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

yolmelee

By yolmelee
in Food Intolerance & Leaky Gut

Recommended Posts

yolmelee Newbie
yolmelee
Posted

Has anyone had symptoms similar to this after consuming vinegar? My eyelids and skin below my eyebrows puffed up and turned bright pink, I felt fairly dazed and had a hard time moving my arms, got nauseous and was ill, and then for the next 3 days felt completely lethargic and listless. I'm pretty freaked out by the reaction but I never went to the doctor because I wasn't really sure what happened. My other question is has anyone with vinegar issues been able to eat other types of vinegar (such as apple cider vinegar)? Thanks

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

I'm unsure what the context is.

If you are referring to "vinegar" as a single-word ingredient, it is apple cider vinegar and is gluten-free. Other types of vinegar will have an adjective coupled with them. The only one we need to be concerned with is "malt vinegar," which is derived from barley and is definitely not gluten-free.

Bella001 Explorer
Bella001
Posted

Has anyone had symptoms similar to this after consuming vinegar? My eyelids and skin below my eyebrows puffed up and turned bright pink, I felt fairly dazed and had a hard time moving my arms, got nauseous and was ill, and then for the next 3 days felt completely lethargic and listless. I'm pretty freaked out by the reaction but I never went to the doctor because I wasn't really sure what happened. My other question is has anyone with vinegar issues been able to eat other types of vinegar (such as apple cider vinegar)? Thanks

Could be a corn issue. Just recently connected some gluten yoe reactions I was getting to corn, which a lot of vinegar is made from. Apple cider doesn't bother me.

1desperateladysaved Proficient
1desperateladysaved
Posted

I felt nauseated, weak, and fatigued after just catching a whiff of vinegar. I am not certain what kind it was. I also swelled, I noticed the swelling in my abdomen and thighs. I didn't know to check my face at the time. It took a few days for my reaction to be done.

Vinegar is fermented, if I am correct. I react to fermentation. That might be a possibility for you too. Do you eat cheese, yougurt. Those are a couple of examples of other things fermented. I am not sure if this is connected with Celiac or not.

I have heard that people with a yeast infection also have trouble with vinegar. You might want to consider that.

Stay away from salad dressings, vinegar, catsup with vinegar, and tomato sauce with vinegar. There is catsup and tomato sauce made with lime or lemon juice.

Diana

SensitiveMe Rookie
SensitiveMe
Posted

I avoid vinegar, white vinegar, or distilled vinegar as they are most often made from corn. I was initially diagnosed by digestive disease doctor as having an allergy to wheat and corn because of an extremely high IGE and further blood tests indicated wheat and corn as the problems.

Initially I did not know all the things made from corn and reacted to vinegar. I have noticed my stomach reacts immediately to corn-derived things and I become nauseaous and get stomach spasms. I do tolerate other vinegars not derived from corn such as balsamic, apple cider or wine vinegar and use them.

If vinegar bothers but you can tolerate balsamic, cider or wine vinegar then you need to carefully check condiments and sauces labels. If it doesn't specify apple cider, balsamic or wine vinegar then it most probably is a vinegar made from corn.

And so I if says vinegar, white vinegar or distilled vinegar then it is most probably made from corn and you shouldn't use it.

psawyer Proficient
psawyer
Posted

I guess I wasn't clear enough earlier. If you see the single word "vinegar" as an ingredient it is NOT made from corn--it is made from apple cider.

In the U.S. when the terms Vinegar, Cider Vinegar, and Apple Vinegar are on a food label they must be made from apples. (Code of Federal Regulations [CFR] Title 21, Sec. 525.825, revised March 1995.)

SensitiveMe, I don't doubt that you have a problem with "vinegar," but it is not because of corn.

psawyer Proficient
psawyer
Posted
Open Original Shared Link
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


SensitiveMe Rookie
SensitiveMe
Posted

Oops...I forgot to tell you about another vinegar which has never caused me the least bit of problems. Actually my favorite but difficult to find. It is Coconut Vinegar made by Coconut Secret. It's GlutenFree made from organic coconut sap which is aged and fermented for up to a year.

I get it at my local natural market when they have it. But you can check about it if you want at www.coconutsecret.com

According to cornfree and corn allergy sites vinegar can be made from any sugar but the most common method is to use corn that has been converted from starch into sugar.

psawyer Proficient
psawyer
Posted

Vinegar can indeed be made from corn. Such vinegar is listed as "distilled vinegar," or less commonly "grain vinegar," or "spirit vinegar."

kareng Grand Master
kareng
Posted

Rice vinegar has a nice, milder flavor. Great for salad dressing. In the Asian isle at most stores.

bartfull Rising Star
bartfull
Posted

I LOVE rice vinnegar! It comes in different strengths, from 4.5% acidity all the way down to 2%. The 2% is so good and so mild you could literally drink it, and it tastes so good you might want to. And I can buy it at one of the grocery stores here which is a good thing because the closest Asian market is 60 miles away. Even before celiac I used to use it alone as a salad dressing - no oil necessary. Absolutely YUM!

SensitiveMe Rookie
SensitiveMe
Posted

Thanks karen, and bartfull. :)

I will check out rice vinegars and look for the lower acid ones. One of the reasons I especially like the coconut vinegar is because it has a nearly neutral pH. I am starting to make my own mustards, mayonaisse and marinades and such so this is helpful for me.

kareng Grand Master
kareng
Posted

I LOVE rice vinnegar! It comes in different strengths, from 4.5% acidity all the way down to 2%. The 2% is so good and so mild you could literally drink it, and it tastes so good you might want to. And I can buy it at one of the grocery stores here which is a good thing because the closest Asian market is 60 miles away. Even before celiac I used to use it alone as a salad dressing - no oil necessary. Absolutely YUM!

I didn't know that ! That explains why the salad dressing I made with this new bottle of rice vinegar didn't taste quite right. This new one is the 4.2%. I bet my last one was the 2% because it tasted good right out of the bottle.

Thanks karen, and bartfull. :)

I will check out rice vinegars and look for the lower acid ones. One of the reasons I especially like the coconut vinegar is because it has a nearly neutral pH. I am starting to make my own mustards, mayonaisse and marinades and such so this is helpful for me.

I had never heard of coconut ones. That's good info for future readers. I might get some for fun.

T.H. Community Regular
T.H.
Posted

Is this a reaction to various vinegars, or to a specific kind? Is it the same reaction as your gluten reaction? I'm assuming not, since you asked the question in the Other Intolerances area, yeah?

Do you do all right with wine? If wine makes you ill, there's a possibility that it could be a sulfite issue. Many sulfite sensitive folks have problems with fermented products as the yeast can produce sulfites as a natural by-product. If you don't have any issues with wine, however, you wouldn't have problems with vinegar which has lower levels of sulfites than wine does.

Has anyone had symptoms similar to this after consuming vinegar? My eyelids and skin below my eyebrows puffed up and turned bright pink, I felt fairly dazed and had a hard time moving my arms, got nauseous and was ill, and then for the next 3 days felt completely lethargic and listless. I'm pretty freaked out by the reaction but I never went to the doctor because I wasn't really sure what happened. My other question is has anyone with vinegar issues been able to eat other types of vinegar (such as apple cider vinegar)? Thanks

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,678
    • Most Online (within 30 mins)
      7,748
    Kristina S
    Newest Member
    Kristina S
    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

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.