Is Annatto Color Safe for People with Celiac Disease?

I'm tired of all the hysteria that targets non-gluten food as being dangerous for celiacs. It is bad enough without the scare tactics (e.g., don't drink spirits made from a wheat or barley grain; don't eat blue cheese because in ancient history it was mold from bread).

Before going gluten-free ten years ago, I used to get a very predictable "hot/cold + clammy" sensatoin that was absolutely triggered every time I ate a cheese (or other product) that I later found out contained annatto. After going gluten-free, I still exhibited those symptoms for about 3 or 4 months... and then it stopped. So, FWIW... there may be some sort of symbiotic relationship between annatto and gluten sensitivity that remains to be explained.

Before going gluten-free ten years ago, I used to get a very predictable "hot/cold + clammy" sensatoin that was absolutely triggered every time I ate a cheese (or other product) that I later found out contained annatto. After going gluten-free, I still exhibited those symptoms for about 3 or 4 months... and then it stopped. So, FWIW... there may be some sort of symbiotic relationship between annatto and gluten sensitivity that remains to be explained.

Agreed, but it would not be due to gluten.

Before going gluten-free ten years ago, I used to get a very predictable "hot/cold + clammy" sensatoin that was absolutely triggered every time I ate a cheese (or other product) that I later found out contained annatto. After going gluten-free, I still exhibited those symptoms for about 3 or 4 months... and then it stopped. So, FWIW... there may be some sort of symbiotic relationship between annatto and gluten sensitivity that remains to be explained.

It's always good to listed to your gut, and to avoid foods that upset your stomach or cause unwanted symptoms. That said, your reaction to annatto color is not due to wheat or gluten.

I'm tired of all the hysteria that targets non-gluten food as being dangerous for celiacs. It is bad enough without the scare tactics (e.g., don't drink spirits made from a wheat or barley grain; don't eat blue cheese because in ancient history it was mold from bread).

Blue cheeses are traditionally made with mold from bread. However, nearly all commercial cheeses use an isolated strain or strains to produce blue cheese. These isolated strains contain no gluten. As such, nearly all commercial blue cheeses are gluten-free and safe for people with celiac disease.

The allergic reaction seen in some may relate to carotenoid content. For some people with gluten issues, particularly those on the autistic spectrum, this can be loosely related to a wider allergy to lutein and other carotenoid pigments. These pigments are found in annatto (Amongst many other foods) and may be the reason behind the adverse reaction.

Annato could be processed in a facility that processes wheat!  They put Annato in everything and I react with the exact same symptoms as wheat! So whether it has wheat in it or not celiacs can and are reactive to it! It should be ELIMINATED out of wheat free food products! 

2 minutes ago, CJ0531 said:

Annato could be processed in a facility that processes wheat!  They put Annato in everything and I react with the exact same symptoms as wheat! So whether it has wheat in it or not celiacs can and are reactive to it! It should be ELIMINATED out of wheat free food products! 

But you could say the same about innumerable other food ingredients. Just because certain individuals react to a non-gluten, non-wheat ingredient food additive doesn't mean it should be banned from gluten free foods for everybody else.

Annatto, a natural food coloring derived from the seeds of the achiote tree, is generally considered gluten-free. It does not inherently contain gluten. However, as with any food product, there is a possibility of cross-contamination during processing or packaging, depending on the manufacturing practices of the specific brand or supplier.

To ensure that annatto is gluten-free and free from potential cross-contamination with wheat or other gluten-containing grains, it's essential to check the label for any gluten-related statements, allergen warnings, or certifications. Additionally, contacting the manufacturer directly to inquire about their production processes and gluten-free protocols can provide further assurance.