|Home > Expert Blogs > Living Gluten-Free|
AboutTricia Thompson, MS, RD is a nutrition consultant, author and speaker specializing in celiac disease and the gluten-free diet. She is the author of The Gluten-Free Nutrition Guide and has a MS degree in nutrition from Tufts University in Boston, Massachusetts and a BA degree in English Literature from Middlebury College in Vermont.
» Meet Tricia Thompson, MS, RD
» Save Author as Favorite
» See all TriciaThompsonMS/RD's Posts
Recent Posts» Tips for Traveling Gluten Free
» My 5 Favorite Gluten-Free Processed Foods
» 3 Easy Ways to Increase Celiac Awareness
» 5 Gluten-Free New Year’s Resolutions
» Gluten-Free Holiday Casseroles, Cookies
Archive» November 2008
» October 2008
» September 2008
» August 2008
» July 2008
» June 2008
The question of whether vinegar is safe to include in a gluten-free diet is being asked again.
Vinegar was recently addressed in the Dietitians in Gluten Intolerance Diseases Corner column (volume 28, no. #3, winter 2009) I write for Medical Nutrition Matters, a newsletter for the Medical Nutrition Practice Group of the American Dietetic Association. I thought it would be helpful to share some of the information from that column with you. The article has been adapted with permission. Information was jointly compiled by Tricia Thompson, MS, RD, Cynthia Kupper, RD, Melinda Dennis, MS, RD, LD, Mary K Sharrett, MS, RD, LD, CNSD, Anne Lee, MSEd, RD, LD, and Pam Cureton, RD, LDN.
Under the Federal Food, Drug, and Cosmetic Act there are no standards of identity for vinegar. Among other things, standards of identity define what ingredients must or may be used in the manufacture of food. There is, however, a Compliance Policy Guide (CPG 7109.22, Section 525.825) for vinegar that includes definitions for various types of vinegars, some of which are included below. These definitions remain FDA policy for labeling purposes.
Vinegar, Cider Vinegar, Apple Vinegar: The product made by the alcoholic and subsequent acetous fermentations of the juice of apples.
Wine Vinegar, Grape Vinegar: The product made by the alcoholic and subsequent acetous fermentations of the juice of grapes.
Malt Vinegar: The product made by the alcoholic and subsequent acetous fermentations, without distillation, of the infusion of barley malt or cereals whose starch has been converted to malt.
Spirit Vinegar, Distilled Vinegar, Grain Vinegar: The product made by the acetous fermentation of dilute distilled alcohol.
Historically, there have been four areas of concern surrounding the use of vinegar in gluten-free diets:
1. Is distilled vinegar gluten free? Yes, 100% distilled vinegar is made from distilled alcohol and all “pure” distilled alcohol is gluten free. This is true even if the starting material is wheat, barley, or rye. During distillation the liquid from fermented grain mash is boiled and the resulting vapor is captured and cooled. This causes the vapor to become liquid again. Because protein doesn’t vaporize there are no proteins in the cooled liquid.
2. Is all non-distilled vinegar gluten free? Almost, but read ingredient lists carefully. According to The Vinegar Institute, the most commonly used starting materials for vinegar are apple, grape, corn, and rice. If non-distilled vinegar uses ... Continue
Hot Topicsdiet, weight loss, fitness, motivation, abs, restaurants, health, calories, stress, challenge, gyms, support, goals, points, exercise, metabolism, food, recipe
Most Popular Searches
Most Popular Blogs» Longer, Leaner Thighs: 5 Best Exercises
» We Announce The Challenge WINNER!
» Best Vitamins Dieters Not Getting
» The Dangerous Escape Food Provides
» Janel Hits The Farmers Market
Highest Rated Blogs» The Top 10 Workout Songs for March 2015
» Losing Weight as a Couple: 7 Secrets to Success
» Buying & Preparing Lamb: The Basics
» Cardio Beyond Running: What Are Your Options?
» The Road to Being Booty-ful