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

Vinegar...

dube

By dube
in Super Sensitive People

Recommended Posts

dube Contributor
dube
Posted

Does anyone else who is super sensitive have problems with vinegar (wishbone, ketchup..ect..) Because I really do think I do...if so, how do you guys do on Apple cider vinegar?

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

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted

I do okay with apple cider vinegar as long as I stick with Heinz. I am okay with Heinz Ketchup, pickles, relish etc. If I eat any other brand of vinegar such as in a bbq sauce or other pickle brands, I will get sick.

dilettantesteph Collaborator
dilettantesteph
Posted

I had problems with all vinegars. Even apple cider vinegar was a problem. I make my own vinegar now. It's very easy. I just take Woodchuck cider and leave it out with a wire screen over the top for a couple months. It gets naturally fermented. Regular vinegar has fermenting agents added to it and their source might be a bit cc'ed, only enough for us super sensitives to worry about.

dube Contributor
dube
Posted
  • Author

I had problems with all vinegars. Even apple cider vinegar was a problem. I make my own vinegar now. It's very easy. I just take Woodchuck cider and leave it out with a wire screen over the top for a couple months. It gets naturally fermented. Regular vinegar has fermenting agents added to it and their source might be a bit cc'ed, only enough for us super sensitives to worry about.

Have you ever tried rice vinegar?

I think I'm having a problem with distilled white and maybe corn. I ate some salsa the other day and it really bothered me. When I called the company they said corn vinegar...

I still have to try apple cider vinegar yet...

dilettantesteph Collaborator
dilettantesteph
Posted

That was about 3 years ago, but I think I tried wine, rice, coconut, apple cider, and some other vinegars. They all got me, but I fine with homemade wine, pear, raspberry or apple cider vinegar.

dube Contributor
dube
Posted
  • Author

That was about 3 years ago, but I think I tried wine, rice, coconut, apple cider, and some other vinegars. They all got me, but I fine with homemade wine, pear, raspberry or apple cider vinegar.

Do you mind sharing how you make apple cide vinegar from scratch, it sound interesting to me!

padma Newbie
padma
Posted

I ate some pickled herring recently and didn't feel well afterward. Thought it might be the vinegar. Has anyone else tried that?

I read that hydrolyzed wheat protein is used to "clarify" some wine, (and therefore, probably vinegar).

I can eat organic Paul Neuman vinegars, both red and balsamic.

Does anyone else who is super sensitive have problems with vinegar (wishbone, ketchup..ect..) Because I really do think I do...if so, how do you guys do on Apple cider vinegar?

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

I use Heinz Apple Cider Vinegar--never a problem with it.

mushroom Proficient
mushroom
Posted

Does the US require the labelling of the type of vinegar contained in a product (I can't remember :P ) I get so disgusted here when the ingredients list just says "vinegar" because so much of our vinegar is malt vinegar - in fact I don't think my mom used any other kind. I had no idea that vinegar could be made from corn :o What a horrifying thought. :unsure:

Lisa Mentor
Lisa
Posted

I read that hydrolyzed wheat protein is used to "clarify" some wine, (and therefore, probably vinegar).

Would you kindly post that source? :)

T.H. Community Regular
T.H.
Posted

Re: wine. Here's just a couple studies on the feasibility of fining with plant proteins, but they mention it:

Open Original Shared Link

Open Original Shared Link

It sounds like hydrolyzed wheat might be in wine making now, since the mad cow disease scare, considering these studies are almost a decade old and were looking at the possibility.

EDIT: this vinyard mentions OTHERS using wheat as a fining agent, claiming that they don't do this themselves.

Open Original Shared Link

I've bombed out with all vinegars I've tried, too: coconut, grain-based, apple cider, rice - got sick on 'em all.

But on researching, I did find out that they all had yeast added. And I also found out that most yeast companies add corn starch, or other starches, to the yeast just before drying. Makes it easier to form it into yeast cakes and such. And that goes right into the vinegar, after distillation. <_< I suspect that may be where my problem lies, but I'm not certain.

Do you mind sharing how you make apple cider vinegar from scratch, it sound interesting to me!

There's a lot of different versions out there, but it's not too hard. Just take apple cider and put it in a well-washed glass or plastic (not metal) container, keep it out of the light for the most part, let it have an open top (with something on to keep the bugs out, like cheesecloth or mesh). It needs to be between 65-80 F, as I recall - I kept mine about 70-75 F. Mix it with your hand the first few days. It needs natural yeast and bacteria to help it ferment, and your hand is full of 'em. :-)

Then leave it there for a month or two. It should smell yeasty at first, and then start to smell sour. A 'mother' of vinegar forms on top, which is what should happen, so no worries.

At the end, just take out the mother of vinegar and store the vinegar in the fridge. You can pasteurize it and keep it in sterilized jars in the cupboard, but I didn't bother with that, myself. I wanted the probiotic properties preserved. Plus, I'm lazy, LOL.

You can do this from just juiced apples, too. It first turns to apple cider, then the vinegar, if you do the exact same procedure.

It doesn't always work every single time, but we had good luck our first try. Now I'm trying grapefruit vinegar.

dube Contributor
dube
Posted
  • Author

Re: wine. Here's just a couple studies on the feasibility of fining with plant proteins, but they mention it:

Open Original Shared Link

Open Original Shared Link

It sounds like hydrolyzed wheat might be in wine making now, since the mad cow disease scare, considering these studies are almost a decade old and were looking at the possibility.

