. Who knows, that could change. I could develop other problems from going gluten-free. Or I could get tested at enterolabs and get allergic to everything (just kidding, couldn't resist, it's a joke really, don't know much about it, but I haven't seen anyone on here say they got tested and wasn't sensitive to anything). Please forgive me, I'm not a bad person, am I?

And don't even talk about people's heads. Celiac aside, we can't even agree on tuna fish. Some think Chicken of the Sea is disgusting and only eat Starkist (ok me). Or think tuna packed in oil is disgusting and only eat water. Some want to throw up if they taste a bourbon & coke, but love gin & tonic, etc. etc. etc, times a million.

So we start with that and then throw Celiac in there and then "viola", we got lots of different beliefs, some hard to swallow (literally).

You're talking about spirits here, but I'm thinking this could be a more general idea and apply in many other situactions.

If someone says "I can drink Makers Mark but not Jack Daniels", and if they have actually done it , ie. they had a reaction to Jack Daniels, well then that's easy to accept. That's real, observable science, for them. Doesn't matter if there's supposedly no gluten in either one. One made them sick and one didn't. What are you gonna do? You're gonna drink Makers Mark!

BTW, I have a little (ok a lot) of experience with both MM & JD and many others. One could say I like sour mash bourbon whiskey. Haven't had any problems celiac-wise with any spirits. But I have always noticed a very strong, distinctive taste with Jack Daniels Black, It's almost like I can taste the charcoal filtering or something. Not bad, but definately different. So what a coincidence that some are having a problem with it.

Sorry about the long post (assuming anyones still reading). I still love this forum. I've gotton a lot of great info & advise. It's frustating sometimes, but I feel much better off since I found it. Thanks to all! lm

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      Second chance

      By Jmartes71 · Posted

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    • trents
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    • cristiana
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      Good evening @EssexMum You are quite right to be concerned about this situation.  Once diagnosed as coeliac, always a coeliac, and the way to heal  is through adopting and sticking to a strict gluten diet. That said... I have travelled twice to France since my diagnosis, firstly in May 2013 and again in August 2019.   My spoken French isn't bad, and whilst there I tried my best to explain my needs to chefs and catering staff, and I read labels very carefully when shopping in supermarkets, but both times I came away with worsening gastric symptoms and pain. Interestingly,  after the second holiday, my annual coeliac review took place the following month and although I'd been very careful to avoid gluten all year, thanks to that August holiday my coeliac antibodies were elevated,  Clearly I hadn't been imagining these symptoms and they must have been caused by gluten sneaking in somehow. When I spoke to my gastroenterologist on my return, who is an excellent doctor, he told me with a smile that this was a very common experience in France among his patients, and not to worry too much about it! In fact, before we went away in May 2013, which was just after I had been formally diagnosed, he told me not to even bother trying to adopt a gluten free diet until I returned, knowing what France was like, but I was feeling so awful at that time I ignored his advice and at least tried to make a start with it. (I ought to say - both these visits were some time ago, so perhaps things are a lot better there now.) So what to do?  I would say at least try to explain to catering staff the situation - they should be able to rustle up a plate of cheese, boiled eggs, tuna, salad and fruit, and if things like crackers and gluten-free pot noodle or oats can be packed in the UK, those can be produced at mealtimes.    Of course, most larger supermarkets in France do now cater for coeliacs, but when I was last there the the choice wasn't as wide a range as we have in the UK but I think that is partly because the French like to cook from scratch, whereas our gluten-free aisles have quite a lot of dried or pre-baked goods in them/convenience foods, because I think we as a nation tend to use them more. I would be worth doing a bit of research on the internet before the trip, - the words you want are 'sans gluten'.  I've just googled 'sans gluten Disney Paris" and this came up.  I do hope at least some of this is of help. https://www.tripadvisor.co.uk/Restaurants-g2079053-zfz10992-Disneyland_Paris_Ile_de_France.html  Whatever befalls in France, at least your stepdaughter can resume her usual diet on her return. On a related tack, would you be happy to post any positive findings/tips upon her return - it might be of use to others travelling to Disneyland Paris with children in future? Cristiana
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