I've recently been hired as a Senior Keyholder for a local liquor store. I am allergic to barley, but my body is able to metabolize gluten. The allergy is pretty severe, and I usually respond in anaphylactic shock. I'm finding it very difficult to find online information on common liquors produced from barley. The information I do find is usually more helpful to individuals with gluten allergies. It also seems that a list of ingredients is not requisite for companies distributing liquors, and that also makes it difficult to find out which liquors I may safely drink.
I am also allergic to anything that may be considered a nut. This makes me suspicious of alcohols that boast having over 130 herb/spices in their drink (though of course this is all kept very secret). Given my position I'm very interested in trying new things, but I probably should be very cautious.
Thanks in advance for any advice.
Understand your predicament. It may help to maintain a food dairy and keep monitoring your symptoms. This will help to narrow the search and avoid them. Further allergic testing may be worth looking into. Here, the severity of the allergic reaction is tested and based on this the therapy is planned. The dilution of the agent used and the course of therapy are planned according to the severity and with adequate monitoring the person is desensitized.
Every alcohol is different and what stinks is that everyone has their own special recipe so you can't see all the ingredients on the label. I would suggest looking up the combinations on their website to see if you can find out some alternatives. Clear spirits are their purest of forms. But you would be amazed too at the different grains and herbs that they are made from. I just recently found out that wines contain sulfides which I am allergic to sulfa medications so it explains why they make me feel so yucky after just a glass or so.
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