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Caramel

Sharon C.

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Sharon C. Explorer
Sharon C.
Posted

Is caramel alone by itself, uncontaminated considered unsafe? Or is caramel COLORING what is considered unsafe? Vermont Nut Free has Valentine candy that my peanut allergic son can eat, but now that he has Celiac, I'm unsure of the caramel ingredients.

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MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

It is best to call the company and ask them which proucts of theirs are glutenfree.

Sharon C. Explorer
Sharon C.
Posted
  • Author

I did that, but you know how it is. You have to hope they understand what you mean when you say gluten. Haven't you read about restaurants offering gluten free salad and then putting croutons on it?

I need someone who knows the answer to this to please respond. Is caramel by itself, uncontaminated, ok? Or is caramel itself not ok. Thanks.

darlindeb25 Collaborator
darlindeb25
Posted
<_< well--i read the ingreds on the product--i have bought caramel ice cream syrup and been fine with it--try by reading the ingreds--especially if the company says it is gluten-free--i personally have had no problems with caramel--deb
MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I have never had problems with people lying about products or at specifically gluten-free restaurants.

It really is best to ask them because they may nt get everything from the US. Ask to speak to someone who knows about this stuff. Most companies have people in charge of knowing these things.

celiac3270 Collaborator
celiac3270
Posted

Definitely--your problem with restaurants is almost 100% because they don't understand celiac. Maybe they go looking for the word "gluten" in the ingredients list, so they think that wheat or rye is okay.

Companies will not do this. Actually, many companies will say they're not gluten-free, even if they likely are (such as Brach's with their candy corn) simply because they're petrified of getting sued. I think you should be pretty safe with companies.

Ruth Enthusiast
Ruth
Posted

Rolos are gluten-free and they contain caramel... don't know if this helps but maybe it's a good substitute for you.

P.S. If you have a nut allergic and gluten-free kid... PhillySwirl makes some great frozen treats that are made in a nut free facility. Not all products are gluten-free, but they boldly mark those that are.

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lovegrov Collaborator
lovegrov
Posted

If a company says something is gluten-free, I trust them. This doesn't mean there will never be contamination, but I trust they know the ingredients are supposed to be gluten-free. You have to learn this trust or you'll end up with ulcers. Really.

Caramel AND caramel color in the U.S. seem to be gluten-free. From what I've read, I've quit worrying about caramel color as a source of gluten. That's my choice.

richard

pixiegirl Enthusiast
pixiegirl
Posted

I'd say if you call a company and they say their product is gluten-free then you can bank on that, the reason that the problem happens at restaurants is because you are asking a server who usually has NO understanding of Celiac, if you were to call the company headquarters you'd get a better response.

Most food companies are very worried about lawsuits (this includes restaurants) so if you go to the headquarters you will get the right info.

susan

Sharon C. Explorer
Sharon C.
Posted
  • Author

Thanks all!

They say that the valentines candy is gluten-free, and the truffles.

Here's the link:

Open Original Shared Link

You guys hit the nail on th head, alot of it is learning to trust. After what I've been through with peanut and now gluten, I don't have a whole lotta faith in the competence of others to understand. I just start out expecting them to not know what I'm talking about. This was a smaller company, not a big one, so I was more weary.

Boojca Apprentice
Boojca
Posted

Funny, I'm more trusting of the smaller "home grown" companies! I find the people at places like this (and at smaller 'neighborhood' stores) much more willing to say "I have no idea" and then try and find the right answer. I think it's bc they are "real people" who have a lot to loose...the reputation of their own hard work...and they want to do the right thing.

Bridget

PS -- I live in the town over from where the VT Nut Free is, and I can vouch for them! Also, the advertise in Living Without magazine, which I enjoy reading.

  • 1 month later...
Fonda Newbie
Fonda
Posted

I can't have anything with caramel coloring in it, I know when I ingest it almost immediately. I have a list that says that caramel coloring can be made with Barley Malt, but US companies use corn because it makes a better product. I can't drink cola or use marinades with caramel coloring in them. So, who knows....

celiac3270 Collaborator
celiac3270
Posted

Are you saying that Coca-Cola has caramel coloring that contains barley malt? It seems very unlikely to me, since nobody else is getting sick from them and Coca-Cola is a huge company, thus, their products are used by so many celiacs. It wouldn't be worth lying about, anyway.

Fonda Newbie
Fonda
Posted

I just know that every time I drink Coke (or Pepsi), my stomach burns and kills me. But, I can drink sprite. When I ate the marinade with the caramel coloring in it, that was the only ingredient in it that was "iffy". So, I don't know. Maybe it is just me that it bothers.

angel-jd1 Community Regular
angel-jd1
Posted

Possibly you have problems with the colorings/dyes or something like that. Like celiac3270 said, Coke is a HUGE company and it would have alot to risk if they were giving out false info. I drink Coke products with no problems, and trust them.

-Jessica :rolleyes:

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      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
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    • rei.b
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      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
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