Jump to content

  • 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

Annatto And Disodium

LyndaK

Recommended Posts

LyndaK Rookie
LyndaK
Posted

So I bought a new gluten-free cook book and it states to avoid annatto (like in butter, margerine and cheeses). I looked it up, and it was confusing ....so said it was ok but others say its the alochol mixed with it that is the question. I also read that annatto comes from a plant that is closely related to the wheat family but does not produce gluten.

I also saw Disodium on a list as being bad but there is always another word after it. Is it the second word that makes it bad.

I am having a hard time finding things that are wheat free (I'm going gluten-free because it is so much easier) and rice free. All the mixes and pre-made treats have rice flour as the main item. So this cook book relies mainly on potato starch and corn starch.

Thanks for any help.

LyndaK

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

Annatto is gluten-free.

richard

KaitiUSA Enthusiast
KaitiUSA
Posted

Disodium -I don't think I have ever heard of that containing gluten....where did you find that?

Annatto is gluten free but that is one of the additives that some people can react to(not from a gluten standpoint)

LyndaK Rookie
LyndaK
Posted
  • Author

Thank you for replying.

I found the disodium in the Smart Foods list but am unsure if the next word goes with it or not.

I guess I am feeling frustrated with this whole what is safe or not. I have allergies to wheat and rice and am still waiting to hear back on an upper GI for celiac and to find items that are safe for me to eat is hard.

I feel fine if I eat 1 or 2 slices of yellow cheese but anything more than that...ugh. So I didn't know what to think until I read in a new gluten-free cook book to avoid butters/ marg./ cheeses with annatto. I found that it comes from a relative of the wheat family. So am I reacting to the wheat issue?

I also just realized that dextrin is fine for gluten-free but it can be from rice or corn. Am I right on this? It just depresses me, I feel I don't fit in anywhere since the usual response from people at the grocergy store who are gluten-free is "Oh, good luck" then walk away.

Enough of me babbling.

Thank you all for your support.

LyndaK

eKatherine Apprentice
eKatherine
Posted

"Disodium" is not what you should be avoiding. You need to know the entire name of the chemical compound, not just the first half. "Disodum inosinate" and "disodium guanylate" are two additives often found in cheap soup bases and canned broths. I don't know anything about them but that they seem to be a sign that the product doesn't taste good anyway.

LyndaK Rookie
LyndaK
Posted
  • Author
"Disodium" is not what you should be avoiding. You need to know the entire name of the chemical compound, not just the first half. "Disodum inosinate" and "disodium guanylate" are two additives often found in cheap soup bases and canned broths. I don't know anything about them but that they seem to be a sign that the product doesn't taste good anyway.

Now that made me laugh!!! I will for sure stay away from such broths!

Thanks for the info on disodium. Now all I have to figure out is what the second word means.

Have a good day....

LyndaK

lovegrov Collaborator
lovegrov
Posted

Im not sure which cookbook you're talking about but I'm fairly certain annatto is not a relative of wheat. Here's what it is:

Annatto is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring.

Annatto is produced from the reddish pulp which surrounds the seed of the achiote (Bixa orellana L.). It is used in cheese (including Cheddar), margarine, butter, rice, smoked fish and custard powder.

Annatto is commonly found in Latin America and Caribbean cuisines as both a coloring agent and for flavoring. Central and South American Natives used the seeds to make a body paint, and as a lipstick. For this reason, the achiote is sometimes called the lipstick-tree.

Every celiac expert I know of and every celiac organization agrees that annatto is safe for people with celiac.

I've also never seen disodium anything listed as beinjg a gluten threat. It IS similar in some ways to MSG.

richard

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted
I also just realized that dextrin is fine for gluten-free but it can be from rice or corn. Am I right on this? .

LyndaK

Most dextrin is fine but, and this is a big but, it can be derived from wheat. The few times I have seen this it was clearly labeled ie "dexrin from wheat" but I call the manu if they don't name the source. It can also come from tapioca which is also celiac freindly.

