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

Coloring And Flavoring


janu

Recommended Posts

janu Rookie

I thought artificial color and flavor, including carmel, were on the NO list. I just read a list from NFCA(National Foundation for Celiac Awaremess) that had artificial color and flavor, carmel color, navilla, and maltodextrin on the SAFE additives and Ingredients list. HELP, I'm trying to learn and am getting more confused! What about dextrin as opposed to maltodextrin and modified food starch? Thanks for any help. Jan :unsure:


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



Celiac.com Sponsor (A8-M):



celiac3270 Collaborator

Flavorings and colorings are all questionable. Sometime safe, sometimes not, you just need to call the company.

Dextrin is often made of corn, but it can be made of wheat. Maltodextrin is always safe IN THE UNITED STATES except in pharmeceuticals where it becomes questionable.

Modified food starch is questionable--it could be gluten-free, it might not be.

KaitiUSA Enthusiast

Yep what celiac3270 said is correct

celiac3270 Collaborator
Yep what celiac3270 said is correct

I know it is :P:D:lol:B)

KaitiUSA Enthusiast

haha celiac3270.....I know when I was knew to it I would like to hear it from more then one person ya know? and so there wasn't really anything to add except your right :D

janu Rookie

Thanks for the help. It really feels good to hear from EXPERIENCED celiacs about what is safe and what is not. When you eat something that's not gluten free, how fast do you feel symptoms? Do you know right away when you've eaten hidden gluten? How long does it take to get back to normal? :rolleyes:

KaitiUSA Enthusiast

I know pretty much right away when I have had gluten and my reactions last for about 2 weeks. Everybody is different though..some people don't get symptoms after ingesting gluten. Some people have reactions that last for hours, days, or weeks.


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



Celiac.com Sponsor (A8-M):



lovegrov Collaborator

OK, I'll have to disagree with celiac3270 some.

Although I heard years ago to watch out for colorings, I've never, ever found one with gluten. If anybody knows of a food with gluten because of artificial color, please say so. Artificial flavors also seem to be almost without exception safe, but please check to make sure.

Natural flavors DEFINITELY need to be checked.

Maltodextrin in food in the U.S. is no longer universally safe, BUT if it comes from wheat it must by law say so. So if doesn't say wheat maltodextrin, it's safe, even if it's in an imported product.

Most people who have looked at it in detail consider caramel color gluten-free because there simply never or almost never is wheat in it. Wheat CAN be in it but it just isn't at this point (of course that can change). Some warn that caramel color made overseas might have wheat, but if that's true I haven't yet found it or heard of it. If anybody knows of a product that definitely isn't safe because of caramel color, please say so.

Vanilla is safe.

richard

KaitiUSA Enthusiast

Yes Maltodextrin is safe in the US unless stated otherwise..they have to put wheat on the label if it comes from wheat.

I have seen things with natural flavors that are not safe...so I check on that every time unless it is a brand I know is safe.

flagbabyds Collaborator

Natural flavors are much more of a question than artificial, almost always artificial is gluten-free because it is chemicals, not natural products which have wheat in them, and yes in the US maltodextrin is always listed if it has gluten in it. Really I am just restating what everyone else has said :)

celiac3270 Collaborator

No specific examples, Richard.....I was just going by the book, so to speak...

The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

Artificial Color4

Artificial Flavoring6

Caramel Color1, 3

Coloring4

Dextrins1,7

Flavoring6

Food Starch1, 4

Gravy Cubes4

Ground Spices4

Maltodextrin1, 8  Miso4

Modified Food Starch1, 4

Modified Starch1, 4

Mono and Diglycerides1

Monosodium Glutimate (MSG)1, 4

Mustard Powder 4

Natural Flavoring6

Starch1, 4

Stock Cubes4

Wheat Starch5 

1) If this ingredient is made in North America it is likely to be gluten-free.

3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: "the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet)." Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.

4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.

lovegrov Collaborator

The problem is that some of this information is old now.

richard

celiac3270 Collaborator

Oh okay B)

LivinLife Newbie

Hey! Coke and Pepsi are both definitly gluten-free :) I got this info straight from the companies... I guess the coloring in these cases are fine!

mommida Enthusiast

Just ran across this in a cookbook, "Ingerdient Alert-Most, if not all, yellow-colored cheese contains annatto. It is not well-tolerated by some gluten-free individuals."

When you are first learning gluten-free, you are getting overloaded with information, and the wording can make such a huge difference.

In my opinion get a food diary and keep a journal. You could have other food sensitivites that are making it harder for you to adjust to gluten-free. A year from now you may laugh when you look back at it.

L.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,893
    • Most Online (within 30 mins)
      7,748

    Sgp
    Newest Member
    Sgp
    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

    • Scott Adams
      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
    • trents
      You state in an earlier post that you don't have celiac disease. Here in this post you state you will "be doing another test". What will this test be looking for? What kind of celiac disease testing have you had done? If you have used a Entero Labs it sounds like you have had stool testing done for celiac disease which is not widely accepted as a valid celiac disease diagnostic testing method. Have you had blood antibody testing for celiac disease done and do you realize that for antibody testing to be valid you must have been eating generous amounts of gluten for a period of weeks/months? 
    • Gigi2025
      No, I've not been diagnosed as celiac.  Despite Entero Labs being relocated to Switzerland/Greece, I'll be doing another test. After eating wheat products in Greece for 4 weeks, there wasn't any reaction.  However, avoiding it here in the states.   Thanks everyone for your responses.  
×
×
  • 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.