Vinegar- No Distilled For Me!

[Guest BERNESES]

Hi Everyone- I'm finding 7 months into this diet that although most Celiac's can consume distilled grain products like vinegar, I cannot. So, I have two questions. I assume that there are vinegars made from tyhings other than grains (like rice vinegar) but what are some of the products that contain distilled vinegar? I know salsa would be one- SO SAD. What are some others?

[Carriefaith]

Lots of things can contain vinegar like salad dressings, condiments like ketchup, ect. I just stick to products that I know are gluten-free like Kraft and Heinz gluten-free products.

[tarnalberry]

For salsa, you'll just have to make it from scratch! (Don't need vinegar for that!)

Other products: ketchup, mustard, hot sauce, picked items... That's what I can think of at the moment. But it has to be listed on labels, and it pops up in a lot of liquid things.

[musikate]

Do you have a Trader Joe's? They have great gluten-free salsas and other condiments!

[Guest BERNESES]

I do have a Trader Joe's and I just found out that my favorite salsa- Green Mt. Gringo- has apple cider vinegar! Yippee!

[lovegrov]

Rice IS a grain, so technically rice vinegar is a grain vinegar.

richard

[Guest BERNESES]

Sorry- let me say distilled vinegars from wheat, rye, barley or oats. B

[lovegrov]

Just to try to help -- I've never seen or heard of a distilled vinegar made from rye or oats. Malt vinegar is usually made from barley (although not always) but it is either not distilled or they add the malted barley after distilling (I don't know which) -- that's why we can't have it. And although distilled vinegar can come from wheat, it almost never does. I've never heard of a salsa made from distilled wheat vinegar. Distilled vinegar from grain is almost always from corn. Distilled vinegar can also be made from wood.

That said, some people simply cannot tolerate distilled vinegar no matter what the source.

richard

[Carriefaith]

Distilled vinegar can also be made from wood.

That's interesting...

[Guest BERNESES]

That's interesting. Really interesting- eek! Wood? I was looking online last night about the distilled products and Celiac's and I found something intriguing here. I've only recently started having a problem with them- like vinegars and SKYY vodka which, while triple distilled (you'd think that would kill anything!), is made from grains even though it says it is gluten-free.

What I found was this. The symptoms of gluten intolerance and candida intolerance are really similar. Check out this link: Open Original Shared Link

so I'm wondering if that is part of my problem. Does anyone else know anything about this?

[rmmadden]

Home-made salsa is real easy to make and taste's better anyways.....

Salsa Recipe:

In a food processor start with 4-5 garlic cloves and a large onion. Add in your pepper(s) of choice (How many peppers? It depends on how hot you like your salsa and what type of pepper you use?). If you like it hot add the seeds. If not then omit them. Chop well. Add in your Cilantro (as much or little as you like) and tomato's (I like using Roma tomato's). Chop well. Add 1/2 fresh squeezed lemon (or lime juice), salt & pepper to taste. Mix well.

I usually add a few hand-chopped tomato's and a little more onion at the end to give my salsa a chuncky texture. Becasue the salsa doesn't contain any preservatives it only lasts for about 24-hours before it starts to sour. You can freeze this salsa for up to 6-months in a closed air-tight container.

Enjoy!

Cleveland Bob

P.S. This salsa is great on scrambled eggs!!!!!

[kabowman]

So, you have tried the rice and/or apple vinegars and can tolerate them OK? If yes, you can usually find mustard made from cider vinegar at the health food store. I never saw a mayo without regular vinegar but you can make your own with a vinegar that you can tolerate and it isn't that difficult. I did find one that was a passover mayo made with asorbic acid that has no vinegar but I bought the store out and may not be able to get it again until next passover.

If you cannot tolerate rice or cider, like I found I cannot, the problem may be something else. Mine was yeast.

Distilled vinegar is used for almost all condiments: mayo, salsa, bean dip, mustard, ketchup, salad dressings, BBQ (that has the been the hardest to live without for me), steak sauce, salsa, etc.

I have come up with my own "quasi" ketchup/BBQ receipe that tastes OK but not really great that I use lemon juice instead of vinegar.

[Guest BERNESES]

Hi Everyone- I'm sorry I never replied but for some reason, I never saw the last few threads. I've been playing it really low key for the last three weeks and have not, to my knowledge had any distilled products and am feeling better. When i'm feeling a bit braver, I'll try a TINY bit of my favorite salsa with apple cider vinegar and see what happens. I've spent too much time in the last month feeling horrid and I want to feel good for awhile before I try ANYTHING I'm even remotely suspicious of. Been missing vodka tonics but not that horriod feeling I had after drinking SKYY. Blech!

[skbird]

Trader Joe's brand mayo uses cider vinegar. It's my favorite. I used to love Best Foods but then they ruined it by adding sugar... blech!

Stephanie

[kabowman]

There are some potato vodka's out there if you are willing to pay the price. I am currently using my potato vodka to make my own vanilla for baking to avoid any possible problems.

[Guest BERNESES]

thanks- that's really helpful as my husband is jonesing for mayo and I haven't known what to buy. I've had the Chopin potato vodka in the past and it's worth the price. The real question is: Do I have a problem with distilled products in general? Would it develop suddenly? For example, I've had Chopin in the past and never noticed a problem, but when I tried SKYY (which is triple distilled and supposed to be gluten-free) I got really sick. I'm a little afraid to try (it's been three weeks and I'm finally feeling better and don't want to chance it just yet). We'll see. Thanks, Beverly

[skbird]

I have been asking myself a similar question, but about fermented products. I seem to do ok on vinegars though, so it's just some fermented products. I have been uninterested in yogurt for quite some time now (3 months?) which I was eating daily. Then I had a bad stomach episode, either gluten or allergy reaction, and I haven't been able to tolerate it since. It took some time for me to get back to eating dairy in fact, and I'm not as gung ho on that as I used to be, either.

I don't know if we suddenly develop these things or they just become aparant at some point, as they were there all along. I'll bring something up, I think I had an allergic reaction to corn this weekend, and my husband will say "oh, I didn't know you were avoiding corn..." god! it must be so hard for other people to keep track!!!

It's funny about the potato vodka, when I first found out I couldn't tolerate nightshades, I figured it was the potato in vodka that made me get so sick when I drank it. Then I found out potato vodka is rare these days. I don't know what component of it was bad for me, but I can't drink any alcohol now, so the whole thing is moot.

Stephanie