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

Smart Balance Omega Non-stick Cooking Spray

sunnybabi1986

Recommended Posts

sunnybabi1986 Contributor
sunnybabi1986
Posted

Before going gluten-free, I used Smart Balance Omega Non-Stick Cooking Spray, but when I was cleaning out my cabinets, I noticed that grain alcohol is listed as one of the ingredients. I did some searches online and on this site, but couldn't find anything definitive as to whether or not grain alcohol is safe for people with gluten intolerance. Do any of you know if it's safe or not? Thanks!

Janie

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

Celiac.com Sponsor (A8-M):


JillianLindsay Enthusiast
JillianLindsay
Posted

The Canadian Celiac Association says it is safe -- any "hard" or distilled alcohol is gluten-free because the gluten cannot make it through the distillation process.

Some people still react to it though because they have a wheat allergy (either in addition to, or as opposed to, celiac disease) or are extremely sensitive.

If you're new to the diet, you may want to stick with something you know 100% is gluten-free and then experiment with the cooking spray once you've had a lot of time to heal. Perhaps on a weekend where it may interfere with your life less if you do happen to react.

Maybe someone else can provide a better answer for you, but that's the limit of my knowledge on the subject :)

Jillian

Before going gluten-free, I used Smart Balance Omega Non-Stick Cooking Spray, but when I was cleaning out my cabinets, I noticed that grain alcohol is listed as one of the ingredients. I did some searches online and on this site, but couldn't find anything definitive as to whether or not grain alcohol is safe for people with gluten intolerance. Do any of you know if it's safe or not? Thanks!

Janie

Swimmr Contributor
Swimmr
Posted
Before going gluten-free, I used Smart Balance Omega Non-Stick Cooking Spray, but when I was cleaning out my cabinets, I noticed that grain alcohol is listed as one of the ingredients. I did some searches online and on this site, but couldn't find anything definitive as to whether or not grain alcohol is safe for people with gluten intolerance. Do any of you know if it's safe or not? Thanks!

Janie

I have been told no...because my question dealt with everclear :rolleyes: and everclear is made from grains. I don't know how reliable that source is.

I'm sure someone can shed some light.

here is a thread about grain alcohols here on the board

Swimmr Contributor
Swimmr
Posted

I just found this for ya! It deals with alcoholic beverages, but none-the-less still made from a grain alcohol...

There's plenty of gluten-free alcohol that's safe for people with celiac disease. Celiacs used to be told to avoid all grain alcohols -- for example, vodka, whiskey, rye whiskey, scotch -- but now the prevailing opinion is this:

Grain alcohols are safe for celiacs because gluten doesn't survive the distillation process.

(Distillation is the process of purifying a liquid, first by heating it so that it vaporizes and then by cooling and condensing the vapor and collecting the resulting liquid.) An important exception is beer, which is not usually gluten free, because it's made from barley and is not distilled. In the past few years, gluten-free beers have come on the market, which has been a great breakthrough for celiacs.

The Canadian Celiac Association, for example, says "Distilled alcoholic beverages such as gin, vodka, scotch whisky and rye whiskey are made from the fermentation of wheat, barley or rye. Since they are distilled, they do not contain prolamins [a component of the gluten protein] and are allowed unless otherwise contraindicated. Beer and ale, usually made from barley, may contain 1 to 2 mg of prolamins per pint (570 mL) and therefore is not allowed."

The Celiac Disease Awareness Campaign of the National Institutes of Health also agrees that "a cocktail made with distilled alcohol is safe" for people with celiac disease.

Distilled alcholic beverages with added flavoring are not necessarily gluten-free. You'll have to check with the manufacturer.

Many people with celiac disease nevertheless react badly to grain alcohols and prefer to avoid them. These individuals can still have tequila (made from the agave cactus), rum (from sugar cane), vodka made from potato or corn, and wine or champagne -- as long as there are no added flavorings.

sunnybabi1986 Contributor
sunnybabi1986
Posted
  • Author

Thank you so much!

What kind of cooking spray do you guys use?

psawyer Proficient
psawyer
Posted
What kind of cooking spray do you guys use?
PAM Original.

