Allergens in Your Drink?

Feb 15, 2012 by allergysf

Are you sure you know what’s in that cocktail or that specialty brew? For adults managing food allergies, food is far from the only concern. Food allergens such as milk, soy and tree nuts are found in many cocktails. Wheat is prevalent in most beers. Aside from being vigilant about the ingredients in beverages, adults managing food allergies must also take care to use caution with alcoholic beverages to ensure that their judgment is not negatively affected and that their ability to make decisions, recognize a reaction, and administer medication is not impaired. Alcohol can influence how quickly a food allergen is absorbed into the body, resulting in symptoms occurring at a faster pace.

Here are some examples of major food allergens in alcohol:

• Tree nuts in some specialty beers (particularly seasonal ales)
• Hazelnuts in Frangelico
• Milk in Irish cream
• Egg used to create “froth” on top of some beverages
• Almonds in amaretto
• Milk in white chocolate liqueurs
• Almonds in some brands of gin

If you’re planning on drinking alcohol at a bar or at a party with a bar, also be mindful of cross-contamination potential with cocktail shakers. Those avoiding certain allergens should also be vigilant when garnishes are used for cocktails.

If you are a celicac sufferer, here are some gluten-free beers to enjoy:

♦  Anheuser-Busch Redbridge

♦  Bard’s Tale Beer

♦  Greens

♦  Hambleton Ales Gluten Free Ale & Hambleton Ales Gluten Free Lager

♦  Lakefront Brewery’s New Grist

♦  St. Peter’s Sorghum Beer

♦  New Planet Tread Lightly Pale Ale

♦  Schnitzer Bräu Gluten-Free Organic Millet Beers

♦  Woodchuck Draft Cider

Knowledge = power! So now you can responsibly enjoy a drink…and remain safe.