• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • 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 FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Oops, Read The Label Even On Liquid Stevia
0

14 posts in this topic

I have been using flavored liquid stevia on occassion. I was having company and thought perhaps that I would use up some I don't eat anymore that has vanilla. I poured in the 1/2 tsp. Just after I did so I realized that in the 4 or so months since going gluten free I had never read the label. But it was after all just stevia, but stevia is a leaf and this is a liquid. There must be something else in it. I read it. Discovery time: There were natural flavorings in it. = wheat.

I checked the clear stevia which I have been using for my shakes and buckwheat cereal. Gasp the same. Then my husband discovered another brand in the refrigerater. Once again "natural flavorings".

If someone knows of stevia that does not include natural flavorings let me know. I do like the liquids best. It never seems to give me the bitter flavor.

Always read the label.

Diana

0

Share this post


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


Natural flavorings does not mean wheat. In the US, they must declare wheat if that is an ingredient.

0

Share this post


Link to post
Share on other sites

"Natural flavoring" is USUALLY carried on corn. That's why Stevia is no good for folks with corn intolerance.

0

Share this post


Link to post
Share on other sites

Corn is a not for me (and many) too. I will check up on natural flavoring, because I was told it has gluten. Oh, I guess that is the difference. For me I am not to have any grain. I know corn has gluten, because we have used corn gluten to keep the weeds down in the garden.

Bartful, please explain "Carried on Corn."

Please also explain. that Stevia is not good for Celiacs. I can grow stevia plant out in my garden, grind it, and consume it. Were you, by chance thinking of xylitol?

Diana

0

Share this post


Link to post
Share on other sites

OK, picture pure "flavoring". It doesn't take much. In order to put it into a food you must have enough of it to "spread around" evenly in that food. If you just put a drop into each item it will be concentrated in the area you dropped it in and won't be evenly distributed. So they usually put it in corn starch and those now flavored grains of corn starch CAN be evenly mixed into whatever food they are flavoring.

Xylitol is a no-no for corn intolerant people too, but because Stevia does have "natural flavoring", and because natural flavoring usually IS carried on corn, most corn intolerant folks avoid it.

0

Share this post


Link to post
Share on other sites
Ads by Google:


I know corn has gluten, because we have used corn gluten to keep the weeds down in the garden.

All grains have "gluten". Celiacs misuse that term when we are only referring to wheat, rye & barley. Corn gluten, rice gluten, etc are all safe for someone with Celiac. It is possible to have an issue with another food like corn or even bananas, that doesn't not mean they have the gluten that causes a Celiac reaction.

Please read the safe and unsafe food lists on this site. That might help you understand what has gluten and what doesn't.

http://www.celiac.com/categories/Safe-Gluten%252dFree-Food-List-%7B47%7D-Unsafe-Foods-%26amp%3B-Ingredients/

1

Share this post


Link to post
Share on other sites

I have used PURE stevia in baking. I am a celiac who gets sick rapidly and for weeks if gluten is involved in any way.

"natural flavoring" does NOT necessarily mean wheat, corn, soy.

Pure Stevia--does not contain gluten.

Pure Stevia---is not made from corn.

It is an herb.

http://www.stevia.com/Stevia_Article/Frequently_asked_questions_FAQ/2269

0

Share this post


Link to post
Share on other sites

SOME Stevia does have corn in it. The stuff in packets at coffee shops has corn to keep it from clumping. And SOME stevia has corn from ethanol which is used in extracting it from the leaf.

From Wiki: Rebaudioside A has the least bitterness of all the steviol glycosides in the stevia plant. To produce rebaudioside A commercially, stevia plants are dried and subjected to a water extraction process. This crude extract contains about 50% rebaudioside A; its various glycoside molecules are separated via crystallization techniques, typically using ethanol or methanol as solvent. This allows the manufacturer to isolate pure rebaudioside A

Granted, it won't bother most people, but those who are sensitive to corn really should avoid it unless like Diana, they grow their own.

0

Share this post


Link to post
Share on other sites

Some, no, a lot of the stevia brands I have seen for sale are carrying a "gluten free" label somewhere. I think some of the manufacturers are aware of the coincidence that the sugar avoiding people can also be the gluten avoiding people. You can go to their websites or contact them, and see what the carrier liquid or powdered fiber is made out of. (if I was trying to avoid corn, I'd think I'd just tear my hair out at this point :rolleyes: ) I've seen plain stevia in the health food stores, also, in the form of this powder you are supposed to serve in itty bitty measures.

Since I am the person who keeps pointing out that there is a labeling loophole with these natural flavorings labels, USDA vs. FDA, just be aware that you still can have gluten free AND natural flavorings in the same item, if the manufacturer is on the up and up. We who are more sensitive to mystery ingredients just have to be more careful and do a bit more research on some items.