Archived

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

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


  • Member Statistics

    • Total Members
      131,702
    • Most Online (within 30 mins)
      7,748
    Coach Chris
    Newest Member
    Coach Chris
    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

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Hi Christiana, Many thanks for your response.  Interestingly, I too cannot eat wheat in France without feeling effects (much less than in the US, but won't indulge nonetheless).  I also understand children are screened for celiac in Italy prior to starting their education. Wise idea as it seems my grandson has the beginning symptoms (several celiacs in his dad's family), but parents continue to think he's just being difficult.  Argh.  There's a test I took that diagnosed gluten sensitivity in 2014 via Entero Labs, and am planning on having done again.  Truth be told, I'm hoping it's the bromine/additives/preservatives as I miss breads and pastas terribly when home here in the states!  Be well and here's to our guts healing ❤️
    • Wends
      Inconclusive results

      By Wends · Posted

      Lol that’s so true! Hope you get clarity, it’s tough when there’s doubt. There’s so much known about celiac disease with all the scientific research that’s been done so far yet practically and clinically there’s also so much unknown, still. Out of curiosity what’s her dairy consumption like? Even compared to early years to now? Has that changed? Calcium is dependent in the mechanism of antigen presenting cells in the gut. High calcium foods with gluten grains can initiate inflammation greater.  This is why breakfast cereals and milk combo long term can be a ticking time bomb for genetically susceptible celiacs (not a scientific statement by any means but my current personal opinion based on reasoning at present). Milk and wheat are the top culprits for food sensitivity. Especially in childhood. There are also patient cases of antibodies normalising in celiac children who had milk protein intolerance/ delayed type allergy. Some asymptomatic. There were a couple of cases of suspected celiacs that turned out to have milk protein intolerance that normalised antibodies on a gluten containing diet. Then there were others that only normalised antibodies once gluten and milk was eliminated. Milk kept the antibodies positive. Celiac disease is complicated to say the least.
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      And thank you for your encouragement. I am glad that her body is doing a good job fighting it. I also just want clarity for her moving forwards. She was only 6 for the last round of testing and she's 10 now, so I'm also hoping that makes a difference. It was weird during her last round of testing though, because right before her biopsy, we'd upped her gluten intake by giving her biscuits made from straight up vital wheat gluten, and her labs actually normalized slightly (lower ttg and her ema went negative). Bodies just do weird things sometimes! lol
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      The first negative biopsy in 2021 just said "no pathological change" for all the samples, and the second one in 2022 said "Duodenal mucosa with mild reactive change (focal foveolar metaplasia) and preserved villous architecture." So I think Marsh score 0 in both cases, though it's not actually written in the pathology reports. I'm really hoping to get a clear positive result this time, just for her sake.  
    • Wends
      Blood results

      By Wends · Posted

      Hopefully the biopsy gives a conclusive and correct diagnosis for your daughter. Im in the UK and have been in the situation a few years ago of trying to rule celiac in or out after inconclusive results. Many symptoms pointing to it including the classic symptoms and weight loss and folate and iron deficiency. You have to play a waiting game. I also had the label of IBS and likely food allergy. Genetic test showed low risk for celiac but not no risk. It sounds like the Gastroenterologist is on it and hopefully will diagnose what it is correctly. Food hypersensitivity (allergy) can also cause similar symptoms and inflammation as well as mimicking IBS. Milk / dairy and wheat (cereal grains) being the biggest culprits. The “oesophagitis” and “gastritis” you mentioned can be caused by another gastrointestinal disorder called “eosinophilic gastrointestinal disorders”. These are named depending on which part of the gastrointestinal tract is affected. For example eosinophilic oesophagitis, eosinophilic gastritis, eosinophilic gastroenteritis, and more rare eosinophilic colitis. They are antigen (allergen) driven. When the blood test measuring anti-ttg antibodies is positive in absence of a positive ema test - which is more specific to celiac, this can also suggest food hypersensitivity (allergy). Usually delayed type allergy similar to celiac but not autoimmune if that makes sense. In this case the ttg antibodies are transient. Which happens. I’ve first hand experience. For info, evidence of villous atrophy too can be caused by food hypersensitivity. Not just by celiac disease. In Egid disorders the six food elimination diet, under a dietitian and gastroenterologist care, is the dietary protocol to figure out the culprit or culprits. Sometimes only two food elimination diet is used at first. The number one culprit is milk protein / dairy. Followed by wheat, eggs, soy, fish and seafood, and nuts. Most are only reactive to one food group or two. Most are only reactive to milk. Hope this is a helpful reply.
×
×
  • 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.