Caramel Color _ what is the verdict for us?

[fussyeaterNY]

I read an article in Woman's Day magazine about Celiac Disease ( I was glad to see it get some press!!!!) and it said that foods with Caramel Color should be avoided. I had never heard that, and was wondering if anyone knew something definitive. I have been diagnosed since July 1st and I make a habit to watch what I eat (I have subsequently lost 20 pounds - all CD related bloat) and I feel great.  Although one of my bad vices still is Pepsi and Coca Cola, which of course has Caramel Coloring in it.  If I have to give up these I will resolve to do it as sometimes I get stomach aches from them (although nothing like I had before).  I think hearing from folks one way or the other will solve it for me mentally, and I will alter my diet if need be.

If this has been discussed before please re-direct me, if anyone has any comments I am all ears..
Thanks,

[the sensible celiac]

Caramel coloring *can* be made by heating wheat or barley malt. All caramel coloring is made by heating something that contains sugars until the sugars change to caramel. There is some sugar in wheat, so it is certainly a theoretical possibility to make caramel coloring from wheat, or barley.  It also meets the legal definition of caramel coloring set by the USDA in the United States to use materials that originated from barley or wheat.

The magazine Gluten Free Living has stated that they consider caramel coloring to be gluten free.

I know that I react in a predictable and recognizable way when I accidentally ingest gluten.

I ignore caramel coloring when I see it listed as an ingredient. I consider it to be such a very low risk for containing gluten that I would suffer more harm by avoiding foods with caramel coloring than by possibly being exposed to it if I did ever encounter a food with gluten-bearing caramel coloring.

The legal definition of Caramel Coloring from the USDA does allow it to be made from barley malt, so it is possible that caramel coloring could contain gluten. In the U.S.A. caramel color must conform with the FDA  standard of identity from 21CFR CH.1. This statute says: "the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), Invert sugar, Lactose (milk sugar), Malt syrup (usually from barley malt), Molasses  (from cane), Starch Hydrolysates and fractions thereof (can include wheat), Sucrose (cane or beet)." Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization  process.

The question in my mind is how much of the offending protein structures are going to survive this heating process if barley malt is the source. And then secondarily how much caramel coloring is going to be in a food.

If 1/100 of 1% of the caramel coloring contains gluten, and caramel coloring is 1% of a food substance, it is pretty darn diluted, if it is there at all.

The leading manufacturers of cola sodas in the USA, Pepsi and Coca Cola, both say that the caramel coloring they use is gluten free.

I hope this gives you the information you need to make a decision that fits your needs.