Norwegian Farmhouse ale

I have a family member that isn't supposed to have alcohol because of medication. I can still give him a shot glass of normal alcohol beer during the holidays just so he can taste the homebrew. You could probably do a taster - just enough for feedback.
 
west1m said:
No, No, No, ...
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Agree. Celiac is a powerful intolerance. Definitely doing significant damage to yourself with even a speck of gluten.

In fact, were he to take in 5 drops then spit it out, he'd feel it and not in a good way.
 
Unfortunately true.
I've lernt I'm asymptomatic as well so I don't know when I've had gluten it just does its thing on me.

In short a Coeliac eats gluten his/her body has an auto immune response to the protine gluten and starts to attack the stomach lining in the small intestine.

Specialist told me to scare the shoit outta me keep eating gluten don't take it seriously and you may find your villi won't grow back and you'll be permanently unable to absorb the nutrients needed for healthy living:eek:.
Oh and get bowel cancer:eek:.

OK doc ill be a good boy:p
 
Trialben said:
Unfortunately true.
I've lernt I'm asymptomatic as well so I don't know when I've had gluten it just does its thing on me.

In short a Coeliac eats gluten his/her body has an auto immune response to the protine gluten and starts to attack the stomach lining in the small intestine.

Specialist told me to scare the shoit outta me keep eating gluten don't take it seriously and you may find your villi won't grow back and you'll be permanently unable to absorb the nutrients needed for healthy living:eek:.
Oh and get bowel cancer:eek:.

OK doc ill be a good boy:p
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Ok, so you might not feel it, but the damage from 5 drops of beer spit out will still do damage.
 
Donoroto said:
Ok, so you might not feel it, but the damage from 5 drops of beer spit out will still do damage.
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To put it even more blunter.

In Australia the recommended allowance of Gluten containing products is 0

In America the Standard is 20ppm
Ontop of this say your a food/beverage company submitting your products to the authorities for testing.
You can't test gluten levels below 20ppm :p

Have a looks at the brulosophy exbeeriment on Clarity ferm vs no Clarity ferm both beers tested below 20ppm

Meaning the testing standards for detection of gluten is a sh!t shot :p.

So I'm personally sticking with non gluten containing products in the foods I eat.

Another one i asked the specialist just 2 days ago what was the stance of Coeliac Australia in regards to oats.

The current study here in Aus is 5-8% of Coeliacs are intolerant to the protine Avenin a cousing of the gluten protine in wheat barley and such.
So therefore it's a restricted food for Coeliacs in Aus.
In America where the 20ppm rule applies then it's OK to eat.

I can at my own expense go on a "oat challenge for 3months and then get an Endoscopy to test my response to Avenin.
 
Trialben said:
To put it even more blunter.

In Australia the recommended allowance of Gluten containing products is 0

In America the Standard is 20ppm
Ontop of this say your a food/beverage company submitting your products to the authorities for testing.
You can't test gluten levels below 20ppm :p

Have a looks at the brulosophy exbeeriment on Clarity ferm vs no Clarity ferm both beers tested below 20ppm

Meaning the testing standards for detection of gluten is a sh!t shot :p.

So I'm personally sticking with non gluten containing products in the foods I eat.

Another one i asked the specialist just 2 days ago what was the stance of Coeliac Australia in regards to oats.

The current study here in Aus is 5-8% of Coeliacs are intolerant to the protine Avenin a cousing of the gluten protine in wheat barley and such.
So therefore it's a restricted food for Coeliacs in Aus.
In America where the 20ppm rule applies then it's OK to eat.

I can at my own expense go on a "oat challenge for 3months and then get an Endoscopy to test my response to Avenin.
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Yes, the 20ppm standard has its problems.

The way I see it, if the ingredients are GF, the product should be too.

You bring up another important point: there are many different forms of gluten, and not everyone is sensitive to all of them. But testing, as you noted, has its expenses and drawbacks.
 
Deb is very intolerant, and cannot eat oats at all. Not even the Cherrios cerial that labels itself as GF
 
One thing you all make me realise:
How lucky I am to have no allergies!

