weezy

i do appreciate your prompt reply and i am VERY concerned about the anecdotal aspect of some of the reports of sensitivity. it is clear that i am not a distillation or fermentation scientist. that some celiacs could react to distilled product that comes from wheat, rye, or barley COULD be all in the head -- a mental fear producing what appears to be a physical reaction. Bill Owens suggested that post my questions here in the forum. i honestly am seeking information -- verifiable information -- and am NOT interested if misrepresentation or scare tactics. it is my personal experience that i do react to WRB- distilled products and to WRB beers. if we could persue the topic not as a celiac issue but rather as an esoteric question of whether fermented and distilled products made from sources other than WRB are worth the trouble, would that be a more reasonable approach? if you think that my original question is just plain flawed, then PLEASE ask a moderator to remove it. The LAST thing i want to do is alienate anyone who could help me to understand the questions surrounding gluten. i have read the Ph.D. papers that say distilled WRB products are fine for any CS -- but there are also "papers" out there that say gluten is "too big" a molecule to pass through in distillation, or it is "killed" by distillation -- neither of which seems to be the case. again, my goal is NOT to spread disinformation -- but rather to come up with accurate information -- and to develop a list of non-WRB products for those few people who may for whatever reason still have (or think they are having) a reaction to a distilled WRB product. thanks!

i am not a chemist or a distiller -- but i have read SOME of the literature that explains how the gluten peptide stays behind in the distillation process. i have also read the literature (albeit, some of it is purely anecodotal) that distilled spirits that source wheat, rye, or barley (malt) can cause overt reactions in persons with celiac sprue/wheat allergy. so rather than delve into the debate of whether beer and alcohol (liquor/liqueurs) derived in any percentage or by any process from wheat, rye, or barley do contain gluten or can cause a celiac-gut reaction (immediate or cummulative), i am focusing on finding products and processes that are, in fact derived from non-gluten sources. my primarly search at this time is for a bourbon/whiskey style product that does not derive from the wheat, rye, or barley and that does not use wheat, rye, or barley in flavoring, aging, coloring, processing, sourcing, mixing, or packaging. in particular, the next most popular grain might be corn -- but i have been told that it is very difficult, these days, to find corn that will sprout naturally without recourse to an external enzyme process. can anyone provide any information in this regard? i am NOT looking for recipes and i am NOT looking to start distilling my own products. I may try to develop a list that commercial establishments can refer to in order to answer patron questions. i have a fair listing of beers, wines, vodkas, tequilas, and rums that are allegedly GF, but if anyone has any information on such products, that information would be welcome and could confirm (or call into question) such unverified information. i do realize that there may be regulation pending in either Canada or the USA regarding content labeling in alcohol products, but i am not sensing that the regulations are moving quickly to promulgation. i also realize that there is a difference between tested by a third party and then "certified GF" AND merely saying one's product does not source gluten-based ingredients, additives, or processes. as you ponder these questions, do keep in mind that at least 3% of the american population is presumed to have celiac sprue/disease or wheat intolerance -- and the research that i read indicates that the number could be higher, either because the condition is underdiagnosed or because its rate of incidence is increasing. please feel free to either email me or post a reply. thanks!!!!

ETA -- which forum would you suggest for me to use to start a gluten-free dialogue? (i.e., spirits that do not source or use wheat, rye, or barley as the base or supplemental grain or starter, or use them in manufactring, aging, flavoring, blending, packaging, etc.) i just learned today that some wine barrels are "finished" with a wheat paste -- but that was never mentioned in the 5 wine texts i reviewed - nor did it come up in the wine classes i have taken. go figure! my guestions will go to all spirits, e.g., liquors, liqueurs, wines, beers, etc., and mixers. thanks1

this looks like an interesting and informative site. i am primarily doing research on gluten-free alcohols. as i understand the science of distillation, it is still a bit of an open question whether spirits distilled from wheat, rye, or barley are safe for folks with celiac. i will be posting more specific questions in a dedicated thread, but i see that people here do generally introduce themselves. my other passion is the Race Across America -- the world's hardest bicycle race. i run a time station for the race. see ya!!