The good news is, even though we are so sensitive to food, alcohol doesn’t seem to be a problem! Rejoice in small miracles.

The bad news is its dependant on the type of alcohol.


Here are the ones that are okay:

Whiskey (Bourbon and American Whiskey labeled “straight” whiskey. Most other whiskeys have caramel colouring made from burnt sugars.)

Vodka – Make sure it’s unflavoured. Ciroc (original) is excellent.

The above doesn’t make us react because they’ve been distilled so many times that all the allergens are removed. If colour, or flavouring has been added though, it’s out.

And for an excellent hangover cure, read this. Seriously get these.


Here is what is not okay:

Wine – Sulfites, and grapes don’t work out

Beer – Seriously out. Made from barley and not distilled to remove the gluten.

Cider- Sulfites (usually), and too much sugar.

Gin – Added botanicals (orange, almonds, etc.) – Found out about the added botanicals the hard way…


Liqueur – Sugar is added


EDITED: I deleted silver tequila. Turns out they add things to that too. Found that out the hard way.

7 thoughts on “Alcohol

  1. Maja says:

    Good for you – I have migraines and that’s my main reason why I started to dig into the whole food sensitivity issues. It’s rare that I can have it (I’ll pay my price if I do).

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