Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

Caramel Coloring Confusion!

4 posts in this topic

When I was first diagnosed, my Gastrologist gave me a bunch of information on hidden sources of gluten and one of them was caramel coloring. And when I went to my dietiton a few weeks ago, she gave me stuff that said the same thing. So I've been competely avoiding any type of colas like Pepsi and Coke. My favorite soda is Dr Pepper so I've reluctantly been avoiding that too. I haven't been a big cola drinker for the last 4 years because I've had a few kidney stones in my lifetime and my urolgist told me that the caramel coloring in colas can contribute to harming your kidneys and forming stones (it still doesn't help that cheese is my favorite food since calcium is the main source but I digress). So I would ocassionaly treat myself to a Dr Pepper or Pepsi or Coke every once in a blue moon. It's not really a huge deal but I'm just confused about caramel coloring because I've read things where Coca Cola has said that their products are gluten free. Also Wishbone italian salad dressing says gluten free but has caramel color in it. Also, I have a family friend who has Celiac pretty bad and is very sensitive and her favorite drink of all time is Pepsi. It's the only thing she drinks all day long and she says it doesn't effect her at all. I've done some research and I found that some sites I've looked at said that in the US caramel color is made from corn. So I'm just a little confused as to whether it's really safe or not. Just wondering if any of you have some insight on this. Thanks!!


Share this post

Link to post
Share on other sites

Ads by Google:

Caramel color is one of those celiac urban myths that just won't go away.

Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide:

Although gluten-containing ingredients (barley malt syrup and starch hydrolysates) can be used in the production of caramel color, North American companies use corn as it has a longer shelf life and makes a superior product. European companies use glucose derived from wheat starch, however caramel color is highly processed and contains no gluten.
[Emphasis in original]

I don't worry about caramel color. Pepsi and Coca-Cola are gluten-free in all variations.


Share this post

Link to post
Share on other sites

Another thing is that in the US, gluten cannot be hidden in food products. So it'll be on the label if its there. Note, however, this does not include possible CC due to shared factories.


Share this post

Link to post
Share on other sites

Another thing is that in the US, gluten cannot be hidden in food products. So it'll be on the label if its there. Note, however, this does not include possible CC due to shared factories.

Actually, this is not quite true.

They do not have to disclose "hidden gluten". They only have to disclose WHEAT.

The eight foods identified by the law are:

  1. Milk

  2. Eggs

  3. Fish (e.g., bass, flounder, cod)

  4. Crustacean shellfish (e.g. crab, lobster, shrimp)

  5. Tree nuts (e.g., almonds, walnuts, pecans)

  6. Peanuts

  7. Wheat

  8. Soybeans

These eight foods, and any ingredient that contains protein derived from one or more of them, are designated as “major food allergens” by FALCPA.

If a product contains oats, for example, it will not say "may contain wheat"--but we all know it could

if those oats are not certified G F.

If a product contains barley, they do not have to label it as anything at all.

There are people lobbying to get "gluten labeling laws", but it has not passed yet.

Sadly, I had to learn all this the hard way, early on.


Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Forum Statistics

    • Total Topics
    • Total Posts
  • Topics

  • Posts

    • I have the same symptoms.  These symptoms have overlapped other issues that I have and have been left untreated for far too long. Now the pain has gotten worst. My GP believes it's my hiatal hernia.  I have pain below my breastbone, pressure pushing up my chest/throat, dizziness and nausea. 
    • Usually I'm using apps to tell me what celiacs have thought about the restaurants in the area and repeatedly eating at a few different places I haven't gotten sick. Now that I think about it, gluten was a definite possibility. I ,however, just got all negative results from all the following tests so I'm guessing I'm doing ok on that front. -Basic metabolic panel -Liver enzyme panel -CBC -Serum IgA -Tissue transglutaminase(tTG), IgA -Tissue transglutaminase(tTG), IgG -Thyroxine(T4), free direct serum -Thyroid stimulating hormone I thought the same thing about positive antibodies and non-celiac sensitivity reading this; l'm seeing his nurse practioner in two weeks so I'm going to take this and basically argue with what he said and see how that goes haha. I'm gonna guess not real well. I'm going to push being tested for other autoimmune diseases in addition.  
    • I was dx with duoedenitis end of August. No mention of a stomach, esophagus or duoendal ulcer. Just a small hernia. Less then 2cm. But I have a LOT of pain right below the breast bone and I jumped when it was recently touched on exam. I can even feel a small bump in the area. I feel so dizzy and unwell, like some kind of bacteria is invading my brain and am very queasy still.  My heart still feels weird too.  Bloodwork normal, a bit low on protein which is unreal because I get a ton of it but it is always is low if I have not eaten. Mildly elevated myeloycytes and basophils. My GI will probably not see me for a week or two, my primary care put me on sucralfate.  As soon as the food hits my digestive system I feel really weird all over, stomach, chest, throat, head. Just feel like I have this horrible thing infecting my body.  Did anyone feel ulcer pain and have it NOT be an ulcer? I suppose one could have developed since August. 
    • Hi AWOL, Since you weren't able to complete the 2 weeks gluten challenge for the endoscopy the results are not necessarily reliable.   So to be err on the side of caution I think you should assume you have celiac disease.  Your doctor should not assume you don't have it either since the challenge was not completed.  He has no proof that you don't have celiac disease.  He does have evidence that you have negative reactions to eating gluten though.
    • Hi Ironic Truth, Thanks for Replying. Wow I get bad joint pain too. So my opinion especially if he is eating gluten is to get him tested. I wish I had been tested when I was eating gluten 8 years ago .  I had tried 8 years ago initially to figure out what the heck was going on with me and my immune system. I started with a GP, went to Allergist/Immunologist etc. I gave up 4 doctors later when nothing seem to be found and you sense they start thinking lady you're a nut job . My cousin a diagnosed Celiac took over 2 years to be diagnosed and she is a nurse. My husband said for years "I think bread is bad for you" and in a desperate attempt to help myself -I gave up wheat after 2 weeks felt better 2 months later I went total gluten-free and felt very much better that was 4 years ago. So I have suspected NCGS or Celiac for a few years now. However getting someone to test you for it when you were classified IBS 20 years prior-well as is chronically heard on the forums here is perhaps the biggest challenge of all. One then just finally says ok I will just try this gluten-free thing myself. I was gluten-free for 3 1/2 years and improving. Then  I got gluten-ed in March of 2016 and I had worse symptoms then ever the joint pain arrived. I went to a new allergist who refereed me to another Allergist/Immunologist who deals with Celiacs and Food Intolerances. I did see a Rheumotologist in July 2016 since the muscle and joint pain was still lingering, who tested me and reported no antibodies. Back to the specialist who did more test and suggested the gluten challenge. It's likely me failing to complete 2 weeks caused it but the symptoms got real bad and I thought I'm going to have worse issues if I don't stop this.  Today my fingers are just starting to heal they were peeling during the gluten challenge among all the other symptoms I get, which I attribute to dehydration. The dry peeling fingers did not improve until I got the IV the day of the scope. Bizarrely I was looking forward to the scope hoping I'd get an IV with Meds and fluids becaus eI felt I needed it. I did see one abstract, I can't get my hands on the full article as you stated their is a link: Dig Dis Sci. 2005 Jan;50(1):126-9. Celiac disease and intestinal metaplasia of the esophagus (Barrett's esophagus). Maieron R1, Elli L, Marino M, Floriani I, Minerva F, Avellini C, Falconieri G, Pizzolitto S, Zilli M So I will pursue the path of monitoring the  Barrett's. Despite no official diagnosis for me, you are right Gluten is bad for me, I should avoid it, I will, and I'll stay on the forums. Good luck with you Boyfriend he is lucky to have you looking out for him.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
    • Most Online

    Newest Member