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Guest Chrisbee

Is Marmite Gluten Free?

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Guest Chrisbee

I've read conflicting reports whether Marmite is gluten free or not. Does anyone know for sure? I've eaten it for years, and just recently went gluten-free and I've been afraid to consume it because it's a by-product of beer making.

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To the best of my knowledge, yeast extract from brewer's yeast is considered unsafe for celiacs. It is unclear just how much, if any, gluten remains in the product, but the Canadian Celiac Association recommends that we not consume it. Since it is the principal ingredient in Marmite, we would consider Marmite to be unsafe. Codex Alimentarius has a different standard, and under those rules it can be considered gluten-free if it has less that 200 ppm of gluten.


Peter

Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000. I was retested five years later and the biopsy was normal. You can beat this disease!

Type 1 (autoimmune) diabetes diagnosed in March 1986

Markham, Ontario (borders on Toronto)

Celiac.com - Celiac Disease Board Moderator since 2007

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Guest Chrisbee
To the best of my knowledge, yeast extract from brewer's yeast is considered unsafe for celiacs. It is unclear just how much, if any, gluten remains in the product, but the Canadian Celiac Association recommends that we not consume it. Since it is the principal ingredient in Marmite, we would consider Marmite to be unsafe. Codex Alimentarius has a different standard, and under those rules it can be considered gluten-free if it has less that 200 ppm of gluten.

Thank you for letting me know. I'll toss it out, but I'm sure going to miss it! :(

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Thank you for letting me know. I'll toss it out, but I'm sure going to miss it! :(

I've little doubt that you will experience withdrawal, but you may also find it helps a lot to avoid it. I say this because Marmite has an enormous amount of MSG - the highest of any product on the planet, except of course a jar of MSG from the factory.

As for replacing Marmite, I'm sure that's not a large problem. If you have a blender, it should be easy to whip up something just as, if not more satisfying to consume. I haven't ever tasted Marmite, nor do I ever plan to, so I can only make wild stabs in the dark as to what it tastes like. For a tasty spread I like peanut butter for one, but for something homemade, perhaps start with some applesauce or apple butter, add some carrot (and maybe celery), raisins or apricots, walnuts, peanuts/peanut butter, and whatever else you might like. Blend them into a fine puree and see how it goes (you'll probably have to add some water). Some tofu might work well to bulk it out and make it have a firmer consistency. Plus that would add even more nutrients. This seems to me to be a far better choice than some residue from a brewery.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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Please note that the original posts are 5 years old. Any product info that old should be re- checked.

So should assumptions. Five years ago I suggested that yeast extract might be a source of gluten. Today it is generally accepted that yeast extract is gluten-free. It is a source of free glutamic acid radicals (MSG), but not gluten.


Peter

Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000. I was retested five years later and the biopsy was normal. You can beat this disease!

Type 1 (autoimmune) diabetes diagnosed in March 1986

Markham, Ontario (borders on Toronto)

Celiac.com - Celiac Disease Board Moderator since 2007

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