Guest guest Posted August 14, 2009 Report Share Posted August 14, 2009 I've generally stayed away from the additive, Carmel Color, because I thought it was a no-no for Celiacs. Then I noticed some Mayer sliced chicken...I had already eaten a lot of...had some caramel color in the ingredients.I don't usually get huge reactions to gluten, unless there's an excessive amount of it in the food, so I didn't think much of eating the chicken until I saw the caramel color listing.Just to reconfirm, is caramel color a no-non? Louise Audellart + designlouiseaudell.com(510) 531-4607 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2009 Report Share Posted August 15, 2009 From celiacdisease.net at the University of Chicago Celiac Disease Center: Caramel color is manufactured by heating carbohydrates and is produced from sweeteners. Although gluten-containing ingredients can be used, they are not used in North America; corn is most often used, however it is important to check with food manufacturers. Quote Link to comment Share on other sites More sharing options...
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