Which beers are safest for the grain-free lifestyle?

Football games, tailgating and beer always seem to go hand in hand. This can be problematic when you are adhering to a grain-free lifestyle. Virtually all ales, beers, malt liquors, and lagers are brewed from grains. Thus, there are measurable grain protein residues present in most beers— generally 1 to 2 grams per 12 ounces. This is not a lot, but it’s enough to stimulate appetite, provoke inflammation, and initiate autoimmunity. People with celiac disease or the most extreme forms of gluten sensitivity should avoid beers altogether, except those designated gluten-free (though I have my doubts about even the gluten-free products, since all are brewed from the seeds of grasses). If a beer is designated gluten-free, no gliadin or gluten should be present (the official cutoff is fewer than 20 parts per million), but there is still potential for uncertain reactions from other grain proteins. Those who do not have celiac disease or gluten sensitivity seem to do okay with beers brewed from sorghum and rice but which also include barley malt, though you may have to experiment and see how your body reacts to these beers before you decide whether or not to consume them regularly. Of all alcoholic beverages, beer is the most hazardous, so be careful. If you must drink it, here are a few of the least problematic brews. Bard’s gluten-free beers. Brewed from sorghum without barley, this beer is truly gluten-free. As with many gluten-free beers, however, it’s high in carbs, and th...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Beer Wheat Belly/Undoctored Cruise Wheat-Free Lifestyle Dr. Davis gluten gluten-free grain grain-free grains Wheat Belly Total Health Source Type: blogs