Is gin high in dairy proteins?

What to know about gin

Gin is the botanical spirit: a neutral base spirit redistilled with juniper and a bill of other botanicals such as coriander, angelica, citrus peel and orris. That botanical bill is what makes gin taste like a plant, so people reasonably assume it carries a plant-sized chemical load. The grades say otherwise. Gin rates clean on salicylates, clean on gluten even when the base is grain, and clean across every FODMAP column, because distillation carries volatile aroma compounds across and leaves the heavier plant chemistry, the proteins and the fermentable sugars behind in the still. The flag that actually matters on this page is the alcohol. Gin grades mild for histamine content and moderate as a histamine liberator, since ethanol and its breakdown product acetaldehyde both push histamine release and slow the enzyme that clears it. It carries a light sulfite trace, sits moderate for low-fermentation SIBO protocols, grades pro-inflammatory and is not paleo or AIP compliant. One practical note that the grades make plain: with gin the mixer often contributes more than the spirit, since tonic water grades worse than gin on sugar load, fermentability and inflammation.