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

Hornsby's Hard Apple Cider


GRUMP 1

Recommended Posts

GRUMP 1 Contributor

I had one of these offered to me yesterday. But did not know any thing about them. So has any one out there tried Hornsby's Hard Apple Cider? Is it safe to drink? Looking on line I see there are other brands also. So is there any other brands of hard ciders that are save to drink also.

Thank you,

Grump


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



Celiac.com Sponsor (A8-M):



GF BRO Newbie

I had one of these offered to me yesterday. But did not know any thing about them. So has any one out there tried Hornsby's Hard Apple Cider? Is it safe to drink? Looking on line I see there are other brands also. So is there any other brands of hard ciders that are save to drink also.

Thank you,

Grump

Almost all hard ciders are safe. Strongbow, Woodchuck, etc. If you want a really nice one, go after JK's Scrumpy Organic Hard Apple Cider. Its got vanilla and maple syrup. They sell it at Whole Foods if you live near one. Great stuff.

Skylark Collaborator

Last time I looked, Hornsby's, Woodchuck, Magner's, Strongbow, Wyder's and Blackthorn were all gluten-free. I'm pretty sure I've seen other safe brands; those are the ones that spring to mind. There is a rumor that some brewers add malt to hard cider, but I have yet to see a cider with malt in it so it must be pretty unusual.

ravenwoodglass Mentor

Hornsby is the only cider I have ever seen listed as not safe for us. Whether that was right or not I don't know. I did ask on their website and will post when they reply.

I did find a phone number for them 877-467-6729 I'll try to call them later and see what they say.

I do know Woodchuck cider is safe, that is the one I usually drink.

modiddly16 Enthusiast

I thought that Hornsby's was the not safe brand as well. I'll second the recommendation for JK Scrumpy's, that stuff is amazing.

Menic Apprentice

I switched to ciders from beer after being diagnosed. I drink Hornsby's and Woodchuck primarily and have never had a problem with either.

ravenwoodglass Mentor

I got a reply from Hornsby's stating that it tests out at less than 20 ppm. The same sort of response we get from Rice Dream. Since I am very sensitive I will pass and stick with the Woodchuck.


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



Celiac.com Sponsor (A8-M):



Nor-TX Enthusiast

I drink this very occasionally because it gives me terrible heartburn. Has a good buzz and flavor... but Woodcock Green Apple is better. Still gives me heartburn though. I think my GERD is stirred up by apple juice.

Skylark Collaborator

That's good to know, Raven. I'll stick to my Strongbow and Magner's then. No questionable ingredients.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Mettedkny replied to hjayne19's topic in Traveling with Celiac Disease
      5

      Mallorca Guide

    2. - cristiana replied to Charlie1946's topic in Related Issues & Disorders
      40

      Severe severe mouth pain

    3. - knitty kitty replied to Charlie1946's topic in Related Issues & Disorders
      40

      Severe severe mouth pain

    4. - knitty kitty replied to Jmartes71's topic in Related Issues & Disorders
      1

      New issue

    5. - knitty kitty replied to GlutenFreeChef's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Blood Test for Celiac wheat type matters?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,087
    • Most Online (within 30 mins)
      7,748

    kk007
    Newest Member
    kk007
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Mettedkny
      You already got some great recommendations. Just want to second that Mallorca (and Spain in general) is one of the best and easiest places for celiacs to travel. I have been to Mallorca multiple times and have never experienced any cross contaminations and there are SO many easy to buy options in regular supermarkets. Hope you have a wonderful trip.
    • cristiana
      I agree.  If someone has Barrett's Esophagus, at least here in the UK, as I understand it under normal circumstances a PPI needs to be taken long term (or similar medication).  I have two friends with this.  The PPI it does have side effects but they still have to take it.  
    • knitty kitty
      Do talk to your doctor about making changes to your medication.    I'm not a medical doctor.   I'm a microbiologist.  I studied nutrition before switching to microbiology because I was curious what vitamins were doing inside the body. I would hate to give advice that jeopardizes your health, so do discuss things with your doctor.   
    • knitty kitty
      @Jmartes71, Sorry you've been feeling so poorly.   Are you taking any medication to treat the SIBO?   Are you taking any Benfotiamine?  Benfotiamine will help get control of the SIBO.  Thiamine deficiency has symptoms in common with MS. Have you had your gas appliances checked for gas leaks and exhaust fume leaks?  Carbon Monoxide poisoning can cause the same symptoms as the flu and glutening.  Doctors have to check venous blood (not arterial) for carbon monoxide.  Are other inhabitants sick, or just you?  Do they leave the house and get fresh air which relieves their symptoms?  
    • knitty kitty
      European wheat is often a "soft wheat" variety which contains less gluten than "hard wheat" varieties found in the States.   In European countries, different cooking methods and longer  fermentation (rising or proofing) times allow for further breakdown of gluten peptides. Wheat in the States is a blend of hard and soft wheat.  Gluten content can vary according to where the wheat was grown, growing conditions, when harvested, and local preference, so a blend of both hard and soft wheat is used to make a uniform product.   I moved around quite a bit as a child in a military family.  I had different reactions to gluten in different areas of the country every time we moved.  I believe some wheat breeds and blends are able to provoke a worse immune response than others.   Since European soft wheat doesn't contain as much gluten as American wheat, you may try increasing your intake of your soft wheat products.  A minimum of ten grams of gluten is required to get a sufficient immunological response so that the anti-gluten antibodies leave the intestines and enter the bloodstream where they can be measured by the tTg IgA test.  Your whole wheat bread may only have a gram of gluten per slice, so be prepared...  
×
×
  • 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.