Fyre Natural Thermogenic Fat Burner

Syntrax makes an All Natural Thermogenic called Fyre.  They suggested I try it on my gluten free weight loss diet, so they threw in some samples with my Nectar Protein. Being all-natural, it is gluten free.

I have always been very skeptical of any “fat burner” in the past, so I had very low expectations for this.  I can drink all the caffeene in the world as a bed-time snack and sleep like a baby.  So, I couldn’t imagine anything having an affect on me.

The first day, I figured out quickly, that I had to moderate my dosage!  The first day, I took two pills about 7 hours before I wanted to go to sleep…. I was up all night!  I was awake and wired all night!  Didn’t even consider trying to go to sleep!  This is the first product that I could tell worked.

It is tough to say if I lost any weight because of it, but when taking it, I felt great and wide awake, so it must by hyping me up.  I got much more work done than usual and just felt good.  I continued taking one pill 3 times per day before meals.

I would/will purchase Fyre again.  Despite helping me lose weight, it just made me feel wide awake.  It wasn’t a bad or jittery feeling, just a revitalized type of feeling.

Fyre is for sale on the Boosters4Health site.  You can use coupon code: MH3090 to get 40% off of your purchase on that site.

It is relatively inexpensive, with the 40% off, compared to other thermogenic products and I can verify that it works!  Give it a try and let me know what you think!

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Gluten Free Ingredients *Food Label Help*

This is the best list I have found and am currently living by:

Please let me know if anything is inaccurate or if it needs an addition.

Taken from Celiac.com

Unsafe Gluten Free Food List (Ingredients including Gluten):

This is the best list I have found and am currently living by:

Please let me know if anything is inaccurate or if it needs an addition.

Taken from Celiac.com

Unsafe Gluten Free Food List (Ingredients including Gluten):

Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits – Specific Types)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer
Bleached Flour
Blue Cheese (made with bread)
Bran
Bread Flour
Brewers Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Couscous
Dextrimaltose
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Farina
Farina Graham
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Malt
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matzo Semolina
Mir
Oriental Wheat (Triticum turanicum)
Pasta

Pearl Barley
Persian Wheat (Triticum carthlicum)
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets
Tabbouleh
Teriyaki Sauce
Textured Vegetable Protein – TVP
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vegetable Starch
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)

The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

Artificial Color4
Caramel Color1, 3
Coloring4
Dextrins1,7
Flavoring6
Food Starch1, 4
Glucose Syrup4
Gravy Cubes4
Ground Spices4
Maltodextrin1, 8
Maltose4
Miso4
Modified Food Starch1, 4
Modified Starch1, 4
Monosodium Glutimate (MSG)1, 4
Mustard Powder 4
Natural Flavoring6
Shoyu (soy sauce)4
Smoke Flavoring4
Soba Noodles4
Soy Sauce4
Starch1, 4
Stock Cubes4
Vitamins4
Wheat Starch5

  • 1) If this ingredient is made in North America it is likely to be gluten-free.
  • 3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA 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.
  • 4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.
  • 5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.
  • 6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional.
  • 7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin.

    May 1997 Sprue-Nik News.
    (1) Federal Register (4-1-96 Edition) 21CFR Ch.1, Section 184.12277.
    (2) Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444

  • 8) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer wont change their process to use wheat starch or a gluten-based enzyme in the future. (3) – May 1997 Sprue-Nik News
    1. Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
    2.Additives Alert, an information sheet from the Greater Philadelphia Celiac Support Group, updated early in 1997. This specific information comes from Nancy Patin Falini, the dietitian advisor for the group and a speaker at a national celiac conferences in the past few years.
    3. From the CELLIAC Listserv archives, on the Internet, Donald D. Kasarda, posted November 6, 1996.