I've realized that I may be sensitive to nightshades. I've also realized that vodka is often made from potatoes.
I know that wheat based hard alcohols are usually ok (as far as alcohols go), even for celiacs. The gluten is distilled out.
Is the same true for vodka, or is potato vodka automatically problematic even after distillation?
Also, are even small amounts of nightshades bad, just like a small amount of gluten can be very bad if you're sensitive. I'm referring to things like paprika seasoning in small quantities.
asked byCanadian (50)
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on June 17, 2013
at 04:40 AM
As has been pointed out, many vodkas found on the shelves are grain vodkas (although Chopin vodka offers a potato vodka that I find has a delightful texture to it). My armchair chemistry tells me that I'd be rather surprised if any nightshade issues should actually manifest from a potato vodka. Vodka is distilled to the point of basically just being water and ethanol. Anything else should be in absolutely tiny trace amounts.
In fact, I would dare say that vodka is the most clear cut alcohol you can drink. Rums, wines, whiskeys, etc., all have impurities or ingredients in them that make them what they are. Vodka is water and ethanol. It's why you can't describe anything as "tasting like vodka". Vodka has no taste, just the alcohol burn.
on November 19, 2014
at 03:26 PM
I am nightshade sensitive and have had to cut every trace out, or I have a reaction (rheumatoid inflammation and/or itchy skin rash, increased muscle tension and headache). I came here also wondering about the nature of the reaction to potato vodka. Generally, I can tolerate one or two ounces before getting sick, so I avoid it. Perhaps therein lies the answer.
on June 03, 2013
at 03:22 AM
Vodka is usually made from grains. Not good. Just drink red wine. As far as nightshades go, they are not as gut irritating as grains, legumes and fibrous veggies. But if it's a problem you, then avoid spices like paprika, hot peppers and cayenne peppers.