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

Coffee


jewi0008

Recommended Posts

jewi0008 Contributor

Does anyone know...if you buy a package of coffee and say it's vanilla coffee. The ingredients are 100% coffee and natural and artificial flavorings would this be gluten-free?

I'm concerned my coffee is making me sick!


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



Celiac.com Sponsor (A8-M):



Kaycee Collaborator

It might not be gluten free. I am pretty wary about all flavours and colourings. I just drink plain coffee.

Cathy

kenlove Rising Star

The flavoring chemicals in coffee can be pretty scary even when gluten free. I grow kona coffee but sometimes like flavored ones so I use dry orange peel or cinnamon stick or even vanilla bean and grind it with my beans. Dry orange peel ground with coffee beans is really great!

Does anyone know...if you buy a package of coffee and say it's vanilla coffee. The ingredients are 100% coffee and natural and artificial flavorings would this be gluten-free?

I'm concerned my coffee is making me sick!

  • 1 month later...
bakingbarb Enthusiast

I contacted P & G because Millstone is pretty common brand around here, plus my daughter wants to drink the flavored coffees. I didn't want to drink them and get sick (although I dont tend to drink flavored but just in case).

Here is the response:

Hi Barb,

Thanks for contacting us.

I'm happy to let you know there is no gluten in any of our coffee product, flavored or black.

Additionally, we are aware of the seriousness of true food allergies and want to make sure you have the most current and correct information. Because products change and consumers may refer to outdated, incorrect information, we no longer send out printed lists of products which do or that do not contain particular ingredients.

All of our food packages have ingredient statements on them. If any foods or ingredients known to cause allergies are in the product, they will be listed on the label. We always recommend that anyone with sensitivity to particular foods or ingredients should read these labels carefully. If you need additional information on how to read ingredient statements on labels, please call the Food Allergy and Anaphylaxis Network at 1-800-929-4040 or you can visit their website at Open Original Shared Link.

Thanks for your interest in Folgers and hope you'll visit us again soon.

Folgers Team

P.S. If you

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      2

      New here

    2. - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      2

      New here

    3. - KathyR37 posted a topic in Coping with Celiac Disease
      2

      New here

    4. - Scott Adams replied to Colleen H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      Celiac attack confusion and anxiety


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,808
    • Most Online (within 30 mins)
      7,748

    mhendy123
    Newest Member
    mhendy123
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • KathyR37
      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • KathyR37
      I am new here but celiac disease is not new to me. I was diagnosed with it at age 60. At the time I weighed a whopping 89 pounds. I was so ignorant to celiac so I buried myself in learning all about it and looking for food I could eat. I lost so much weight and stayed sick all the time. So to combat the sickness I was give all sorts of meds for loose bowels and vomiting. All that just made me sicker. Eventually I chucked it all and went back to eating like I had all my life. Now I am from the south and biscuits and gravy are a big part of our food, as are breaded foods, pasta, and sandwich bread. Through the years I would try to do the gluten free thing again and am doing it now. It has not helped any. Within and hour of eating I have to run to the bathroom. I am now 75 and am wondering if I should just forget it and eat what I like, take Immodium and live the best I can. I cannot eat before going anywhere for fear of embarrassing myself. Family and church dinners are out of the question unless I eat and run straight home. I am so frustrated I just want to sit down and cry or throw something. Does everyone go through all this?
    • Scott Adams
      This article, and the comments below it, may be helpful:    
    • nanny marley
      Oh yes I can understand the tiredness after going threw all that, must be exhausting especially on the mind I have high aniexty so I can understand that , I wish there more easier ways for people to get help , I had a MRI on my spine some years ago without anything it was really quick and no prep , I understand the need for  them to see better with the bowel ,but you think they would use something a little less traumatic  for ibd sufferers on the bowels by now ,I hope your feeling better today 🙏
×
×
  • 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.