Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Honees Cough Drops- gluten-free or no?


Emma R.

Recommended Posts

Emma R. Apprentice

Hello everyone!, 

 

I am fighting off a cold and picked up some cough drops labeled gluten free. It is the brand Honees, the honey, menthol and eucalyptus specifically. The bag says they are gluten-free but contain wheat. Which I know some celiac can still eat gluten free wheat and some can not. But besides that at the bottom of the label it says, "YES, WE"RE GLUTEN FREE. Honees contain less then 20PPM of gluten. Pursuant to FDA regulations, products containing less than 20 ppm are gluten free." The website further explains they have 5 PPM per serving. 

So are these considered safe? If each cough drop contains 5 PPM then if I had 6 in a short period would that cause a reaction? That would be over the 20 PPM mark. 

I know the FDA regulations are sometimes weird for gluten free foods. So what is the best option?

 

Thanks! 

 

For further clarification I am a diagnosed celiac 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



RMJ Mentor

The FDA 20ppm regulation assumes someone can eat one kilogram of food containing that level.  A few cough drops won’t be anywhere near a kilogram!  However, some people with celiac disease are more sensitive and can’t handle the FDA’s allowed amount.

I see that the ingredient in question is glucose syrup derived from wheat.  The National Celiac Association says it is ok. 

Glucose syrup

Scott Adams Grand Master

Do the cough drops say they contain 5ppm, or that they are tested to that level? I suspect the latter, as 5ppm is typically considered the lower level that can be detected. 

Yes, I would say they are gluten-free if they are tested to the level of 5ppm.

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

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,006
    • Most Online (within 30 mins)
      7,748

    CindyD
    Newest Member
    CindyD
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Exactly, everyone with celiac disease technically has an "intolerance" to these: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance): Oats: The prolamin is called avenin. I had to avoid this for 1-2 years after my diagnosis until my gut healed: Corn: The prolamin is called zein. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • trents
      I think your question needs clarification. Are you asking who gets sick from consuming some of these prolamins are all of them? Everyone in the celiac/gluten sensitive community will get sick from consuming gliadin, hordein and secalin. Some will also get sick from consuming avenin. Apparently, some don't do well with any of them.
    • Bebygirl01
      Prolamins are a type of protein found in cereal grains. Different cereal grains contain different types of prolamins, which are named based on the grain they originate from.  Here's a breakdown by grain:  Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Corn: The prolamin is called zein. Oats: The prolamin is called avenin. Rice: The prolamin is called oryzenin. Sorghum: The prolamin is called kafirin. Prolamins are a major component of cereal storage proteins and are known for their high proline and glutamine content and can get celiacs and non-celiac gluten sensitive individuals sick.
    • DebJ14
      Our son was put on Minocycline for his acne.  It did not solve the acne problem.  He developed drug induced lupus and pericarditis from it and missed an entire year of high school.  He literally went from playing football to bedridden in a couple of weeks.  His PCP tested him for genetic antibiotic resistance and he cannot take any drug in the Tetracycline family.  His gut microbiome was totally destroyed.  In fact he had a stool test done and had no good bacteria, whatsoever.   What did fix his (and his brother's acne) years after the Minocycline debacle was when I was diagnosed with Celiac disease and the kids were tested.  They were both put on a Gluten Free/ Caesin Free diet and within a week both kids were totally free of acne.  The family has now been on the diet 18 years and no acne, except for a teenage grandson who will not adhere.  The big clue that he is eating gluten is that his face breaks out!
×
×
  • Create New...