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Torani Pumpkin Flavor Contains Gluten?

Pyro

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Pyro Enthusiast
Pyro
Posted

On friday I had a horrible hell of a reaction that lasted to late night monday that happened right after drinking some pumpkin drink with the torani. Nothing else unusual that day.

Thoughts?

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ShayFL Enthusiast
ShayFL
Posted

You sure love your sweet liquidy yummies dont you? :D

What are the ingredients?

And you know...sometimes other things make us feel bad. For instance, I started taking a new vitamin C yesterday, so today it is the big D. Vitamin C can do that to you. And Tamarind fruit will give me literally non-stop D for 24 hours. Scary D.

Maybe you are sensitive to something else in the syrup.

ohsotired Enthusiast
ohsotired
Posted

Could it be just too much sugar? That will happen to me sometimes.

Directly from Torani's FAQs........

Which syrups contain Gluten?

At this time, we only have two syrups, Toasted Marshmallow and Sugar Free Vanilla which is known to contain a small amount of barley which does contain gluten. We are unaware of any gluten in our other syrups. We also do not add any casein to our syrups and are unaware of its presence in any of our ingredients.

Pyro Enthusiast
Pyro
Posted
  • Author

I like to try new things for my carb loads so yeah I try a lot of sweets. Though last night was excellent. I kept it fatty and not so sugary. For example I had two big hempshakes (like my milkshakes posted in the baking and cooking tips) rather than something like a bunch of apples and a quart of ice cream. My insides are thanking me today.

Anyway it could be the result of too much sugar, but I felt pretty close to dying. I had hallucinations, difficulty thinking, suicide ideation (from being confused and hopeless not depressed), severe D and cramps, feverish feelings, chills, etc... for FOUR days! I've had lots of sugar in an instant before because of my carb loads and it was never that bad.

There is caramel coloring in the pumpkin blend but like I said the site has a huge chart of allergens with none of them checked.

Open Original Shared Link

I had the pumpkin which definitely was not worth it. Though it was a learning experience. When I first started getting symptoms I was so furious that I almost grabbed a pizza or something that I sometimes crave (mainly for nostalgia sake rather than taste) but was able to rationalize myself into not doing. And I learned to STAY WITHIN MY BOUNDS. NO MORE SUSPICIOUS FOODS FOR PYRO! And no more eating things that bother me but don't kill me like daifuku and apples. Yes, apples. They will definitely be hard since I just discovered honey crisp, but I can easily know for 100% that they will burn my mouth and stomach everytime I eat them. I've actually known that before cutting out gluten, but ate them anyway "because it wasn't so bad". If it hurts, why bother?

ang1e0251 Contributor
ang1e0251
Posted

You know I react to any Stasero syrups with caramel coloring. They swear no gluten but I react nonetheless and have given them up. Kind of hard to track darn the culprit when there is no specific ingredient.

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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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      Food and environmental allergies involve IgE antibodies.  IgE antibodies provoke histamine release from mast cells.   Celiac disease is not always visible to the naked eye during endoscopy.  Much of the damage is microscopic and patchy or out of reach of the scope.  Did they take any biopsies of your small intestine for a pathologist to examine?  Were you given a Marsh score? Why do you say you "don't have intestinal damage to correlate with lifelong undiagnosed celiac disease"?   Just curious.  
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