Although, on beer number 4 and starting to feel a little wobbly ;) ;)
 
west1m said:
Deb is very intolerant, and cannot eat oats at all. Not even the Cherrios cerial that labels itself as GF
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It's a great time to be diagnosed Coeliac in my personal opinion.
It would sucked years ago when no one knew about if.
The food options are plenty even the odd take away store will do GF food.
Found a great little fish n chips store that have a dedicated GF frier I'm becoming their regular :p

On the oats the jury is still out with me.

I've got 6 months to think about it then I can take an "oat challenge where I eat em and get an Endoscopy at my own expense.
There's a 95% chance I'm not.
And well oats are pretty healthy grain to have the beta glucan in oats is great for lowering cholesterol and well i don't mind em in a hazy :p.

I'm gunna need a yearly check up anyhow...

On a more serious note got a Bone Density Scan yesterday and my bones have even taken a big hit:( -3 T score looks like I got 70 year old bones on the chart:eek:.

I musta had this shoit for awhile and was just ignoring it battling on.

Ah well feels like my year for getting fixed up you know getting a rebuild so to speak :rolleyes:.
 
Here in the states some of the crazies in Hollywood and other silly cities got the idea that GF diet was cool and great. Lucky for those that really needed the food, the food companies started catering to the fad and the GF offerings expanded and some actually eatable offerings came out.
 
west1m said:
Here in the states some of the crazies in Hollywood and other silly cities got the idea that GF diet was cool and great. Lucky for those that really needed the food, the food companies started catering to the fad and the GF offerings expanded and some actually eatable offerings came out.
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One of the fads I'm happy happened :)!
 
I didn't realize it was THAT bad. I was under the impression that gluten could be managed vs being eliminated. I guess every day is a learning experience and you don't learn unless you read and listen to others.
It seems like we see a number of more food allergies now that we did not used to see. I wonder how much is from the increased detection and technology on the medical side vs. the increased chemicals used in the food and the methods harvesting it.
I do know that getting better quality items closer to home get expensive, but some of those items taste noticeably better, especially fruits, vegetables, eggs, and beef.
 
The crud does run through the family, thinking Matilda here.
Debs niece has it real bad including migraines and other bad problems.
Her husband has allergies to onions and garlic so no eating out and real careful at gatherings . Last week he ended up in hospital after eating almonds . Add nuts to his list. Only thing still safe is BEER!
 
Sandy Feet said:
It seems like we see a number of more food allergies now that we did not used to see. I wonder how much is from the increased detection and technology on the medical side vs. the increased chemicals used in the food and the methods harvesting it.
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Those are sometimes a cause. More significant are the actual varieties of things being grown*, and parents tending to limit the foods in young children. (early exposure to allergens tends to decrease the onset of reactions). But I'm not a doctor, I don't even play one on TV, so my opinion is just that: Uninformed. I personally ave no food allergies, and for that I am grateful.

*Wheat is one example: Modern wheat is considerably different from the wheat of the 1950s. Corn is another.
Not so sure about peanuts though. I think they haven't changed much.
 
Donoroto said:
Those are sometimes a cause. More significant are the actual varieties of things being grown*, and parents tending to limit the foods in young children. (early exposure to allergens tends to decrease the onset of reactions). But I'm not a doctor, I don't even play one on TV, so my opinion is just that: Uninformed. I personally ave no food allergies, and for that I am grateful.

*Wheat is one example: Modern wheat is considerably different from the wheat of the 1950s. Corn is another.
Not so sure about peanuts though. I think they haven't changed much.
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I would be in deep shit with a peanut allergy. I LOVE natural peanut butter without the sugar and other garbage. I would probably be in deeper shit with a gluten allergy as much as I like good beer and good bread.
But, hey diabetes runs in my family, and I am no spring chicken anymore. I will enjoy what I can while I still can. I can't drink much of the bigger beers anymore, but that has made me even more fond of the traditional styles.
 
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