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

Is Dr. Pepper Gluten Free?

Mabc

Recommended Posts

Mabc Apprentice
Mabc
Posted

I just realized it says "Artificial flavors and colors." Has anyone already researched this one? This might be a dumb question...I'm still learning!

Thanks so much for any info. I'm still so new to this and thought all soda pop was okay.

Melodi

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

Celiac.com Sponsor (A8-M):


penguin Community Regular
penguin
Posted

It's gluten-free.

KaitiUSA Enthusiast
KaitiUSA
Posted

Yep it is gluten free...one of my favorite drinks!

angel-jd1 Community Regular
angel-jd1
Posted

I'm a pepper, You're a Pepper, He's a Pepper, She's a Pepper, Wouldn't ya like to be a pepper tooo!!

Dr. P is gluten free. Enjoy!!

-Jessica :rolleyes:

mart Contributor
mart
Posted

On that note, does anyone know of a good gluten-free cream soda brand?

penguin Community Regular
penguin
Posted
On that note, does anyone know of a good gluten-free cream soda brand?

I'm pretty sure A&W is.

angel-jd1 Community Regular
angel-jd1
Posted
I'm pretty sure A&W is.

A&W is made by cadburry schweppes just like Dr. Pepper and I'm almost 100% their creme soda is safe. I know their root beer is.

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Mug Root Beer and Cream Sodas are gluten-free.

  • 3 years later...
purrcep4 Newbie
purrcep4
Posted

:D Hooray! You just made my Day. "I'm a Pepper, You're a Pepper.............

Annie

BullsAndBears Rookie
BullsAndBears
Posted

There's actually no period in Dr Pepper...sorry, had to point it out :rolleyes:

As I recall, all products produced by Dr Pepper Snapple Group are free of gluten. Pretty much any flavored soda is made by them for the most part. Glad to see that there are some Pepper fans in here! :)

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I just wish there were a caffeine-free version--I love the flavor, but can't deal with the caffeine. :(

We don't drink much soda at our house--does anyone know of sodas that AREN'T gluten-free? I'd never thought to look.

tmbarke Apprentice
tmbarke
Posted
I just wish there were a caffeine-free version--I love the flavor, but can't deal with the caffeine. :(

We don't drink much soda at our house--does anyone know of sodas that AREN'T gluten-free? I'd never thought to look.

The first week I was gluten-free, I tried a mixed drink - Rum and RC

I woke at 12:30 with a swollen neck and aching shoulder - made me cry!

I thought it was the rum....but read that clear rums were ok.

So last nite I tried a Rum and Pepsi..........woo hoo! just a little hangover!

Definitely the RC Cola!

And that used to be my alltime favorite.

Tena

  • 5 months later...
Boo Newbie
Boo
Posted

I don't know about everyone else and I know just about everyone with this disease reacts differently but I know for a fact I have a negative reaction if I have pepsi, coke, dr pepper, a&w root beer or cream soda and just about anything else that has carmel coloring in it. The reason some of this products can say they are gluten free is I believe because they were working off the old numbers given out by the FDA which was if it was less than 200 ppm than it was gluten free. New studies are out now and the FDA is trying to work on getting a 20 ppm ruling passed instead. I was ecstatic when I found out I could still have A&W cream which is my favorite soda of all time but after extensive self testing and many horrible sleepless nights I have confirmed that at very least I still react to them.

psawyer Proficient
psawyer
Posted

While I don't doubt that you have a reaction to the sodas, it is not because of gluten in the coloring.

Caramel color is one of those celiac urban myths that just won't go away.

Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide:

Although gluten-containing ingredients (barley malt syrup and starch hydrolysates) can be used in the production of caramel color, North American companies use corn as it has a longer shelf life and makes a superior product. European companies use glucose derived from wheat starch, however caramel color is highly processed and contains no gluten.
[Emphasis in original]
  • 1 year later...
speech74 Newbie
speech74
Posted

Dr Pepper and Pepsi may be listed as gluten free on their websites but everyone's reactions are different with this disease. Whenever I drink a dark colored soda, I have a reaction like I have eaten gluten.

kareng Grand Master
kareng
Posted

Dr Pepper and Pepsi may be listed as gluten free on their websites but everyone's reactions are different with this disease. Whenever I drink a dark colored soda, I have a reaction like I have eaten gluten.

That doesn't mean they are not gluten free. You react to something in them. Sometimes it is hard to figure out what.

T.H. Community Regular
T.H.
Posted

I must admit, I always get frustrated when a company tells me that X is highly processed and contains no gluten. I'd rather they didn't sacrifice accuracy for putting the information in lay person speak. Better they should say X is highly processed and contains no detectable gluten when tested with a Y ppm detection level test.

Then it's accurate, and let's us know that our knowledge is limited by our technology at the moment.

I don't think this is an issue just with gluten, honestly. Distilled spirits are always supposed to be free from allergens, yet I have a sister-in-law who reacts allergically, with hives, to distilled spirits from juniper, every time, no matter what company she has tried. I know corn allergic people who react to corn derived xanthan gum, even though it is supposed to have no remaining corn. I react allergically to sugar, enough though it is always said to have no remaining protein (but in reality tests at a few ppm of sugarcane protein when processed).

