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Lisa79

Bourbon / Whiskey

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Hi

I am wanting to have a few drinks but since been diagnosed with celiac disease I have gone very healthy a little obsessed I would say about eating the right foods and looking after my body to help with the recovery from the damage.

I have only drank once in the last eight months and that was wine, I had a terrible headache and diarrhea the next day, maybe a few too many wines but still the same I am not really a wine drinking, don't really enjoy it, I have always been a bourbon or Whiskey drinker.

What have you found to be the best or safest Bourbon or Whiskey? I understand the whole fermentation so there should not be any gluten although I would love to hear from those who drink it. I used to mainly drink Jim Bean Zero because DH is a T1 diabetic so we have to go with the zero sugar.

Thanks

Lisa :)


Lisa :)

Me (30): Diagnosed with Celiac Disease by biopsy March 2009 - Multiple food intolerances, nightshades, egg, some fruits and many more.

DH (29): Type 1 Diabetic Diagnosed 2005

DD(5): Diagnosed with Celiac Disease by biopsy July 2009

DS (4) Positive Blood Test Aug 2010, awaiting biopsy

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I have read that the distillation process makes liquor safe, but that some companies throw in more grains during that process in some of the U.S. bourbons. Or that's been my understanding of what's been said. I have gone to drinking Scotch Whisky instead....again, my understanding that the process is better, and I haven't had any problems with it. Hopefully, someone will explain better that I can.

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Hello. When I went to the CSA conference this year, Dr. Robert Greene, the foremost thinker and researcher on celiac disease from Columbia University, said that we could quote him on this. Any alcohol that has been through the distillery process except beers and ales is gluten free! So drink what you want. That is one thing celiac disease hasn't taken from us yet.

Hope to help,

Brooklyn


Diagnosed with Celiac Disease 01/06/09, positive EGD biopsy 01/20/2009, gluten-free(with some hiccups) ever since. Diagnosed with Autoimmune hepatitis 09/24/2009. Diagnosed Fibromyalgia 12/15/2009

Mother- Diagnosed Seronegative Rhuematoid Arthritis 10/06/09, Diagnosed Lupus (SLE) 11/2009, Diagnosed Hashimoto's Thyroiditis 2000.

Grandmother- Diagnosed Celiac Disease 08/2007.

Son-Positive HLA DQ2, "Lactose intolerant" and on Soy and off Dairy since 5/09, still having symptoms.

Daughter- Positive symptomalogy, Positive HLA DQ2 and DQ8, Positive IgG, Not yet diagnosed though.

"I may be bruised, but I am never broken." ME :D

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I have read that the distillation process makes liquor safe, but that some companies throw in more grains during that process in some of the U.S. bourbons. Or that's been my understanding of what's been said. I have gone to drinking Scotch Whisky instead....again, my understanding that the process is better, and I haven't had any problems with it. Hopefully, someone will explain better that I can.

Ditto

Southern Comfort is my all-time favorite. That or Seagrams Gin (in the bumpy bottle) with some grapefruit juice :)


-Self-diagnosed gluten/wheat intolerance 2007. Negative (basic) blood test for celiac disease March 2009.

-Diagnosed positive for Celiac 5/11/2010!!

-Vitamin D low (last year was deficient), Iodine low, Protein S low. Balance/dizziness not related to Celiac.

-Elimination diet 11-4-2009 and ended 02-28-2010. Tolerating dairy again. Highly intolerant to soy, sensitive to green peas and corn kernels.

"Oh CRAP! Are you SERIOUS??

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There is only ONE bourbon that you need to have in your cabinet - Makers Mark. End of story. B)

But yes, to reiterate what others have said, liquor is safe provided that nothing is added after the distillation. The most common culprits that I have found tend to be the flavored vodkas. The best choice is to always check here or to call the manufacturer.

Enjoy your Makers!!

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