• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Rate this topic

Recommended Posts

I seem to react to vinegar, almost every time, and strongly. Could this be a gluten reaction?

I also seem to react to alchohol made from grain and rice dream milk.

Just wondering if is just a sensitivity to vinegar or if I am actually damaging myself.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


P.S - I know malt vinegar is bad news - I'm talking about when it just says plain 'ol vinegar on the label.

Share this post


Link to post
Share on other sites

Julie--Rice Dream contains gluten. I believe it's from barley used in the production. I know most, but not all vinegars are ok, gluten wise. Malt and apple cider FLAVORED being the exceptions. I use apple cider vinegar with no problems. Could it be the acid you react to?

Share this post


Link to post
Share on other sites

Yeah, It could very likely be the acid. I mentioned Rice Dream because I have read that they believe the distilling process gets out the barley, but that it has been found at .002% I think in some samples. So I guess I am skeptical of the idea that the distillation process in any case can actually remove all gluten.

Share this post


Link to post
Share on other sites

Julie-It seems from my reading on this board, there are a "select" bunch :D of Celiacs who cannot tolerate distilled alcohols and vinegars. Most people can. However, some vinegars are not made from wheat---I'm pretty sure Heinz vinegar is made from corn?

I just looked it up on the Heinz page:

Heinz Ketchup does not contain any gluten (the distilled vinegar used is from corn sources). Also, Wine Vinegar, Distilled White Vinegar and Apple Cider Vinegar are gluten-free. Please note that Heinz Organic Ketchup and Apple Cider Flavored Vinegar are not gluten-free.

So, it might be the type/source of vinegar you are using, or a non-gluten related issue? Those are my two conclusions.

Hope you figure it out, girl!

Share this post


Link to post
Share on other sites
Ads by Google:


I cannot tolerate any vinegar, even rice vinegar (I made my own mayo and mustard trying to find a way around my problems and that didn't help either), and I cannot tolerate any grain alchohls.

My problem is yeast though, I think. There is yeast in the vinegar process - I read that in one of my many early searches - on a candida site. I am guessing, that is the problem with the alchohl too. I can have tequilla which is not made from grain and potato vodka, in small amounts.

I know I cannot have yeast, not even ripe fruit - same reaction as wine and vinegar. The last time I had a yeast bread, I passed out for 4 hours and was groggy for days - in addition to the tummy problems.

Share this post


Link to post
Share on other sites

Gasp - Yes! When I have one too many cherries or blueberries I get stomach cramps and run to the BR. Cherries are the worst though for me. Probably over 5 and I am done for.

Share this post


Link to post
Share on other sites

Rice Dream milk does have barley or malt in it although it is not on the package. I suggest going to their website as they list each item and what it

contains.

http://www.imaginefoods.com/

Share this post


Link to post
Share on other sites

If you're reacting to all distilled vinegars or "vinegar," then it's not gluten. Very, very, very, very few vinegars are made from wheat.

richard

Share this post


Link to post
Share on other sites

I agree with Richard. I thought vinegars were made without gluten -- I was under the impression that the only ones which were questionable were "Malt Vinegar" (obviously) and "Balsalmic Vinegar". . . . Lynne

Share this post


Link to post
Share on other sites


Ads by Google:


I agree with Richard. I thought vinegars were made without gluten -- I was under the impression that the only ones which were questionable were "Malt Vinegar" (obviously) and "Balsalmic Vinegar". . . . Lynne

balsamic vinegar is only questionable if it's not real balsamic and has added ingredients. balsamic vinegar is made like grapes, in a process very similar to wine making. it doesn't come from a grain.

Share this post


Link to post
Share on other sites

Thanks for the heads up on that . . . I didn't know that! I love Balsamic vinegar, too -- you've made me really happy! :) . . . Lynne

Share this post


Link to post
Share on other sites

Heinz apple cider vinegar is not gluten-free according to their website. I have found many vinegars that are not really gluten-free so make sure you hit the corporate websites prior to using vinegars. I havent found a apple cider vinegar yet that was gluten-free in the standard store.

Deborah

Share this post


Link to post
Share on other sites

Heinz apple cider vinegar IS gluten-free -- it's the apple cider FLAVORED vinegar that isn't gluten-free. There'sa big difference; the flavored vinegar isn't really made with apple cider. Real apple cider vinegar is without exception gluten-free, even in the standard store. I've never found one that isn't gluten-free. If you have found real apple cider vinegars that aren't gluten-free please tell us which ones.

richard

Share this post


Link to post
Share on other sites
Heinz apple cider vinegar is not gluten-free according to their website. I have found many vinegars that are not really gluten-free so make sure you hit the corporate websites prior to using vinegars. I havent found a apple cider vinegar yet that was gluten-free in the standard store.

