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

I Didn't Know I Was Supposed To Refrigerate Maple Syrup

elaine33

Recommended Posts

elaine33 Apprentice
elaine33
Posted

I went to Whole Foods Thurs and brought real maple syrup. I opened it when I came home to see how it was and put it in the pantry. This morning I made Pamela's gluten-free pancakes for DS and put the syrup on, but when I was putting it away I saw that it was supposed to be refrigerated.

Are we going to get sick?

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

Celiac.com Sponsor (A8-M):


AmandaD Community Regular
AmandaD
Posted

I doubt it.

Next time you use it heat it in the microwave well - that would get rid of any particular bacterial growth.

Pilgrim South Rookie
Pilgrim South
Posted
I went to Whole Foods Thurs and brought real maple syrup. I opened it when I came home to see how it was and put it in the pantry. This morning I made Pamela's gluten-free pancakes for DS and put the syrup on, but when I was putting it away I saw that it was supposed to be refrigerated.

Are we going to get sick?

We have done that often because we have an 18 year old son! :) Just put it in the frig, no problem!

shai76 Explorer
shai76
Posted

Oh wow, I never refridgerate maple syrup. Woops!

Pilgrim South Rookie
Pilgrim South
Posted
I went to Whole Foods Thurs and brought real maple syrup. I opened it when I came home to see how it was and put it in the pantry. This morning I made Pamela's gluten-free pancakes for DS and put the syrup on, but when I was putting it away I saw that it was supposed to be refrigerated.

Are we going to get sick?

Actually, here is how I understand it. When I was growing up and my mom bought maple syrup it was the Log Cabin kind. She kept it in the pantry, as it wasn't just maple syrup but all sorts of preservatives. Now that we don't buy that kind anymore and buy natural, pure maple syrup it needs to be refrigerated. I don't know what the label says anymore on the Log Cabin kind, but I would guess it would only increase its shelf life by being refrigerated.

Canadian Karen Community Regular
Canadian Karen
Posted

I just checked our Aunt Jemima - it doesn't say to refridgerate it - thank goodness, as we never do......

Perhaps because it is pure maple syrup, it doesn't have any preservatives in it? Dunno........

Just trying to picture refridgerating maple syrup and then trying to use it - I imagine it would come out slower than molasses!!!!

Karen

Michi8 Contributor
Michi8
Posted

Pure maple syrup (no preservatives) needs to be refrigerated, but I doubt it would go bad that quickly...I'm sure you'll be fine...I'd refrigerate it from now on. Refrigeration does not thicken it or slow it down (I refrigerate mine and have no problems with it.) It's much thinner than syrups like Aunt Jemima.

Here's what one manufacturer (Maple Grove Farms) says:

How long can maple syrup be stored and used?

Maple Syrup is an all natural product with no preservatives. Unopened containers of pure maple syrup may be left in a cool, dark place for about one year without refrigeration. After opening, the syrup should be refrigerated. Freezing keeps open or unopened containers indefinitely, and the liquid will not solidify. Any harmless mold that forms on the surface of opened syrup may be skimmed off, and the product may be used after reheating on the stove or in the microwave. Place reheated syrup in a fresh, clean container and refrigerate. Glass is recommended as it preserves the color and flavor longer than other containers.

Michelle

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

If it was in the pantry for a few days after being opened, I wouldn't worry. If it was for a few months, I might replace it, but check for mold. :)

CarlaB Enthusiast
CarlaB
Posted

Na, it doesn't get thick in the fridge. I've used it for years, I keep it refrigerated, I mostly use it for salad dressing!! Olive oil, lemon juice, maple syrup, garlic, mustard and salt -- I know I'll be asked ... I don't measure. I heat it up for pancakes/waffles -- who wants refrigerated syrup for those??!!!

Guest alex j
Guest alex j
Posted
I just checked our Aunt Jemima - it doesn't say to refridgerate it - thank goodness, as we never do......

I think that Aunt Jemima syrup is not gluten free - at least not in the US. We had some in the house when my son was diagnosed and I called to check then.

