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

Coors Light

dairy queen

Recommended Posts

dairy queen Rookie
dairy queen
Posted

I was talking to someone over the weekend who's husband has celiac disease. She told me a few odd things. She said that he drinks coors light and eats quaker oats, safely.

Has anyone else heard of or done this???

I was a little confused, but just let her talk! :blink:

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

Celiac.com Sponsor (A8-M):


confused Community Regular
confused
Posted
I was talking to someone over the weekend who's husband has celiac disease. She told me a few odd things. She said that he drinks coors light and eats quaker oats, safely.

Has anyone else heard of or done this???

I was a little confused, but just let her talk! :blink:

I have never heard coors light was gluten free, if it was tho, i would be so happy. That is what i have been drinking for years. Even tho i am happy with the redbridge, just wish it was cheaper lol

paula

Lisa Mentor
Lisa
Posted

Coors Lite beer and eating commonly found oat meal is VERY unsafe for celiacs.

The beer contains malt and the oatmeal is most likely cross contaminated.

happygirl Collaborator
happygirl
Posted

Dairy queen,

I second what MG noted. Both are very unsafe for Celiacs. Not having an overt reaction does not mean that the autoimmune reaction is not occuring.

Something to think about: If normal beers were gluten free, why would Anheuiser Busch, a company that makes many normal beers, feel the need to make a separate gluten free beer? :) If they know regular beer isn't gluten free, then it really means it isn't safe for us!

Laura

larry mac Enthusiast
larry mac
Posted
I was talking to someone over the weekend who's husband has celiac disease. She told me a few odd things. She said that he drinks coors light and eats quaker oats, safely....

dq,

The oats only has the potential (or likelyhood) of cross-contamination. The beer is a gluten product, big difference.

best regards, lm

CarlaB Enthusiast
CarlaB
Posted
dq,

The oats only has the potential (or likelyhood) of cross-contamination. The beer is a gluten product, big difference.

best regards, lm

This is from the Quaker Oats website.

Because oats are grown, stored, transported in bulk, they may contain trace amounts of wheat, rye and barley. USDA grain standards allow a certain percentage of other grains to be present in the oats. Therefore, gluten may be found in oats, even if very small amounts of these other grains are present.

So, Quaker even admits there can be a percentage of other grains present. This is more contamination than an allergen statement that says it was produced in a facility that also processes wheat!

  • 8 years later...
Judygirl05 Newbie
Judygirl05
Posted

Hi, Just wanted to inform this post that Coors Light NOW has their own Gluten Free beer.  They just launched their first GL beer which is called "Coors Peak".  It was released in Jan. 2015 in the Seattle and Portland OR area only to test the market with it.  It is being manufactured at it's own plant here in Oregon to assure against cross contamination.   Im pretty excited about it myself and am looking forward to trying it out.

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

Hi, Just wanted to inform this post that Coors Light is NOW Gluten Free.  They just launched their first GL beer which is called "Coors Peak".  It was released in Jan. 2015 in the Seattle and Portland OR area only to test the market with it.  Im pretty excited about it myself and am looking forward to trying it out.

Coors light is still not gluten free. They have a new beer that is coming out that is gluten free.

Judygirl05 Newbie
Judygirl05
Posted

Coors light is still not gluten free. They have a new beer that is coming out that is gluten free.

Yes that is what I was saying.  I edited my post to clarify that better.  :)

  • 4 months later...
ch88 Collaborator
ch88
Posted

I have heard that the fermentation process breaks down the gluten in some types of beer. Some common beers test out at less that 5 parts per million. I only drink gluten removed beers right now but I am considering trying a few others. You can google the gluten content of different beers. I am not sure how safe or unsafe these beers are for people with Celiac disease. 

LauraTX Rising Star
LauraTX
Posted

I have heard that the fermentation process breaks down the gluten in some types of beer. Some common beers test out at less that 5 parts per million. I only drink gluten removed beers right now but I am considering trying a few others. You can google the gluten content of different beers. I am not sure how safe or unsafe these beers are for people with Celiac disease. 

 

Welcome to the board!  :)   Do note that the original post here is 8 years old and product info can change over time.  

 

While the fermentation may partially modify some things in the beer, they still contain gluten.  I recommend not drinking any beer that does not at least go through a gluten removal process, and it is my opinion that gluten-removed beers are not okay to market to Celiacs because the gluten content cannot be accurately measured. Do a search on the main page of the forum for "omission" for lots of great discussions on this.  While I respect your decision on drinking gluten removed beers, I highly recommend against drinking anything that does not go through that process, because having a beer is not as important as having good health.  Cheers :)

ch88 Collaborator
ch88
Posted

Thanks. Yeah I noticed the original post was old but there are some new ones. 

 

I know with omission beer some people have a strong reaction. Other people seem to tolerate it without any noticeable problems. I react strongly to gluten but can drink gluten removed beer without any problems. It took me a while to get comfortable with the idea but I am fine with it now. I can see why some people would want to play it safe and not consume anything made from wheat or barley.

 

The 'removal' process merely breaks the gluten proteins down in to smaller pieces. These smaller pieces are technically not gluten.  Some other regular beers have a lower gluten content than gluten removed beer. I think it depends on the individuals choice and on what they react to. Certainly not all people with Celiac disease are the same. 

Ed in Baja Rookie
Ed in Baja
Posted

Widmer brewery in Portland makes a VERY good IPA that is certified at less than 20/ million . I had no reaction to it.

Industrial Quaker's oat production...? I have eaten regular old oats and had no problem, in restaurants, for example. But then I did.

Seems a gamble for me.

AmyNColorado Apprentice
AmyNColorado
Posted

Funny I live in Golden, CO...home of Coors and literally live down the street from the main facility and have never heard of their Gluten free beer. Toured their facility too and they have never mentioned it.  Personally I'm scared of "gluten removed" beers...don't want to risk it. New Planet here in Colorado makes a great line of ales, dark, and light beers. I'm a fan, the Rasberry is my personal fav although they just released a dark ale that I'm excited to try.

 

On a side note about the oats...I can't do any oats even Redmill etc that aren't cross contaminated. The oat protein is very similar to wheat and I hear it's not uncommon. 
"
 

ch88 Collaborator
ch88
Posted

New planet taste really good. There are also a few other types of gluten free beers that I like. I never knew that Coors made a gluten free beer either. I'll have to ask around to see if I can find it here.

 

I changed my mind about oats. I read that some oat brands were tested and had over 2000 ppm gluten due to contamination which is quite a bit. I might be getting a bit of a reaction from them I am not sure. I am going to avoid gluten removed beers for a while to make sure. 

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. Scott Adams
      0

      Celiac Disease Beyond the Western World: Hidden Populations, Changing Diets, and Growing Awareness

    2. Wheatwacked
      - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 1...
    3. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

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

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
    4. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
    5. Florence Lillian
      - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

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

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,356
    • Most Online (within 30 mins)
      7,748
    JAGAPG
    Newest Member
    JAGAPG
    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

    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • 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.