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Cadbury's Cream Eggs


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29 replies to this topic

#1 Kyalesyin

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Posted 16 March 2007 - 04:32 PM

So, after six months gluten-free, the DH, brainfog, tiredness and random joint aches were back with a vengence today for my wife.

The only thing my wife has eaten in the past three days that she didn't read the ingredients for was a Cadbury's Creme egg. This is probably one for the brits, but if anyone can tell me if this was the culprit or not I'd be really greatful. I hope this is in the right section.
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I'm really just here about my wife. Its all her fault!

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#2 blueeyedmanda

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Posted 16 March 2007 - 04:44 PM

They are ok in the US...I eat buckets of the mini-eggs. They are made by Hershey.
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#3 Electra

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Posted 16 March 2007 - 06:41 PM

So, after six months gluten-free, the DH, brainfog, tiredness and random joint aches were back with a vengence today for my wife.

The only thing my wife has eaten in the past three days that she didn't read the ingredients for was a Cadbury's Creme egg. This is probably one for the brits, but if anyone can tell me if this was the culprit or not I'd be really greatful. I hope this is in the right section.

I've been eating the caramel ones and according to the ingredient list they are ok, but I've been having some mysterious symptoms. My symptoms had started to subside and last night and today I ate a bunch more, so if I get really sore again in the next few days then I'll know that I can't trust them. Right now I'm aching pretty badly and yesterday (before I ate them again) I had finally started to feel better!! I may also have a cyst on my ovary, because I have them frequently, but since this pain seems a little higher then my normal O pain then it leaves me wondering!! I'd say cut them out and see if she feels better. Maybe we're having a reaction to something else that's in them and not a gluten ingredient. Let us know what happens!!
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~~Angie~~

DX'd With Narcolepsy In 1995
Dx'ed With Celiac On 12-18-06
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DX'd With Pernicious Anemia 4-24-07
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#4 Nantzie

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Posted 16 March 2007 - 06:56 PM

Keep in mind that something gluten-free in one country can have gluten in another country. There are at least a few conflicting products in the US vs. Canada, so I'm sure it's the same in the UK vs US.

I found the UK Cadbury site's gluten-absent list. There are several Cadbury Eggs on the list - http://nutrition.cad...r...p;x=17&y=15

This is their statement of what they consider gluten-absent (emphasis mine) -

Gluten absent
These products are suitable for people who suffer from Coeliac disease as they meet the current standard for gluten absent, as set by the international body, Codex Alimentarius. Products which may contain traces of wheat are also excluded from the gluten absent list. The list is also available from www.coeliac.co.uk It also takes into account of the definition for cross contamination.

I'd say that it's probably gluten-free. When they bring up the Codex standards, it always makes my stomach churn because gluten is actually allowed under those standards. BUT, since they also say that they don't include products that may contain traces of wheat on their gluten-free list, it makes me a little nervous. Notice that they say "traces of wheat" not "traces of gluten".

Nancy
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#5 Kyalesyin

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Posted 17 March 2007 - 04:06 AM

Thatks! Thats been really helpful. She's back on her feet today, so it was nothing too severe. Guess we'll just have to be careful.
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#6 darlindeb25

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Posted 17 March 2007 - 04:17 AM

Cadbury eggs are gluten free in the US--even the caramel ones.
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Deb
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#7 nikki-uk

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Posted 17 March 2007 - 04:48 AM

So, after six months gluten-free, the DH, brainfog, tiredness and random joint aches were back with a vengence today for my wife.

The only thing my wife has eaten in the past three days that she didn't read the ingredients for was a Cadbury's Creme egg. This is probably one for the brits, but if anyone can tell me if this was the culprit or not I'd be really greatful. I hope this is in the right section.


