Update: #Gluten Free White Wine Reaction

Remember I wrote about the new TGF white wine?

Well, the bad news is that I reacted to it, despite the fact that is is made the same way as the red which I am great with. Bum 😦 Nasty migraine – albeit took til next day to come on and lasted 36 hours so not as bad as it could have been.

This could just be me – maybe a yeast or mould thing on the grapes, who knows? My advice would be to get a sample bottle first. Shucks, no glass of chilled white for me then this Summer. Will stick to the cold sparkling apple juice and water!

In case you are on the hunt for some low sulphite natural wines not aged or stored in ex-grain barrels, I recently asked which other wines by Domaine Viret, who make the red wine, might be suitable for TGFs. Here’s their reply:

The following wines from Domaine Viret don’t use any wood at all:


Colonnades, Renaissance, Yang, SoLo Navitas (this is the red),


Solstice rosé, Cosmoviniviti rosé


Aurum (this is the one I tried and reacted to)

Let me know how you get on if you try any of them.


33 thoughts on “Update: #Gluten Free White Wine Reaction

  1. Can you not have a glass of the red instead chilled? White wine always does seem more refreshing though on a summer afternoon.
    I’ve just had the spaced out headache feeling having one piece of dark chocolate – weird feeling like I’ve been drugged. What is in dark choc to make me feel like this? Today it’s pretty bad yet other days it’s mild and copeable. Does it depend on anything else that you’ve ate in the same day that perhaps has a reaction to this food? I get totally confused some days as some days I’m fine then other days I can’t have the same food!

  2. Do you know, I never thought of having the red chilled, Janet, thanks for that! Red wine should be slightly chilled traditionally anyway, shouldn’t it, since it was kept in cold larders in past times!

    Therein lies the nature of food intolerance, doesn’t it? You can in deed be more sensitive with something else in your system. I know I get far worse reactions if I already have another reaction going on. It can also be cyclical and combination allergy. I presume it’s the same chocolate? What brand is it? Ingredients?

    Choc of course is a legume which is off in the Barrier Diet for the very reason that they affect barrier integrity and make some people worse. I LOVE chocolate but haven’t had any now for at least 4 months.

    • Well my one and only treat during the day – two tiny squares of dark choc – because I restrict sugar etc. Green and Black – some days I have worse symptoms than others – not ate it for a while but oh how when you just fancy a treat! I once had taken nat mur remedy for sinus and had a couple of squares and I was ill. Chills, pains, spaced out, racy heart, pain in jaw so I did it again the next day just to prove it was the choc and exactly the same.

      I know they say red wine at room temperature but hey if you want to have it chilled why not – it’s about personal choice and I’d rather have it colder as opposed to warmer!

      • Does your chocolate have soy lecithin in it? That may be an issue.

      • Oooh I don’t know – will check it out – now that’s something worth looking at. I know a few months back I was concerned about taking a probiotic (can’t remember which one now) that had soy lecithin in and I was trying to find out info on it. Side effects etc and as I was wanting as clean a probiotic as possible didn’t want to put anything “extra” into my body. I remember checking with the company and think I was told something that it was such a small amount it wouldn’t have any effect – but I disagree on this as I’m sure all people who are sensitive on this forum would agree with me – if you are sensitive you are sensitive – doesn’t have to be a mega amount of the offending product.
        I’m going to check out my food labels now and start playing detective!

      • Green & Blacks reacts to many mainly because of cross contamination to dairy in the factory. Plus watch the soya lecithin as Paul i think has already said.

      • Yes I will – I’ll look out for that. Does soy lethicin have bad effects? I know I try to avoid anything with soy.

      • Soy lecithin itself for someone with no allergy is fine. Lecithin helps break down fats efficiently and wouldn’t affect hormone levels in the small amounts it is used for that purpose in products. For someone sensitive to it, it’s not nice at all! Just to say about the hormone thing too, the jury is still out on that one. I say good sources are fine in moderation. Soya is actually a weak oestrogen so in some cases can actually compete with bad oestrogens for docking into receptors and keep their levels down. It can also help to boost a low oestrogen level in menopause. The hormone factor becomes a problem when people eat too much, especially men and babies.

      • Yeah, here in the US, it’s damn near impossible to find chocolate that does not have soy lecithin in it. The lecithin is a byproduct of processing soy for consumption so it is very low priced and attractive to chocolate makers. Interestingly soy became a big deal here when we switched to the hybridized dwarf wheat strain in the 1980s that is in current use. This wheat produces more grain per stalk, which caused a glut in wheat, but the grain has much less protein than older strains. (This strain also contains much more gluten than the older strains, which may explain, at least in part, why so many people are developing gluten issues these days) Due to this, they brought in soy to feed the animals along with the wheat, to make up for the lack of protein in the wheat. After some time there was an abundance of soy, and that is when it was pitched to the American people as a “health food.” I can remember back to when I had never heard of soy. Somewhere in there, Monsanto developed their highly productive GMO corn. And the US government started heavily subsidizing the corn industry. This has produced such a constant glut of corn that they have continually come up with new uses for corn and corn products. It is almost impossible to find a product in the US that does not have corn in it in some form or fashion. They even use corn to make ethanol to spike our gasoline. So even our cars are running on corn.

