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

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

  • 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. 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...
    2. 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...
    3. 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.

      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...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams 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.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,327
    • Most Online (within 30 mins)
      7,748
    dnamutant
    Newest Member
    dnamutant
    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

    • 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?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.