Deborah

FWIW, I recently read some info concerning vinegar. Just did a search and found the Web site that published the info: http://www.nowheat.com/grfx/nowheat/primer/iheard.htm

"In the United States, almost all distilled vinegar comes from corn, not wheat. In the rare instances where wheat is the original source of the distilled alcohol that gets fermented into vinegar, the distillation process will remove all appreciable amounts of gluten (gliaden, peptide chains). A "mother" is added to the distilled alcohol to begin the process of fermentation, but research and interviews with industry experts (including the provider of vinegar to Heinz) indicate that gluten-containing ingredients are not used in this "mother" -- so distilled vinegar is safe. Please note that most vinegar listed on ingredients list is not distilled vinegar."

"If food manufactured in the United States has vinegar listed as an ingredient, where just the word "vinegar" appears between commas (for example, "Ingredients: water, vinegar, tomato paste)" the FDA's Compliance Policy Guide for Vinegar requires that the vinegar must be apple cider vinegar. So if you see just "vinegar" listed as an ingredient (not "malt vinegar" or any other modification), the vinegar is apple cider vinegar."

Share this post


Link to post
Share on other sites

Now THAT is good know. I have never liked apples - perhaps they are my problem. Strange thing is that like baked apples and applesauce. But usually apple juice makes me feel a little unhappy, and I hate apples raw. Good to know it is not gluten though. As long as there is no damage occuring, I can deal.

Share this post


Link to post
Share on other sites
I seem to react to vinegar, almost every time, and strongly. Could this be a gluten reaction?

I also seem to react to alchohol made from grain and rice dream milk.

Just wondering if is just a sensitivity to vinegar or if I am actually damaging myself.

trust your body!

:)

Share this post


Link to post
Share on other sites

No matter what your friend told you, if the grain vinegar is made from something other than wheat (almost no distilled vinegar is made from wheat), there is absolutely no way there can be gluten in it. You might react to it in some fashion but it is NOT a gluten reaction because there is no gluten. Take Heinz white or distilled vinegar for instance. It's made from corn (which, by the way, is a grain). There's no wheat, rye, barley or oats anywhere in the process. Your body might not like the vinegar but whatever is happening, it's NOT because of gluten.

The same is true with some alcohols. Smirnoff vodka is made from corn. No wheat, rye, barley or oats. So if you react to Smirnoff, it's most definitely not because of gluten.

If you've decided not to eat anything at all with vinegar in it, that's your choice, but it most certainly is not a gluten issue. I don't know of a single mayo, ketchup or mustard made with vinegar from wheat.

I'm not saying you don't react in some way and I'm not saying that others don't have trouble with some distilled products, but please, please don't confuse people by telling them that all grain vinegars and alcohols have or could have gluten. It's simply not true.

richard

Share this post


Link to post
Share on other sites
No matter what your friend told you, if the grain vinegar is made from something other than wheat (almost no distilled vinegar is made from wheat), there is absolutely no way there can be gluten in it. You might react to it in some fashion but it is NOT a gluten reaction because there is no gluten. Take Heinz white or distilled vinegar for instance. It's made from corn (which, by the way, is a grain). There's no wheat, rye, barley or oats anywhere in the process. Your body might not like the vinegar but whatever is happening, it's NOT because of gluten.

The same is true with some alcohols. Smirnoff vodka is made from corn. No wheat, rye, barley or oats. So if you react to Smirnoff, it's most definitely not because of gluten.

If you've decided not to eat anything at all with vinegar in it, that's your choice, but it most certainly is not a gluten issue. I don't know of a single mayo, ketchup or mustard made with vinegar from wheat.

I'm not saying you don't react in some way and I'm not saying that others don't have trouble with some distilled products, but please, please don't confuse people by telling them that all grain vinegars and alcohols have or could have gluten. It's simply not true.

richard

dear richard,

thanks for the info.

i'll pull my comments re: vinegar and liquor until i get some more definitive info.

thanks!

paula

:)

Share this post


Link to post
Share on other sites
The same is true with some alcohols. Smirnoff vodka is made from corn. No wheat, rye, barley or oats. So if you react to Smirnoff, it's most definitely not because of gluten.

I couldn't find any info on Smirnoff's site re: their ingredients. But on Stoli's site they had this under "ingredients":

"Historically, vodka has been made from whtaever agricultural crop is most abundant and cheap, but modern vodka is made principally from various grains, most often corn, rye, and wheat. Rye is common in eastern European vodkas whereas most western vodkas are produced from wheat."

Yes, corn is a grain, but if "grain alcohol" could mean corn, rye, or wheat (but most commonly wheat), I'm not taking chances, I have had bad reactions to grain vodkas.

Richard, do you have definitive info that Smirnoff *only* uses corn? I'd love to add it to the list of OK vodkas, especially since bars tend to carry it.

[other OK vodkas: Lukosawa (inexpensive Polish potato vodka), Chopin (expensive Polish potato vodka), and Ciroq (French vodka from grapes).]