EDIT: this vinyard mentions OTHERS using wheat as a fining agent, claiming that they don't do this themselves.

Open Original Shared Link

I've bombed out with all vinegars I've tried, too: coconut, grain-based, apple cider, rice - got sick on 'em all.

But on researching, I did find out that they all had yeast added. And I also found out that most yeast companies add corn starch, or other starches, to the yeast just before drying. Makes it easier to form it into yeast cakes and such. And that goes right into the vinegar, after distillation. <_< I suspect that may be where my problem lies, but I'm not certain.

There's a lot of different versions out there, but it's not too hard. Just take apple cider and put it in a well-washed glass or plastic (not metal) container, keep it out of the light for the most part, let it have an open top (with something on to keep the bugs out, like cheesecloth or mesh). It needs to be between 65-80 F, as I recall - I kept mine about 70-75 F. Mix it with your hand the first few days. It needs natural yeast and bacteria to help it ferment, and your hand is full of 'em. :-)

Then leave it there for a month or two. It should smell yeasty at first, and then start to smell sour. A 'mother' of vinegar forms on top, which is what should happen, so no worries.

At the end, just take out the mother of vinegar and store the vinegar in the fridge. You can pasteurize it and keep it in sterilized jars in the cupboard, but I didn't bother with that, myself. I wanted the probiotic properties preserved. Plus, I'm lazy, LOL.

You can do this from just juiced apples, too. It first turns to apple cider, then the vinegar, if you do the exact same procedure.

It doesn't always work every single time, but we had good luck our first try. Now I'm trying grapefruit vinegar.

Wow...I think I'm going to try it....grapefruit vinegar huh...do you just use gapefruit juice and do the same?

  • 3 weeks later...
momof2peanutz Newbie
momof2peanutz
Posted

I just recently realized I'm extremely sensitive to wheat and am possibly celiac, but..

I've noticed a lot of times when I have ketchup, I develop one or two small blisters or sores in the back (sides) of my mouth.

This does not happen with tomato sauce, though.

Also, I get blisters with at least a couple different kinds of medical tape. (they're bad ones, too) And my skin turns different colors from that.

(just thought the blister thing was related)

T.H. Community Regular
T.H.
Posted

Wow...I think I'm going to try it....grapefruit vinegar huh...do you just use gapefruit juice and do the same?

Sorry I missed this!

Actually, I made it from a 'food scraps vinegar' recipe on-line. Usually, you use the grapefruit peels and add a little juice and sugar and water. I can't do the sugar, so I added more of the juice - we'll see if it works. The sugar is an important part of the vinegar, for a food source. For the apple cider vinegar, I even understand that winter/fall apple varieties make better vinegar, because they are higher in natural sugars. I'm not sure if my fruit scrap vinegar actually turned out - it was faltering the last I looked, so I'm thinking I'll have to find a sugar source somehow, if I want it to work. :-(

kp09032011 Newbie
kp09032011
Posted

Does anyone else who is super sensitive have problems with vinegar (wishbone, ketchup..ect..) Because I really do think I do...if so, how do you guys do on Apple cider vinegar?

Hi there,

Just thought i'd share my info. This may be a no duh but not all ketchup is gluten free, gotta be careful with some of the lesser brands, I seem to be okay with heinz. Also I'm a big fan of pickles, I found a brand at wholefoods "Bubbies" they are pretty delicious and they do not use vinegar they use citric acid. I do not know if citric acid could be used as a replacement for vinegar in general?

hope this was helpful :-)

Archived

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

Go to topic listing

  • 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. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      High TTG-IgG and Normal TTG-IgA

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing...
    2. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Blood tests for thiamine are unreliable. The nutrients from your food get absorbed into the bloodstream and travel around the body. So, a steak dinner can falsely raise thiamine blood levels in the following days. Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte...
    3. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine?
    4. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine. Legumes (beans) do contain thiamine. Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and Cobalamine B12 are mostly found in meats. Meat, especially organ...
    5. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc. Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food....
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,871
    • Most Online (within 30 mins)
      7,748
    Koyanna
    Newest Member
    Koyanna
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing and biopsy for celiac disease. Unfortunately, where I live, access to comprehensive testing (including total IgA and endoscopy with biopsy) is limited, which makes things more complicated. Your explanation about small-bowel damage, nutrient absorption, and iron-deficiency anemia still aligns closely with my history, and it’s been very helpful in understanding what may be going on. I don't wanna get Endoscopy and I can't start eating Gluten again because it's hurt really with severe diarrhea.  I appreciate you taking the time to share such detailed and informative guidance. Thank you so much for this detailed and thoughtful response. I really appreciate you pointing out the relationship between anemia and antibody patterns, and how the high DGP IgG still supports celiac disease in my case. A gluten challenge isn’t something I feel safe attempting due to how severe my reactions were, so your suggestion about genetic testing makes a lot of sense. I’ll look into whether HLA testing is available where I live and discuss it with my doctor. I also appreciate you mentioning gastrointestinal beriberi and thiamine deficiency. This isn’t something any of my doctors have discussed with me, and given my symptoms and nutritional history, it’s definitely worth raising with them. I’ll also ask about correcting deficiencies more comprehensively, including B vitamins alongside iron. Thanks again for sharing your knowledge and taking the time to help. I’ll update the forum as I make progress.
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
×
×
  • 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.