Gluten Dude

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.


The bigger questions I have are:

  1. How are some of these beers testing to under 20ppm?
  2. How does the FDA feel about beers made with barley testing to under 20ppm, the limit that they set as safe for celiacs?
  3. 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.

Me! I’ll stick with my New Planet…and Glutenberg…and Harvester’s Brewing…and of course, there’s always Uncle Titos!

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…

152 thoughts on “Is Corona Gluten-Free?

  1. No beer is worth it! But I didn’t even like beer before my diagnosis, so maybe I’m not the one to ask.

    I swear, it’s like people constantly want to poke fun at the “picky celiac.” What other diagnosis leaves people feeling defensive about their health on a daily basis?

    This is my first comment on your site. Thanks so much for being there. Or here. :)

    • Okay so a few questions about GF beer. I have celiac and I thought that Omissions and Daura and some others were actually brewed using Barley? I understand they use a processes to remove the gluten protein but it was STILL made with Gluten, even though the PPM were extremely low. The reason I bring this up is because you said “Why would any celiac risk it when there are other awesome gluten-free beer options on the market now?”. Well I will tell you why, because all of the other GF beers are awful. I too was a big beer drinker, mostly IPAs, and I still have not found a good replacement. Only thing I have found is whiskey or cider (Reds Apple Ale isnt that bad actually).

      • Bro… Redd’s Apple Ale is NOT gluten free, not even a little, not at all. It is beer (ale) mixed with cider. It will tear up your celiac insides.

        And, try Harvester’s beers. They’re really, really good.

        Red bridge sucks, but probably less than intestinal lymphoma

      • I’ve read studies that 50/60 “gluten free” beers tested for gluten, gliadin, horedin, and other gluten reactive proteins when using MSM methods. Barley based, ‘gluten removed’ beers had just as much horedin as regular beer in MSM tests!! They did not reveal which beers were tested.

        Basically, ELISA assays don’t work with fermented products.

        Don’t go with your gut – you may be less symptomatic. Instead, go with quarterly iG panels, Vit D, VIt B, iron, etc. and then adjust your habits to get those numbers corrected.

        For Omission, which I think is total BS and makes everyone I know violently ill, if you have to spend this much time & PR defending your product, something is not right about what you are doing as a company.

      • Charles,
        If you are ever in the Denver area go to Rickoli’s Brewery. They use the same process as Omission, Brunhaut and Dara but are a micro brewery. There beer’s register below 10ppm and are amazing, half the menu are IPA’s. I am Celiac and can attest to no pain and feeling great after every visit.

      • Before gluten free I was a hardcore IPA beer drinker and have not found a good replacement, if you do find one please share.

      • This is because gluten is a protein which is composed of polypeptides, which themselves are specific chains of different amino acids bonded together. A specific sequence of amino acids makes gluten toxic to people who are intolerant to gluten. There are two ways that gluten can be removed from food, the peptide bond holding gluten together can be broken apart by fermentation, thus destroying the protein’s structure transforming it into chains of amino acids which are not gluten, or because gluten is a relatively large chemical co pound it can be filtered out during the brewing process (which is presumably the case with corona.) Many of the tests for gluten actually test for some of the more toxic polypeptide fragments. I have been gluten free for 14 years, I can personally attest that the diet is a huge pain in the ass, if you can drink a normal beer without feeling adverse effects, by all means do it! It is easier on your wallet and on your friends when you go out for a drink.

    • Our favorite bartender announced the other night that Corona is GF, I am drinking my tequila and eating a lettuce wrap taco, look it up he says. Last night our local beer maker comes in, we re-start our conversation about the GF beers and enzymes that make it “safe”. Still I am drinking tequila. I LOVED beer before celiac, flat loved it. I am glad I had my share before diagnosed, no way I am “testing” beer for gluten. Sorry Corona

    • Michelle….I’ve had open heart surgery, and this gluten problem, found out about 5 mmonths ago, is much worst than that surgery . I certainly understand where ur coming from. I’M at whitts end with this. Mind u I’m abig beer boy always was . Have a great week…….Gee.

  2. I am sipping my whisky as I read this so maybe I dont have any room to talk since whisky is made of grains but I have convinced myself that the science of distalation is acurate and the resulting liquor is gluten free. I have not had a beer since being daignosed nor would I if it is made with barley, even it is testing to less than 20ppm. As people with celiac we just have to be more careful than others. For those people who claim to need to be gluten free because it gives them migrains (started a new job and a women with the same name as me is making me crazy claiming to need to be gluten free because her acupuncterist told her it was causing her migrains…she had chicken noodle soup and a roll for lunch not gf. I want to unleash all my celiac rage on this women but I would rather not out myself as having celiac at this time.) For all of the non celiac trend followers (not the people with genuine NCGS) drink up, enjoy that corona and shut the F***k up when you are at work the rest of the office dosent care to hear it.) As for peopple with celiac it blows my mind how people will risk their overall well being for trivial things but I see it as akin to a type two diabetic who eats cupcakes and ice cream regularly. Some people just dont care or dont have the will power to put their health first. It is sad realy a beer nor a cupcake is worth risking your health. Thankfully this beer can not be labled gf, at least not at this time.

  3. You hit the nail on its head! Only the food manufacturers benefit. Us Celiac’s have be our own watch dogs. Only 100% gluten free beer & tequila for me!