Rachel--24 Collaborator
Rachel--24
Posted
"Disodium" is not what you should be avoiding. You need to know the entire name of the chemical compound, not just the first half. "Disodum inosinate" and "disodium guanylate" are two additives often found in cheap soup bases and canned broths. I don't know anything about them but that they seem to be a sign that the product doesn't taste good anyway.

These ingredients are "hidden names" for MSG...they both indicate that MSG is in the product so even though they have nothing to do with gluten....they are still "bad".

eKatherine Apprentice
eKatherine
Posted
These ingredients are "hidden names" for MSG...they both indicate that MSG is in the product so even though they have nothing to do with gluten....they are still "bad".

These two are pretty much always accompanied in the ingredients list by "monosodium glutamate", but they are distinct and separate chemical compounds. I didn't mention that because she was only interested in the word "disodum".

LyndaK Rookie
LyndaK
Posted
  • Author

The cookbook I read the annatto info is out of: The Gluten-Free Kitchen by Roben Ryberg. I bought it since almost all the recipes use something other than rice flour and since I am allergis to rice this seemed the best. I have yet to make anything but will this weekend. Has anyone used this book?

Have a good day...

LyndaK

Rachel--24 Collaborator
Rachel--24
Posted
These two are pretty much always accompanied in the ingredients list by "monosodium glutamate", but they are distinct and separate chemical compounds. I didn't mention that because she was only interested in the word "disodum".

Yes they are different compounds that are put into a product to work in conjunction with MSG.

As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium inosinate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient. It is often added to foods in conjunction with disodium guanylate.
lovegrov Collaborator
lovegrov
Posted

I don't remember seeing that info in Roben's book (I have it and do use it), but there once was a time when CSA warned about annatto (I'm not sure why, but CSA is often unnecessarily alarmist), so she might have been following their advice at the time. The book is now several years old.

Roben does not have celiac disease herself but she occasionally answers questions on the delphi celiac forum and I think she's working on another book. Despite what it may say about annatto, I think her book is one of the best because it's simple and the result usually tastes good.

richard

LyndaK Rookie
LyndaK
Posted
  • Author

Thank you for letting me know that you like her book. I am making the coffee cake as I write. I did notice that the book is from 2000 or 2001. But the main thing still is that all the ingredients are simple items and no rice flour. The info I read about is in the front where she writes about the different ingredients and utensils.

Have a good day...

LyndaK

JoeB Apprentice
JoeB
Posted

Another opinion regarding annatto - I've been gluten-free for over a year and early on I found that I could not tolerate annatto. At first, I thought I had mistakenly eaten gluten because the physical symptoms were the same. After doing some research, I found that many celiacs can not tolerate annatto, especially when they've been gluten-free for only a short time. It's important to realize that annatto does not contain gluten, but can produce similar symptoms. I stayed completely away from annatto up until the last couple of months when I started eating yellow cheeses. So far, I've been ok and I'll continue to add it slowly to my diet.

Hummingbird-Hill Newbie
Hummingbird-Hill
Posted

This conversation on Annatto is so imortant to me. I have been a celiac for 15 years. I have stayed away from annatto for all those years because that was the literature of the time. You mean to tell me I can have it now without any side effects?????? You mean I can have candy again?????Yellow cheese??????Yahooooooo

Happy feet, happy feet, happy feet. Is there any doubt I am going out to buy m&m's right now?

I do have a terrible reaction to Soy Lecithin, which acts like wheat in my system. But I have not tried annatto for years and will give it a go tody. Gosh am I glad I found this site. Cynthia :D

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Celiac.com Sponsored Post
      0

      An Inclusive Valentine's Day: Easy Tips for a Celebration Everyone Can Enjoy

    2. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    3. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
    4. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    5. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,338
    • Most Online (within 30 mins)
      7,748
    Erica Johnson
    Newest Member
    Erica Johnson
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.