Is Natural Flavoring Gluten-Free and Safe for People with Celiac Disease?

"It’s safe to eat, but it can cause permanent damage to the bronchioles—the narrowest parts of the branching airways in the lungs—if you inhale it. Like if, say, you’re a microwave-popcorn-factory employee working over the giant tank of flavorings.

Dozens of popcorn factory employees (and even one consumer—a Colorado man who ate two bags of popcorn every day for 10 years . . ."

I note that the article also says this is a natural chemical compound found in many fermented dairy products. Many, many chemical compounds we eat, inhale or come in contact with frequently are only harmful in exaggerated amounts and may even be helpful to our health in limited quantities. A prime example is fluoride.

I only get the "light" microwaveable popcorn products and I love them.

On 9/10/2020 at 9:46 AM, Guest Addams K said:

I am confused about: "For those with celiac disease, natural flavoring is considered to be gluten-free, and if wheat, rye or barley were used to make the natural flavoring it would need to be disclosed on the ingredient label in foods that are labelled "gluten-free." If wheat were used to make natural flavoring it would always need to be disclosed, even on products not labelled gluten-free."  The first part of the first sentence says natural flavoring is gluten-free. Then the second half implies that it is possible that rye or barley could be used to make the natural flavoring and therefore would not need to be disclosed on a typical food label that is not making any special claims. Both of those cannot be true. 

I'm so confused on whether it's gluten free and safe for my celiac belly. 

If you eat it and doesn't cause you distress, probably OK. It it causes you distress, avoid.

6 hours ago, Wheatwacked said:

If you eat it and doesn't cause you distress, probably OK. It it causes you distress, avoid.

If you eat it and it causes you distress, then it's already too late @Wheatwacked.  The whole point of food labeling is that you should not need to get sick to find out that something is detrimental to your health.  

I cannot even fathom that you posted this comment. 

Glutamate: The Master Neurotransmitter and Its Implications in Chronic Stress and Mood Disorders

Consumed in controlled quantities, free glutamate (as distinct from glutamate contained in protein) functions as a neurotransmitter and building block of protein. 

Does “glutamate” in a product mean it contains gluten? No—glutamate or glutamic acid have nothing to do with gluten.

Consider the quantity in foods is a tiny amount compared to the dosages they gave those poor rats.

 infant laboratory animals given large amounts of free glutamic acid suffered brain damage immediately

0.35 mg/g dose equals 24.5 grams in a 70 kg human.

"Glutamate, at a dose of 0.35 mg/g, produced neuronal necrosis of a very limited nature in only 60% of the animals and was defined as the minimal effective neurotoxic dose in the 4-day-old mouse. Neuronal loss was not detected in any animals treated with less than 0.35% mg/g of the amino acid whereas lesions became more extensive as the dose was increased to 0.5 mg/g."    https://pubmed.ncbi.nlm.nih.gov/420883/

On 11/8/2023 at 8:59 PM, Wheatwacked said:

Glutamate: The Master Neurotransmitter and Its Implications in Chronic Stress and Mood Disorders

Consumed in controlled quantities, free glutamate (as distinct from glutamate contained in protein) functions as a neurotransmitter and building block of protein. 

Does “glutamate” in a product mean it contains gluten? No—glutamate or glutamic acid have nothing to do with gluten.

Consider the quantity in foods is a tiny amount compared to the dosages they gave those poor rats.

 infant laboratory animals given large amounts of free glutamic acid suffered brain damage immediately

0.35 mg/g dose equals 24.5 grams in a 70 kg human.

"Glutamate, at a dose of 0.35 mg/g, produced neuronal necrosis of a very limited nature in only 60% of the animals and was defined as the minimal effective neurotoxic dose in the 4-day-old mouse. Neuronal loss was not detected in any animals treated with less than 0.35% mg/g of the amino acid whereas lesions became more extensive as the dose was increased to 0.5 mg/g."    https://pubmed.ncbi.nlm.nih.gov/420883/

 

Gluten and Glutamate are completely different "animals".  Glutamate does not (necessarily) contain gluten.  What's your point here?