  4. I’m one of those pesky NCGS people. I rarely drink. But about a month ago I was in LA for a wedding. The day after, we’re walking around Manhattan beach and we stop into this place for a drink, and maybe possibly lunch, depending on how I feel about their GF sensibilities. You know the drill. Turns out they have a great GF menu. I make my food order and I ask for a Ketel and soda, which has basically become my new Bud Light! The waitress says to me, “wait, that’s not a potato vodka, it’s made from wheat, and yet you’re ordering from the gluten free menu.” So I start, with much brevity, explaining distillation and Ketel tests for gluten yada yada yada. Halfway through my explanation I’m noticing in her disdainful eyes that she’s not listening to a word I’m saying. At that very moment, two things occur to me: this waitress thinks I’m totally full of crap and secondly she just tried to call me out on it. She doesn’t think I’m really serious about being gluten free. All because of some other a – hole before me that ordered from the gluten free lunch menu and then paired it with a Guinness. I tried to educate her but the damage was done. She’s been ruined forever because someone else was being a gluten free jackass. Oh, the humanity.

    • Sounds like she had amazing intent and info – I’d tip her big time. Her delivery might be a bit off. Frankly, I don’t touch anything that is distilled from grains. I react and my iG numbers show the damage I’m doing very clearly.

  5. Oops sorry, I went off on a tangent. I do need to be very carefully GF, I assure you. And no, I’m never drinking Corona again.

  6. This is not that complicated. If it tests less than 20 ppm, that’s less than 0.002% gluten, so it’s safe for celiacs. Sure I’ll have a corona. Whether or not the FDA knows what they’re doing.

    • This is simply not the case, and demonstrates a fundamental misunderstanding of the mechanism by which damage is done to celiac’s insides. It takes 1 protein, 1 gluten to trigger the autoimmune disorder that flattens intestinal villi. Even .0002% means many thousands of gluten proteins.

  7. Well, it’s kind of like Ommission. If I remember correctly, the owners of that brewery have celiac and wanted a beer that tastes like beer. To do that, you usually need barley. So they treat the barley with some sort of enzyme that destroys the gluten protein in the barley (or something like that, I’m no expert). They test every batch of beer and post the results online for you to look up. Tests under 10ppm. So is it safe? Is the testing accurate? That’s up to each person to decide on their own. I’ve tried it. It’s pretty good beer. I won’t have more than 2 in a sitting though. And it’s not something I’d drink every day if I was a daily drinker. There’s still gluten in it and if enough gets in me, I assume I’d react. What I’d like to know is how Cronona ends up being under 20ppm. Do they just use a teeny tiny amount of barley in the brewing process? Do they treat it somehow? Do they distill it like liquor? Wondering minds want to know! I still don’t think I’d try it though. Maybe that’s silly considering I’ll have the occasional Ommission beer, but it is what it is.

  8. So…. first off, I used to be a beer drinker. LOVED my microbrews, Guinness, Fat Tire, no mamby pamby regular beer for me. As a matter of fact I just sold my home brew set for $20. Ugh. Over $200 worth of beautiful brewing gear for $20. Anyway, gluten free beer sucks. I’ve tried many of them and they all pretty much taste the same, like sorghum. I’ll stick to my Captain and coke, thanks. Although, I have tried Omission and they taste pretty good and I’ve not had a reaction. I have to admit I do have a mixed kitchen because half in my house are gluten intolerant and half aren’t. I don’t react often (maybe I’ve just been lucky) but I think I’m not as sensitive as some. I definitely don’t cheat on my lifestyle like my daughter does but I’m not as careful as other people.

  9. Yeah, not to get too political, but the government’s record on looking out for consumers over corporations is spotty at best. That’s a lie. It’s miserable. So am I going to trust the US government’s standards on gluten testing so someone can sell their product? No.
    I’m not a scientist, but I know that if there’s an ingredient in a product that is going to affect my celiac, I’m not going to take a chance on that product, no matter how much I miss it.

    And Corona wasn’t worth drinking even pre-diagnosis.

    • Amen. The FDA regulations are nonsense, and the GFCO standards are now equally bad. We haven’t gained any material improvements on our quality of life with these upcoming changes – it is actually making things worse!

  10. So here’s my problem with this, how many “20ppms” can I have? If I can drink one Corona and have less than 20ppm, fine, but who the hell can drink one? I am that beer guzzling chick that used to be on the beach all day and drink eight or nine, (after five o’clock somewhere) so, no, I won’t drink a Corona. Because I know I can’t drink “a” Corona, I would drink many many more. I know because I have seen me do that!

  11. Kim64. If I would have been a little wiser in my early twenties I would have figured out that after any beer, and I tried all, I had stomach issues. I loved my beer and cigarette! Gone are those days and I don’t get even tempted, I would not drink any beer, please no more bad stomach aches. A fine wine and no cigarette does the job:) there are so many choices to find alcohol that are enjoyable and I can’t deny a little buzz now and then is fun!

  12. I keep in mind that beer is almost all water, that 20ppm is only a ratio, different individuals have different tolerances for gluten, and most celiacs are in fact ingesting a little bit of the bad stuff with the processed food they eat. So maybe a Corona isn’t noticeable for a segment of the population. That said, my beer is one part Tito’s Vodka mixed with White Rock sparkling water(only CO2, not soda added) and a few drops of lemon. Pour, squeeze, and repeat as directed.

