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100% Maple Syrup

Lexi

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Lexi Enthusiast
Lexi
Posted

I bought some 100% maple syrup at the store the other day. I felt sick all day after eating it. I thought it would be gluten free as long as it was 100% pure maple. The brands at Native Sun are so Expensive!!

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psawyer Proficient
psawyer
Posted

Pure maple syrup is gluten-free. No doubt about it.

ravenwoodglass Mentor
ravenwoodglass
Posted

It should be gluten free. What did you eat it on?

jerseyangel Proficient
jerseyangel
Posted

100% pure maple syrup shouldn't be a problem. It's one of the few things I'm not picky about the brand I buy.

Could it be what you poured it over?

Lexi Enthusiast
Lexi
Posted
  • Author

Ok - well it's good to know that the syrup should be gluten free. It really tasted good. I used it with The Cravings Place gluten-free pancake and waffle mix, which I have learned to love. I also ate strawberries and blueberries with it (no butter).

brigala Explorer
brigala
Posted
Ok - well it's good to know that the syrup should be gluten free. It really tasted good. I used it with The Cravings Place gluten-free pancake and waffle mix, which I have learned to love. I also ate strawberries and blueberries with it (no butter).

My guess, then, is that you got something contaminated... perhaps a spatula or a pan. It is only a guess, of course. And it's probably not possible to track it down now.

It's also possible to have a gluten-like reaction to something that isn't gluten. Many of us have more than one sensitivity, and in some cases the reactions are nearly identical. My mom, for example, seems to react to corn gluten in much the same way as she reacts to wheat gluten (fortunately, she's ok with corn starch, just not whole corn). There could have been an ingredient in the pancakes you had trouble with. But unless it happens again, I'd assume it was cross-contamination, either in your kitchen or in the factory production of something you ate. This is a risk we take with all our food, unless we grow it in our own back yards, don't live anywhere near grain farms, and don't let anything we didn't grow into our kitchen (obviously not a real solution for people living in the real world).

I think the maple syrup is the least likely culprit, although I suppose it's possible that it was bottled in a factory where they also bottle "maple-flavored pancake syrup," which is commonly flavored with barley malt.

-Elizabeth

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