• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
rene83

Confused About Caramel Coloring/flavoring

Rate this topic

Recommended Posts

Good morning my fellow celiacs and gluten intolerants,

I need some clarification. Recently I had posted something on colorings/flavorings. I have found that several items such as, BBQ sauce have nothing that screams gluten other than caramel coloring but my ShopWell app tells me to avoid due to gluten. What are your experiences with this?

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Caramel color is one of those celiac urban myths that just won't go away.
 
Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide:

Although gluten-containing ingredients (barley malt syrup and starch hydrolysates) can be used in the production of caramel color, North American companies use corn as it has a longer shelf life and makes a superior product. European companies use glucose derived from wheat starch, however caramel color is highly processed and contains no gluten.

[Emphasis in original]

Share this post


Link to post
Share on other sites

So is it a gamble mostly? I mean don't food companies HAVE to label the major allergen ingredients now? I am not taking part in thes items just to be safe...

Share this post


Link to post
Share on other sites

So is it a gamble mostly? I mean don't food companies HAVE to label the major allergen ingredients now? I am not taking part in thes items just to be safe...

How is usually made from " corn" and "contains no gluten" because of the processing, a gamble? They don't have to label it if it doesn't contain a major allergen. And, because it doesn't contain a major allergen, it wouldn't be labelled.

Edited: my teenage son wanted to talk....as that is rare, I quickly hit enter.

That sounds kind of harsh and I didn't mean it to be. Is confusing because there are all these Celiac " experts" on the internet saying all sorts of odd things. Caramel coloring is gluten-free. Is it a nice natural ingredient that never bothers anyone? Of course not.

Just checked our favorite BBQ sauce - no Caramel coloring.

Edited by kareng

Share this post


Link to post
Share on other sites

No, it is not a gamble. As Shelley says, caramel color contains no gluten. No worries there.

Share this post


Link to post
Share on other sites
Ads by Google:


How is usually made from " corn" and "contains no gluten" because of the processing, a gamble? They don't have to label it if it doesn't contain a major allergen. And, because it doesn't contain a major allergen, it wouldn't be labelled.

Edited: my teenage son wanted to talk....as that is rare, I quickly hit enter.

That sounds kind of harsh and I didn't mean it to be. Is confusing because there are all these Celiac " experts" on the internet saying all sorts of odd things. Caramel coloring is gluten-free. Is it a nice natural ingredient that never bothers anyone? Of course not.

Just checked our favorite BBQ sauce - no Caramel coloring.

 

 Sorry I was reading the comment from psawyer on my phone and the last part was placed WAAAAY down and I did not see it. I apologize for bothering you with my confusion. 

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,944
    • Total Posts
      943,616
  • Member Statistics

    • Total Members
      67,286
    • Most Online
      3,093

    Newest Member
    Shaun_M
    Joined
  • Topics

  • Posts

    • Hi there,  I eat a very clean unprocessed diet, and was this way before I was diagnosed with celiac. The most processed my foods get is just having two pieces of toast in the morning. Before I was diagnosed with celiac they had me monitoring my blood sugars, but did not seem to think it was diabetic. I will definitely talk to my doctor about vitamin deficiencies and hope he will take it more seriously!  Thank you for the prompt feedback!
    • I understand the link.   I’ve gotten sick from Frito products that are labeled gluten free.  I called and spoke with them on their processes, they “clean” the lines.  I won’t buy products that are ran on shared lines/“cleaned”.  It’s not worth it.  
    • This could be related to nutrient deficiencies such as multip B-vitamins, magnesium, primarily with some others to consider like vitamin D E and iron. But my concern with be diabetes also, it is a fact that diabetes and celiac go hand in hand often. AND if you eat gluten free processed food often you are eating a ton more starch, carbs, and sugars then you need to which could make this worse. I would really suggest seeing a doctor about this as it seems to be a really serious issue. Discoloration is a blood flow issue normally.....this could lead to complications and loss/amputation of you your extremities. Again my main concern would be diabetes, if you want to help keep track of this get a glucose monitor from walmart and check you blood glucose before and a at the 30, 60, 90, 120min mark after a meal for a week monitor the results and see about taking them to a doctor. If your seeing large spikes and drops between and after meals this could be a sign of something. (again observational data not a doctor here  but info to help). You can try supplementing B-vitamin complexes and magnesium also help but PLEASE talk to a doctor on this issue. Change to a whole foods only diet for awhile and see about cutting out processed foods, sugars, and going easy on the carbs.
    • Celiac disease is a bit like a chameleon in symptoms with over 500 known combinations (someone else said this number). It being a autoimmune disease it would not be unheard of it effecting the lymph nodes and in fact early on my first signs of a CC was tightening and swelling of the ones in my neck. I have not noticed this with my past few encounters in the past 2 years. But as I said it is a chameleon in symptoms. You will need to be eating gluten daily for about 12 weeks for the celiac blood panel which is the standard for testing with this disease. And keep eating it for 2 weeks prior to a follow endoscope and biopsy to check for intestinal damage. You can read up more in the link http://www.cureceliacdisease.org/screening/
    • Hi there, I was recently diagnosed with Celiac after having dramatic weight loss, extreme fatigue, digestive issues, and a variety of other things. The blood test and biopsy both came back positive so I have been following a strict gluten free diet.  I have been experiencing muscle spasms, frequent face redness all over, and as of lately my toes and fingers have been turning different colours. The most concerning would be my toes as they will go purple. Each toe looks like it has a bruise on it. Is this symptomatic of celiac? I followed up with my family doctor but his only suggestion was to see a dietician, and out I went.  My antibody came back positive, and the titre was high and speckled. Is this related to the celiac? Not much has been explained to me, and I am just trying to understand further! If anyone has any advice, or comments I would be glad to read them!    Thank you  
  • Upcoming Events