Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Frank's Red Hot?

shacon-bacon

Recommended Posts

shacon-bacon Apprentice
shacon-bacon
Posted

Ok I swear this sauce has poisoned me and chained me to the toilet. lol sick I know but I swear it must be the sauce...

Can anyone of you wonderfully helpful peeps tell me which one of these ingredients it could have been? Or maybe just maybe I was cross contaminated w/ something else I guess but I really think it was the sauce...

I must be dumb b/c I thought it was safe..

Heres the ingredients

distilled vinegar (which I thought distilled was OK?)

aged cayenne red peppers

water

salt

partially hydrogenated soybean oil

paprika

xanthan gum

sodium benzoate flakes

oleoersin paprika

natural butter flavor (milk)

mono di and triglycerides

guar gum

polysorbate 60

garlic powder

grounda habanero

vitamin e

ascorbyl palimate

citric acid

??? You all know so much more than I. Any help would be appreciated. Thank you!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


hollyres Explorer
hollyres
Posted
Ok I swear this sauce has poisoned me and chained me to the toilet. lol sick I know but I swear it must be the sauce...

Can anyone of you wonderfully helpful peeps tell me which one of these ingredients it could have been? Or maybe just maybe I was cross contaminated w/ something else I guess but I really think it was the sauce...

I must be dumb b/c I thought it was safe..

You must have been eating the wing sauce or something--regular Frank's Red Hot is way more basic. I eat the regular Frank's Red Hot every day on rice, deviled eggs, potato chips (w/sour cream), and anything else that will hold it. I am VERY sensitive to gluten, and it hasn't gotten me yet. My suggestion: buy the plain hot sauce and add melted butter and a pinch of sugar and use that as your wing sauce (yes, I am from Buffalo:) Make sure you get your wings crispy first, then pour over the sauce and broil for only a minute. This way, you can stay away from all those weird ingredients. I try to stay away from anything with more than 5 ingredients.

hollyres Explorer
hollyres
Posted
You must have been eating the wing sauce or something--regular Frank's Red Hot is way more basic. I eat the regular Frank's Red Hot every day on rice, deviled eggs, potato chips (w/sour cream), and anything else that will hold it. I am VERY sensitive to gluten, and it hasn't gotten me yet. My suggestion: buy the plain hot sauce and add melted butter and a pinch of sugar and use that as your wing sauce (yes, I am from Buffalo:) Make sure you get your wings crispy first, then pour over the sauce and broil for only a minute. This way, you can stay away from all those weird ingredients. I try to stay away from anything with more than 5 ingredients.

Oops, I see now in the heading that it was the wing sauce.

shacon-bacon Apprentice
shacon-bacon
Posted
  • Author

Yes it was the wing sauce. I steared clear of the regular hot sauce because the first ingredient listed was vinegar, and I thought vinegar was a no no? unless it was distilled?

I was just pouring it over a piece of grilled chicken and putting it in a salad. I don't know maybe it wasn't the hot sauce but something has sure got me. Ugh. It makes me want to cry.

ksymonds84 Enthusiast
ksymonds84
Posted
Yes it was the wing sauce. I steared clear of the regular hot sauce because the first ingredient listed was vinegar, and I thought vinegar was a no no? unless it was distilled?

I was just pouring it over a piece of grilled chicken and putting it in a salad. I don't know maybe it wasn't the hot sauce but something has sure got me. Ugh. It makes me want to cry.

Hello,

Frank's original red hot sauce is on the gluten free list so the vinegar is distilled. I think with labeling laws they would have to say malt vinegar etc. Like Holly, I add 1/3 cup of melted butter to a 1/2 cup of sauce, makes very yummy buffalo wings!

  • 1 year later...
bobbygf Newbie
bobbygf
Posted

Q: Are FRANK'S

lovegrov Collaborator
lovegrov
Posted

"Vinegar" IS distilled vinegar in the U.S. And as the website says, all of Franks products are gluten-free.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • 4 years later...
tschooner07 Newbie
tschooner07
Posted

I am not diagnosed with celiac disease but I am very sensitive to gluten. One bite of anything containing gluten makes me sick for days on end. From what I found out, you can't trust powdered spices like garlic powder and onion powder because it contains gluten. I have just got glutened last night from eating sweet chili rice crackers because there was garlic powder in it.... I would stay away from Franks Red Hot Sauce because one of the ingredients is garlic powder... It probably contains traces of gluten.

kareng Grand Master
kareng
Posted

I am not diagnosed with celiac disease but I am very sensitive to gluten. One bite of anything containing gluten makes me sick for days on end. From what I found out, you can't trust powdered spices like garlic powder and onion powder because it contains gluten. I have just got glutened last night from eating sweet chili rice crackers because there was garlic powder in it.... I would stay away from Franks Red Hot Sauce because one of the ingredients is garlic powder... It probably contains traces of gluten.

 

Please remember that any product info on this thread is 4 years old.  Products change over that time.

 

As for the garlic or oinion powder - in the Us and Canada and some other countries - if it has wheat added, it will be listed in the ingredients.  The garlic and oinion powder I have is only garlic or onion.  I think that is true for most brands.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. HectorConvector
      - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      315

      Terrible Neurological Symptoms

      These symptoms started initially in 2009/2010 and I've had normal blood sugar readings in all the blood tests - so never been diagnosed with diabetes or pre-diabetes. I did request another blood test recently (yesterday in fact) which I have had, and if the blood sugar looks high it'll come up in my results which I'll be able to see next week. I don't have...
    2. Scott Adams
      0

      Gluten-Free Foods in Mexico: A Study Raises Safety and Labeling Concerns

    3. Russ H
      - Russ H replied to dsfraley's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      15

      9 y/o Son Diagnosed with Celiac Disease; Persistent Symptoms: Does this Sound Familiar?