Alex

healthyhippo Newbie
healthyhippo
Posted

oh no i been keeping our maple syrup in the pantry? I have just bought some gluten free waffles to have for breakfast on Monday (my 2nd wedding anniversary) & was planning to use pure maple syrup. I guess I will buy a new bottle.

Very excited, first waffles in 5 years!

Ursa Major Collaborator
Ursa Major
Posted
oh no i been keeping our maple syrup in the pantry? I have just bought some gluten free waffles to have for breakfast on Monday (my 2nd wedding anniversary) & was planning to use pure maple syrup. I guess I will buy a new bottle.

Very excited, first waffles in 5 years!

Unless you see mold on it, it should be fine. Native Indians invented maple syrup, it was their only sweetener for hundreds, maybe thousands of years, long before refrigeration. I have my doubts that keeping it in the pantry would be a big problem, unless it's in there for months.

elaine33 Apprentice
elaine33
Posted
  • Author

Thanks so much. Well it has been about 7 hours and we are still well. I always bought the Aunt Jemima, too, but I wasn't sure if that was gluten free or not that's how I wound up with the pure maple syrup. It was good and no preservatives so I think we'll stick with it, although it is more expensive.

linds Apprentice
linds
Posted

This came from the delphi list from august 2006. It says the statement was givein in 2/24/06. I have aunt jemima and there wasnt anything in the ingredients that looked like they have gluten in them. If anyone knows something different please let me know.

“All Aunt Jemima Syrups are gluten free. We

understand that individuals sensitive to gluten

cannot digest even trace amounts and are

concerned about its presence in the products

they select. We always try to consider these

concerns when developing Aunt Jemima

products.”

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I grew up having only tasted the real maple syrup. The first time I tried Aunt Jemima and Log Cabin brands of syrup, I was shocked how sicky-sweet and chemically they tasted. Ugh.

Ursa Major Collaborator
Ursa Major
Posted
I grew up having only tasted the real maple syrup. The first time I tried Aunt Jemima and Log Cabin brands of syrup, I was shocked how sicky-sweet and chemically they tasted. Ugh.

I am with you on this one. Real, natural maple syrup is one of those naturally gluten-free foods. Why use a replacement you have to worry about?

Anne AMP Apprentice
Anne AMP
Posted

I have been using "Shady Maple Farms Organic Maple Butter , ingredients: Organic Pure Maple Syrup" product of Canada, www. shadymaple.ca. It says on the jar "DO NOT REFRIGERATE" in big letters. I am confused.

hineini Enthusiast
hineini
Posted

When I worked in a restaurant we would sometimes forget to refrigerate the maple syrup and it would grow a film on it and then blue/green mold. So it does go bad, and fairly quickly. However, a night or two out of the fridge is not going to hurt anyone.

  • 10 months later...
luvs2eat Collaborator
luvs2eat
Posted

We've only used real maple syrup for the last 30 years ... and never refrigerated it. I don't refrigerate ketchup either... never have.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
I just checked our Aunt Jemima - it doesn't say to refridgerate it - thank goodness, as we never do......

Perhaps because it is pure maple syrup, it doesn't have any preservatives in it? Dunno........

Just trying to picture refridgerating maple syrup and then trying to use it - I imagine it would come out slower than molasses!!!!

Karen

Aunt Jemima is not maple syrup plus preservatives--it is fake through and through. Last time I checked, it was high fructose corn syrup, artificial flavor, and preservatives.

High fructose corn syrup is evil--it raises your blood sugar, but does not signal your pancreas to produce insulin. I've read that it is a leading cause of diabetes (well, technically, it's our EATING it that causes the diabetes!) as well as candida issues. I can't imagine that it would be good for even a healthy tummy, let alone a celiac tummy!

I know it's awfully expensive, but I have found it at Costco for only a little bit more than the fake stuff. Sam's Club carries it, too, but it's quite a bit more expensive for some reason.

Wouldn't it be cheaper up there in Canada?

Archived

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

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


  • Member Statistics

    • Total Members
      130,814
    • Most Online (within 30 mins)
      7,748
    Dawn D Weldon
    Newest Member
    Dawn D Weldon
    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

    • lookingforanswersone
      TTG IgA 0.30 U/ml: further tests?

