• 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
0
RPM

Vinegar Question

Rate this topic

Recommended Posts

I've read MANY times on here and other places that when something says "Vinegar", it HAS to (legally, it seemed) be "Apple Cider Vinegar"...is that not true? because on Kraft's website this is what it says: "Vinegar listed in the ingredient statement of Kraft products means distilled vinegar is used. Per our ingredient suppliers, the distilled vinegar we use does not contain gluten."

many people have always said that if it's distilled vinegar, it HAS to say distilled before it but is that now the case now or something?

Share this post


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


In an ingredient list, ingredients are separated by commas. Between consecutive commas is the name of an ingredient, which may involve more than one word. The whole ingredient name must be considered, not the individual words in it.

"Vinegar" is a different ingredient from "Distilled Vinegar." "Malt Vinegar" is yet another. The first two are gluten-free, the last one is not. My understanding is that the single-word ingredient "vinegar" in the US refers to apple cider vinegar (which may be distilled). "Distilled vinegar" can be from apple or other sources. Distillation renders it gluten-free.

Malt vinegar is not distilled, and is usually made from barley, a gluten grain.

Share this post


Link to post
Share on other sites

Like you said, "Vinegar" is different from "Distilled Vinegar" but what Kraft is saying is that whenever it says "Vinegar", it's distilled vinegar...I'm one of the people that reacts to distilled things and I was under the impression that since the sauce says "Vinegar", it's definitely apple cider vinegar like I've read so many times...but they're saying that their "vinegar" is a distilled vinegar, which means it could be from wheat

I've been feeling sick recently so it just made me curious...I thought the single word "vinegar" was without a doubt apple cider vinegar but that quote from before shows it's a distilled vinegar

Share this post


Link to post
Share on other sites

I would draw the conclusion that it is distilled vinegar made from apple cider.

Click here for the FDA definition of "Vinegar" and other ingredient names containing the word vinegar.

Item 1 in the list is the relevant one. It says: The product made by the alcoholic and subsequent acetous fermentations of the juice of apples. It is neither requires, nor prohibits, distillation as part of the process.

Share this post


Link to post
Share on other sites

very interesting, thanks! it caught me off guard because one of their sauces says "Vinegar" AND "Apple Cider Vinegar" in the ingredients...I guess the first one is distilled apple cider vinegar and the second one is regular apple cider vinegar then

Share this post


Link to post
Share on other sites
Ads by Google:


I love this board. Two years on here and I am still learning new and helpful things. :)

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
      108,923
    • Total Posts
      943,525
  • Member Statistics

    • Total Members
      67,137
    • Most Online
      3,093

    Newest Member
    Tb143
    Joined
  • Popular Now

  • Topics

  • Posts

    • A quick perusal of Dr. Brownstein's website outs him quite quickly as a purveyor of pseudoscience. Though he may be an MD, he appears to have abandoned evidence in favour of selling stuff people don't need by making them afraid, using his authority as a doctor. Like all such individuals, what he says has some basis of truth (eg. hypothyroid disorders are quite common, the average North American has a terrible diet), but he twists it to create fear and take advantage of those who are less scientifically literate. Conspiracy theories abound to be found at: http://www.drbrownstein.com/dr-bs-blog/ Here is a criticism of his work: https://sciencebasedmedicine.org/does-your-antivax-doctor-have-another-agenda/
    • Almost 2 years into my diagnosis after losing about 35-40 pounds I have now added about 60 with clean gluten free eating. I also changed jobs which for me has been much more of a physical change, thus needing more calories I have finally been able to put back some pounds. It is possible, for me the clean diet which helped restore my guts let me finally start absorbing the nutrients I was lacking. 
    • Hi Niza, Try to eat lots of protein.  Meats, peanut butter, avocadoes, things like that.  Try to avoid processed (pre-made) foods like frozen pizza, cereals, pot pies, cookies etc.   There gluten-free versions of many of these foods, but they are best saved for later on like 6 months after going gluten-free. If you are just starting out gluten-free, eat a simple diet of mostly foods you make yourself at home.  Also, try not eat eating any dairy (milk, cheese etc) for a couple months.  Oats are also a thing to avoid eating for a couple months.  You may not have any problem with dairy or oats, but some people do. Welcome to the forum Niza!
    • I am. I went undiagnosed for years and years and I honestly thought I was dying. I had been trying to gain weight even before my diagnosis and could barely gain a thing. I am so relieved to actually have an answer as to WHY! I was just diagnosed last weekend so I still have a lot of internal healing to do after years of villus atrophy. I have been drastically underweight for some time now, although I am slowly gaining. I am currently eating around 2,500 calories a day and not doing any strenuous exercise. I am only 74 lb (at 5'2") and I started out at 67 back in the beginning of December. I eat as much as some of my guy friends eat in order to "bulk" when they are lifting heavy at the gym and yet I still seem to gain at a slower rate. Just goes to show how messed up your intestines can become after years of abuse. 
    • Hey Deb, In theory (based on some studies), your small instestine should heal pretty fast (within weeks), but often there is collateral damage that can take longer (like your bone pain).  For me, personally, a gluten exposure can set me back three to six months.  My antibodies can last over a year.  And worse, I now developed autoimmune gastritis and hives.  Yikes!   I had  some hip and rib cage pain when I was first diagnosed.  Two months later I fractured some vertebrae.  I had been undiagnosed for so long, that I developed osteoporosis.  I assume that once on a gluten free diet, your pain should diminish based on a strict adherence to the diet and  your previous experience.   I hope you feel better soon!  
  • Upcoming Events