The levels remaining in many products might be fine for most people, but treating them as if they don't exist does a disservice to the most sensitive among us, IMO.

psawyer Proficient
psawyer
Posted

In the US, if caramel color is made from wheat, then "wheat" must appear on the label by federal law (FALCPA). Wheat disclosure is also required in Canada, but in a regulation rather than statute law.

Caramel color made from wheat is found in Europe, but it has no detectable gluten. That is, the color has less that 5 ppm gluten. As an ingredient it forms a small part of the total product. I have other things to worry about.

T.H. Community Regular
T.H.
Posted

... the color has less that 5 ppm gluten. As an ingredient it forms a small part of the total product. I have other things to worry about.

I'm glad that you don't have to worry about it. No sarcasm meant, either. I really am glad that this isn't an issue for you.

But that doesn't mean it's not an issue for some of us, and for those of us who DO have this issue? We need accuracy if we want to be able to find and keep our good health.

I'm aware that many people can't really see that this could be an issue for anyone, or believe that a reaction to some minute trace has to be something else other than some weird heightened sensitivity to gluten. Honest to god, I wish it was something else. I would love for someone to find another explanation for why my body does what it does. I was a gal who loved my McDonalds outings and popcorn at the movies and everything else about my totally normal lifestyle before all this happened.

But so far, neither my doctor, my GI doc, nor my allergist can find any other explanation than the one I've come up with. Both the GI and the allergist have urged me to continue doing what I've been doing, because before that, on a strict gluten-free diet, I was still going downhill so rapidly it was getting scary.

I think that the best example to illustrate what type of levels can be an issue for people like me would be a situation I ran into with oranges. I ordered oranges that were pesticide free, and when they arrived, they were the first thing I ate. Had a gluten reaction immediately afterward.

So the next day I took them all out of the box, rinsed them, washed my hands after I peeled one, and ate it as the first thing I put in my mouth that morning. Another gluten reaction.

I did this twice more before I finally got in touch with someone who tested them for gluten. The orange rind tested at 5ppm of gluten. And I was reacting to whatever low level from that rind managed to stick to my fingers or the knife as it cut into the fruit and gluten cc'd the fruit inside.

I'm sure it was much less than 5ppm that made it onto the food going into my mouth, but even someone as stubborn as me has to eventually get the clue that even if I think an amount of gluten is infinitesimally small, and couldn't possibly hurt me...well, my body doesn't agree.

Which is why I tend to check companies like this so thoroughly. I'd rather spend my time reading a good book, but staying healthy is more important to me.

  • 2 months later...
Nancij Newbie
Nancij
Posted

I am also new to Celiac Disease so I am searching for many products as I become interested in consuming them. This is straight from the Dr Pepper website. Open Original Shared Link

Q: Does Dr Pepper contain gluten?

A: All of our products are considered gluten-free. Note: All products, which contain High Fructose Corn Syrup, may contain trace amounts of corn gluten. According to the Celiac Sprue Association, corn gluten is not harmful to people with Celiac Sprue disease. We encourage consumers with specific questions about Celiac Sprue to contact the Celiac Sprue Association at www.csaceliacs.org.

  • 2 weeks later...
fourlisa Newbie
fourlisa
Posted

What about the caramel color ? Does it come from gluten-free source?

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

What about the caramel color ? Does it come from gluten-free source?

Caramel color in the US and Canada is not a concern. It is made from corn.

Dr Pepper is gluten-free. I'm super sensitive and it's my first choice for an indulgence when I want a cola. I usually have the Heritage stuff but haven't been able to find it lately so I've been drinking the regular now and then without any problems. Enjoy! :)

Lisa Mentor
Lisa
Posted

I ordered oranges that were pesticide free, and when they arrived, they were the first thing I ate. Had a gluten reaction immediately afterward.

So the next day I took them all out of the box, rinsed them, washed my hands after I peeled one, and ate it as the first thing I put in my mouth that morning. Another gluten reaction.

I did this twice more before I finally got in touch with someone who tested them for gluten. The orange rind tested at 5ppm of gluten. And I was reacting to whatever low level from that rind managed to stick to my fingers or the knife as it cut into the fruit and gluten cc'd the fruit inside.

I don't doubt your illness..I can't. But I do doubt the ability of gluten strips to detect trace amounts of gluten on an orange rind and then cross "contact" to the point that one would become ill. Sound a bit extreme, to me.

Naturally gluten free produce should not be a concern for people with Celiac or gluten sensitivity. Learning the diet is difficult enough.

  • 4 months later...
lichjen Rookie
lichjen
Posted

I know this is an old thread but I was searching for Dr Pepper as I am new to Gluten free lifestyle and this made my night (early morning)

i am a Dr Pepper a holic and I def know I can make it on a gluten free lifestyle knowing I can have my Dr Pepper :)

  • 1 month later...
Teach5 Newbie
Teach5
Posted

I have to agree about the Carmel colored sodas also give me a reaction too.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,133
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
×
×
  • 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.