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

Red Dye # 40?

Cortneysmibro

Recommended Posts

Cortneysmibro Rookie
Cortneysmibro
Posted

I have had a few gluten type reactions lately from drinks that claim to be gluten free. I have compared the ingredients and the only thing I can find that I think would be causing it is Red 40. It was Jose Ceuervo margarita mix, Faygo red pop, and ever fresh cranberry juice. Does anyone know anything about this? I have read conflicting posts about weather or not the dye contains gluten. But either way I am pretty sure this is what is making me puff up like a balloon and get an instant headache and nausea.

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

Red 40 is gluten-free. It's made from coal tar or petrochemicals. (Eww, gross.) It isn't terribly uncommon to be either sensitive or allergic to it.

Unfortunately a lot of people with celiac disease have a reaction and assume the reaction is to gluten. They hop on this board or on their blog and next thing you know there are crazy rumors about gluten in this, that, or the other thing everywhere.

Cortneysmibro Rookie
Cortneysmibro
Posted
  • Author

Red 40 is gluten-free. It's made from coal tar or petrochemicals. (Eww, gross.) It isn't terribly uncommon to be either sensitive or allergic to it.

Unfortunately a lot of people with celiac disease have a reaction and assume the reaction is to gluten. They hop on this board or on their blog and next thing you know there are crazy rumors about gluten in this, that, or the other thing everywhere.

Yeah, It did not seem that there would be gluten in a dye. But I am very new to this. I keep find myself getting sick from things that are "gluten free". There has to be something else that is setting my body off but I have been having a heck of a time pin pointing it. I know for sure that Gluten makes me sick as a dog. But I keep getting almost the same but milder reactions when I eat and drink certain things that do not have any gluten in it. I was not sure if there where some hidden things or just other foods or additives that can give the same reaction to some people. So far I have a list of foods that do it but I have not been able to pick that ONE thing that is in them to blame. UGH ......

Darn210 Enthusiast
Darn210
Posted

Unfortunately, it may be more than just one thing. Keeping a list is a good idea. Some of those items you may be able to add back later . . . some of those items you may decide that you don't WANT to add back.

Prior to my daughter being diagnosed (and for a while afterwards), she would react to blue dye. Of course being a kid that's what she was attracted to . . . The yogurt that they market to kids comes to mind.

She's able to tolerate it now but we don't go overboard with it. It's amazing how many foods have artificial dyes that you don't even realize . . . Marshmallows? Really?

IrishHeart Veteran
IrishHeart
Posted

But I am very new to this. I keep find myself getting sick from things that are "gluten free". There has to be something else that is setting my body off but I have been having a heck of a time pin pointing it. I know for sure that Gluten makes me sick as a dog.

I'd like to echo Skylark and Darn's thoughts and add one more:

You are still healing your gut and many foods may still be causing you grief--but it's not necessarily hidden gluten. It takes many people a long time to be able to handle foods with dyes/additives/preservatives (if ever).

I had a heckofa time after first going gluten-free and I seem to react to things like dyes, preservatives, MSG (ugh!) and other "things" they put in foods. I still have to watch what I try to add back in.

Go as clean/whole foods as you can for awhile. Then, try ONE product and see what happens. Otherwise, it is impossible to pinpoint a culprit. (been there/done that! :) )

Best wishes!

Skylark Collaborator
Skylark
Posted

I react to MSG too if there is a lot of it in a food. Natural MSG in things like miso gets me. I also react to tyramine that's in red wine, aged cheese, and chicken livers, and aged/fermented foods. If you suspect food chemicals this info might help. Open Original Shared Link

IrishHeart Veteran
IrishHeart
Posted

I react to MSG too if there is a lot of it in a food. Natural MSG in things like miso gets me. I also react to tyramine that's in red wine, aged cheese, and chicken livers, and aged/fermented foods. If you suspect food chemicals this info might help. Open Original Shared Link

Skylark, ditto for me, too! red wine, aged cheeses and the lot. I think I told you this---I did the Failsafe diet for a month (ate enough brussels sprouts to last me a ifetime :lol: ) and it really knocked down that "histamine" response in me!!

To the OP--just cut out all those things for a few months and see if you feel better. :)

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

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

Red dye is a huge problem for me. I don't do well with highly processed preservatives - natural or synthetic. I've wondered if its salicylates or something else... but in the end I just avoid them.

BTW don't EVER eat RiceWorks chili chips if you have a problem with dyes. They are yummy but lethal.

Archived

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

Go to topic listing

  • 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
      - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products...
    2. Matthias
      - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing...
    3. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen...
    4. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
    5. Scott Adams
      - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid mul...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,324
    • Most Online (within 30 mins)
      7,748
    mao5617
    Newest Member
    mao5617
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • 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.