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

Is Merlot A No No!


holdthegluten

Recommended Posts

holdthegluten Rising Star

LAst night i drank 3 glasses of red wine at a wedding and today i feel like crap. Is red wine a no no for celiacs. Please dont take my wine away!!!!!!! The last wedding i was at i drank about 10-12 glasses, so i understood why i felt awful the next day, but this time i actually disciplined myself and still feel awful (tired,dizzy,nausea,bloated.)


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



Celiac.com Sponsor (A8-M):



Lisa Mentor
LAst night i drank 3 glasses of red wine at a wedding and today i feel like crap. Is red wine a no no for celiacs. Please dont take my wine away!!!!!!! The last wedding i was at i drank about 10-12 glasses, so i understood why i felt awful the next day, but this time i actually disciplined myself and still feel awful (tired,dizzy,nausea,bloated.)

Please go to the site index on the left side of this site and read, read, read. That site holds the answer to ALL of your questions.

holdthegluten Rising Star
Please go to the site index on the left side of this site and read, read, read. That site holds the answer to ALL of your questions.

Thank You.....I know i post a lot of questions, i hope I dont bother you. Thanks for all of your help.

Guest j_mommy

Don't feel lile you're bothering anyone!!!! That's what this forum is for....information and learning. I am soo grateful I found. People on here are very generous with advice and it's great!!!! We are all in the same boat...just at diffrent stages!

Lisa Mentor
Thank You.....I know i post a lot of questions, i hope I dont bother you. Thanks for all of your help.

This is not bother, but this site is FULL of information at only the tap of you fingers. The site index on this page has countless information.

We have all been where you are, and as I have said, the key is learning to read ingredients on products. They do change and what what was known to be gluten free a year ago, may not be currently.

You have to rely on 1-800 numbers and be current with those. I have recommend certain products but slacking off that. I don't remember safe products...I read labels now and if doubt, I call. There are some safe companies that I will recommend.

Everyone needs to be their own safe keeper of heath. Only your can protect you good health.

Lisa Mentor

BTW, wine in not gluten related. :)

alamaz Collaborator

You could be reacting to sulphites which are found in red wine among other things.


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



Celiac.com Sponsor (A8-M):



Felidae Enthusiast

Wine is no probelm for me.

debmidge Rising Star

Hi all: This is a good question - and you're not bothering anyone when you ask about it. I know it is hard to get to all the reading when you are too busy - so that's what us friends are here for. To interchange information on these topics. But after you talk to someone on board about it, look it up or call the manufacturer - I know that might not be possible with wines as the bottle only shows the address of the distributor.

Merlot is safe for celiacs unless you are drinking something that is not pure wine. When out, have bartender show you the bottle.

Sulfites are in wine and it can cause diarrhea if you are sensitive to it. Sulfites (preservatives) are added to wine and occur naturally in wine. Some wineries do not use added sulfites but you have to find out from wine store which ones they are. If you are sensitive to sulfites, the more wine you drink, the more diarrhea you'll have.

Also, wine has a little mold in it due to natural fermentation and you could be sensitive to both mold and sulfites.

I hope this helps. Bring on the questions! :)

nederlandse Newbie

Hi,

wine can be a problem for me too and I have reactions similar to those you describe. I learned from a more experienced, equally hyper-sensitive friend that you can try drinking unfiltered red wines. Since I started drinking the unfiltered reds, I haven't had a problem. I've started compiling a list of brands that are ok with me here: Open Original Shared Link. Just click on the 'wine' link. The list isn't long yet, but it's growing.

If you look for unfiltered red wines in your local liquor store, you may or may not have any luck in getting help from the management. The one good thing to know is that if they are unfiltered, they typically say "unfiltered" on the label on the back of the bottle. My favorites so far have been from Argentina. Good luck!

Jessica

Hi all: This is a good question - and you're not bothering anyone when you ask about it. I know it is hard to get to all the reading when you are too busy - so that's what us friends are here for. To interchange information on these topics. But after you talk to someone on board about it, look it up or call the manufacturer - I know that might not be possible with wines as the bottle only shows the address of the distributor.

Merlot is safe for celiacs unless you are drinking something that is not pure wine. When out, have bartender show you the bottle.

Sulfites are in wine and it can cause diarrhea if you are sensitive to it. Sulfites (preservatives) are added to wine and occur naturally in wine. Some wineries do not use added sulfites but you have to find out from wine store which ones they are. If you are sensitive to sulfites, the more wine you drink, the more diarrhea you'll have.

Also, wine has a little mold in it due to natural fermentation and you could be sensitive to both mold and sulfites.

I hope this helps. Bring on the questions! :)

hathor Contributor

People sometimes react to the fining agents used in wine, which can include common allergens like casein, egg, or fish (yes, you read that right). This is why some people do better with vegan wines. Unfiltered wines would accomplish the same thing.

Also, I've read that sometimes a wheat-based glue is used on wine casks. I don't know if there have been any known reactions from this, though. My understanding is that there is no test available now for knowing how much, if any, gluten is in the final product. (At least, this is what the wine sellers are saying.)

There is currently a proposal to require allergen labeling on wines. It is being disputed by vintners, of course.

CarlaB Enthusiast

Can you drink other alcohols and not feel bad? I'm intolerant to all alcohol <_< , all of it makes me feel like you do today.

Sometimes I can drink a glass or two of something and feel okay, sometimes I feel very, very sick. It's completely unrelated to gluten intolerance though.

Do you feel this way when you're glutened? If so, maybe gluten is the culprit.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,680
    • Most Online (within 30 mins)
      7,748

    ashley94261
    Newest Member
    ashley94261
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • 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.