      I used to react very badly to milk - much worse than to gluten and I was always worried about exposure. Any diary product would make me extremely ill and put me out of action for 5 days or so. I would have watery and bloody diarrhoea, bloating, malaise and be unable to eat. If I recall correctly, it was about a year after being diagnosed with coeliac disease...
    4. Jane02
      - Jane02 replied to HectorConvector's topic in Related Issues & Disorders
      315

      Terrible Neurological Symptoms

      Sorry, I just realized how old this thread is and only read the initial post from 2021. I'll have to catch up on the comments in this thread.
    5. Jane02
      - Jane02 replied to HectorConvector's topic in Related Issues & Disorders
      315

      Terrible Neurological Symptoms

      Sorry to hear you're going through such a hard time. It would be worth looking into MCAS/histamine issues and also Long Covid. Perhaps there is something occurring in addition to celiac disease. It would be worth ruling out micronutrient deficiencies such as the b vitamins (B12, folate, B1, etc), vit D, and ferritin (iron stores).
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,583
    • Most Online (within 30 mins)
      7,748
    yasunari
    Newest Member
    yasunari
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • HectorConvector
      Terrible Neurological Symptoms

      By HectorConvector · Posted

      These symptoms started initially in 2009/2010 and I've had normal blood sugar readings in all the blood tests - so never been diagnosed with diabetes or pre-diabetes. I did request another blood test recently (yesterday in fact) which I have had, and if the blood sugar looks high it'll come up in my results which I'll be able to see next week. I don't have any other symptoms relevant to diabetes except for the nerve pain, which had been in existence for many years with "normoglycaemia", but we'll see. In terms of my current diet: I get roughly 60% of my calories from fat and protein, and 40% from carbs (an estimation). I'm on currently about 2200 calories per day, which is too low for someone of my size, so I've been slowly losing weight that I want to put back on again. But I don't want to do that without using weights, which flare my pain up unfortunately. 
    • Russ H
      9 y/o Son Diagnosed with Celiac Disease; Persistent Symptoms: Does this Sound Familiar?

      By Russ H · Posted

      I used to react very badly to milk - much worse than to gluten and I was always worried about exposure. Any diary product would make me extremely ill and put me out of action for 5 days or so. I would have watery and bloody diarrhoea, bloating, malaise and be unable to eat. If I recall correctly, it was about a year after being diagnosed with coeliac disease and going on a strict gluten free diet that I accidentally consumed dairy products and didn't react. From then on, I have been fine with diary. 
    • Jane02
      Terrible Neurological Symptoms

      By Jane02 · Posted

      Sorry, I just realized how old this thread is and only read the initial post from 2021. I'll have to catch up on the comments in this thread. 
    • Jane02
      Terrible Neurological Symptoms

      By Jane02 · Posted

      Sorry to hear you're going through such a hard time. It would be worth looking into MCAS/histamine issues and also Long Covid. Perhaps there is something occurring in addition to celiac disease. It would be worth ruling out micronutrient deficiencies such as the b vitamins (B12, folate, B1, etc), vit D, and ferritin (iron stores). 
    • knitty kitty
      Terrible Neurological Symptoms

      By knitty kitty · Posted

      This sounds very similar to the neuropathic pain I experienced with type two diabetes.  Gloves and boots pattern of neuropathy is common with deficiencies in Cobalamine B12 (especially the pain in the big toe), Niacin B3, and Pyridoxine B6.  These are vitamins frequently found to be low in people with pre-diabetes and diabetes.  Remember that blood tests for vitamin levels is terribly inaccurate.  You can have vitamin deficiencies before there are any changes in blood levels.  You can have "normal" serum levels, but be deficient inside organs and tissues where the vitamins are actually utilized.  The blood is a transportation system, moving vitamins absorbed in the intestines to organs and tissues.  Just because there's trucks on the highway doesn't mean that the warehouses are full.  The body will drain organs and tissues of their stored vitamins and send them via the bloodstream to important organs like the brain and heart.  Meanwhile, the organs and tissues are depleted and function less well.   Eating a diet high in simple carbohydrates can spike blood sugar after meals.  Eating a diet high in carbohydrates consistently over time can cause worsening of symptoms.  Thiamine and other B vitamins like Niacin B3 and Pyridoxine B6, (which I noticed you are not supplementing), are needed to turn carbs, proteins and fats into energy for the body to use.  Alcohol consumption can lower blood sugar levels, and hence, alleviate the neuropathic pain.  Alcohol destroys many B vitamins, especially Pyridoxine, Thiamine and Niacin.  With alcohol consumption, blood glucose is turned into fat, stored in the liver or abdomen, then burned for fuel, thus lowering blood glucose levels.  With the cessation of alcohol and continued high carb diet, the blood glucose levels rise again over time, resulting in worsening neuropathy.   Heavy exercise can also further delete B vitamins.  Thiamine and Niacin work in balance with each other.  Sort of like a teeter-totter, thiamine is used to produce energy and Niacin is then used to reset the cycle for thiamine one used again to produce energy.  If there's no Niacin, then the energy production cycle can't reset.  Niacin is important in regulating electrolytes for nerve impulse conduction.  Electrolyte imbalance can cause neuropathic pain.   Talk to your doctors about testing for Type Two diabetes or pre-diabetes beyond an A1C test since alcohol consumption can lower A1C giving inaccurate results. Talk to your doctors about supplementing with ALL eight B vitamins, and correcting deficiencies in Pyridoxine, Niacin, and B12.  Hope this helps! Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ P. S.  Get checked for Vitamin C deficiency, aka Scurvy.  People with Diabetes and those who consume alcohol are often low in Vitamin C which can contribute to peripheral neuropathy.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.