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Caramel Coloring?

soda carmel coloring pepsi coke sensitive

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20 replies to this topic

#1 livelifelarge24

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Posted 12 December 2012 - 09:35 PM

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.
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#2 dilettantesteph

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Posted 13 December 2012 - 05:25 AM

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?
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#3 kareng

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Posted 13 December 2012 - 06:07 AM

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.
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#4 psawyer

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Posted 13 December 2012 - 07:13 AM

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]
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Peter
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Type 1 (autoimmune) diabetes diagnosed in March 1986
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#5 Pac

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Posted 13 December 2012 - 02:16 PM

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.
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#6 cavernio

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Posted 14 December 2012 - 12:41 PM

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.
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#7 lolipopins

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Posted 25 December 2012 - 10:22 AM

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!
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#8 psawyer

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Posted 25 December 2012 - 12:37 PM

lolipopins, just a thought re the Coke. Could HFCS be a factor?
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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

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#9 ajnemajrje

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Posted 27 December 2012 - 01:29 PM

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.
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#10 psawyer

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Posted 27 December 2012 - 06:29 PM

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?
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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

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#11 dilettantesteph

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Posted 29 December 2012 - 07:46 AM

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
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#12 lolipopins

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Posted 06 January 2013 - 02:59 AM

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

yes it could be and I didn't take that into consideration.
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#13 Opa3

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Posted 06 January 2013 - 04:20 PM

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.
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#14 Elizabethsmommandy

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Posted 15 January 2013 - 09:34 PM

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.
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#15 bscmga52

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Posted 27 January 2013 - 01:36 PM

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.
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