Sugar Free Soda Pop?

[SunTea]

I get reactions from soda pop.  I started using it for baking gluten free, and for the first time in years I took a swig or put some in a smoothie so not to throw out the little bit left before it goes flat.  I thought I'd be O.K. with plain or Wal-Mart's American Clear which is supposed to have no extra additives in it.  My intuition is guiding me not to eat yeast breast, so I mainly bake and eat no sugar added quick breads, cakes, and biscuits and keep the soda pop sugar free also.  I think I'm also reacting to soda pop in the baked goods too.

Fairly typical to have problems with soda pop?  If so, what in soda pop does that?

Sheila

[the sensible celiac]

I've never noticed a problem with any type of soda that I've had. My tastes run to diet cirus flavored sodas, like Diet Sunkist and Diet Squirt.

Some people report that they have trouble with cola flavored sodas, it is usually thought that the caramel coloring may be derived from wheat. From what I've read, almost all caramel coloring used in the USA is derived from sources other than wheat, and should therefore be OK.  Pepsi Cola and Coca Cola are frequently reported as stating that their caramel coloring is OK.

Some people don't seem to tolerate Aspartame very well. This might be completely unrelated to celiac disease, and just be some additional sensitivity you have developed because your digestive system has been stressed by autoimmune reactions.

I'd just lay off the soda completely for 6 months or so, then see if it still bothers you.  Just a suggestion 

[eatingganesh]

not only is the caramel coloring to blame... but malodextrin too. MD is made from wheat. It is commonly used in diet sodas and other foods containing sugar substitutes.

[the sensible celiac]

Not all maltodextrin is made from wheat.  Wheat is one source of starch that can be used, but in the US most maltodextrin is made from corn, rice or potatoes.

Some food scientists state unequivocally that no complex proteins like gluten will remain in maltodextrin after the wheat source is first extracted to starch and then in a second process converted to dextrin.  Others say that the starch and proteins can not be separated  completely.

I personally do not avoid maltodextrin as a food ingredient but of course different people are more or less sensitive to different things.  My point is that in the USA maltodextrin is not usually made from wheat.