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

More Sensitive To Alcohol?


LauraB0927

Recommended Posts

LauraB0927 Apprentice

I was diagnosed in May and have been pretty strict with my diet (except for a few accidental glutenings here and there). I had ONE drink tonight at a party (a very light cranberry and vodka) and after that one drink I was extremely tipsy. I also had one and half glasses of wine several nights ago and had the same reaction. My family thinks its hilarious that now I can get rocked at a simple dinner. :) Prior to starting the gluten free diet I was still a lightweight but I could handle several glasses of wine or mixed drinks and still be ok. I don't get sick now or anything but I just noticed that I'm MUCH more sensitive to alcohol and the effects seem to come on much quicker. Has anyone else become more sensitive to alcohol after going gluten free?


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



Celiac.com Sponsor (A8-M):



Jestgar Rising Star

I think a lot of people become more sensitive. Another perk of the diet and getting healthy - you become a cheap date! :rolleyes::P

LauraB0927 Apprentice

I think a lot of people become more sensitive. Another perk of the diet and getting healthy - you become a cheap date! :rolleyes::P

Hahaha that's what I've been saying to my fiance! "I'm now an even cheaper date!" He's gonna have to be the designated driver from now on hehee....

ravenwoodglass Mentor

You mentioned vodka, there are a very few of us that react to distilled gluten grains. One gluten grain derived drink and I am not only so drunk I can remember little of the rest of the night I also awaken with a severe hangover. However I can have 2 or 3 potato vodka drinks over the course of a night and not get drunk and have no hangover the next day. Maybe try potato vodka and see if it has the same effect.

As the other poster stated some of us are just more sensitive to alcohol after we have gone gluten free and if that is the case maybe have wine mixed with soda, I like to use sprite, so you can still have an enjoyable evening with a couple of drinks but not get snookered.

mamaupupup Contributor

Yes! And, interestingly, it's less tasty to me than it used to be?!

~**caselynn**~ Enthusiast

Cheap date doesn't even begin to sum me up now! Haha ? So I try to stick to the ciders or gluten-free beer, occasionally I'll go for a Twenty2 and cranberry but look out, 1 of those and I'm done haha (twenty2 is a vodka made here in Maine, very good!)

LauraB0927 Apprentice

Cheap date doesn't even begin to sum me up now! Haha ? So I try to stick to the ciders or gluten-free beer, occasionally I'll go for a Twenty2 and cranberry but look out, 1 of those and I'm done haha (twenty2 is a vodka made here in Maine, very good!)

I have to try the ciders and the gluten free beer, but since I never really liked ciders or beer anyway it wasn't a huge loss for me when I went gluten free. I LOVE wine and I'm just so shocked that I used to be able to do half a bottle with minimal issues but now two glasses has me absolutely hammered!!

Another huge anxiety I developed with my new sensitivity to alcohol is that I'll get drunk and then go eat something I shouldn't. I have dreams about getting drunk and then eating a slice of pizza at a party which scares me to death. I'm getting married next year and I don't want to NOT have fun at my own wedding. I'd like to have a couple glasses of champagne with everyone else and not be in fear that I'm going to run and jump into the cake (which wont be gluten free, I'll have my own yummy gluten free cake that I'm not going to be willing to share lol) Maybe I'll have to try that potato vodka and see if I can handle that better....does anyone else have this fear??


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



Celiac.com Sponsor (A8-M):



ndw3363 Contributor

I used to have dreams about consuming gluten foods all the time after I first went gluten-free...it passes over time. I also noticed my tolerance to alcohol is pathetic now. Certain brands of wine will do me in big time, while others are fine - very weird. I will never again drink Barefoot wine - also it appears I am now more sensitive to tannins in the big reds which breaks my heart since I LOVE a good glass of red wine in the winter. If I stick to a Pinot Noir, I can get away with a glass, but no more. When it comes to alcohol lately, the less sugar I have with it the better - if I have a sweet drink, I'm toast.

