whiskey: calling the glutenator!

[Guest guest]

so. this weekend i made bbq ribs, and i used whiskey in the bbq sauce.

suddenly, while we were eating, my guest said - hey! there's gluten in the

whiskey!

indeed, he was correct. but it didn't seem to have an effect on my husband

the way the *one bite* of fishcake did. so, i'm wondering -

is the gluten in whiskey (which is made with rye and barley):

1. non-existant because of the fermentation process

2. so minimal as to be non-reactive because it was just a few shots worth

in the bbq sauce

3. existant in the whiskey but it was cooked off along with the alcohol

4. something else?

it seems to me, if i had to guess, that it'd be #2, and someone else who

was full-blown celiac might have reacted to it...plus, that seems like the

safest answer.

but which is the *right* answer?

heidi?

-katja

[Guest guest]

Not Helga the Glutenator but Jack 's which is corn whiskey wouldn't

have gluten. Thought, if you want to keep whiskey in the recipe. Atkin's

article posted here did say few shots of alcohol reverse the weight losing

mechanism in the body for about 18 hours, IIRC.

Wanita

> is the gluten in whiskey (which is made with rye and barley):

> 1. non-existant because of the fermentation process

> 2. so minimal as to be non-reactive because it was just a few shots worth

> in the bbq sauce

> 3. existant in the whiskey but it was cooked off along with the alcohol

> 4. something else?

>

> it seems to me, if i had to guess, that it'd be #2, and someone else who

> was full-blown celiac might have reacted to it...plus, that seems like the

> safest answer.

>

> but which is the *right* answer?

> heidi?

>

> -katja

[Guest guest]

>indeed, he was correct. but it didn't seem to have an effect on my husband

>the way the *one bite* of fishcake did. so, i'm wondering -

>

>is the gluten in whiskey (which is made with rye and barley):

>1. non-existant because of the fermentation process

>2. so minimal as to be non-reactive because it was just a few shots worth

>in the bbq sauce

>3. existant in the whiskey but it was cooked off along with the alcohol

>4. something else?

>

>it seems to me, if i had to guess, that it'd be #2, and someone else who

>was full-blown celiac might have reacted to it...plus, that seems like the

>safest answer.

>

>but which is the *right* answer?

>heidi?

>

>-katja

On the celiac lists they debate this a lot! It is a problem with white vinegar

too, because that is sometimes made with wheat (tho usually it's made

with corn). On the vinegar side of things, after much debate and testing,

it was decided officially that it is soooo distilled that it isn't a problem.

Whisky is harder. Sometimes they add caramel color to it (which has wheat

sometimes)

or some of non-filtered mash for flavor. IF it is distilled and nothing is added

to it, it's probably ok -- proteins are usually left behind when distilled.

There are two (at least) kinds of damage gluten does:

1. Sticking to the villi and generally messing up digestion

2. Causing an immune reaction in the individual

Whisky (or anything with really low levels of gluten) isn't likely to

do the first, so people who don't have an immune sensitivity probably

won't react to it. People with an immune reaction will react to

homeopathic amounts, even tiny broken-up peptides that get

through filtration. I tend to get that kind of reaction, but my

family doesn't AFAIK, so for them I don't worry about really trace

amounts.

I'm not sure (and neither is anyone else, at this point) where

neurological effects fit in this. Some people think it is an opioid

effect, some think it is an immune reaction. It may also have

to do with digestion ... someone told me yesterday that they are

using enzymes with autistic kids with good results.

-- the Glutenator

[Guest guest]

>Not Helga the Glutenator but Jack 's which is corn whiskey wouldn't

>have gluten. Thought, if you want to keep whiskey in the recipe. Atkin's

>article posted here did say few shots of alcohol reverse the weight losing

>mechanism in the body for about 18 hours, IIRC.

>

>Wanita

Of course, if you are on Atkins, the sweet BBQ sauce probably

wouldn't be a good idea anyway ...

