Question regarding toasting beverages~
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Question regarding toasting beverages~
The holidays are fast upon us and is there a yeast free champagne one could toast with family/friends? Thank you I called Barefoot Bubbly and they cannot promise that there is no yeast in their products! If not, guess my drink of choice will be sparkling water.
I Am Someone Special
Mary Jo,
Are you sure that yeast is still a problem for you? Most of us find that unless we actually have a digestive system yeast overgrowth, a positive EnteroLab result for yeast does not mean a permanent sensitivity. IOW, even though we may react to yeast initially, we seem to "outgrow" the problem as our gut heals. Of course, if we have a yeast overgrowth, then any alcoholic beverage will feed the yeast, so none of them would be suitable.
The problem that most of us have with wine is due to the sulfites. Sulfites occur naturally as a byproduct of the fermentation process, but most of us can handle that relatively small amount. Sulfite is added to some wines as a preservative however, and this can cause problems for many of us. Wines labeled as "low sulfite" are available.
In general, white wines have a significantly lower sulfite content than red wines. That should make champagne a low sulfite product. I would suspect that a low sulfite champagne would also be a low yeast product, but I'm just guessing. Hopefully someone who knows more about this will respond.
Tex
Are you sure that yeast is still a problem for you? Most of us find that unless we actually have a digestive system yeast overgrowth, a positive EnteroLab result for yeast does not mean a permanent sensitivity. IOW, even though we may react to yeast initially, we seem to "outgrow" the problem as our gut heals. Of course, if we have a yeast overgrowth, then any alcoholic beverage will feed the yeast, so none of them would be suitable.
The problem that most of us have with wine is due to the sulfites. Sulfites occur naturally as a byproduct of the fermentation process, but most of us can handle that relatively small amount. Sulfite is added to some wines as a preservative however, and this can cause problems for many of us. Wines labeled as "low sulfite" are available.
In general, white wines have a significantly lower sulfite content than red wines. That should make champagne a low sulfite product. I would suspect that a low sulfite champagne would also be a low yeast product, but I'm just guessing. Hopefully someone who knows more about this will respond.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Hello,Tex....
I am not positive but since I have eaten cheese, ice cream, eggs which are all intolerances I do have I most certainly wish to stay on the right track again. Sulfites may be THE problem! I most certainly recall years ago sharing red wine with a friend when I became sick to my stomach- couldn't drink anymore. This occurred before Enterolab testing was done. Maybe a glass of bubbly would be ok!
All alcohol turns to sugar and I crave sweets but sure don't want my A1C to rise. My sugar is ok and want it to remain stable.
Perhaps my eating dairy products, eggs etc. have been my true downfalls. I have been pretty diligent staying clear of gluten but I had been eating gf oatmeal too. That's when I began reading more here and was thinking that oats could be another intolerance. Gas and diarrhea were quite prevalent.
All alcohol turns to sugar and I crave sweets but sure don't want my A1C to rise. My sugar is ok and want it to remain stable.
Perhaps my eating dairy products, eggs etc. have been my true downfalls. I have been pretty diligent staying clear of gluten but I had been eating gf oatmeal too. That's when I began reading more here and was thinking that oats could be another intolerance. Gas and diarrhea were quite prevalent.
I Am Someone Special
Yes, it does seem that most of us react to oats. I did an oat challenge roughly 6 or 7 years ago, using pure, gluten-free oats. I even used a rotation diet, so that I only ate the oats twice a week. According to the "experts", a rotation diet will allow us to tolerate foods that are minor problems, because eating foods only every third day or so will prevent the antibody level from getting to high. Because of the rotation diet, it took 6 weeks for my antibody level to build up enough to trigger a reaction, but when the flare started, it took another 6 weeks for the D to stop, even though I stopped eating them as soon as the D started. 
Tex
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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Gabes-Apg
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French champagne does not have preservatives.
And here in Australia in the last 3 years There has been big increase in organic, preservative free, low sulphide wines in the market.
I also recently tried a low alcohol wine and tolerated it very well...
If you are worried, might be worth taking anti-histamines before eating /drinking.
If having wine, and you react to eggs, best to check that the wine was not filtered using egg shells...
Some brands can have traces of egg....
And here in Australia in the last 3 years There has been big increase in organic, preservative free, low sulphide wines in the market.
I also recently tried a low alcohol wine and tolerated it very well...
If you are worried, might be worth taking anti-histamines before eating /drinking.
If having wine, and you react to eggs, best to check that the wine was not filtered using egg shells...
Some brands can have traces of egg....
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
Sounds like it might be an issue with sulfites.
I get horrible stomach pains and bloating when I drink red wine. No issues with white at all. Sometimes champagne doesn't sit well, but I think it might be the bubbles.
Often wineries use egg whites to remove sediment from red wine. A long shot, but maybe it's an egg thing.
