I'm not really a drinker and my only tipple before my MC Dx was the occasional rye whiskey with some ginger ale added. Does anyone know if it'd be ok to resume having the odd one?
This was on a celiac site: distilled alcoholic beverages such as gin, vodka, scotch whisky and rye whiskey are made from the fermentation of wheat, barley or rye. Since they are distilled, they do not contain prolamins and are allowed unless otherwise contraindicated.
That sounds as if they're saying you can have it unless you can't !
I also saw this : The European Food Safety Authority believes that "proteins and peptides are not carried over into the distillate during a properly controlled distillation process, at least not in amounts higher than 1 mg/L for total proteins and 0.4 mg/kg for gluten. The Panel considers that distillates made from cereals are unlikely to trigger a severe allergic reaction in susceptible individuals."
I note the words "believe", "properly controlled", "at least", "considers" and "unlikely".
I've no idea what a prolamin is, but I understand that the gluten doesn't survive after distillation. Has anyone any experience of drinking rye whiskey?
And what about the ginger ale?
Does rye whiskey have gluten?
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Maxine,
A prolamin is a storage protein. In the case of wheat, the primary prolamin protein is gluten, (which contains the gliadins and the glutenin peptides that we react to). The problematic prolamin in Barley is hordein, and the equivalent prolamin in rye is called secalin. Hordein and secalin contain peptides very similar to the gliadins and gluetenins in wheat, which is why we also react to them.
The opinions of panels and committees are always always so convoluted, (so as to please everyone in the group, whether they know what they're doing, or not), that they're usually of questionable value. There is no risk of gluten passing through the distillation process. The only way that gluten can end up in a distilled product is if it is blended back in, after the distillation process, (and this is sometimes done, with certain blended products). Rye whiskey should be unequivocally safe, from a celiac standpoint. The "unless otherwise contraindicated" comment, is undoubtedly a "cover-their-butt" type disclaimer, to take care of situations when alcohol is contraindicated, (such as when taking certain medications, or driving, etc.), and that has nothing to do with gluten.
Ginger ale should also be safe.
Tex
A prolamin is a storage protein. In the case of wheat, the primary prolamin protein is gluten, (which contains the gliadins and the glutenin peptides that we react to). The problematic prolamin in Barley is hordein, and the equivalent prolamin in rye is called secalin. Hordein and secalin contain peptides very similar to the gliadins and gluetenins in wheat, which is why we also react to them.
The opinions of panels and committees are always always so convoluted, (so as to please everyone in the group, whether they know what they're doing, or not), that they're usually of questionable value. There is no risk of gluten passing through the distillation process. The only way that gluten can end up in a distilled product is if it is blended back in, after the distillation process, (and this is sometimes done, with certain blended products). Rye whiskey should be unequivocally safe, from a celiac standpoint. The "unless otherwise contraindicated" comment, is undoubtedly a "cover-their-butt" type disclaimer, to take care of situations when alcohol is contraindicated, (such as when taking certain medications, or driving, etc.), and that has nothing to do with gluten.
Ginger ale should also be safe.
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.
