0
BloatusMaximus

Alcohol Intolerance

Rate this topic

Recommended Posts

I do not drink alcohol that much anymore but the last few times I consumed alcohol I felt HORRIBLE. I had a rum drink that messed me up. Even gluten free beer made me feel awful. I am just wondering if it is me or does this celiac thing affect our sensitivity to alcohol, too.

Thomas

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


if you asked that question to my husband (who can eat gluten) he would say "NOT" cuz I am way more tolerant of alchohol than he is :lol:

We're kind of like Jack Spratt and his wife.

The inability to efficiently metabolize alcohol is geneticallyl influenced. However, it is probably separately acquired from the tendency towards gluten intolerance (also genetically influenced)>

Share this post


Link to post
Share on other sites
I do not drink alcohol that much anymore but the last few times I consumed alcohol I felt HORRIBLE. I had a rum drink that messed me up. Even gluten free beer made me feel awful. I am just wondering if it is me or does this celiac thing affect our sensitivity to alcohol, too.

Thomas

I thought I had a reaction to a rum and cola - thinking I couldn't drink! but then I tried a gluten-free cola and never had the reaction! I know Pepsi and coke are safe as mixers so I tried that and BIG difference!

I do get more of a buzz quicker so I limit them to weekends and nitecaps.

I think you may try a wine and see how that affects you.........I have a better tolerance with a blush.

Just experiment a little - I hear clear rums, are safe and tequila.....vodka too.

Try mixing with juices that are gluten-free.......it may make the difference.

Share this post


Link to post
Share on other sites

How long have you been gluten-free for?

Alcohol is a known irritant to the GI lining. It is believed that many alcoholics are at an increased risk for developing leaky gut syndrome for this reason.

Share this post


Link to post
Share on other sites

I have same thing and think it is candida overgrow related. Yeast loves sugar and alcohol...

Share this post


Link to post
Share on other sites
Ads by Google:


This sucks. I really liked having a few drinks several times per week. It seems my system has changed so much over the last few years. Bummer. Alcohol consumption is definitely out of the question now. My vices have become fewer and fewer. I'm not too fond of reality as it currently is.

Thomas

Share this post


Link to post
Share on other sites
This sucks. I really liked having a few drinks several times per week. It seems my system has changed so much over the last few years. Bummer. Alcohol consumption is definitely out of the question now. My vices have become fewer and fewer. I'm not too fond of reality as it currently is.

Thomas

Like some other people on this thread said, you just need to see what works well with your body. I noticed after going gluten free, that I have a much stronger reaction now when I drink alcohol. I definitely cannot have as much as I did before without feeling the effects. I have also had to experiement to see what types of alcohol my body will tolerate now. I have noticed that my body does not do well with vodkas (gluten free of course) but I can have Bacardi Rum (the clear one) mixed in with a diet coke and be just fine. Another alcohol I seem to do just fine with are the hard ciders (i.e. Woodchuck). I definitely have had to limit the types of alcohol I can consume though, but I have found some through trial and error that I seem to do just fine with. The other thing that has helped me out is making sure I eat before I drink anything. I've noticed the times my stomach has seemed to get upset from alcohol is the times I did not eat before drinking.

Share this post


Link to post
Share on other sites

My stomach is pretty sensitive. Before I went gluten-free, alcohol used to make me feel awful--I'd get hot and dizzy after one drink so I basically stopped drinking.

After I had been on the diet for a while, I tried wine and do fine with it. I haven't tried anything else--I like wine so I just stick with that.

