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

Yellowtail Savignon Blanc Has Gluten?

MJ-S

Recommended Posts

MJ-S Contributor
MJ-S
Posted

So conversation in another thread about wine led me to do some poking around the web, and I found that the Yellowtail website lists if a wine is "vegan" or "gluten free". And the savignon blanc is *not* listed as gluten free!ohmy.gif One more thing to worry about.

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

Celiac.com Sponsor (A8-M):


adab8ca Enthusiast
adab8ca
Posted

So conversation in another thread about wine led me to do some poking around the web, and I found that the Yellowtail website lists if a wine is "vegan" or "gluten free". And the savignon blanc is *not* listed as gluten free!ohmy.gif One more thing to worry about.

Is this the same wine?

Open Original Shared Link

Under wine/nutrition, they say that their wines ARE gluten free....

MJ-S Contributor
MJ-S
Posted
  • Author

Is this the same wine?

Open Original Shared Link

Under wine/nutrition, they say that their wines ARE gluten free....

I can't get into the faq link. Once you enter the site you can click on each wine and see its nutritional info. They all list "gluten free" except the savignon blanc. So on the glass half full side, that seems to be only one that's a concern. No idea why.

Lisa Mentor
Lisa
Posted

I can't get into the faq link. Once you enter the site you can click on each wine and see its nutritional info. They all list "gluten free" except the savignon blanc. So on the glass half full side, that seems to be only one that's a concern. No idea why.

I would think there is no need to worry. Wine is not subject to gluten. :D

Chiana Apprentice
Chiana
Posted

While wine is naturally gluten-free, some of the refining additives may contain gluten. (Or who knows what for that matter.) My gent pointed out that isinglass is used in clarifying wine, and it's derived from the bladders of fish (sturgeons.) Other additives are derived from eggs, etc. They don't have to list their ingredients, and additives vary, so I'd stick with the stuff that says it's gluten-free, just in case.

sa1937 Community Regular
sa1937
Posted

I would think there is no need to worry. Wine is not subject to gluten. :D

I don't worry about it either.

K8ling Enthusiast
K8ling
Posted

I drink wine like it's going out of style but I've never had a reaction.

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

Celiac.com Sponsor (A8-M):


butterfl8 Rookie
butterfl8
Posted

A recent post via Facebook from the ever knowledgable Shelley Case:

Open Original Shared Link

-Daisy

mbrookes Community Regular
mbrookes
Posted

Butterf8, I love the "birddog"!

MrMatchStick Newbie
MrMatchStick
Posted

Nooooooooo!!!!!! :) I prefer a blush anyway ;)

lovegrov Collaborator
lovegrov
Posted

Spock, the vast majority of us with celiac who have "experimented" have done so with no reaction whatsoever -- except when we over-experimented.

richard

rdunbar Explorer
rdunbar
Posted

don't they use wheat paste as a glue when making the wooden wine barrels??

if so, it stands to reason that trace amounts are in wine.

last time i tried a sulfite free white wine, it made me feel terrible. could be that alchohol is'nt for me.?

kareng Grand Master
kareng
Posted

Spock, the vast majority of us with celiac who have "experimented" have done so with no reaction whatsoever -- except when we over-experimented.

richard

:P

psawyer Proficient
psawyer
Posted

don't they use wheat paste as a glue when making the wooden wine barrels??

if so, it stands to reason that trace amounts are in wine.

All of us here have heard that tale many times, but nobody has presented a credible source to say that this actually leads to gluten in the wine. If you have one, please post it.

kareng Grand Master
kareng
Posted

Two drinks isn't over-experimenting. People should know that some distilled spirits, even in moderation, aren't safe for people with celiac.

I was just laughing at Richard's post, thinking "ain't that the truth!". No one said you, personally, over indulged.

Most, but not all, Celiacs, have no problem with distilled spirits. They may not work for you. It's good you figured it out.

modiddly16 Enthusiast
modiddly16
Posted

I've yet to see valid evidence that would make me not consume wine. Many people don't react well to it, but it doesn't mean its a celiac reaction.

And spock...depending on who you ask and how much you've eaten...two drinks very well could be over-expirimenting :)

Jestgar Rising Star
Jestgar
Posted

I have no problem with wine or distilled alcohols. I drink single malt scotch, so no chance of contamination through a cheap blend, and all the wines I've tried have been fine (barring that over-indulgence thing). If you, personally, react to something, then by all means remove it from your diet, but don't assume that everyone has the same response.

Scott Adams Grand Master
Scott Adams
Posted

I agree with Peter, over the years this is one thing I've heard constantly--the gluten-in-wine theory...but then why haven't any ever tested positive for gluten? Tons of celiacs now use the gluten test strips, yet I've never heard of a wine testing positive for gluten. I've spoken to the owners at one of the biggest commercial gluten testing labs about this as well, and he's never seen it either. I also go to wineries regularly, and have seen them heat steaming the inside of new barrels...the water is near boiling, and they use a powerful steam power washer to do this. Do you think they'd want any contamination in their wine? Also, any material in the wine settles for at least a year before they bottle it, and is not used.

I've thought about doing a $500 challenge on Celiac.com for anyone who can find a commercially produced wine that tests positive...what do you think?

Scott

CarolinaKip Community Regular
CarolinaKip
Posted

I drink a few brands of white wines, and have not had a problem.

  • 3 months later...
Lisa Mentor
Lisa
Posted

I've thought about doing a $500 challenge on Celiac.com for anyone who can find a commercially produced wine that tests positive...what do you think?

Scott

Did you ever find anyone up to the challenge, Scott?

ElseB Contributor
ElseB
Posted

According to this article, its not just the flour paste in the barrels that could be a problem. Wheat is used as a clarifying agent in wine. Its not clear whether it can end up in the finished product.

Open Original Shared Link

Lisa Mentor
Lisa
Posted

According to this article, its not just the flour paste in the barrels that could be a problem. Wheat is used as a clarifying agent in wine. Its not clear whether it can end up in the finished product.

Open Original Shared Link

It's never been the least bit of concern to me, nor to any of the national celiac foundations/associations or research organizations.

.....just sayin' :D

sa1937 Community Regular
sa1937
Posted

.....just sayin' I agree with Lisa.

psawyer Proficient
psawyer
Posted

And I agree with Lisa and Sylvia. None of the major advocacy groups for celiac disease or gluten intolerance list wine as a concern. Even the notoriously over-cautious Open Original Shared Link lists wine as safe.

cap6 Enthusiast
cap6
Posted

don't they use wheat paste as a glue when making the wooden wine barrels??

if so, it stands to reason that trace amounts are in wine.

last time i tried a sulfite free white wine, it made me feel terrible. could be that alchohol is'nt for me.?

Recently I was at a resort that hosted a vintner weekend of wine tasting. i spoke with the vintner who explained the wheat paste issue to me. He statement was that the higher quality wines do not use the wheat paste as they properly seal their kegs. It is the lesser quality (under $5) wines that "could" be a concern as they are the ones that would be more likely to use wheat paste to seal the cracks. He statement was "could be". He stated that he had not heard of gluten as being an issue but that he would not rule it out. Higher quality wines would not be an issue. Would anyone like to shared a bottle with me? :P :P

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. Wheatwacked
      - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 1...
    2. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
    3. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
    4. Florence Lillian
      - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree...
    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,356
    • Most Online (within 30 mins)
      7,748
    JAGAPG
    Newest Member
    JAGAPG
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • 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.