        So due to government involvement, hybridization and genetic modification, there are gluts in wheat, soy and corn. I believe this is why these 3 grains have made there way into everything we consume. This stuff makes its way to most of the western world and probably beyond. And this is why so many of us have become intolerant to them. They are Frankengrains and they are being all but shoved down our throats every time we open our mouths.

        It is interesting to note that it was in the 80s and early 90s that we Americans started having it drummed into us to eat more grain and grain products for our health. It’s been since then that we’ve had the explosion of obesity, diabetes, celiac disease and diseases of all kinds.
        My apologies for the novel! 😉

      • Don’t apologise – very intelligent comment! I have actually made my own chocolate using sunflower lecithin so it can be done!

      • If you are allergic or intolerant to soy, as I am, then soy lecithin is a no-no. From what I have seen, all of the Green and Black’s has soy lecithin in it.

        Interestingly, un-fermented soy is toxic to all humans. Consider this when you see your vegan friends chowing down on tofu. Soy is doubly bad for men as it has compounds that mimic estrogen.

      • Yes I reckon I’ve a problem with soy – four days in to drinking soya milk and I’m spaced out, feel like I’m on another planet, shivery, shakey, on edge – hyper feeling – not nice. Tried it twice and exactly the same things happen. Symptoms disappear after I stop. The chocolate was scary as it gave me pains in my arms, spaced out, tight chest, headache but really worrying the jaw pain. I’ve not had it ever as bad as that episode.

      • Not good for you, then. Avoid. Amazing how such a small amount of something can have such a big impact. And I remember my awful jaw pain so I don’t envy you that one!

      • Yes the jaw pain was the one thing that freaked me out especially as I had pain in the arms too you think “heart attack”.

      • Thank goodness it wasn’t!

      • Micki, do you eat soy products?

      • Nope. Legume and therefore banned from Barrier Diet

  3. If you have access to any Torrontes white wines from Argentina, give them a try. They are not aged in oak and are very clean and refreshing on a hot day.

  4. Interesting: I just asked John at goodwinesonline.co.uk what he thought as he stocks some of the Torrontes Argentinian wines. Here is some of his reply and as you can see, he does not regard the as suitable for hyper-sensitive TGFs:

    “Firstly Torrontes is a grape variety and there are literally thousands of wines produced from it in Argentina as it’s their signature white variety. Many white wines worldwide are fermented and aged in stainless steel – the vast majority in fact. However this doesn’t mean that they’ll have had no wood contact. Sometimes the grapes are picked into wooden boxes, stored in wooden crates or even in barrels. Many have oak powder or chippings added too.

    If you can’t drink the Aurum it is exceptionally unlikely you’ll find a white wine you can drink as it’s about as pure and natural as you can get, without any wood contact whatsoever. I stock half a dozen different versions of Argentine Torrontes, and they’re all nice wines, but I don’t have one that I think would be remotely suitable for you. They’ve all had some chemical treatment.

    While Argentina’s wine producers are coming on leaps and bounds it’s not a country where you will find pure wines, and it’s never likely to be.”

    • Oh my.

      Well, all I know is that I’ve had 4 different ones and found them clean and refreshing and caused me no troubles. That said, I do seem to have made forward progress with my sensitivities. Micki, it would make sense for you not mess with these I guess, as you reacted badly to the TGF, TWF white wine that should have been a winner. This makes me wonder if gluten and wood contact aren’t the problem. Like just allergic reactions to fermentation by products. The fact that you seem so incredibly sensitive to everything makes me wonder if candida is a bigger player than might be thought and if maybe there are other food sensitivities that you have not discovered yet that keep your system on edge. I have no idea, and I’m not trying to get in your business. Just stepping back and looking at it from a troubleshooter’s point of view.

      There are reasons why many people never touch beer, wine or champagne and they opt for distilled goodies. One of my favs is potato vodka and sparkling water on ice with a good sized piece of lime, lemon, orange or whatever you like squeezed into it. Cold, refreshing and as clean as you can get.

      • Thanks Paul. Have just cleared myself of candida and do feel much better. It snuk (sp?) back, little blighter. Tried potato vodka and couldn’t tolerate it, but that was before I removed all the lectins related to hyper-permeability, of which potato is one of course.

    • Yeah candida is pure evil. What is your approach to dealing with candida?

      Well shoot. White tequila maybe?

      • Candida is not the baddie everyone makes out really; it is just a symptom of an unhappy bowel which has allowed a take-over!

        White tequila: I actually have had a bottle of it for 6 months in a cupboard but haven’t dared try!

  5. John also directed me to new additive regulations for wine that come into force tomorrow:

    “Take a look at the additives that are permitted in the new EO Certified Organic regulations coming into force from tomorrow – this is basically half the additives permitted in mainstream wines, but still alarming.

    Organic but not exactly pure then!

  6. “it is just a symptom of an unhappy bowel which has allowed a take-over!”

    Yes, I understand that. But as it’s next to impossible to get the gut to completely heal, and as candida gets into tissue elsewhere in the body as well, it seems to be next to impossible to completely knock it out.

    Was curious about your approach to clearing candida.

    • Suppose it is all down to having the immunity and good flora levels to fight and keep it at bay. I use various methods and have a protocol I have used for 10 years now which seems to work for most people thankfully. I show one TGF method to use as part of the lead-in of the Barrier Plan.

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