Shugen Posted May 23, 2016 Share Posted May 23, 2016 I've read quite a few opinions on this. Most of them boil down to the idea that the end product of distilled alcohol is gluten free despite what grains went into it in the first place. I'm still wondering if I can introduce bourbon (or rye) on an earlier day than my gluten containing grains day (day 10 if I follow the prescribed order). In other words, it's looking like the day I will be reintroducing gluten-free grains is also a day where it would be nice to have some bourbon. Should I just do the reintroduction out of order? Or should I trust the alcohol is not going to provide me with enough gluten to ruin the experiment on the other grains. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted May 23, 2016 Moderators Share Posted May 23, 2016 You can do the re-intro in whatever order suits you, so if you want to do bourbon first, that's totally okay. You should NOT trust that it's not going to provide enough gluten to potentially give you a reaction... Link to comment Share on other sites More sharing options...
missmary Posted May 23, 2016 Share Posted May 23, 2016 on the other hand, I would not assume that bourbon will not give you a reaction. I would separate that from gluten-free grains day so you will know if it is the liquor or the gluten-free grains causing problems. I'm not sure if it's the gluten, but for me personally, I do have a terrible reaction to bourbon/rye that I do not have from tequila for example. I don't seem to have much reaction to gluten-free grains. Link to comment Share on other sites More sharing options...
kirkor Posted May 23, 2016 Share Posted May 23, 2016 Ya, I would keep alcohol separate regardless of the gluten content. Link to comment Share on other sites More sharing options...
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