  13. I wouldn’t drink a beer or any product that has 20ppm because the FDA said that’s safe . If 20ppm was safe I wouldn’t of been in emergency room with my 8 year old Sunday hooked up to a iv from cross contamination at school lunch Friday . Anything over 10ppm me and my daughter react . Yes I get there are some who don’t show immediate reaction I have a 18 yr old son like that. But celiac disease is the same for me my son and that person who would drink the beer that has barley or eat a bite of gluten here and there . ITS A LIFE LONG DISEASE! So yes that corona or other foods that contain gluten taste good now and just because you don’t have a reaction right away doesn’t mean it can affect you later damage takes time .now that’s your choice but here my question , if a portion of celiac community will eat a cookie or drink a corona because you either don’t have reaction , don’t care what it’s gonna do to health later or for what ever reason . And a portion follow a gluten free diet and do react to foods like chex and other foods that claim 20ppm. As a whole celiac community what does that look like to the non celiac community ? Fad diet picky eater wants attention , oh one bite won’t hurt , it’s not a real disease these are just a few I’ve heard . How can we as a celiac community educate teach , advocate and get changes with such mixed messages being sent . This doesn’t end with us , what about our next generation and next . I would love it if my next family member loved one friend who ever not have to go trough the trials we had with celiac disease . But if from looking from outside in it looks like we as a community don’t care about out health why would rest of non celiac world care ? Eduction change acceptance advancement starts with us . This is only my opinion on this . As I teach my children this disease can’t hold us hostage unless we let it were not victims unless we choose to be and we won’t advance unless we educate . That starts with our selfs . Gluten dude thank you for taking time everyday to do this.

    • I hear you! I think every one of the 4 Celiac members in my family reacts to like 0.5 ppm—we’re that ridiculously sensitive! It’s a tough road with so many different sensitivities out there and seemingly no research or answers telling us why.

      • I agree! There are also many of us with fewer symptoms or no symptoms at all. I feel for them because the medical management of our situation doesn’t include quarterly iG panels and malabsorption tests for adults. If those with fewer symptoms used data from their blood instead, maybe they would want to be as strict as those of us whose bodies go bonkers right away.

  14. “If you knew Corona were below 20ppm, would you drink it?”


    (yes, I know. I am being very brief today, but it’s a simple question with a simple answer)

  15. I wouldn’t drink it. I react to Bob’s Red Mill flours can’t imagine what drinking a Corona would do to me. And Crystal’s comment is hysterical. Just like her I would want more than one!

    I just ordered 6 pints from Harvester brewing got it yesterday. I wanted a safe beer to drink so badly that I paid over $90 bucks to have 6 pints shipped to me. I’ll be on the beach guzzling those puppies down! Oh wait, I may have to savor every sip.

    Lets vote:

    1.) Should I guzzle em down?

    2.) Should I sip lazily and savor 6 pints of beer that cost me $145 bucks?

    Yes, it sounds crazy I paid that much but damn it I wanted some cold beer. Glasses are in the freezer. I will not share, I will not!

      • Jules, I would vote for “sip and savor”

        but I am not exactly known for moderation when it comes to enjoying the finer things in life. eh, now that I think about it, maybe I am not the best one to ask at all …..:)

        Cheers, Jules!! Enjoy, hon. Life is for enjoying the simple things like a nice cold beer.

  16. No way—at least not these days! About 3 years ago, while family was visiting for the summer, we decided to try out Bud Light (supposedly GF made with rice) one night at the Rodeo. BIG mistake!! I got a dizzy spell the next afternoon so bad I could barely stand up. My husband got his first gout attack. We can’t do the ‘GF’ grain alcohols either—the last time we ended up making emergency trips to the toilet. In fact, every single person we know IRL who lives with this cannot seem to tolerate any distilled grain alcohol either.

    My own personal theory is that there are other molecules, and not just gluten, that play a role in the sickness process. Since the tests only test for gluten, it’s claimed safe for all, even though so many still get sick.

      • If I may add, in my experience interrogating the good people at Gordon’s vodka, they will admit that even though distillation is mighty tough on big molecules like gluten, there is still a chance that some will make it into the final product. Distillation is statistical. I’ve been OK with Tito’s vodka, which is distilled six times and begins with certified GF corn as its grain stock. I’ve had more than a few at a sitting, and haven’t had a problem beyond what the whole rest of the world already expects from over doing it.

        • .
          I have never had a single problem with distilled grain alcohol–nor have any of the other celiacs I know. It’s gluten free unless a gluten grain is ADDED BACK IN for some strange reason.

          Read this informative article and the leading celiac experts’ opinions on the distillation process.

          “Anything distilled cannot possibly contain gluten. Distillation is the process of separating alcohol from everything else in the mash, and unless gluten can travel with vapor, there’s no physical way that it could be found in the distillate.” So what happens after a product has been distilled is much more likely to be responsible for adverse physical responses in consumers. It is also important to mention that alcohol is a poison and human being’s reactions to it are as varied as we are diverse. While some people have extremely high tolerances to alcohol, others are drunk after one drink. Some people turn red when they drink and others fall asleep. With such an immense number of physical, chemical and psychological variables, it seems absolutely ridiculous to me to blame gluten for an undesirable reaction to alcohol.”

