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Artificial Flavors

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ok, so i just started eating gluten-free 5 days ago, and we haven't gone back to see the doctor or nutritionist yet, and this is driving me crazy:

my dad refuses to let me eat anything with "artificial flavoring" becuz he read somewhere that that's where some companies "hide gluten," so i can only eat it if i can find online that it really is gluten-free. has anyone actually asked a doctor if artificial flavoring is safe to eat?? please?? :(

<3 Erica!! :)

diagnosed with celiac on 12/26/07 (endoscopy)

positive biopsy results for celiac 1/2/08 =(

gluten-free since 12/27/07

aha! TTG levels at 3 as of 9/26/08 =D

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Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):

This website has a list of companies that won't hide gluten. Any gluten will be clearly disclosed, so you don't have to worry about artificial/natural flavors, etc. Hope that this list makes food shopping easier.

If you have a product that you are unsure about, you can always call the company to ask.


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Guest j_mommy

I do eat food with artifical flavoring....if it's made in the US. If it's something I haven't had before then I call/email the company and ask.

By law they have to list wheat. They don't have to list teh others.

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I've seen some lists that say you need to check on artificial flavors, such as:


The list on celiac.com just puts down "flavors." But I don't know why artificial colors could hide gluten (as they say) and not artificial flavors.

I avoid artificial flavors to begin with due to possible MSG, so I can't say I've run across gluten in an artificial flavor before. Perhaps someone else will weigh in on this.

Natural flavors can certainly contain undisclosed gluten. THAT I have run across.

Just to clarify -- wheat has to be listed on FDA-regulated foods. Those regulated by the USDA are not yet covered by allergen labelling rules. That agency has talked for a couple years about promulgating similar rules but they haven't. Last I saw they claimed they would be issuing a NOPR (notice of proposed rulemaking) this upcoming March. We'll see. They've sat on this so long and it isn't a complicated issue. Back in 2005 a senator asked for these rules. In 2006 a public interest group filed a formal request for rulemaking. Still nothing.

(The exact parameters of FDA versus USDA jurisdiction is complicated in practice. The theory is any meat, poultry or egg product [doesn't have to contain much meat I know] is for the USDA, unless they decide to let the FDA handle it.)

McDougall diet (low fat vegan) since 6/00

Gluten free since 1/6/07

Soy free and completely casein and egg free since 2/15/07

Yeast free, on and off, since 3/1/07 -- I can't notice any difference one way or the other

Enterolab results -- 2/15/07

Fecal Antigliladin IgA 140 (Normal Range <10 units)

Fecal Antitissue Transglutaminase IgA 50 (Normal Range <10 units)

Quantitative Microscopic Fecal Fat Score 517 (Normal Range <300 units)

Fecal anti-casein (cow's milk) IgA antibody 127 (Normal Range <10 units)

HLA-DQB1 Molecular analysis, Allele 1 0501

HLA-DQB1 Molecular analysis, Allele 2 06xx

Serologic equivalent: HLA-DQ 1,1 (subtype 5,6)

Fecal anti-ovalbumin (chicken egg) IgA antibody 11 (Normal range <10 units)

Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 11 (Normal range <10 units)

Fecal Anti-Soy IgA 119 (Normal Range < 10 units)

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These days you need not worry about artificial flavors. In fact, you never really needed to.


I agree completely.


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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