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Karo Corn Syrup is Gluten-free and Allergen-friendly

Karo corn syrup is gluten-free.  There was some confusion about Karo since it contains caramel coloring.  A few of my readers were concerned about the coloring and here is what the manufacturer of Karo Syrup has to say.

"All Karo Syrup products are free of gluten, soy, milk, egg, peanut and tree nuts. The syrup production facility does not contain ingredients with these allergens, so cross contamination is not an issue. While some caramel colorings do contain wheat products, the caramel coloring used in the dark corn syrup and brown sugar flavored corn syrup is gluten free.  The caramel coloring is derived from burnt sugar."

Try this recipe for Cranberry Glazed Pork Tenderloin or Turkey Breast

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Karo Corn Syrup is Gluten-free and Allergen-friendlyIngredients:
1  Turkey Breast or Pork Tenderloin
1 cup Karo Corn Syrup with real Brown Sugar
1 bag (12 ounces) fresh or frozen cranberries
1/4 cup sugar
2 tablespoons orange juice concentrate
2 tablespoons gluten-free soy sauce
1/2 teaspoon cinnamon
 

Directions:
Prepare and bake pork tenderloin or turkey breast according to package. 
While the meat is baking, combine the remaining ingredients in a medium saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally.  Cool before serving.

Spoon the glaze over the pork or turkey and serve warm.  This is delicious served with a baked sweet potato.

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5 Responses:

 
RobinN
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
01 Dec 2009 12:17:54 PM PDT
It might be gluten-free and soy free, but to say this is a product that should be in our cupboards when we are discussing health, is totally false. It is a known fact that sugar creates inflammation and inflammation creates disease. We can not substitute with products that move us toward other symptoms over time. Getting sugar out of our lives should be a priority.

 
Harold Blumer
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
01 Dec 2009 1:16:04 PM PDT
A great many of us who are gluten sensitive are also sensitive to many other foods... corn in particular... It is disappointing every time I pick up a gluten free product in the store only to find it has corn in it. Must tell you a story about corn... I am more chemically sensitive than food sensitive. I'm told the first step in the processing of commercial corn is to soak it in a warm water solution containing sulfur dioxide to retard bacterial contamination while the corn is softened for its many potential uses... I get horrible chemical reactions from the sulfur in the corn that I don't get from organically processed corn.... The bottom line is that I find it disappointing to see a notoriously allergenic product pushed as a substitute for gluten...

 
admin
( Author)
said this on
01 Dec 2009 2:37:55 PM PDT
Who is pushing Karo as a gluten substitute? The author is just pointing out that it is gluten-free and can be used by those with celiac disease.

 
Jen Cafferty
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
09 Dec 2009 8:12:52 PM PDT
Thanks Admin! I am definitely not promoting corn syrup as a healthy option for anyone. Personally I don't eat corn. But, there are many folks out there that use corn syrup and need to know that Karo is gluten-free. As Leigh commented, she uses it and was happy to have the information. I hope readers can understand that this site isn't just for promoting healthy eating but understanding what is safe on a gluten-free diet.

 
Leigh Falzarano
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Dec 2009 9:22:31 AM PDT
I'm glad to know that the coloring in Karo comes from burnt sugar. I am trying desperately to gain weight and I need all the calories I can get. This info was valuable for me. It may not suit everyone's needs but it suited mine. THANKS!




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We have gone gluten free, our whole house, as of a month ago. It was pretty seamless since I had been gluten-free for 5 months last year. I have found many good recipes, and my picky husband and one of my boys who is also a picky eater, even prefer many gluten-free recipes to the regular ones. My husband did see my point about the size of the gluten protein means nothing. Its a gluten protein period, that's what you are avoiding. It doesn't matter if its hiding in the scratch of your baking sheet and you can't see it. You can't see the wind, but it's still there. I hear you on the anemia. I've been anemic for several years, I just thought it as because I was getting a little older. Has your anemia gone away or do you still have problems with it?

Ennis, it is made out of metal, coated with plastic I think. You have such a hard time, my heart really hurts for you. But you are such a support to those on this board, and a great teacher for those of us who are new.

Thanks everyone! I think its hard for people to fully accept because they cant see the damage it does every time you get glutened. It's invisible. Im glad to know I wasnt being paranoid. I sure was when I was first diagnosed. I laugh at myself now, but its a pretty steep learning curve.

FYI......anxiety is a common symptom with celiac disease and NCGI. It seems to resolve on a gluten-free diet. ?

Yes, I will definitely update you and would love to hear what your experience is. I'm glad I found this forum because you're right--it's nice to not feel so alone. I'm also prone to anxiety--so waiting and worrying is not fun! Cyclinglady, thanks for sharing your experience as well. I do plan to maintain a gluten-free diet for a while at least if the biopsy is negative just to see how I feel.