          The University of Chicago Celiac Center

          “Only specific gluten-free beers (Bard’s Tale, New Grist, Green’s, Redbridge, to name a few) are appropriately gluten free. As for pure spirits, (vodka, gin, scotch), the distillation process makes these beverages safe because the protein is removed. However, flavored spirits may contain malt, and should be avoided.”

          • Well, clearly every Celiac has different reactions and tolerance levels. It’s great that you have never had a problem, but it certainly doesn’t mean that no one else will have a problem.

            The 4 people that have definite, clear gluten reactions to distilled liquors that were specifically made from gluten grains include myself, my husband and 2 other Celiacs who have specific reactions to gluten. We all have tried numerous times with distilled liquors (gin and vodka) and each time came up the same. We don’t find it ridiculous that we react, just take it in stride as we have understanding, as mentioned previously, that distillation is not a 100% guarantee that gluten can’t get into the final product.

            I’m not making any claims that the liquors are not indeed GF, because they all meet FDA standards.

            • All I’m trying to get across Katie is that it’s now always gluten that’s causing the problem. Could be something else that’s bothering you. Distilled booze is indeed gluten free.

              • Actually, I get DH and it flared the last couple of times we tried vodka. There was nothing else new that was added these times specifically so I could be a guinea pig. I was told by my doctor that my DH is specific to gluten, which I have proven again and again.

                I know a headache could be caused from many different things, but not my DH. Sorry.

                • I too have had various vodkas from grains and had a sore stomach the next day ,i just stick to Smirnoff vodka my safest bet by far.

          • When talking about gluten and spirits from gluten containing ingredients, I believe you also need to consider cross contamination of gluten in the manufacturing of the spirit.

            There’s a reason that many of these spirits are not pursuing gluten certification. Everyone gets the science, but they couldn’t or wouldn’t want to guarantee the absence of cross contamination in their manufacturing process.

            • ‘zactly. A local distiller of vodka here in NY claims their vodka is GF, but when you interrogate them, you hear that the same equipment that makes the vodka is also used to make other spirits that begin with wheat and rye. I’ll skip this round thanks, because I want to see them absolutely gluten clean their equipment. I really want to see that.

  17. My basis for not drinking a corona is three fold – 1: not safe, my system is frankly still doing something wonky so despite having not intentionally eaten gluten in 4 years (Sadly, CC’d loads, which is why I’m so dang paranoid) I haven’t yet seemed to get to a point where even ‘just’ being CC’d would only make me sick for a brief period. Still hits me like a runaway train each time, and is actually getting worse for reasons that baffle me. So it just isn’t worth risking it on any level for me. 2: my belief in just ‘how’ gluten free something is based on the government is frankly nil. I tend to look at it like death or pregnancy. You either ARE or you AREN’T. Gradations aren’t really allowed in my life in these areas. Added to that, not too long ago, I got a Corona splashed over my hand and it took 3 days for what ultimately looked like a chemical burn to fade (on the positive side – it’s really hard for someone to act like a total tool, attempt to publicly mock your health issue ‘because maybe if there is enough of a spotlight placed on antisocial behavior it might force you to drop the nonsense’, tell you it’s all in your head and all someone needs to do is “spike your food for your own good so you can’t be such a hypochondriac over what you ‘think’ is in your food” when, after they pour the drink over you to ‘playfully’ make the point… to their horror within seconds a large red welt forms. So… there’s that I suppose.) so… as getting apple jack or wine poured over me doesn’t do the same thing OR make me ill, I think I’ll just stay away.

    Lastly though? Thankfully for me, Corona was, to my taste anyway, a pretty vile thing to drink. Now, if someone walked up to me and swore that GUINNESS was under the legal US limit to count as Gluten Free…. that might be a temptation I couldn’t resist. At least once I might give in and make some proper beef stew with some, served with a loaf of Guinness bread and a tall ice cold Guinness to drink. Maybe. Possibly.

    Oh heck. Who am I kidding? I still feel so incredibly crappy so much of the time that even THAT wouldn’t likely make me risk it. I likely am just going to stick to the no doubt paranoid rule of only eating things I know don’t contain any shred or form of gluten and are made in places that don’t handle any gluten holding ingredients.

  18. I’m wondering why I am bothering here, as common sense often avoids the internet, but, this is a good explanation of the 20 ppm. If you read the whole study, 20 ppm is a conservative number. Also, what people seem to not realize is – just because the test says <20 ppm that does not mean 19 ppm. There are 20 numbers (counting 0) <20 ppm.

    Beer, is another matter as there is some thought that the tests used to test beer for gluten may not work for several reasons.

    Also – Bud Light is not a gf beer – it has barley in it and no attempt has been made to make it gf. I don't think it is made with rice, either. But that would be easy to check with the company.

    Distillation is a very basic science experiment done in grade or middle school. Easy to find info about it on the web. Heavy things do not rise up into steam. Never seen a fat guy in a sauna float.

    Once again, I urge people to use a little sense and to think before believing everything they hear on the internet.


      It is indeed a rice beer. It was totally stupid of us to drink it—but we had heard it was as ‘GF’ as Corona per testing, so we took a chance. It was VERY tasty, but the reactions were not worth it. The only person with diagnosed Celiac I know who drinks Bud light and Natural Light with no reactions actually doesn’t even get overt reactions, so does he really know he’s not reacting?? I wouldn’t take the chance personally.

