Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      READ FIRST: Super Sensitive Celiacs Disclaimer   09/23/2015

      This section of the forum is devoted to those who have responses to gluten beyond the experience of the majority of celiacs. It should not be construed as representative of the symptoms you are likely to encounter or precautions you need to take. Only those with extreme reactions need go to the lengths discussed here. Many people with newly diagnosed celiac disease have a condition known as leaky gut syndrome, which can lead to the development of sensitivity to other foods until the gut is healed - which may take as long as one to three years. At that time they are often able to reincorporate into their diet foods to which they have formerly been sensitive. Leaky gut syndrome leads many people to believe they are being exposed to gluten when they are in fact reacting to other foods.
    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Caramel Coloring?
0

27 posts in this topic

I just got home from my monthly CSA support group meeting and it was reported there that Pepsi and Coke and other cola products, while technically gluten free actually test at 18ppm because of the carmel coloring. I understand that anything under 20 ppm can be considered gluten free but a lot of us react to that level. I am curious to any information or experiences you may have on this.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Are there reported test results somewhere? I would love to see them. My experience is that the level is considerably lower than that. I think that I have seen a lot of reports of carmel coloring being gluten free unless otherwise stated. http://www.celiac.co...ree#entry789813

Do you react to these products?

0

Share this post


Link to post
Share on other sites

I would ask to see where they got that info from. There are a lot of people on the internet saying whatever they think might get them attention.

I don't see how it would have gluten if its made from corn.

0

Share this post


Link to post
Share on other sites

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]
0

Share this post


Link to post
Share on other sites

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:

[Emphasis in original]

And part of this urban legend is that this high level of processing removes all the gluten (or other allergen). Sensitive individuals DO react even to these highly processed ingredients. On the other side, I never had problems with caramel coloring or glucose syrup here in America. Can't say the same about Europe.

0

Share this post


Link to post
Share on other sites




My current theory about things like caramel color from wheat is that some number of celiacs celiacs will get antibody reactions to broken down parts of the gluten. It's been known for a long time that gliadin portion of the protein is supposed to be what causes the reaction. But does the gliadin need to be fully intact for that? When measuring gluten, is it whole gluten molecules that get tested for? How do our methods for measuring gluten compare to our own bodies recognition of gluten? If they're not exactly the same (like, if they don't culture celiac's anitbodies to create these tests or something), then it's quite plausible that the immune system will treat something that's not even a full gliadin particle like gluten.

0

Share this post


Link to post
Share on other sites

I am currently reacting to Coca Cola....or so I think. Its been a year since I tried it again. I'm super sensitive and just wanted a Rum and Coke at x-mass with the Family. I knew i could potentially react, but I really thought I could get away with it, with only minor symptoms....horribly wrong, this has been one of the swiftest reactions and pretty debilitating so far today. I hope it only lasts a few days this time. I'm still on the fence as to wether it was worth it.... I really enjoyed my husband's family after the rum and cokes! LOL! I won't be doing it again of course, but I was blissfully ignorant for a few hours before the pain started!

0

Share this post


Link to post
Share on other sites

lolipopins, just a thought re the Coke. Could HFCS be a factor?

0

Share this post


Link to post
Share on other sites

I just got home from my monthly CSA support group meeting and it was reported there that Pepsi and Coke and other cola products, while technically gluten free actually test at 18ppm because of the carmel coloring. I understand that anything under 20 ppm can be considered gluten free but a lot of us react to that level. I am curious to any information or experiences you may have on this.

I would not be surprised as everytime I drink a soda with caramel colouring I react as if I have been glutened.

0

Share this post


Link to post
Share on other sites

I just got home from my monthly CSA support group meeting and it was reported there that Pepsi and Coke and other cola products, while technically gluten free actually test at 18ppm because of the carmel coloring.

Would you please tell us who said that, and provide references for the testing. In the US, caramel color is made from corn. Where did the gluten come from?

0

Share this post


Link to post
Share on other sites

I am a super sensitive celiac. I can eat carefully sourced corn. Regular corn and things made from it are likely to give me a reaction. I believe that it gets cross contaminated during growth, harvest, storage, and shipment. Corn is often grown in rotation with wheat, and usually shared equipment is used. The level of cross contamination involved doesn't seem to be great enough to bother typical celiacs.

http://soilquality.org/practices/row_crop_rotations.html

http://ohioline.osu.edu/iwy/croprota.html

http://www.organicgrains.ncsu.edu/production/croprotation.htm

0

Share this post


Link to post
Share on other sites

lolipopins, just a thought re the Coke. Could HFCS be a factor?

yes it could be and I didn't take that into consideration.
0

Share this post


Link to post
Share on other sites

I haven't drank pepsi or coke in decades. Perhaps you get ill from the phosphoric acid therein. For me, combing this acid with stomach acid ( HCL) gave me stomach upset.

