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Red Dye # 40?
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I have had a few gluten type reactions lately from drinks that claim to be gluten free. I have compared the ingredients and the only thing I can find that I think would be causing it is Red 40. It was Jose Ceuervo margarita mix, Faygo red pop, and ever fresh cranberry juice. Does anyone know anything about this? I have read conflicting posts about weather or not the dye contains gluten. But either way I am pretty sure this is what is making me puff up like a balloon and get an instant headache and nausea.

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Red 40 is gluten-free. It's made from coal tar or petrochemicals. (Eww, gross.) It isn't terribly uncommon to be either sensitive or allergic to it.

Unfortunately a lot of people with celiac disease have a reaction and assume the reaction is to gluten. They hop on this board or on their blog and next thing you know there are crazy rumors about gluten in this, that, or the other thing everywhere.

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Red 40 is gluten-free. It's made from coal tar or petrochemicals. (Eww, gross.) It isn't terribly uncommon to be either sensitive or allergic to it.

Unfortunately a lot of people with celiac disease have a reaction and assume the reaction is to gluten. They hop on this board or on their blog and next thing you know there are crazy rumors about gluten in this, that, or the other thing everywhere.

Yeah, It did not seem that there would be gluten in a dye. But I am very new to this. I keep find myself getting sick from things that are "gluten free". There has to be something else that is setting my body off but I have been having a heck of a time pin pointing it. I know for sure that Gluten makes me sick as a dog. But I keep getting almost the same but milder reactions when I eat and drink certain things that do not have any gluten in it. I was not sure if there where some hidden things or just other foods or additives that can give the same reaction to some people. So far I have a list of foods that do it but I have not been able to pick that ONE thing that is in them to blame. UGH ......

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Unfortunately, it may be more than just one thing. Keeping a list is a good idea. Some of those items you may be able to add back later . . . some of those items you may decide that you don't WANT to add back.

Prior to my daughter being diagnosed (and for a while afterwards), she would react to blue dye. Of course being a kid that's what she was attracted to . . . The yogurt that they market to kids comes to mind.

She's able to tolerate it now but we don't go overboard with it. It's amazing how many foods have artificial dyes that you don't even realize . . . Marshmallows? Really?

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But I am very new to this. I keep find myself getting sick from things that are "gluten free". There has to be something else that is setting my body off but I have been having a heck of a time pin pointing it. I know for sure that Gluten makes me sick as a dog.

I'd like to echo Skylark and Darn's thoughts and add one more:

You are still healing your gut and many foods may still be causing you grief--but it's not necessarily hidden gluten. It takes many people a long time to be able to handle foods with dyes/additives/preservatives (if ever).

I had a heckofa time after first going gluten-free and I seem to react to things like dyes, preservatives, MSG (ugh!) and other "things" they put in foods. I still have to watch what I try to add back in.

Go as clean/whole foods as you can for awhile. Then, try ONE product and see what happens. Otherwise, it is impossible to pinpoint a culprit. (been there/done that! :) )

Best wishes!

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I react to MSG too if there is a lot of it in a food. Natural MSG in things like miso gets me. I also react to tyramine that's in red wine, aged cheese, and chicken livers, and aged/fermented foods. If you suspect food chemicals this info might help. http://fedup.com.au/

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I react to MSG too if there is a lot of it in a food. Natural MSG in things like miso gets me. I also react to tyramine that's in red wine, aged cheese, and chicken livers, and aged/fermented foods. If you suspect food chemicals this info might help. http://fedup.com.au/

Skylark, ditto for me, too! red wine, aged cheeses and the lot. I think I told you this---I did the Failsafe diet for a month (ate enough brussels sprouts to last me a ifetime :lol: ) and it really knocked down that "histamine" response in me!!

To the OP--just cut out all those things for a few months and see if you feel better. :)

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Red dye is a huge problem for me. I don't do well with highly processed preservatives - natural or synthetic. I've wondered if its salicylates or something else... but in the end I just avoid them.

BTW don't EVER eat RiceWorks chili chips if you have a problem with dyes. They are yummy but lethal.

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