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

Vodka's


blueeyedmanda

Recommended Posts

blueeyedmanda Community Regular

I was just wondering what kind of Vodka everyone here uses?

John and I just bought a new cosmopolitan mix and I needed a vodka.

Any suggestions?


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



Celiac.com Sponsor (A8-M):



psawyer Proficient

I don't drink vodka often, but when I do my preference is Smirnoff. It is made from corn--no gluten-source grains to worry about, even if you don't believe in distillation. ;)

blueeyedmanda Community Regular

Thanks Peter,

We ended up getting potato vodka....$30. I kept seeing the wheat grain on labels and so I went with the potato so I could feel a bit safe.

I figured I would get your opinion.

psawyer Proficient
Thanks Peter,

We ended up getting potato vodka....$30. I kept seeing the wheat grain on labels and so I went with the potato so I could feel a bit safe.

I figured I would get your opinion.

I'm glad I could help. :)

gfp Enthusiast
I don't drink vodka often, but when I do my preference is Smirnoff. It is made from corn--no gluten-source grains to worry about, even if you don't believe in distillation. ;)

Caution never hurts.... :D

To me its a bit like making a habit of wearing a seat belt.

The chance of any single bottle of grain vodka containing gluten is probably really really small (frankly its impossible to calculate from theory alone but its very very small)

However if you drink outside the house you are sampling quite a few bottles. Presuming your not a problem drinker with a bottle a day then a bottle of Vodka will last quite a while whereas in a bar they can empty that bottle and go onto the next... plus you might have one in one bar and a second somewhere else.

If your the sort of person who likes say 1-2 drinks after ork (and I mean just 1-2) this adds up pretty quickly to potentialy lots and lots of bottles sampled ... say 200 times a year with 2 drinks a day from seperate bottles.. means your potentially drinking from 400 a year..

I never had a car wreck, well one someone ran into me whilst stationary but in the same way its sensible to wear seat belt, not because that one 5 minute trip to the convenience store is likely to be 'the one' but simply because its something we do very often.

I view grain alcohols the same way... I probably drink about what I quoted above .. 1-2 per day, probably 4-5 might a week..

larry mac Enthusiast
I was just wondering what kind of Vodka everyone here uses?.....

I've found it's easy to find a couple of nice potato vodkas around 13-$14 at big stores such as Goody Goodies in Dallas (the best prices in town). Presently, I have a Vikingfjord, from Norway, made with pure glacial water, in a cool bottle. You may have to look at quite a few bottles to find them.

Mostly, I drink Tequilas, which have no gluten of course.

Also, sour mash bourbon whiskys, such as Makers Mark, Jack Daniels, Ezra Brooks, etc. I know, whisky is risky! So far, so good.

best regards, lm

Daxin Explorer

Always best to go right to the source...a good russian made vodka, but you'll pay for it.

We drink Smirnov or Polar Ice, and we go through about one 40 every month or so....depending on company dropping in, or the odd night ya need 4 or 5 ceaser's ;)

Never had a problem with either of those two brands.


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



Celiac.com Sponsor (A8-M):



blueeyedmanda Community Regular
Caution never hurts.... :D

To me its a bit like making a habit of wearing a seat belt.

The chance of any single bottle of grain vodka containing gluten is probably really really small (frankly its impossible to calculate from theory alone but its very very small)

However if you drink outside the house you are sampling quite a few bottles. Presuming your not a problem drinker with a bottle a day then a bottle of Vodka will last quite a while whereas in a bar they can empty that bottle and go onto the next... plus you might have one in one bar and a second somewhere else.

If your the sort of person who likes say 1-2 drinks after ork (and I mean just 1-2) this adds up pretty quickly to potentialy lots and lots of bottles sampled ... say 200 times a year with 2 drinks a day from seperate bottles.. means your potentially drinking from 400 a year..

I never had a car wreck, well one someone ran into me whilst stationary but in the same way its sensible to wear seat belt, not because that one 5 minute trip to the convenience store is likely to be 'the one' but simply because its something we do very often.

I view grain alcohols the same way... I probably drink about what I quoted above .. 1-2 per day, probably 4-5 might a week..

This is a very good way to look at it. I am not a big drinker, usually weekends only, if that even. So the bottle will probably last quite a bit. I did have about 5 cosmo's last night....it was a cold Saturday evening and we were just sitting around watching movies. :)

BRob66 Rookie
I was just wondering what kind of Vodka everyone here uses?

John and I just bought a new cosmopolitan mix and I needed a vodka.

Any suggestions?

Yes,,,Belvedere is great although expensive,,,or try potato vodka

CarlaB Enthusiast

I like Chopin.

If I want flavored, I use Smirnoff.

blueeyedmanda Community Regular
I like Chopin.

If I want flavored, I use Smirnoff.

John and I have heard rave reviews about Pear flavored vodka, but when I was iffy last night I decided to pass on it until I could be sure. We will be purchasing that next time though.

binky1246 Rookie

As one that is allergic to brewers yeast, I have to be careful on which ones I drink. Absolute was very helpful in telling me the the gluten and yeast are filter out in the process on how it is made. That being said, I have had my best luck with Grey Goose for not feeling lousy the next day. It is expensive, but I feel I am worth it. Plus, all healthy for us food is expensive. If you are an occasional the expense is worth it. I mix it with a low sugar cranberry juice. That way it is healthy. :) Good luck and enjoy.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,906
    • Most Online (within 30 mins)
      7,748

    Betty t
    Newest Member
    Betty t
    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

    • Xravith
      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
×
×
  • 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.