Share this post


Link to post
Share on other sites

I have been wondering the same thing. I've been lookinng for ages for any information on gluten intolerance and alcohol intolerance. Have any of you who have previously replied on this post had any changes as to what you can drink now? I always used to have a drink or two - maybe a couple of times a week/fortnight and sometimes on the weekends. I've been gluten free for just over a year and have found myself not being able to have any amount of alcohol anymore. Even one premixed drink gives me a headache and makes me sick in my stomach. I'm sick of it as I'd love to have a drink some days but it's just not worth it as it makes me feel so terrible! :(

Share this post


Link to post
Share on other sites

Many of the other posters no longer post on the board, although jerseyangel is still here. My husband had to quit alcohol for a different reason - it really stuffs up his sinuses badly now. :(

Share this post


Link to post
Share on other sites


Ads by Google:


I have been wondering the same thing. I've been lookinng for ages for any information on gluten intolerance and alcohol intolerance. Have any of you who have previously replied on this post had any changes as to what you can drink now? I always used to have a drink or two - maybe a couple of times a week/fortnight and sometimes on the weekends. I've been gluten free for just over a year and have found myself not being able to have any amount of alcohol anymore. Even one premixed drink gives me a headache and makes me sick in my stomach. I'm sick of it as I'd love to have a drink some days but it's just not worth it as it makes me feel so terrible! :(

What are you drinking? I don't do any of the premixed drinks on the rare occasions I do drink. I also discovered early on that if I want a vodka and lemonade it needs to be a potato vodka. I more commonly drink a clear rum and Pepsi, wine or on rare cases a gluten-free beer. With those I have no issues but I never drink more than one. I do not tolerate distilled gluten grains and even one will make me sick so I avoid whiskey and rye or flavored rums.

Share this post


Link to post
Share on other sites

I have this same problem. I keep thinking if I try new things I will find something that won't make me sick... For me it is not so much the stomach thing as it is a headache, my stomach doesn't hurt but I do throw up and just feel terrible. I think I'm just going to give it up. I'm tired of not feeling good.

Share this post


Link to post
Share on other sites

For me alcohol affected me differently because of the massive weight loss. It doesn't make me sick, but I can't handle nearly as much.

Share this post


Link to post
Share on other sites

Same - although maybe I;m just getting older? I had three drinks the other day and threw my guts up and then I had 3 drinks another day and had a 2 day hangover. I felt rotten. Before I realised I had a problem with gluten I started to get violently ill after drinking beer - I'd have a couple and then next day I would vomit bile all day long - I felt like death. I assumed it would all disappear if I drank gluten-free drinks - but no such luck. Although much less violently ill.

Share this post


Link to post
Share on other sites

I have read in a couple of places that Celiac can make you more suseptible to alcohol because of the damage to your small intestine. That said, I usually have a stronger reaction to alcohol if it has bubbles (beer, cider, mixed with pop) than if it's flat (wine, or straight liquor). I drank almost an entire bottle of red wine last weekend, and hardly had any effect at all, but one can of Strongbow can make me ill.

Share this post


Link to post
Share on other sites

This is going to sound bad, but its the truth. Before going gluten free, I drink daily, mostly beer, canadian whiskey, and vodka were my pleasures. 6-8 beers or 2-4 double shot drinks, or combination of both. I still drink daily, but now it's New Grist gluten free beer, hard ciders, rum, and corn vodka. (I don't care for tequila). I did drink some grain vodka and grain whiskey distilled at least 6 times. They didn't make me sick, but felt like I had been slightly gluten the next day. I did drink 2 double shots straight grain whiskey with my gluten free beer one evening, which was not uncommon prior to being gluten free, I got thorwing up sick that night and woke up with blood vessels busted in one eye. I no longer drink hard liquer straight.

I know someone reading this is thinking "why do you drink"? I don't understand why someone smokes, drinks large amounts of fountain soda, eats a whole bag of chips or seeds. I just want to share what I've experianced with drinkng and being gluten free.

Share this post


Link to post
Share on other sites

Can some one explain to me why so many people are shocked that they can't tolerate alcohol and need to find a reason? I have a reason for them, alcohol is literally poison. The human body was not designed to tolerate alcohol. I don't know, maybe because I rarely drink my opinion is different.

Share this post


Link to post
Share on other sites

Incant drink anymore. Wine especially makes me very ill. I just gave it up. I can tell you I look better than ever!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   17 Members, 0 Anonymous, 488 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com