:)

paula

ps - maybe there is some labelling standard for "grain" in regard to alcohol? there was one weird vodka I saw once, can't remember the name, but it said on it that it was a "corn" liquor. this kind of confusion is what has me reluctant to trust the vagueness of the vinegar labels...

Share this post


Link to post
Share on other sites


Ads by Google:


I just found out from the Heinz website that it is flavored apple cider vinegar that has gluten. However, the site says that its white vinegar and regular apple cider vinegar, which aren't flavored, are gluten free. Hope this helps.

Share this post


Link to post
Share on other sites

I cannot tolerate any vinegar, even rice vinegar (I made my own mayo and mustard trying to find a way around my problems and that didn't help either), and I cannot tolerate any grain alchohls.

My problem is yeast though, I think. There is yeast in the vinegar process - I read that in one of my many early searches - on a candida site. I am guessing, that is the problem with the alchohl too. I can have tequilla which is not made from grain and potato vodka, in small amounts.

I know I cannot have yeast, not even ripe fruit - same reaction as wine and vinegar. The last time I had a yeast bread, I passed out for 4 hours and was groggy for days - in addition to the tummy problems.

Interesting! if you don't mind me asking how did you find out you had an issue with yeast?

Share this post


Link to post
Share on other sites

This topic is more than six years old. Most of the participants are no longer active. kabowman was last in in 2009.

Share this post


Link to post
Share on other sites

This topic is more than six years old. Most of the participants are no longer active. kabowman was last in in 2009.

Thanks. I figured I wasn't going to get a response.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,955
    • Total Posts
      943,655
  • Member Statistics

    • Total Members
      67,258
    • Most Online
      3,093

    Newest Member
    CharleneM
    Joined
  • Popular Now

  • Topics

  • Posts

    • Gemma......if you are ever in London, please check out this place.  It is a 100% gluten free bakery and the food is out of this world!  I can't get bread like this in the States and it certainly is worth a road trip for anyone living in the Uk, within reasonable distance from London.  It will easily satisfy all of your bakery cravings and I bet the bread freezes well. http://www.beyondbread.co.uk/
    • Celiac disease can be dormant for years til a strain/stress to the immune system makes it come out. Many of us have had this issues, your infection run in might have triggered the dormant genes for the disease if you had them. I would follow up with the testing, see about getting a full celiac blood panel if you can, you have to be eating gluten for 12 weeks daily prior to testing. http://www.cureceliacdisease.org/screening/

        If not celiac it could be another food intolerance/sensitivity I suggest keeping a food diary and tracking what you eat, seasonings, how it is cooked etc. And how you feel later. Change up our diet more and look for patterns.  Here is stuff to read up on. https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life
    • Yeah , i will look into getting tested - like you say there is no harm in it . What I found very interesting is the part where you say "Later I got pains in the stomach, usually a dull ache although I could get a fierce stabbing pain there too. When I went gluten free those pains stopped. as did my chronic sciatic backache which Ive subsequently realised was probably due to inflamed tissues pressing on nerves." - I also started to get chronic sciatic nerve pain on the right side over a similar time period and am wondering if its the same kind of thing. If I could solve both those things it would be life changing for me
    • Hi ,  i was thinking that an intolerance and allergy were about the same thing really but sorry if im wrong. I know celiac is an autoimmune disease but was thinking that is different again, more serious and was erring on the side of my possible issue not being that but more of the intolerance type. Clearly im just guessing though and dont know about this stuff , hence the posting for advice, The problem with trying to get tested is that in bolivia there are very limited tests and doctors are unreliable so you have to rely on yourself to certain degree. I have heard of a test here and was planning on looking into that but it made sense to try to get some opinions and advice online first so Im in a better position to understand if any tests here are actually reliable enough. I dont think there is an issue with travel parasites etc as I have already taken the medications thats would kill them like a course of albendazol and praziquantel and that was after a 2 week anti parasite cleanse. That did feel like it got rid of anything and the only issue I have been left with is this pain as described.
    • Karen's point about parasites etc is a good one. They can cause a lot of symptoms similar to celiac /ncgs as you probably know.  At 11 I had my appendix removed following pain in the lower right side of my torso. On waking up the surgeon told me that it was actually ok, when I asked what caused the pain I think they said it was probably glandular - they didn't know. Later I got pains in the stomach, usually a dull ache although I could get a fierce stabbing pain there too. When I went gluten free those pains stopped. as did my chronic sciatic backache which Ive subsequently realised was probably due to inflammed tissues pressing on nerves. I would ask the Bolivian doctors if they can get any celiac blood testing done. The standard ttg may not be beyond their labs. can't hurt to ask? Give your diet my guess is you've had a lot of gluten for a long time. If its an issue for you expect a bumpy ride when removing it.  Best of luck!  
  • Upcoming Events