Food allergies support - Gluten in wheat/malt based alcohol

Author

Gluten in wheat/malt based alcohol - Beers Vs Spirits/liquors ?

Tom Brehony

2004-09-21, 3:16 am

A question for those of you in the know.

Which of the wheat based alcohols has the highest gluten content?

I'm assuming that beers are much higher that spirits/liquors such as
whiskeys, etc
since they are less distilled. Is this a valid assumption?

Is there a list of wheat based alcohol products rated by gluten contents
somewhere?
Any help/advice would be appreciated. Cheers!

Tom.

bogus address

2004-09-21, 3:16 am

> A question for those of you in the know.
> Which of the wheat based alcohols has the highest gluten content?

Probably boza - it's a very lightly fermented strained bulghur-wheat
drink like a sort of slightly-carbonated cold porridge. The alcohol
content is so low that Muslim societies (where it originated) have no
problem with it, so its gluten:alcohol ratio is huge. Yummy stuff;
rich in B vitamins and complex carbohydrates; slow death for coeliacs.

Home-made wine from raisins and stale bread, as was popular in postwar-
austerity Britain, would come next.

> I'm assuming that beers are much higher that spirits/liquors such as
> whiskeys, etc since they are less distilled. Is this a valid assumption?

Yes, but largely irrelevant...

> Is there a list of wheat based alcohol products rated by gluten
> contents somewhere?

I doubt it. The problem is that immunological reactions require so
little gluten to be present that you won't find a drink that contains
any detectable gluten at all where the level is low enough to be safe.
So why bother measuring?

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Tom Brehony

2004-10-04, 2:15 am

Art,

I am interested your comment on the sliding scale of sensitivity applying
only to to grains and soy. Is this a medically verifiable fact?

Also doesn't alot of soy oil contain wheat byproducts also?

Would this explain your sensitivity to soy?
Or is there a seperate soy allergy?

Tom.

"Art Schwartz" <aschwart@ucalgary.ca> wrote in message
news:cj4jf5$1me$1@news.ucalgary.ca...
> Gave up on the carbo-loading myself when a herniated disk meant putting
> the skis, climbing gear and runners away. There was a significant weight
> gain in the few months following that event, which I've got rid of since.
>
> The original and second-opinion allergists disagree on whether mine are
> true allergies or sensitivities, but in my case it's all grains, corn,
> eggs and soy (and a few other foods). The rule-of thumb is no baked
> goods, whiskey or beer, except for a small slice of bread from time to
> time. And I limit that to only very good bread, which I don't run into
> very often since we rarely have anything baked in the house.
>
> My experience with feeling tired and run-down was similar to yours.
> Avoiding identified food allergens/sensitivities made a massive
> difference. The sliding scale applies to grains and soy, but not to the
> others.
>
> Tom Brehony wrote:
>

Tom Brehony

2004-10-04, 2:15 am

"bogus address" <bogus@purr.demon.co.uk> wrote in message
news:12687@purr.demon.co.uk...
>
>
> Probably boza - it's a very lightly fermented strained bulghur-wheat
> drink like a sort of slightly-carbonated cold porridge. The alcohol
> content is so low that Muslim societies (where it originated) have no
> problem with it, so its gluten:alcohol ratio is huge. Yummy stuff;
> rich in B vitamins and complex carbohydrates; slow death for coeliacs.
>
> Home-made wine from raisins and stale bread, as was popular in postwar-
> austerity Britain, would come next.
>
>
>
> Yes, but largely irrelevant...
>
>
>
> I doubt it. The problem is that immunological reactions require so
> little gluten to be present that you won't find a drink that contains
> any detectable gluten at all where the level is low enough to be safe.
> So why bother measuring?

I'm not a true coeliac, I am gluten sensitive and I know from experience
that
I can take small amounts of gluten containing products without a reaction.

So knowing gluten quantities would be very useful to me.

Tom.

Hu-Mi Yu

2004-10-04, 2:15 am

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On Mon, 27 Sep 2004 11:13:06 -0600
Art Schwartz <aschwart@ucalgary.ca> wrote:

> I wasn't aware of the wheat-soy oil connection; something I'll have to
> investigate further. Thanks for that lead.

I suspect that is misremembered or misinterpreted information that came
from the fact that *soy* *sauce* always contains wheat. This is
because the traditional recipe now contains wheat. Prior to the
Mongolian conquest in the thirteenth century, the Chinese did not use
wheat. For soy sauce without wheat you can use any of several brands
of *wheat-free* tamari or Bragg's amino acids. If it is pure, soy oil
should not be a problem either.

Soy sauce really ought to be called "soy flavor wheat sauce." Tamari
as currently manufactured (this seems to have changed in the last twenty
years or so) should be called "soy sauce with wheat." There are still a
few companies that make real soy sauce, but they have to call it
something else so people will know that it is different.

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Tom Brehony

2004-10-04, 2:15 am

Thanks for the clarification, and my apologies for spreading misinformation.

Tom.

"Hu-Mi Yu" <mcbobREMOVE@attglobal.net> wrote in message
news:o7um22x0nq.ln2@gallo.localnet...
> -----BEGIN PGP SIGNED MESSAGE-----
> Hash: SHA1
>
> On Mon, 27 Sep 2004 11:13:06 -0600
> Art Schwartz <aschwart@ucalgary.ca> wrote:
>
>
> I suspect that is misremembered or misinterpreted information that came
> from the fact that *soy* *sauce* always contains wheat. This is
> because the traditional recipe now contains wheat. Prior to the
> Mongolian conquest in the thirteenth century, the Chinese did not use
> wheat. For soy sauce without wheat you can use any of several brands
> of *wheat-free* tamari or Bragg's amino acids. If it is pure, soy oil
> should not be a problem either.
>
> Soy sauce really ought to be called "soy flavor wheat sauce." Tamari
> as currently manufactured (this seems to have changed in the last twenty
> years or so) should be called "soy sauce with wheat." There are still a
> few companies that make real soy sauce, but they have to call it
> something else so people will know that it is different.
>
> -----BEGIN PGP SIGNATURE-----
> Version: GnuPG v1.2.6 (GNU/Linux)
>
> iD8DBQFBWMnXkCXxu5aE9BwRAn8BAJ4p/I85uLG72aegjFtaS9zUmI61zQCdF42r
> XrVlY93Rpe7T4u24hKO3zX8=
> =A41z
> -----END PGP SIGNATURE-----

Tom Brehony

2004-10-04, 2:15 am