Does Some Wine (or Beer) Trigger Your Food Allergies?

Have an allergic/sensitive reaction after drinking certain wines but not others? Beer, of course is made with wheat and barley, so if you have celiac disease or an allergy to these grains, find a gluten-free beer that you like.  However, if you have multiple food allergies, or are vegan, wine and beer both have "fining agents" that can be

• bone marrow
• casien (milk)
• egg albumum derived from egg whites
• shellfish shell fiber (called "chitin")
• fish oil
• gelatin (dervied from animal parts)
• gelatin (derived from fish membranes)

... Some wines have even used grains, although in my own research it seems this practice is not as prevalent anymore. I've started researching this more deeply, and glad to find this article on Lifehacker​ confirming my suspicions.  Does this answer any burning questions?

There is the great debate about how distillation and refining of alcoholic beverages breaks down the proteins so that the immune system doesn't see the allergen anymore. Being a canary in a coal mine, myself, I can tell, with one sip, if a beverage contains my allergens - distilled out or not. Even if a so-labeled potato vodka has a mix of refined grain alcohols in the bottle, my body reacts nearly instantly. If it does not, I have no problem. The fining agents, however, are not distilled out of the beverage, so even if you are not a creature of great sensitivity like myself, but still have allergies, this is something of which to be aware.

What can you do?

Look for unfined wines or unfinished wines as a start. There are no laws requiring labeling of fining agents in alcoholic beverages, so you will not find them on the label. Unfined wines might be a little more cloudy, but this will clear up with time. Besides, its better to be safe and drink cloudy wine.

Barnivore has a great list of vegan wines. So if you are allergic to dairy, fish, or animal products, this is another great place to do your own research.

Here are a couple of articles on the subject:

Why Wine Can Trigger Your Food Allergies

Not All Wine is Vegan, and Here's Why

FDA Issues Warning About Lupin in Gluten-free Foods for those with Legume Allergies

Lupin isn't just a professor in a J.K. Rolling novel, or an absolutely beautiful flower. It is a generally harmless food that can trigger allergies in some people. It is now being used more in the United States as an ingredient in gluten-free foods.

We've discussed lupin (a legume) here in 2012 and a Norwegian study conducted earlier that year (read more). While the FDA has its list of top 8 allerges, European countries have their list of top allergens as well, and Lupin is one of the them. But now, it is showing up in gluten-free foods in the United States. The FDA has issued a warning for those with legume and peanut allergies to include lupin in your label reading. It might be wise to discuss with your doctor/allergist and include it also in your allergen testing.

Here is one of the articles from Prevention Magazine: http://www.prevention.com/food/healthy-eating-tips/fda-warns-about-lupin-allergy-gluten-free-foods

Read more about Lupin:  Those with PEANUT ALLERGIES CAN CROSS REACT to FENUGREEK & LUPIN

The Dangers of Caramel Coloring

TODAY'S TIP: Readers often ask if caramel coloring has gluten (it can). It can also contain a carcinogen called 4-Mel. Long-term studies have shown that it CAUSED lung cancer in mice. 

Caramel coloring can be derived from different grains, including barley (high in gluten) &/or corn. In the U.S, it appears to be mostly corn derived. As for the amount of gluten in caramel coloring, there are 2 sides of the argument here - one claims that gluten proteins (or other proteins) are distilled down too far to cause a reaction, while the other side questions this, since there is not testing or laws in place to prove otherwise, and also because there are a significant number of people whose personal experience is that they do react (allergic reaction or celiac reaction) to caramel coloring and other highly distilled grain products.

However, it isn't just people w/ celiac or allergies who should avoid it, we all need to for the sake of our health. Many soy sauces (many restaurant soy sauces list it as the 1st or 2nd ingredient), imitation maple syrup, cola, gravy, etc. contain caramel coloring that uses 4-Mel. And major brands use 4-Mel, acc. to a Consumer Reports study. One can of certain sodas can contain very high amounts, and most soda drinkers drink more than one can per day.

I hate the word, "should", but there are simply to many people w/ cancer and immune issues to softball this one.

Previous studies of 4-MeI have found long-term exposure to the chemical caused lung cancer in mice, according to the California Office of Environmental Health Hazard Assessment. That prompted the state to add 4-MeI to its list of potentially toxic chemicals under Proposition 65, which requires warning labels on products containing concerning levels of the chemical -- in this case 29 micrograms of 4-MeI per can or bottle.

Caramel coloring chemical linked to cancer found in "too high" levels in some colas

ByRyan JaslowCBS NewsJanuary 23, 2014, 12:13 PM

• Dr. Oz, also did a segment on products containing 4-Mel.  See it here.
• Here's the story on NPR: Potential Carcinogen In Colas Has FDA Reviewing Data
• The LA Times: Pepsi One contains higher level of carcinogen, report says

Cholesterol-free egg substitutes can contain egg!

TODAY'S ALLERGEN TIP: Cholesterol free egg substitute (e.g. Eggbeaters®) can contain egg! Remember, some classic products were created for a different market - and during a different time. They weren't created to be allergen-free, but to market a product for the latest health demand. Allergens are different & can be immediately dangerous, so read your labels, and assume nothing!

Hidden Gluten: Low Fat Dairy? Yep.

If you are one of the lucky people who are allergic or sensitive to gluten, or have celiac disease, but not allergic to dairy, watch out for low fat dairy products.  Gluten is a popular thickener that replaces the fat that the "low fat" people remove. Because of new labeling laws, you "should" see it on the label, however, gluten may not need to be labeled if it is distilled. Some people still react to allergens that are distilled.

Low fat is also often laced w/ sugar, as well as additives, so chances are you won't be missing any great health benefits if you pass up the low fat.