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

Gatorade- The Final Verdict!

azagave

Recommended Posts

azagave Rookie
azagave
Posted

Below is the question I sent Gatorade. I was hoping they are gluten-free but alas its a "use at your own risk" category.

Q: My question refers to ALL Gatorade. I noticed some of the flavors/varieties have ''modified food starch''. Can you tell me the source of that? Also if you use any Vitamin E- can you tell me the source. Do you use any oats, barley, rye, spelt, etc? I am a celiac and need to know as I can not have any gluten. Yes- saw the statement on gluten but you only referred to wheat...it's also in oats, barley, malt, spelt, rye, etc. as well as wheat. Please let me know ASAP! Thanks!!

A: Thanks for reaching out to us for more information. There's no gluten used to make any of our Gatorade Thirst Quenchers. However, until the FDA comes out with a final definition of "Gluten Free", we're not claiming any flavors or varieties to be gluten free.

The modified food starch used in some flavors is derived solely from corn; which, as you may know, could have been grown, harvested, or stored in bulk with other gluten-containing grains (like wheat, rye, barley, etc.) and thus may contain trace amounts of gluten from those other grains. We understand that many individuals that are sensitive to gluten can't tolerate even small amounts.

We no longer include Vitamin E in any of our Gatorade Thirst Quenchers; however, two previous varieties, Be Tough and Focus, did include alpha tocopherol acetate (Vitamin E). In these beverages, it was synthetically sourced and did not contain any gluten.

I've also shared your comments about the gluten statement on our website with our web design teams to let them know it is not clear. We understand that there are additional sources of gluten other than wheat, and we regret any confusion this may have caused.

If you'd like more information about gluten, Celiac Sprue, or the forthcoming FDA gluten free labeling guidelines, I invite you to visit the links below:

~Celiac Disease, National Institutes of Health: www.celiac.nih.gov

~Celiac Sprue Association: www.csaceliacs.org

~Celiac Disease Foundation: www.celiac.org

~U.S. Food and Drug Administration (FDA): www.fda.gov

We appreciate your interest in our products, Angela. I hope this information will be helpful for you.

Jessica

Gatorade Consumer Relations

Ref# 027179699A

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

Celiac.com Sponsor (A8-M):


ciavyn Contributor
ciavyn
Posted

I drink Gatorade whenever I'm on a run, and I have never had a problem. That being said, I don't classify myself as uber-sensitive. So it may depend on where you fall...but I think you'll find that same answer with any corn-sourced modified food starch.

foodiegurl Collaborator
foodiegurl
Posted

I am pretty sensitive, and I have never had a problem with gatorade.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

Wow! What a great response! Sounds like they really "get it"! Sounds like they don't test their products, but short of that they seem safe to drink.

Thanks for posting!

  • 6 years later...
Clay Harris Newbie
Clay Harris
Posted

I know this is a bit of a necro comment, but I found this article and thought others may do the same.  I'm glad others haven't had issues with Gatorade, but I haven't had much luck.  As I am generally not all that sensitive, I suspect it could be something other than gluten causing it, but I don't know what else it could be.  I've had some and been ok, but 3 times in the last 2 weeks I've had some Gatorade and shortly thereafter had some rather strong reactions.  Maybe it's gluten, maybe not, maybe just be a coincidence.  But that's my experience lately, and I think I'll be cutting it out of my diet from here on out.

kareng Grand Master
kareng
Posted
3 minutes ago, Clay Harris said:

I know this is a bit of a necro comment, but I found this article and thought others may do the same.  I'm glad others haven't had issues with Gatorade, but I haven't had much luck.  As I am generally not all that sensitive, I suspect it could be something other than gluten causing it, but I don't know what else it could be.  I've had some and been ok, but 3 times in the last 2 weeks I've had some Gatorade and shortly thereafter had some rather strong reactions.  Maybe it's gluten, maybe not, maybe just be a coincidence.  But that's my experience lately, and I think I'll be cutting it out of my diet from here on out.

I drink Gatorade occasionally and I am fine with it.  Some of them contain artificial sweeteners that may cause people, Celiac or not, issues.  Its not like you need Gatorade.  So if you think it bothers you, don't drink it.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,137
    • Most Online (within 30 mins)
      7,748
    Jamy
    Newest Member
    Jamy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @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.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      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 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
×
×
  • 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.