An example of natural flavorings labels gone awry lately, was with those Starbucks strawberry- flavored fancy drinks not really being vegan, because they used cochineal, which is red dye made from insects, which upset some people, so they are phasing it out. Of course, cochineal is also used in a lot of cosmetics, and to some people, this matters, and they prefer to use vegan cosmetics, others probably don't really want to know what is in that blush. I just don't want my lipstick or balm to have gluten. :P

0

Share this post


Link to post
Share on other sites

OK, picture pure "flavoring". It doesn't take much. In order to put it into a food you must have enough of it to "spread around" evenly in that food. If you just put a drop into each item it will be concentrated in the area you dropped it in and won't be evenly distributed. So they usually put it in corn starch and those now flavored grains of corn starch CAN be evenly mixed into whatever food they are flavoring.

Xylitol is a no-no for corn intolerant people too, but because Stevia does have "natural flavoring", and because natural flavoring usually IS carried on corn, most corn intolerant folks avoid it.

Thank you.

0

Share this post


Link to post
Share on other sites

I only "Cook from scratch". I always thought that Salt, and other simple items would only have what is in the bold print. Hopefully, I woke up to this now.

Karen, I will have a look, or print of the lists of watch out fors.

DIana

0

Share this post


Link to post
Share on other sites

I use packets of "Stevia in the Raw", a powdered stevia. It contains dextrose and stevia leaf extract. Each little packet states "Naturally Gluten Free Food". This product also comes in bulk form, which I think is also gluten free, although I have not used it nor looked at the package in awhile. I believe instead of dextrose it contains maltodextrin, which is also gluten free.

0

Share this post


Link to post
Share on other sites

I use packets of "Stevia in the Raw", a powdered stevia. It contains dextrose and stevia leaf extract. Each little packet states "Naturally Gluten Free Food". This product also comes in bulk form, which I think is also gluten free, although I have not used it nor looked at the package in awhile. I believe instead of dextrose it contains maltodextrin, which is also gluten free.

Thanks,

I have purchased the green form of stevia. Perhaps next year I can plant it in the garden. I have made other attempts at that. Anyway, since I purchased the green form I very rarely use it. Maybe I can do without?

0

Share this post


Link to post
Share on other sites

starbucks is now using tomato extract for the coloring... <_<

0

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
      106,762
    • Total Posts
      932,258
  • Member Statistics

    • Total Members
      64,227
    • Most Online
      3,093

    Newest Member
    Jer22v3
    Joined
  • Popular Now

  • Topics

  • Posts

    • Jmg, I am glad you were able to come to the realisation that the culprit was in fact gluten. For me its not so simple. IBS runs in the family, as do several food intolerances. Its just in the last while that I can finally reach the conclusion that for me its gluten. The fact that it is a delayed effect-several hours after, made it harder.  Friday I had some KFC, felt great. Saturday evening felt sleepy, Sunday felt awful and my belly was huge.  I think I have gone from mildly sensitive to full blown celiac over the course of five years-if that possible. Thanks for all your help.
    • I thought I'd take a moment to provide an update, given how much lurking I've done on these forums the last year. It took a long time, but I've since had another gastroenterologist visit, many months of eating tons of bread, and an endoscopy where they took several biopsies. I have to say, the endoscopy was a super quick and efficient experience. During the procedure they let me know that it looked somewhat suspicious, causing them to take many biopsies, and then did comprehensive blood work. About a month later, I received a call telling me that the TTG came back positive a second time, and that the biopsies were a mix of negative (normal) results and some that were positive (showing blunting of the villi). As a result, I've been given a celiac diagnosis. It's been about a month now that I've been eating gluten free. Not sure if I'm really feeling all that different yet. It's a bit twisted to say, but in some way I was hoping for this diagnosis — thinking how nice it would be to have an explanation, a plan of action, and feeling better. It's certainly no small change to be totally gluten free, but I'm hopeful.
    • Is it possible to go from a mild form of gluten sensitivity, to a more severe form, and finally full blown celiac?  If so, that is one of the confusing aspects of this. I have been gluten free for several weeks, and almost feeling 'normal'. I had to go and ruin it with two pieces of KFC! That stuff is  my cocaine! Sure enough,  next two days I was sleepy, depressed, and my belly stuck way out.  Before I could get away with a little cheating. Not anymore I guess!
    • I've had peeling lips for over 3 years now. What helps my lips the most is taking HCL with every meal. Another thing...I've been grain free for the most part for helping to keep my weight down. But I had noticed a few times after eating bread products, that my lips would improve significantly. So I'm eating einkorn wheat and taking HCL and have had the most improvement since it started which was around menopause. The burning at the beginning was really bad until I got off of coffee and the burning stopped. I read that coffee was a hormone disruptor. I don't know what the conclusion will be but thought I would give you my 2 cents thus far.
    • My feet used to swell up too. Impossible to sleep. Started using compression stockings and that helped. Off that job for half year, meanwhile getting 100% gluten free. Back on my feet again all day and 2 weeks later notice my feet are not swelling or heating up like before. So yes, there is a connection. 
  • Upcoming Events