I only buy gluten free rice. And water. Gluten free water is the bomb!!
I’ve seen it happen with my own eyes to my friend. You are aware that Celiac disease is an actual thing right? That its an actual testable diagnosis? Yes I’m aware of the silliness of anyone without this disease thinking that anything they do wrt to gluten matters, and its really a shame that this fad has gone so far because it makes people trivialize this actual real and debilitating disease. Yes trace amounts badly affect Celiac patients. If the cook doesn’t change his gloves before making their meal, or if they use the same pan to cook with as something with gluten was in, or if the fries are cooked in oil that also fried breaded things, then we’re talking weeks of suffering and months of eating safely to start healing the damage. Yes “gluten sensitive” people are full of shit. But I’m not talking about them, I’m talking about actual Celiacs, and for them trace amounts can be very serious.
If you don’t believe in Celiac disease, or conflate them with “gluten sensitives”, then that’s not my concern.
Nice anecdote. Thanks.
Nor is substantiating that trace amounts can set off reactions in even the most sensitive sufferers, other than with anecdotal evidence. You’re not helping your case, here. (Neither, by the way.)
Didn’t realize that I was trying to, or that I needed to make a case. I don’t care whether you believe that Celiac disease exists, or if you refuse to understand that that isn’t the same thing as people claiming gluten sensitivity. Not my concern, like I said. Life will go on either way.
No one is denying that Celiac disease exists. There was some question if gluten levels below 20 ppm can trigger symptoms. I haven’t seen any research indicating it happens, so I’d be interested if you are aware of any.
Not necessarily.
There was a discussion on another board about gluten-free cheese, and several people said that some companies dust cheese with very finely ground flour to prevent caking.
Probably Tito’s
[Quote=Contact | Tito's Handmade Vodka]
How is Tito’s Handmade Vodka gluten-free?
Tito’s Handmade Vodka is made from 100% corn and as a distilled spirit, is completely gluten-free. Some producers add a little bit of mash back into the spirit after distillation, which would add gluten content into an otherwise gluten-free distillate (if using wheat as the base), but I don’t do that regardless. It’s an important thing for us, and we actually include “GLUTEN-FREE” in lots of our materials and on the website so people can make informed choices. But, I am a vodka man, not a doctor, so if you have more questions or concerns, you should definitely talk to your doctor about it!
[/quote]
I demand a cite from Tito that “some producers add a little bit of mash back into the spirit after distillation.” What the hell kind of vodka is that?
Well, I’m not a medical researcher, I’ve just had a front row seat of seeing my friend suffering with this disease for about 5 years now. When the word “woo” was used in the first reply to me, I took it as an insult and as trivializing what I’ve seen happen to my friend since actual Celiac disease is anything but woo. In fact I really dislike the whole gluten sensitive fad because since nobody takes them seriously (rightly so) restaurants that have “gluten free” options are often very dangerousto Celiacs because of that very real sensitivity.
I understand that I’m just talking anecdotes and what I’ve learned from my friends situation, but I didn’t realize this was Great Debates. I thought it was Cafe Society. I’m not interested in having to find cites for my own personal experiences. Which is all I’m talking about as I said.
I was asking for any substantiation you had of your claim that trace amounts of gluten could trigger symptoms in even the most sensitive sufferer, and - as I already had my suspicions - threw a woo-blocker to limit the discussion to reality.
You responded with hand-wringing anecdotes about your friend and accused me of denying that celiac disease exists.
Since no one in here seems to concur that trace levels of gluten are an issue with ANY celiac sufferer, ball’s in your court to show some evidence to that effect, or realize that your friend is a mild to normal sufferer playing his CD card for maximum drama.
Don’t like that? YOU are the one who made the exceptional claim. Don’t want to back it up with more than stories of a friend who claims all this sensitivity? Fine with me. But you haven’t changed anyone’s understanding of the disease and you’ve thrown gasoline on the “it’s all drama-queen bullshit” fire.
I’ll let Amateur Barbarian speak for himself, but I certainly wasn’t dismissing the seriousness of Celiac disease. However, we were talking about distillation that removes gluten to non-detectable levels, at least below 10-20 ppm. Your statement that “it’s still just as damaging to Celiac sufferers” at those levels is pretty extraordinary, and you shouldn’t be surprised at being asked to back it up, whether in CS or GQ.
ETA: And I see he already did speak for himself.
Here’s a quick reference; not the best, but the site in general goes into extreme sensitivity issues here and there.
That cite might not be exactly woo, but it sure isn’t scientific research.
I’m not saying it’s impossible that people are sensitive to levels below 3 ppm, but I’m not going to believe it based on self-reporting or a blog by someone “with a bachelor’s degree in English with a minor in journalism.” I’d want to see actual double-blind, peer-reviewed studies.
I checked a few sites. It seems to be kind of taken for granted that the 20 ppm limit is arbitrary and not adequate for some extremely sensitive people. But in five minutes of looking I couldn’t find links to the kind of research you wanted; so I captured something and threw it up with a qualification just to move the issue beyond the point of pure anecdote (but not to the scientific research threshhold that you want).
Me, I’m gluten-sensitive so I see the literature. But not sensitive enough to have at my fingertips the kind of research you want.
There’s a nocebo effect, where people think “if gluten weren’t bad, manufacturers wouldn’t bost about not having it.” There’s also FODMAP sensitivity, which is a real thing and often mistaken for “non-celiac gluten sensitivity,” which does not exist.
It probably is a marketing scam, but in principle, it could mean they didn’t merely rely on the fact that the product doesn’t normally have gluten, they actively checked. It’s like why a lot of things – not bacon, obviously – are labeled “kosher for passover” even if you wouldn’t think there would be a problem; it means they’re pretty sure there’s not a problem, but they went and looked anyway.
As for bacon, maybe it depends what (if anything) is used to cure it?
Wait a second. Corn vodka? Ain’t that moonshine, diluted to 80 proof?
I heard Tito’s just buys “industrial” corn ethanol in bulk, and redistills it - there’s no mash involved in their operation at all - true?
So your answer to Amateur Barbarian’s question is “no”.
mmm
Labeling meat gluten free makes more sense to me than say orange juice or lemonade, both of which I’ve also seen labeled that way. Oranges and lemons don’t eat grains, but cows and pigs probably did, so I can see people wanting to be reassured that what their food ate won’t make them sick.
I don’t know about Tito’s specifically, but that is very common with vodka makers. Many don’t even do a distillation, they just dilute and filter. That’s why paying a premium price for vodka generally isn’t worth it. Vodka quality is based on a good water supply and some decent filters. There’s no real artisanship like with some other spirits.