Jump to content
  • 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):

Natural Flavors Dangerous?!


4wildberries

Recommended Posts

4wildberries Newbie

Hi there. We (myself, hubby and 2 kids) were all diagnosed in 2005 through a mixture of Prometheus labs and Enterolab with the DNA. These last 4 years have been rough, to say the least, because we have no support groups or anything in our small town and our learning of the gluten free diet has been rocky and frought with constant contamination <_<

My question for anybody today is "Have you found natural flavors to be dangerous?" My kids have been eating some Fruit Island Fruit Leathers, some of which have "natural flavors". Well, a few days into this---they have their typical MAJOR gluten dose symptom of a horrendous bloody nose! I mean SOOO bad---we were almost ready to take our daughter to the ER last night :o Their website claims that the flavors are all gluten-free----but if they are in an wheat grain alcohol base---even thought it is gluten free---I am assuming this could cause such a horrible reaction. Is there anybody else out there who is as incredibly, ridiculously sensitive as we are who can't eat things that other gluten-free Celiac's can?????

I did some research on natural flavors today and found out they are not only horrible, but probably worse than artificial because of the chemicals required to make them.


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



Celiac.com Sponsor (A8-M):



cruelshoes Enthusiast

Natural flavors can most certainly be a source of gluten. If it contains wheat, it must be declared by law. The same is not true for barley, rye or oats.

Distilled alcohols and vinegars are rendered gluten-free in their processing, but some people report that they are sensitive to them nonetheless. It may be that your family is like that. It doesn't take long on these discussion boards to learn that there is at least one person out there that reacts to every food ingredient.

Are you asking about Stretch Island products? If so, we have consumed both their fruit leathers and Fruitabu products with no reaction. I would consider my son and I to be very sensitive. Here is what their website says:

Open Original Shared Link

Q: I have a gluten intolerance (celiac disease). Can I eat Stretch Island Original Fruit Leathers and FruitaB
4wildberries Newbie

Yes---the brand is Stretch Island. Yep---I read their website today. But what I got from it is that the flavors are more than likely in an alcohol base---gluten free as it may be, we still react :( Fortunately, not all of the flavors have natural flavors----it seems the apple and cherry were the reactive ones for my kids.

Archived

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

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    2. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - Aretaeus Cappadocia posted a topic in Gluten-Free Recipes & Cooking Tips
      0

      Zaalouk moroccan eggplant salad

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,058
    • Most Online (within 30 mins)
      10,442

    Barbjwils
    Newest Member
    Barbjwils
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
    • xxnonamexx
      I checked consumer labs that I'm a member of they independently check products for safely and claims the wolfs was rated great and bobs redmill buckwheat cereal. Ultra low gotten no dangerous levels of arsenic heavy metals, mold, yeast etc. plus they mention to refrigerate. I wonder if the raw buckwheat they rinse bc it's not toasted like kasha. Toasted removes the grassy taste I have to try the one you mentioned. I also bought Qia which is a quinoa mixed got great reviews. 
×
×
  • Create New...