Alcohol in the Celiac Diet

There has been some question recently about whether a person with Celiac Disease should consume alcohol.

The Canadian Celiac Association Handbook, 3rdEdition, states on page 53, "Beer and ale, usually made from barley, may contain 1-2 mg of prolamins per pint (570 mL) and therefore is not allowed.

"Wines are made from grapes and are allowed. Fortified wines such as sherry and port contain added alcohol and are also allowed.

"Distilled alcoholic beverages such as gin, vodka, scotch whisky and rye whisky 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." 

In reading the above you are probably wondering what "prolamins" are. Back to The Canadian Celiac Association Handbook, 3rd Edition,  this time to page 48. "Gluten consists of several proteins. It is some of these proteins, called prolamins, which cause the damage to the small intestine in people with celiac disease. The specific name of the toxic prolamin of wheat is gliadin, of rye is secalin, of barley is hordein, and of oats is avenin."

On page 49 we read, "In the United States, white vinegar and distilled alcoholic beverages such as whisky and vodka are not recommended for the gluten-free diet, since they may be manufactured from one or more of the offending cereals. Canadian authorities, however, regard these recommendations as unnecessarily restrictive since these products have no detectable prolamin content."

Always read the label on anything that you buy, including alcoholic beverages. Some liqueurs and coolers have other ingredients.

This article was originally printed in the March/April 1999 Celiac Circular,Edmonton Chapter's newsletter.