Something else to consider.

0

Share this post


Link to post
Share on other sites

I get bloating from diet coke and caffeine free coke. Caffine free is the worst, that has caused me problem for several years before anything else really started bothering me. The artificial sugars have given me headaches for years but, the gluten intolerance just started/recognized . I have been trying to get gluten free. It is not easy. I live in the US. Your not alone with having Carmel coloring issues. Hugs. I guess from what I've learned from other posts here it gets better and easier. I am amazed at benedryl. It helps hugely. When I make a mistake. My skin looks like really bad windburn on top of stomach ailments. And bendryl seems to help my insides and skin not react so horibly.

0

Share this post


Link to post
Share on other sites

I am a super sensitive celiac. I can eat carefully sourced corn. Regular corn and things made from it are likely to give me a reaction. I believe that it gets cross contaminated during growth, harvest, storage, and shipment. Corn is often grown in rotation with wheat, and usually shared equipment is used. The level of cross contamination involved doesn't seem to be great enough to bother typical celiacs.

http://soilquality.o..._rotations.html

http://ohioline.osu....y/croprota.html

http://www.organicgr...roprotation.htm

I am a super sensitive celiac. I can eat carefully sourced corn. Regular corn and things made from it are likely to give me a reaction. I believe that it gets cross contaminated during growth, harvest, storage, and shipment. Corn is often grown in rotation with wheat, and usually shared equipment is used. The level of cross contamination involved doesn't seem to be great enough to bother typical celiacs.

http://soilquality.o..._rotations.html

http://ohioline.osu....y/croprota.html

http://www.organicgr...roprotation.htm

After being diagnosed as gluten intolerant, I began eating things like tortillas instead of bread, grits instead of cold cereal and continued to have problems. That is when I began researching corn intolerance as well. The reaction I have from corn is just as bad as from wheat.

0

Share this post


Link to post
Share on other sites

After being diagnosed as gluten intolerant, I began eating things like tortillas instead of bread, grits instead of cold cereal and continued to have problems. That is when I began researching corn intolerance as well. The reaction I have from corn is just as bad as from wheat.

Me too!

0

Share this post


Link to post
Share on other sites

I react to anything more than 10 ppm. I usually just stick to water, milk, and the juices I juice myself. In my case, anything with artificial flavors will certainly make me sick.

0

Share this post


Link to post
Share on other sites

It's not totally an urban myth, some Celiacs are also intolerant to corn--in any form.  I don't think it's a coincidence.   My corn intolerance is worse than the Celiac since I have anaphylaxis even if a food has potassium citrate as an additive.  I can't touch a cola or anything else with caramel color with a ten-foot pole.

0

Share this post


Link to post
Share on other sites

It's not totally an urban myth, some Celiacs are also intolerant to corn--in any form.  I don't think it's a coincidence.   My corn intolerance is worse than the Celiac since I have anaphylaxis even if a food has potassium citrate as an additive.  I can't touch a cola or anything else with caramel color with a ten-foot pole.

Being intolerant to corn does not make caramel coloring have gluten in it.

1

Share this post


Link to post
Share on other sites

For the people who are having similar symptoms from corn as wheat/barley/rye gluten, there appears to be no coincidence.  While the chemical make up of each grain differs, our bodies' responses do not.  Thus, we insist that a connection must be made and/or there needs to be more categories to the condition.  I think we've safely concluded on this forum that the range of symptoms for each person is wide, I don't think we really know why.  That's why it's not totally an urban myth that corn is a problem for Celiacs. 

 

I've tried having corn products that are free of cross contamination with wheat/barley/rye gluten and the same problem occurs.  I even tried rinsing popcorn before popping--same nauseating result.  I've had a bad relationship with corn since I was a kid, not sure how much GM corn was around then, but my hunch is that it doesn't matter.  I couldn't eat corn on an empty stomach without a guarantee that I'd puke it up soon after.  Everyone thought I had a weak stomach, go figure.

 

Also, something like teff grain, which has no risk of cross contamination like oatmeal and corn do, would ideally never cause problems.  I've gotten sick from that.  As someone suggested in my post on going grain free, the difference may lie in the amount of time a person has been unintentionally exposed to the problem foods. 

0

Share this post


Link to post
Share on other sites

For the people who are having similar symptoms from corn as wheat/barley/rye gluten, there appears to be no coincidence.  While the chemical make up of each grain differs, our bodies' responses do not.  Thus, we insist that a connection must be made and/or there needs to be more categories to the condition.  I think we've safely concluded on this forum that the range of symptoms for each person is wide, I don't think we really know why.  That's why it's not totally an urban myth that corn is a problem for Celiacs. 