      By lookingforanswersone · Posted

      Hi, a query about testing. Background: I have existing diagnosis of pernicious anaemia (b12 deficiency) autoimmune condition. Diagnosed 5 years ago.  Symptoms for 10 years. Initially got better with b12 shots (for like a month or so) but still kicking around. So query Celiac and other clustered autoimmune conditions to PA. If celaic it would maybe be more silent as don't get vomiting, diarrhea or weight loss. Symptoms = chronic fatigue. Muscular&skeletal pain. Hot hands and feet (worse an night), nausea after eating, tiredness after consuming food like bread and pasta.  Celiac screen came back (private blood test): TTG IgA 0.30 U/ml.  My main question is, is it worth getting total iga for further testing ? I have been advised that 'low' would only count as 0 U/ml for TTG IgA not .3.  Oh and did the genetic testing and have the gene thing. Was also critically low for folate levels in recent tests  All other tests showed no likelihood of other autoimmune conditions like thyroid (luckily). Anyhow, any thoughts welcome but be kind, just trying to get well l.
    • Scott Adams
      Gluten free Areds 2 Vitamins

      By Scott Adams · Posted

      It looks like they are naturally gluten-free, but not labeled gluten-free. It's unlikely that they contain any gluten, but not impossible. This is the one I looked at: https://www.preservision.com/areds-2-formula-minigels/
    • Scott Adams
      Gluten-Free Newbie

      By Scott Adams · Posted

      Welcome to the gluten-free journey—it sounds like you’ve been through a lot, but it’s great to hear you’re feeling better since cutting out gluten! The struggle to get clear answers can be so frustrating, especially when tests come back negative but your body is clearly reacting. It’s smart to hold off on retesting for celiac until you’ve reintroduced gluten (if you choose to), but in the meantime, listening to how your body responds is key. The overlap with perimenopause and gut issues is no joke—hormones really do throw everything into chaos! It’s awesome that you’re working with a kinesiologist and focusing on whole foods; that’s helped so many of us here too. And yes, eating out is a minefield. Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • trents
      Anyone From South Africa

      By trents · Posted

      @Izelle, you are welcome! It is important to know that beginning the gluten-free diet or even a reduced gluten diet previous to celiac testing will invalidate the testing. One should seek out testing before experimenting with eliminating gluten. Also, remember that celiac disease is not a food allergy. It is an autoimmune disease. When a celiac consumes gluten it triggers an autoimmune response that damages the lining of the small bowel. That can be confusing to a lot of people because it is an autoimmune response that involves food. So, allergy testing is of no use in diagnosing celiac disease. Of course, people can also have allergies to wheat, barley or rye (the three gluten-containing grains) but that is an entirely different immune system response.
    • cristiana
      Gluten Intolerance And Low White Blood Cell Counts?

      By cristiana · Posted

      Hello Suze and welcome to the forum. Can you tell us which country you are posting from?  The reason I ask is that in some countries, it is quite a good idea to be tested for coeliac disease because if it turns out you are a coeliac, you will be given additional support by the government.  For example if you live in the UK, the NHS offers support from a nutritionist, DEXA bone scans to check for osteoporosis/osteopenia to which coeliacs are sometimes prone, additional vaccinations against certain illnesses, annual reviews with a gastroenterologist to check for dietary compliance and possible health complications, and, in some regions, a prescription to help with the purchase of gluten free bread and other staples, which can be pricey. Another example is Italy.  According to the Celiac Disease Foundation, in Italy, coeliacs are given up to 140 Euros a month to buy specifically gluten free food.  (Source: https://celiac.org/gluten-free-living/global-associations-and-policies/policies-around-the-world/#:~:text=Diagnosed celiacs receive vouchers to,to deal with celiac disease.) But with regards to your white blood cells, my levels were similarly low from memory a couple of years ago during a period of quite high stress.  It was picked up in a pre-op blood test.  But nobody blinked an eyelid at the results.  A few months later at my coeliac review with my gastroenterologist the levels had normalised.  As you are concerned, do raise it with your doctor, but it could well just be a blip as it was in my case.      
×
×
  • Create New...