  19. While I have never received a diagnosis as having celiac disease, a few years ago I started having stomach aches when I drank beer. Nothing else with gluten bothers me, so go figure. I discovered gluten free beer about a year ago and had fun trying all the options. I do drink Corona when I am out, since it is available, and GF beer usually isn’t. It doesn’t give me a stomach ache, at least so far.

    As a side note, I stopped off at a different liqueur store then my normal one to see if they had a brand I hadn’t been able to find. I had to laugh when I saw the Omission. Next to the price, they had hand written a note “sorta gf”.

  20. Oh! This would almost be so tempting to try drinking Corona! Except I didn’t like Corona before I kicked gluten out of my life. I was a Guiness girl. But I live in a small town and there are no gluten free beer options available to me. Once, I found Redbridge – once. I’ll just avoid the pain and avoid the beer isle all together. You all think being gluten free is hard? Try doing it in rural America where no one has a clue what you are talking about – they just shoot you looks like a glazed donut. ummmm….. donuts. Can’t get those gf either.

  21. I’ll preface my comments: I’m allergic to brewers yeast so I can’t drink beer anyway, to the frustration of well-meaning friends who buy g/f beer for me (once!)

    I am not (diagnosed with) Celiac; I have a wheat allergy. As I’ve learned more, I’ve decided that I don’t drink (or eat!) anything wheat based. Some may think I’m overreacting but I can’t understand how you can take the wheat out of something.

    Everyone can make their own choice but I know that I have a harder time justifying my choices when “normal” people see people with CD making different choices.

    Then again, I am not one to care what people think about how I take care of MY health. :)

  22. Provided the testing is accurate, I think it is time to understand that because items are made from barley and because barley has gluten does NOT mean that all items that are made from barley have gluten and especially gluten that will test higher than the standard recommended for celiacs. Yes, picture those grade school circle intersection graphs.

  23. okay, you guys can all hold fast to your theories and opinions, but I go with the science, the chemistry, the medical literature and the celiac specialists.

    I also rely in the unwavering truth that every single celiac I know–GD and myself included–has had biopsy or blood-test proven follow-up testing that says we’re in remission !

    No evidence of active celiac disease— which means no exposure to gluten or cross contamination from alcohol or certified GF products with an under 20 ppm certification. This has nothing to do with “super sensitivity” –it has to do with adherence to the GF diet and eliminating any other food sensitivities or health problems.

    We enjoy good health after diagnosis ….and we ALL drink distilled spirits, wine and GF beer.

    Do what you want, it;s your life! —but please people–stop saying it isn’t gluten free or it isn’t gluten free enough–because you guys are absolutely wrong.

    CONSIDER THAT SOMETHING OTHER THAN gluten may be causing your lingering symptoms.

    Anecdotal evidence of one person saying “well, I had a reaction” is not proof. It’s pure and simple fear-mongering among the celiac community and I find that troubling. You all admire Gluten Dude for his honesty and his attempts to provide solid info–well, he’s giving it to you!

    This is why there is so much misinformation on the internet and why some celiacs stop living their lives. Instead, they live in unfounded fear.

  24. Argh, I’m so over people telling me stuff is gluten free when its not! I’m going back to my sensible days of eating meat and veg with no sauces when out because I am sick of being poisoned by so called gluten free meals! I have no faith in anyone at the moment! Sorry, just needed to vent!

  25. Great post! This was a hot topic by the pool this summer. I completely admit that I fell for the hype and had a corona. No bueno. I won’t make that mistake again. My GF beer rec … Glutenberg!

  26. just A simple comment, How do people know if it “bothers them” to drink Corona? Our Bodys reaction isnt exact, we can’t see the damage that’s been done inside. you may get a stomach ache or you may not but if there’s gluten it is still doing some damage. Only time can tell how much. I wouldn’t drink it until I can tell that the research is accurate for the benefit of celiacs not to try to make money

    • IG panels and absorption blood work every 3-4 months like a pre-verbal celiac child would probably be good for asymptomatic adults. Also, learn about the other symptoms like depression. It isn’t all in your gut/butt!

  27. Not worth it to me. If I get desperate, I reach for a Redbridge. Otherwise its Uncle Tito’s for me or a good Cab. I like feeling good and like living—-a lot!

  28. Only gluten free beer made with gluten free ingredients will pass these Celiac lips. New Planet has some tasty beers (I’m a fan of the pale ale and the Belgian). I’m waiting for a delivery of the new Brown ale at my local store (the anticipation is like waiting for Christmas morning….that’s right Santa is a beer delivery guy and I’m getting him some gluten free cookies too!). I’m also lucky enough that a dedicated gluten free brewery is opening just a few miles from my house (hopefully some time this fall). Burning Brothers Brewing can you please open sooner?!?!?!! That is like Christmas, Easter and my birthday all wrapped up in one. I’ll probably get the nickname “Norm” for the frequency I’ll be visiting that taproom. OK, my babbling is over, because all this talk makes me want to go have a new planet pale ale. Cheers.

  29. I love beer, but I will not drink ANY beer made with barley. How stupid is the assumption that it could be gluten free?

  30. Unfortunately here in Australia we don’t have an abundance of gluten free beers yet. Not that this would be reason enough to recommend a Corona. Does anyone know how the Schnitzerbraeu compares to the varieties you have in the US? We also have a local Australian gluten free brewing company called O’Brien if you are ever over this way and hoping to find a good GF brew.

