Ok…see if you can following the bouncing ball.
Corona is not a gluten-free beer.
But it has been tested to under 20ppm, so it is a gluten-free beer.
Yet it’s made with barley, so it’s not a gluten-free beer.
But according to the FDA, since it’s under 20ppm, it is a gluten-free beer.
But then according to the Alcohol and Tobacco Tax and Trade Bureau, it can’t be labeled gluten-free because it’s made with barley.
I think I speak for all celiacs when I say…HUH??
Let me make one thing perfectly clear here. I will never drink Corona. Or Bud Light. Or Heineken. Or any of the other beers that some celiacs are convincing themselves they can drink.
Why? BECAUSE IT HAS GLUTEN IN IT.
The bigger questions I have are:
- How are some of these beers testing to under 20ppm?
- How does the FDA feel about beers made with barley testing to under 20ppm, the limit that they set as safe for celiacs?>
- Why would any celiac risk it when there are other awesome gluten-free beer options on the market now?
Let me jump around a bit and start with question number 3.
I have researched this topic a bit and am astounded at the number of celiacs who drink this beer. And simply because they “don’t feel too bad afterwards”, they’re convinced it’s safe to drink. My god…is it that important to have a Corona that you’d risk your health for it? I simply do not understand the need to feel normal by drinking “regular” beer. We’re not normal. Get over it.
Heck…the Corona manufacturers themselves don’t even recommend it for celiacs!
And the problem is that it has a domino effect. One person reads that Corona is safe to drink, so they drink it and tell other celiacs and so on and so on. And before you know it, it’s a whole celiac Corona beach party, hopefully with a bathroom and a lymphoma center nearby.
And then when somebody asks me why I don’t drink Corona when their celiac friend drinks it all the time, I look like the picky celiac.
There’s a great back and forth on this topic on this page. It starts about half-way down the comments.
Ok…onto question 1. How is a beer made with gluten testing so it’s below 20ppm?
One obvious answer is that the tests are not accurate. But I’ve read multiple test results. One test even showed NO GLUTEN at all. How is that possible? How is something that’s made with gluten, and has no special process to remove the gluten, be gluten-free? It’s a rhetorical question, because frankly, I don’t have an answer.
And if something that is made with gluten can test so low and theoretically be safe for us, what does that say about our system?
As for question #2, I don’t want this to get into a whole argument about the FDA’s 20ppm ruling. There’s a whole lot of passion on both sides of the fence.
Do I wish it were lower as it is in other countries? Absolutely. Do I think it protects the food companies more than it protects the celiac community? Yes I do. But it’s a start and I’ll take it as a sign of progress. And just so we are all on the same page, there is no possible way to test to 0ppm.
I would love to hear some feedback from the testing experts out there and of course from you. If you knew Corona were below 20ppm, would you drink it?
Nothing is ever easy in the celiac world.
I need a drink…