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

Totally Confused About Alcohol - Please Help!

pellegrino

Recommended Posts

pellegrino Apprentice
pellegrino
Posted

I've had celiac for two years now. I was never a big drinker before, and still am not. But because I don't drink often, I'm still pretty confused about alcohol in general. I'm finding lots of conflicting and confusing info online and on this message board and would love some help. What I'd really like and can't seem to find is a list of alcohol I CAN'T have, those that I should avoid. If there is a similar post and/or list on these boards I've missed, or official info somewhere else online, by all means, please point me there.

I know beer is out of the question, which is fine, I never cared for it much anyway. I have had Woodchuck and Wyder's cider and really like both, haven't had any sort of reaction. Wine is okay. But is all wine okay? I've had both red and white wine since being diagnosed and have been fine. I have noticed my tolerance has gone way down though, one drink and I'm pretty buzzed.

I was at a friend's house last night and they were making drinks with bourbon. I thought I should probably check before I drank it, but didn't and went ahead and drank it. An hour or so later, my friend suggested we check it out, because she wanted to make sure I didn't get sick. Oops, sure enough, we Googled and found out it ISN'T gluten free. The bottle didn't give any indication of the ingredients either. I ended up getting a stomachache and didn't feel so hot for a while. Still felt a little sick this morning.

So beer and bourbon, add those to the "CAN'T HAVE" list. What else? What about rum, whiskey, vodka, tequila, etc? If I'm not drinking wine I usually like something sweet, like a rum and Coke, pina colada, mojito, etc. These are usually made with rum, which is always gluten free, right? I used to like the Malibu rum, is it gluten free?

Any other sweet drinks you'd recommend that are usually gluten free? If I could have a few I know and like, that I know are gluten free, that would be nice too. I suppose I also need to be familiar with what brands of certain alcohol are for sure gluten free. What are some common brands of each type of alcohol that most bars have on hand that are safe?

Thank you SO MUCH for your help in advance!

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

ANY distilled alcohol is considered safe for people with Celiac to consume. Bourbon would be safe, even though it's grain based, because it's distilled. Now, some very sensitive people with Celiac have said they don't do well with distilled grain based product like alcohol and vinegars.

Here is a pretty broad list of CAN HAVEs:

https://www.celiac.com/articles/222/1/Glute...ages/Page1.html

Open Original Shared Link

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,681
    • Most Online (within 30 mins)
      7,748
    Donna Ybarra
    Newest Member
    Donna Ybarra
    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

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      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
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      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
      Inconclusive results

      By Scott Adams · Posted

      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.    
×
×
  • 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.