  31. I’ve been gluten too many times by accidentally consuming beer (twice to be exact), so there’s no way I would try it. In fact, now that I think back on my gluten free days I would always feel crappy the day after drinking beer. I loved beer though, and just assumed my symptoms were normal. Now I know that they were not. I was constantly plagued by tummy problems, but they were always worse after beer.

    I will say that grain based spirits have never bothered me. After going GF I went through a period where I only drank none grain based liquors, but I don’t notice any difference between when I do and when I don’t.

    Beer, however, has wrecked my world after going gluten free. But it’s also taught me to never trust anything someone else gives me, ever, lol.

  32. For the last year I’ve been suffering from random side pains. I couldn’t tell if it was kidney stones, a hernia, something pinching my digestive system or what? All I know is that occasionally my side would hurt after partying and eating too much.

    I’m usually pretty darn healthy (most of my diet being raw fruits and veggies & splurging on whatever when I drink) so the idea of a gluten intolerance really didn’t seem like it was the culprit. Plus I had a hard time imagining giving up beer.

    Anyhow I decided to 100% cut gluten out of my diet and for 7 days I felt great. Didn’t have a single side pain during that week. And then I drank 1 Corona, and 3 Omissions and the next day I experienced the side pain again while on a walk.

    Now I’m not definitively saying it was the beers that brought back the side pain, but I’d wager a large sum that it was. I’m still monitoring, testing and experimenting with keeping gluten out of my diet but my gut is telling me to stay away from the Corona’s and Omissions and anything that isn’t totally void of gluten.

  33. Having celiac disease doesn’t mean one must also be illogical, paranoid and irrational. Corona is not certied as gluten free but has no gluten. Or let me rephrase. As of testing this spring it contained zero or at least less than 10 ppm of gluten. This is consistent with earlier testing but this time around three diffferent manufacturing dates were used to see if the beer really was so low in gluten.

    The testing was done in Sweden by Livsmedelsverket (SLV) which is the Swedish Food Adminisration. Sweden is very far ahead of US when it comes to gluten. Diagnosis is fast and efficient. Support from hopsitals and organizations is fantastic. All kids under 18 years old receive 50 lbs of gluten free products of their choice every 2 months (flour, bread, pasta, bread mixes) from the hopsitals. No beer though…:-) Products are the usual main brands but kids don’t have to pay.

    Insurance companies pay out funds as invalidity since we are discussing a disese. This is all standard stuff. It’s thankfully very different from the US system.

    In this test 50 of the most common beers were tested. Around a quarter were found to have 20 ppm or less. There are lots of discussions on this site and others about how how much or little gluten people tolerate.

    It’s not surprising that people feel sick and have upset stomach since most seem to eat extremely boring food and basically the same every day. It’s not surprinsing that one feel sick after having a greasy meal at PF Changs when the daily dinner always is gluten free pasta and chicken breast. Or similar.

    My wife does not have Celiac disease but eat very little meat. Her stomach is upset after having greasy food at PF Changs or similar those few times it happens since her stomach is not used to it.

    Being sick for many months after some contaminated food is not normal. There are then other factors/diseases and/or psychologial issues in play. Even those who work very hard at eating only gluten free food do eat gluten and contaminated food. Of course without knowing it. It’s therefore a little silly to be too jusdgemental about food which may have a tiny bit of contamination when otehr kids of foods are regularly ingested.

    Some of the items certified as gluten free do occasionally, of ooften, have gluten. One example is the Saxon beer in the test which tested for 20 ppm for one manfucaturing date. Since it’s gluten fee I’m sure people would drink it and be fine. But drinking a Corona, which has less cluten, would not be fine. It’s seems to be a common thinking among people with Celiac disease. Lot of psychological issues.

    I personally drink wine instead of Corona although I don’t have any kind of reaction to Corona. For the record, me and my daughter have Celiac disease. My wife and son don’t have it. Our experiences seem very different than most here since we enjoy great and delicious normal food every day which happen to be gluten free. My daughter only finds traveling an issue since finding good gluten bread then is sometimes complicated. And we do travel a lot all over the world.

    • Ah Guero,
      Psychological issues huh? So your logic is that because I want to avoid things that may make me sick, I’m crazy. By that logic I can say people who pass judgment like that are assholes; or that people who don’t proofread are idiots. But I don’t want to devolve into name-calling.
      Here’s the simple fact: I avoid corona, and any other beer made with anything on the celiac no-no list because I don’t know what the long term effects of consumption will be. If reading a label gives me psychological issues, then I’m a loon.

  34. Let’s show some compassion. We all know what poorly treated people in a high iG, low serotonin gluten-rage feel about blogs. This person may not know about asymptomatic cases, the shortcomings of gluten testing, and the long term costs of poor treatment. It’s his body, and thank you for letting us know that we have a range of choices about our short and long term lives. If I could drink a Corona or go out to eat symptom free, I might risk long term impact to have a life, to be connected again. We all choose to pay now or pay later. Corona would make me sick, depressed, and unable to fight infections almost immediately. I’ll out live ‘em all!