If you aren't on Atkins, there was an interesting stat in Health Magazine,

I think it was, that the people who got more calories from alcohol tended

to be the thinnest. No one is sure why, and no one really wants to

advertise that! But those wine-guzzling French folks tend to be thin!

-- Heidi Jean

[Guest guest]

> so. this weekend i made bbq ribs, and i used whiskey in the

> bbq sauce. suddenly, while we were eating, my guest said -

> hey! there's gluten in the whiskey!

I'd say there was gluten in the mash, but it is doubtful that any

proteins would have boiled off and condensed during distillation. I

believe the only things that would make it to the other side of the

still are water, alcohol, and light aromatic compounds.

[Guest guest]

----- Original Message -----

From: " Heidi Schuppenhauer " <heidis@...>

> If you aren't on Atkins, there was an interesting stat in Health

Magazine,

> I think it was, that the people who got more calories from alcohol

tended

> to be the thinnest. No one is sure why, and no one really wants to

> advertise that! But those wine-guzzling French folks tend to be thin!

This reminds me of something I saw a year or two ago. Take a look at

table 1 in this study:

http://care.diabetesjournals.org/cgi/content/full/25/3/417#T1

Those who consumed the most saturated fat--as a percentage of total

energy intake--consumed the least alcohol: 42% less than those who

consumed the least saturated fat. The same association held for trans

fatty acids and linoleic acid, although to a slightly lesser degree. I'm

not sure what's going on here.

[Guest guest]

At 11:47 PM 3/14/2004, you wrote:

>This reminds me of something I saw a year or two ago. Take a look at

>table 1 in this study:

>

>http://care.diabetesjournals.org/cgi/content/full/25/3/417#T1

>

>Those who consumed the most saturated fat--as a percentage of total

>energy intake--consumed the least alcohol: 42% less than those who

>consumed the least saturated fat. The same association held for trans

>fatty acids and linoleic acid, although to a slightly lesser degree. I'm

>not sure what's going on here.

heh. maybe it's that people who eat well are less inclined to go get drunk

so they can forget how much their life sucks?

>

katja

[Guest guest]

> At 11:47 PM 3/14/2004, you wrote:

> >This reminds me of something I saw a year or two ago. Take a look at

> >table 1 in this study:

> >

> >http://care.diabetesjournals.org/cgi/content/full/25/3/417#T1

> >

> >Those who consumed the most saturated fat--as a percentage of total

> >energy intake--consumed the least alcohol: 42% less than those who

> >consumed the least saturated fat. The same association held for trans

> >fatty acids and linoleic acid, although to a slightly lesser degree. I'm

> >not sure what's going on here.

>

> heh. maybe it's that people who eat well are less inclined to go get drunk

> so they can forget how much their life sucks?

>

> >

> katja

For me adequate saturated fat stops desire for refined carbs. There's also

the psychoactive effects of gluten, grain opioids that aren't as well

understood as the physical effects.

Wanita

[Guest guest]

At 09:57 AM 3/15/04 -0500, Wanita wrote:

> For me adequate saturated fat stops desire for refined carbs.

Ditto. Big time.

MFJ

Any moment in which you feel like dancing is a perfect moment. Singing

works, too.

[Guest guest]

> At 09:57 AM 3/15/04 -0500, Wanita wrote:

> > For me adequate saturated fat stops desire for refined carbs.

>

> Ditto. Big time.

>

> MFJ

Last thing the diet dictocrats and carb pushers want to hear. :-)

Wanita

[Guest guest]

At 02:21 PM 3/15/04 -0500, you wrote:

> Last thing the diet dictocrats and carb pushers want to hear. :-)

Yeah, and thanks to this list and Dr. Ron, I didn't have to read ALL of NT

to figure that out.

MFJ

Any moment in which you feel like dancing is a perfect moment. Singing

works, too.