 

I've tried having corn products that are free of cross contamination with wheat/barley/rye gluten and the same problem occurs.  I even tried rinsing popcorn before popping--same nauseating result.  I've had a bad relationship with corn since I was a kid, not sure how much GM corn was around then, but my hunch is that it doesn't matter.  I couldn't eat corn on an empty stomach without a guarantee that I'd puke it up soon after.  Everyone thought I had a weak stomach, go figure.

 

Also, something like teff grain, which has no risk of cross contamination like oatmeal and corn do, would ideally never cause problems.  I've gotten sick from that.  As someone suggested in my post on going grain free, the difference may lie in the amount of time a person has been unintentionally exposed to the problem foods. 

 

 

That stilldoes not mean that carmel coloring  contains gluten. (which is what we were discussing).

0

Share this post


Link to post
Share on other sites

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:

[Emphasis in original]

As a person very sensitive to gluten, I have to say that I think this isn't true. I have had a gluten reaction to many coca cola and pepsi products that contain either caramel color or natural flavors, but I can have regular gluten free caramels. So far, I have only found that I can have Sierra Mist Natural, 1919 root beer, Blue Sky flavors, and Hanks root beer.

0

Share this post


Link to post
Share on other sites

Caramel color is gluten free.  If you choose to believe it is not, you are free to do so but it does not mean you are correct.  I am not implying you are not reacting to these products but soda is so bad for you anyway, I think worrying about caramel color is a moot point.  No one should be drinking soda in their diet if they want to be healthy.

It is incredibly bad for bone health and that is a top concern for many Celiac's. 

 

This is an older topic but 2 years later, caramel color is still gluten free!  :)

 

 

http://www.glutenfreedietitian.com/caramel-color/

0

Share this post


Link to post
Share on other sites

but I can have regular gluten free caramels. .

I agree with Gemini. And caramel candy is not the same thing as a caramel colored artificial coloring. :)

0

Share this post


Link to post
Share on other sites

Caramel color is gluten free.  If you choose to believe it is not, you are free to do so but it does not mean you are correct.  I am not implying you are not reacting to these products but soda is so bad for you anyway, I think worrying about caramel color is a moot point.  No one should be drinking soda in their diet if they want to be healthy.

It is incredibly bad for bone health and that is a top concern for many Celiac's. 

 

This is an older topic but 2 years later, caramel color is still gluten free!  :)

 

 

http://www.glutenfreedietitian.com/caramel-color/

I just know from experience that it is a gluten reaction. Whether it is from the natural flavors, caramel coloring, and/or cross contamination, I don't know. All I know is that I have tried multiple pops and have had a gluten reaction to the ones containing natural flavors and caramel color. After being g.f for 5-6 years, I rarely take any company at its word that the product is gluten free unless they say it is certified or actually have it listed as gluten free on the package.

0

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
0

  • Forum Statistics

    • Total Topics
      103,344
    • Total Posts
      917,402
  • Topics

  • Posts

    • Daughter with celiac- need test result help
      Thanks so much for your reply and the encouragement! She has not had the dgp test. I will ask her doctor at the next appointment in two weeks. Her doctor is out of the country now for a family emergency so I can't talk to her before her appointment. Her thyroid is good. The whole thing has been tough - logistically dealing with the dietary change and how extremely careful we have to be. Emotionally - worrying about her health and her feelings about all of this. I'm happy her number came down so much. There's hope. I'm just praying there's not more wrong and trying to prevent any possible risk of cross contamination. It seems she's very sensitive. It's also tough she's a kid at school with gluten on every surface. 
    • Newbie: mother to coeliac kids
      Wonderful news to hear that he has finally had his testing done, and can go gluten free. I understand that he is afraid of needles. Most children are. It is great that the hospital have acknowledged his and your family's suffering. Hopefully now they will give him the A1 treatment that he deserves. I am really looking forward to hearing of his improvement, as no doubt he will come along in leaps and bounds. Children are remarkably resilient, and with any luck he will enjoy a healthy and bright future with adherence to his required diet. Way to go Mum, you have been through a lot, watching your boy suffer. I hope that you are handsomely rewarded with being able to watch him flourish now. Good luck with your older boy too. Keep us posted.
    • Newbie: mother to coeliac kids
      Well thank goodness the gluten eating is over for him now & he can begin the journey back to good health! Poor fella. He was so sick! Just a heads up --- he isn't going to feel better instantly but at least he's a kid & they heal faster as a general rule. Bone broth!!!! Yaaaaaaaaaaaaaaaayyyyyyyyyyyyyyyyy mom! That's really going to help him!   Do I recall correctly that you still have the 17 yr. old to go through testing yet?
    • Weird Reaction
      Hi Richard Glad you are feeling better!   Sorry - DX is an abbreviation for diagnosis.   Thanks so much  for the info about MSG, broccoli and IBS.  Like you say, there is v. little bad press about broccoli. My aunt, who is a farmer's wife, put forward another theory that it might not have been the broccoli itself but rather some insecticide a farmer sprayed on it.   I just can't bring myself to try organic broccoli however...  Thankfully cauliflower is fine.  I just can't figure it out as I thought they were the in the same vegetable family?  So maybe it is MSG. Regarding anemia, there can be a link with iron anemia and anxiety. http://www.livestrong.com/article/471225-iron-anxiety/ And I was definitely breathless before my diagnosis; I remember finding myself  walking up a hill behind a  huge crowd of friends on a church walk, and many of them were at least 20 years older than me, and wondering why I was in last place! My B12 levels were very low at DX and I found B12 supplements helped enormously with anxiety.   I remember drinking Berroca and feeling so much better within hours of drinking it, on more than one occasion, before even understanding the link. I have just been told however that I can't take any more iron because my hemoglobin is on the high side.  It is a good thing my doctor was monitoring my supplementation as I gather too much iron can be dangerous.  Have you been told to supplement by your doctor?  If you are supplementing make sure you get your levels monitored. All the very best - and welcome to the forum!    
    • Weird Reaction
      Thank  you Flowerqueen and Cristiana for your replies. I'm actually feeling much better today. I got my appetite back yesterday lunchtime (a few hours after I typed the original post) and managed to keep in/hold down some chicken and lettuce!!! I also had a "fat" coffee (as I call it) before work with MCT Oil and butter (your probably going "yuk" right now but it's really nice...really haha) and started feeling a bit better after that. The nausea went away almost immediately after that although just the thought of having all that fat nearly made me sick but I just wanted to get back to normal asap. I usually have a lot of fat in my diet anyway which is normal for me so the coffee choice isn't unusual. Plus it was also the third day which was when I started feeling better after the first time. I didn't eat til lunchtime and I was good and hungry by then so I knew I was coming out of it. That nausea and trembling feeling is something I don't want ever again. I think after the workout and tearing down muscle tissue (which is a form of stress) and then not being able to hold the nutrients in for repair affected my nervous system. My theory only but to me it makes sense. Although Vitargo also comes in flavors I always get the Natural / Unflavored one so the barley is the only ingredient. As for there being something wrong with that particular batch, well, you be on to something there. Also I'm not knocking the product because as I said, I have used it before and it did exactly what it was supposed to do. But, I will never have it again. Cristiana, my last blood test revealed I had slight anaemia which really surprised me with the amount of red meat I've eaten during my life and the anxiety thing is also new as I'm usually a happy, positive person. Life is good but after this recent reaction I think it is an indirect cause of the glutening. I'm also surprised at how sensitive I've become to it and how quickly. Also what is DX? I also follow a FODMAP eating plan (I can give you more info if you haven't heard of it) which also eliminates certain foods. It's a plan directed mostly at IBS but is well worth looking into if you are suffering any gut health, digestion issues or any ailment you may have which you can't get to the bottom of. Broccoli was one of the foods which I have cut back on and I've eaten HUGE amounts of broccoli so it is a superfood for some but apparently not for others. (I even think I read somewhere it has MSG naturally in it) It's hard to find any bad articles on broccoli so this also really surprised me. It also answered a few other questions I had. Many, many thanks again to you both for your replies. It actually settled me just reading them. I'm glad I found these forums so I don't think i'll be a stranger around here for long.   Richard
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
    • ukuleleerika

      Hello! I am new to this Celiac website... Is there anyone out there with Celiac AND extensive food allergies? My allergies include shellfish, dairy, eggs, cantaloupe, kiwi, mango, nuts, oranges, red dye, and more I can't think of. I went to the allergist about a year ago to see why I wasn't feeling well, and once everything was eliminated, I still didn't feel well. We did more testing to find out I had celiac as well as allergies to cattle as well as rye grass (I live on a farm basically). This was back in January 2016. I recently had my endoscopy with the gastroenterologist a week ago. I have no idea what to do or what to eat... So fish and potatoes for me!
      · 2 replies
    • SLLRunner

      Week 4 of the gluten challenge- wheat cereal every morning, regular bread every day, and wheat tortillas for my lunch wraps. Right now, body aches that seem exercise related (weight lifting and running), even though I am doing the same intensity of weight lifting and running I've always done.  Just a few more weeks until my blood test. Counting down the days.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,478
    • Most Online
      1,763

    Newest Member
    Andrew Miller
    Joined