  35. We are in the process of testing the gluten levels in beer now using EZ Gluten test strips. We have 4 beers posted now, including Corona Extra. We have 6 more beers already tested and will be posting soon. We are getting surprising results for beers like Stone IPA, Negra Modelo, and as you can see on the site, Heineken. Feel free to check it out and let us know what you want us to text next. Thanks.

    • These strips are not designed for fermented products, test only a narrow range of offending proteins, and are prone to error. Not a great process.

      • SB,
        Thanks for your note of caution. EZ Gluten stands by their product’s suitability for testing beer. I found this response on another website “…I would say that for your purpose, testing traditional beers or gluten-free beers with the EZ Gluten should be sufficient.” You can read the whole note from the company rep below.

        • Still not buying it and not interested. Based on the research I’ve read on the shortcomings of the ELISA assay and other tests, I feel that what you are doing is totally misleading for our community and dangerous.

          • I’m inclined to agree with SB. You’re results are from an OTC test strip. You write that you don’t have any kind of gluten reaction, but have you done any research into what the long-term effects of beer can be on a person with a gluten intolerance?
            I can understand your excitement. At one time I was looking for any excuse I could to continue to drink beer/ eat pizza/ slowly kill myself, etc. If you want to do that, I can’t tell you not to.
            I think if you want your results to be taken seriously, submit them for peer review. Otherwise your experiments are invalid.
            You test on yourself- not a sample group. There are too many varying degrees and unknowns to conclude anything from that. You also speak of “accounts” but I don’t see any references.
            This feels more like wishful thinking than actual science. Maybe put a disclaimer at the top of the site?

  36. i’m with you I have had so many waiters tell me its gluten free and then half hour later my stomach is tight and I’m feeling like oh here we go again.

  37. Anhieser bush…..I am from Cornwall Ont. Canada…and I also know you company is closind a brewery in Hamilton Ont. This year….now , I’ve tried your Redbridge, and u know that’s probably my favorite gluten free beer, and its also one of the cheaper gluten free beers. Now, I have tried this beer only because I live right at the N.Y. State border. Is it posible to get this beer here in Cornwall Canada ? I believe your company is associated with Labatts breweries here…Q. Could you not go through them somehow to get it here? Or change the Hamilton Brewery into A redbridge brewery. ?.You know this could be a pretty good idea. Eh ? Thank u 4 acknowledging….yours. G. E. Amelotte…please send me an answer !

    • Maybe you could clean this post up a bit so it made sense and email it to Anheuser Busch?

      …..unless…..Dude! Are you one of the Busch kids?

      • Lyma Bean……what the hell is aBush Kid . I never mentioned my celiac problem, but its alittle different than most other gf people, My symptoms are in my skin…and I itch and stratch until I’m bleeding underneath the skin. My Dermatologist said she had never seen celiac act in this manner, and she went on to say I am about 1 in 100, 000 that has it in this way. Now, if I eat or drink something with gluten , I pay dearly for it. Being a huge beer boy…would u have any idea of a (close to real ) beer for me? Thank bud ………Gee.

        • You wrote that post like you were talking to Anheuser Busch ( owned by the Busch family. I was joking that the Dude was one of the family.

          • Lima…..didn’t mean to get hostile about this , but I’m kinda new at this celiac and this tablet I have …please have a great day…Catch u later……….Gee .

    • Garry there’s a little GF brewery in Albany, NY called Steadfast and their pale ale and blonde ale blow Redbridge away. And they answer their email! I’m sure they can find a way to get some brews across the border for you.
      (No I don’t work for them but I wish I did. I like seeing the little guys who make a good product do well.)

  38. I opened a few bottles of Bard’s and Greens with the Monk’s Toolbox crew. Greens passed the test! They especially liked the Greens Double Dark.

    Oh, and to the Austin Texas peeps here – someone is “teaching” bartenders all about the Celiac safe goodness of a Heineken. We need to reeducate in force! I got this at the Speakeasy and The Dive Bar. Dive Bar was cool about learning and have both Omission (*sigh*) and Redbridge so there are a range of safety options. Speakeasy bartenders were pretty d-baggy which is too bad. I emailed them about liability issues, and they did not get back.

  39. Since many of you have tried the gf beer,is there any that taste similar to Corona light? I’m new to the world of gf.

  40. Well gluten Dude….I’ve tried about five or six different kinds and my 3 tops so far are , dont forget I live in Cdn., Redbridge , Messanger, and New Grist in that order. Glutenberg, WOW ….past that one around at aparty one night and evryone almost got sick ?? …………….Gee.

    • Interesting. I think the Glutenberg Red and Brown are two of the best on the market. Keep in mind…I am a total beer snob who loved a good IPA pre-diagnosis. New Grist was one of the first good ones I found years ago, but have moved on. Redbridge…not for me.

      But that’s what makes the world go round.


  41. Like a fool I took someones advice on this beer, and I’ve been on the loo none stop for a week, felt dizzy & nauseous , I only had 2 bottles, so no it’s definitely not gluten free. We live and learn. Next time, I’ll do my own research, it’s so not worth it.

  42. FYI – somehow I must have missed this one, but the FDA does not approve hydrolyzed/ fermented from gluten grains at the moment so the FDA point isn’t correct.

    But I’m glad you cover this issue.