Time for an experiment?
I get horrible stomach pains and bloating when I drink red wine. No issues with white at all. Sometimes champagne doesn't sit well, but I think it might be the bubbles.
Often wineries use egg whites to remove sediment from red wine. A long shot, but maybe it's an egg thing.
Time for an experiment?
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koksvik
Sulfites are added to wine to kill yeast and prevent re-fermentation in the bottle. Champagne is made to contain yeast residue to deliberately re-ferment in the bottle and create carbon dioxide for the fizz. Therefore champagne must be sulfite free. This should hold for all wines made by the traditional "methode champenoise".
Rolf
Rolf
Rolf,
While it is generally true that sulfites are not normally added to champagne, the problem is that sulfites are a chemical byproduct of fermentation, so the fact that champagne undergoes a second fermentation in the bottle guarantees that there will be at least a small amount of sulfites in champagne. There is no such thing as a sulfite-free wine of any type, but champagne should surely be a low-sulfite product.
However, you raise a good point regarding Mary Jo's question, because the second fermentation in the bottle should eliminate any residual yeast in the champagne. Therefore if yeast poses a sensitivity problem, then champagne should not trigger a yeast reaction. Thank you for pointing that out.
Tex
While it is generally true that sulfites are not normally added to champagne, the problem is that sulfites are a chemical byproduct of fermentation, so the fact that champagne undergoes a second fermentation in the bottle guarantees that there will be at least a small amount of sulfites in champagne. There is no such thing as a sulfite-free wine of any type, but champagne should surely be a low-sulfite product.
However, you raise a good point regarding Mary Jo's question, because the second fermentation in the bottle should eliminate any residual yeast in the champagne. Therefore if yeast poses a sensitivity problem, then champagne should not trigger a yeast reaction. Thank you for pointing that out.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Rolf,
Appreciate your knowledge about champagne. No bubbling alcohol is allowed to be called champagne, unless it comes from the region Champagne in France. It is funny to register that people call their drink champagne, when it's "musserende vin", like the Spanish Cava and the Italien Prosecco they are referring to.
Tex,
I hope I didn't offend you by referring to your ER experience, but I was so impressed by the fact that the lack of magnesium gave you a hard time, and that your breathing improved as soon as you got your magnesium level up.
Lilja
Appreciate your knowledge about champagne. No bubbling alcohol is allowed to be called champagne, unless it comes from the region Champagne in France. It is funny to register that people call their drink champagne, when it's "musserende vin", like the Spanish Cava and the Italien Prosecco they are referring to.
Tex,
I hope I didn't offend you by referring to your ER experience, but I was so impressed by the fact that the lack of magnesium gave you a hard time, and that your breathing improved as soon as you got your magnesium level up.
Lilja
Collagenous Colitis diagnosis in 2010
Psoriasis in 1973, symptom free in 2014
GF, CF and SF free since April, 2013
Psoriasis in 1973, symptom free in 2014
GF, CF and SF free since April, 2013
Lilia,
That certainly didn't offend me. I believe that everyone should be aware of all of the potential problems that a magnesium deficiency can cause, and the fact that most physicians always seem to overlook magnesium deficiency as the cause of those symptoms. I had symptoms of magnesium deficiency for years, and none of my doctors ever even suspected that it was the problem. And neither did I, because I was already taking a magnesium supplement — but I wasn't taking enough.
Tex
That certainly didn't offend me. I believe that everyone should be aware of all of the potential problems that a magnesium deficiency can cause, and the fact that most physicians always seem to overlook magnesium deficiency as the cause of those symptoms. I had symptoms of magnesium deficiency for years, and none of my doctors ever even suspected that it was the problem. And neither did I, because I was already taking a magnesium supplement — but I wasn't taking enough.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Sometime else to keep an eye on, some wine makers have begun to use gluten as a clarifying agent. It isn't often done but you can read about that practice here ~
A toast to wine
http://www.wheatbellyblog.com/2015/11/a-toast-to-wine/
A toast to wine
http://www.wheatbellyblog.com/2015/11/a-toast-to-wine/
Over the past five years we have been giving away bottles from our single malt collection to various friends at Christmas and other times. Yip, we both decided we don't drink much alcohol anyway, that its unlikely we'll use up our stash. We started collecting red wine and single malts twenty five years ago.
My favourite tipple is water, when it comes to toasting its a pretend job with the real stuff and my glass of water in a wine glasson the side.
My favourite tipple is water, when it comes to toasting its a pretend job with the real stuff and my glass of water in a wine glasson the side.
Psoriatic Arthritis
Hypertension
Hashimoto Thyroiditis
Allergies
Severe Atopic Reactions
HIT
Elimination Diet Start : 1/9/15
Hypertension
Hashimoto Thyroiditis
Allergies
Severe Atopic Reactions
HIT
Elimination Diet Start : 1/9/15