bigbird16 Apprentice

I used to be able to do half a bottle of wine or a few pints of Guinness or a couple of margaritas with no problem. I can't do any alcohol at all anymore. After going gluten-free nearly four years ago my tolerance started dropping. I dropped to where I was more than tipsy at a glass. Finally this spring I had to give it up completely. Even after one glass of wine or one shot of the finest hard liquor -- whiskey, tequila, brandy, vodka, etc. doesn't matter-- or half a hard cider or one of anything else, nursed for an hour or more on a full stomach or not so full stomach, I feel like I have a frat house party level hangover the next morning. Sad to not have a glass of wine with dinner but soooo not worth the pain the next day. Please pass the plain water.

~**caselynn**~ Enthusiast

I have to try the ciders and the gluten free beer, but since I never really liked ciders or beer anyway it wasn't a huge loss for me when I went gluten free. I LOVE wine and I'm just so shocked that I used to be able to do half a bottle with minimal issues but now two glasses has me absolutely hammered!!

Another huge anxiety I developed with my new sensitivity to alcohol is that I'll get drunk and then go eat something I shouldn't. I have dreams about getting drunk and then eating a slice of pizza at a party which scares me to death. I'm getting married next year and I don't want to NOT have fun at my own wedding. I'd like to have a couple glasses of champagne with everyone else and not be in fear that I'm going to run and jump into the cake (which wont be gluten free, I'll have my own yummy gluten free cake that I'm not going to be willing to share lol) Maybe I'll have to try that potato vodka and see if I can handle that better....does anyone else have this fear??

I hear ya! I can remember back to college days when beer and pizza were my favorite party food. Now I don't let myself get anywhere close to drunk unless I am in my own atmosphere and know I have yummy gluten-free snacks! ??

AVR1962 Collaborator

The first year I was gluten-free I was very very sensative to alcohol. It felt like the alcohol was going directly to my veins so I had to be very careful. I figured it was because my system was so tore up, I was in pretty bad condition. Little by little as my gut healed and my body mended I was able to have some wine or a margarita. I have been gluten-free for nearly 1 1/2 years now and I still find that wine can leave a sour feeling in my stomach. I have to be careful not to get too much acid, and always protect my stomacg before I have any alcohol by taking an antacid and sometimes Pepto.

JNBunnie1 Community Regular

I am also now a ridiculously cheap date. Wine will kick my butt like Jackie Chan. It's a little better with beer or vodka. I love mead, which is honey wine, it gets me snockered (I love that word) just as fast as wine but won't give me the wine headache. So that's my special treat, and beer tends to make my stomach feel full so fast that I never get enough down to get drunk. On the rare occasion that I am drinking to get drunk I just drink potato vodka with a little water to avoid the sugar of mixed drinks. Doesn't take much to get me plastered.

Chad Sines Rising Star

I bought the sorghum beer once. A friend got one before me..Five minutes later, he ran screaming to the bathroom..."not going to make it..not going to make it"...20 min later he returned..then ran again...needless to say I never drank any after that.

I find that almost any amount of alcohol or type bothers my gut these days. Guess things are still very tender.

cavernio Enthusiast

I too worry about what I might eat if I get too drunk or too depressed. That feeling that I'm not getting any better, so it doesn't matter anyways, might as well eat! (And I totally have a poor track record with doing extremely detrimental things like that when depressed; quitting jobs for instance.)

Ugh, the dreams are bad too. I'll have taken a bite of pizza in my dreams and then there's this nagging feeling that I've done something terrible, and then I realize what I've done, and then I get super upset, how stupid could I be, I try to throw it up, etc.

Oh, and yes, alcohol hits me much harder now, both in how fast I get drunk and the hangover too.

LauraB0927 Apprentice

Thank you so much for all your replies - I wasn't sure if it was just my body doing weird things again, or this is common amongst "us." I'm going to have to try some of that potato vodka and see if that makes any difference. If not, I'll just know that whenever I go out with my friends, $5-10 is all I need!!! :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,734
    • Most Online (within 30 mins)
      7,748

    Marypoole
    Newest Member
    Marypoole
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.