  43. i just want to point out that ten years ago us celiacs were told we couldn’t drink most liquors because they too are made with barley and rye. however, years of subsequent testing have shown that triple distilled liquors are safe for celiacs as the triple distillation process removes impurities, including gluten. i don’t think it’s impossible that something similar is happening with some beers. in fact, some research has suggested that the gliadin is broken down in the brewing process into smaller amino acid chains. these smaller chains don’t show up on the ELISA test (thus showing no gluten). the problem is that no one knows for sure if the smaller broken chains still active the celiac response. as has been said above, feeling “fine” isn’t always indicative of what’s going on inside your body. i am very hopeful that ongoing research will give us some definitive answers in the near future.

  44. sorry when I drink vodka its plain old Smirnoff. I don’t get sick on that. recently when drinking down the pubs I stick to gin because the pubs serve you anything.

  45. Why would you trust an outside source, especially those owned by corporations, to tell you how much gluten is safe for you to consume; having celiac or even sensitivity to gluten?! Listen to your bodies, people!! I don’t even have to look at the label, to know that I have consumed gluten, because I feel it right away! Even if you consume an “acceptable” amount, is it worth it? I wonder what the “acceptable” amount of other toxins, like arsenic, would be? I guarantee that, even with the outside source’s approval of a certain amount, I would not, knowingly, consume it! As far as I’m concerned, no one, with known reactions to gluten, should be consuming gluten at all! It’s only important, if you care about living a healthy life; healthy inside, shows on the outside!

    • There is arsenic in rice and many other foods. Naturally occurring. There is an acceptable amount. Did you know there is also an acceptable amount of rodent feces in our spices? The more you know! LOL

  46. “How is something that’s made with gluten, and has no special process to remove the gluten, be gluten-free?”

    Naturally fermented soy sauce, for example.

    You should try and calm down, dude. If you yelled less, you might learn these things.

  47. I drink cider, but get sick of heartburn and acidic stomach that wakes me up early and can last for a few days. If I drink beer recover time is about the same , having read all the stuff about Corona and think I will just give it a go and see how it effects me. I stick to my diet 100%when it comes to food , but drinking is a hard one. If I have not drank beer for a few weeks and then I drink some I can be ok , but drinking ever week is no good.
    I do have a question though and know there is no magic solution , but if gluten is a protein that we have an reaction to , has anybody come across anything that helps with the symptoms or speeds up the recovery process. I know you can home test yourself for protein , but is there home testing you can do for levels of protein that relates to coeliac

  48. I’m seriously dating someone for the first time since diagnosis and we have had a couple discussions about him drinking beer, eating gluten and then kissing me. I found this post in doing some research this morning because I glutened myself last night most likely packing my non-gf son’s lunch and then my own or snacking before my run and again that damn gluten lunch I packed. The stomach pain right now is almost unbearable. In talking on the phone last night, my bf could not understand how I can get so sick from minute crumbs but have not been sick from kissing him. I don’t necessarily understand it either. I know I should be more careful and ask him to brush his teeth but so far I have not gotten sick. It’s a hard thing to demand of someone all the time in a new relationship. And I know, it’s my health and all that but it’s still hard to do. This disease is isolating enough. He usually eats what I eat though, we cook at one of our houses for the most part when together or he’s ordered something gf when out to dinner. Last week was the first real test with food as he ate pasta and had a beer for dinner. He usually does drinks beer while we’re together. Does anyone have any insight on why him drinking beer does not affect me but I can be so sick right now from what is likely a very small amount of cross-contamination? I’m guessing that it’s due to the small amount of gluten in beer and even though I’m not physically sick it could still be causing intestinal damage. I know I need to evaluate my lack of protecting myself and I’m sure he will do whatever I ask. It’s been pure avoidance up to this point and that is my fault. Any advice would be appreciated.

    • Use caution and common sense, but don’t live in fear. Best advice I could give. As for the beer, Mrs. Dude won’t kiss me is she just had gluten. At least I hope that’s why she won’t kiss me.

      • Good advice and so true. I lived in fear for the first few years and probably need to get a small amount of that back. I’m so careful in some ways and then overlook other things. I too hope gluten is the reason he won’t be kissing me now!

  49. By two cents and experience is that anyone who can’t give you the courtesy of not getting you sick is going to be inconsiderate and resentful in many areas. It’s a deal breaker and a red flag.

    • He’s never been inconsiderate when it comes to me being gf. He is always extremely careful when cooking and himself lives in fear of “hurting me”. The cross-contamination and possibility of me getting sick just from kissing him was not something he even realized until I explained it to him. I have not done so prior to glutening myself this week. He asked me how I could be so sick from touching something and then eating or whatever I did to get myself and not be sick from kissing him. I then explained that I should get sick but didn’t know exactly why I hadn’t. When we talked about the research I’d done yesterday he was the first to say he needed to be more careful. I take complete responsibility for not doing so up to this point. Now that we’ve talked about just how little it takes to make me sick, it becomes both of our responsibility. No red flags here, just a matter of someone who has no idea how complex this damn disease it.

      • maybe if he went on a gluten free diet too it might help, I had never thought of kissing causing problems but its possible, my wife is basically on the diet so there is no issue for me.

      • My experience is that even those with the best intentions can only hang on an at-home gluten free diet for 4 – 8 weeks. There are so many ways to connect with someone that they don’t have to accommodate that they think they can trade up and try to find someone who is more like themselves.

Please leave a comment

Your email address will not be published. Required fields are marked *

What is 7 + 12 ?
Please leave these two fields as-is: