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Caramel Coloring?

soda carmel coloring pepsi coke sensitive

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#16 GFreeMO

 
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Posted 28 January 2013 - 08:45 AM

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!
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#17 teruff

 
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Posted 04 February 2013 - 04:35 PM

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.
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#18 Finally@45

 
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Posted 06 March 2013 - 03:48 PM

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.


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avocadoes, mangoes, papaya, berries, pork, farm-raised fish, spinach, and seeds.

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#19 kareng

 
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Posted 06 March 2013 - 03:57 PM

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.
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#20 Finally@45

 
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Posted 07 March 2013 - 09:58 AM

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. 


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Celiac & Mastocytosis

Follows a diet similar to the Paleo diet, minus high-histamine items such as

avocadoes, mangoes, papaya, berries, pork, farm-raised fish, spinach, and seeds.

No eggs or red meat either.

 


#21 kareng

 
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Posted 07 March 2013 - 10:43 AM

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).


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