Yes, they are gluten-free and it's listed in the Coeliac UK handbook - (has she joined?)
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#8 Electra

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Posted 17 March 2007 - 05:56 AM

I'm not in the UK I'm in the US, but if they are gluten free then I am definitely sensitive to something else in them. I just woke up a while ago with this amazing pain in my side. It felt like my entire side was swollen inside. I've been having gas, and It still feels swollen. The only other explanation would be that I had a cyst on my ovary and it burst during the night, but that would not explain the gas. If my bowels are messed up in the next few days then I'll know there is another ingredient that I need to watch out for (I just won't know which ingredient it is)!! Good Luck, and I'm glad she's feeling better today!!
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~~Angie~~

DX'd With Narcolepsy In 1995
Dx'ed With Celiac On 12-18-06
Positive Biopsy On 2-1-07
DX'd With Pernicious Anemia 4-24-07
Daughter Has DH, so I suspect she also has Celiac!!

"If Alcoholism was Celiac Disease they would make us drink ourselves into kidney failure before they would admit we had the disease"

#9 Kyalesyin

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Posted 17 March 2007 - 10:14 AM

I'm not in the UK I'm in the US, but if they are gluten free then I am definitely sensitive to something else in them. I just woke up a while ago with this amazing pain in my side. It felt like my entire side was swollen inside. I've been having gas, and It still feels swollen. The only other explanation would be that I had a cyst on my ovary and it burst during the night, but that would not explain the gas. If my bowels are messed up in the next few days then I'll know there is another ingredient that I need to watch out for (I just won't know which ingredient it is)!! Good Luck, and I'm glad she's feeling better today!!


Accidental cross-contamination somehow? We're wondering today if it could be that, since there is nothing else that could be that cause.
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#10 nikki-uk

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Posted 17 March 2007 - 11:16 AM

Accidental cross-contamination somehow? We're wondering today if it could be that, since there is nothing else that could be that cause.


Or maybe lactose intolerance??
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#11 Kyalesyin

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Posted 17 March 2007 - 01:21 PM

Or maybe lactose intolerance??


Nah... ammount of milk cheese and butter we get though there would have been other signs. If eating half a block of cheese doesn't set her off, I'd be surprised if the egg did.
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#12 Starchick

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Posted 01 March 2008 - 09:47 AM

Hi everyone, I'm new to this forum!

I found this thread while doing a search for Cadbury Creme Eggs, because I checked the ingredients when I was at the grocery store the other day and it now says that they contain wheat. I could swear they used to be gluten free, and I've been eating them all along, so I wanted to know if I was just that stupid or if they changed the ingredients. Based on this thread, I'm guessing they've changed them. So I wanted to give you all a heads up about that! The regular Creme Eggs now have wheat listed right in the ingredient list. Which upsets me greatly because they were my favorite, but I'm glad I checked.
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#13 SuperGina

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Posted 01 March 2008 - 06:01 PM

Regular Size Cadbury Creme Eggs made for the USA by Hersheys now lists GLUCOSE SYRUP (WHEAT) on the back of the box in the ingredients list.

See pics

http://www.daringpress.com/cce1.jpg

http://www.daringpress.com/cce2.jpg
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#14 Dolfem1973

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Posted 28 August 2008 - 03:10 PM

Regular Size Cadbury Creme Eggs made for the USA by Hersheys now lists GLUCOSE SYRUP (WHEAT) on the back of the box in the ingredients list.

See pics

http://www.daringpress.com/cce1.jpg

http://www.daringpress.com/cce2.jpg


Could definitely buy that for a dollar. I heard on the news that a lot of manufacturers are now including wheat this year because of crop rotation. To keep the land arable, farmers will rotate the crops every year, leaving some fields fallow (devoid of crops), which allows the soil to produce better crops year after year. I heard wheat is big this year :o , but have yet to find more sources confirming this.

Lynn
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#15 Lisa

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Posted 28 August 2008 - 03:35 PM

This thread is over a year old. This is some of the discussion regarding Cadbury Eggs:

irish daveyboyFeb 17 2008, 01:52 PM
GLUCOSE, GLUCOSE SYRUP AND CARAMEL COLOUR
.
It is important for those following a gluten-free diet to incorporate the latest valid scientific information into their diets. Under current Australian food law,
.
glucose, glucose syrup and caramel colour are "gluten-free",
even if derived from wheat, as the wheat is so highly processed,
there is no gluten detected.
.
Glucose, glucose syrup, caramel and similar ingredients have no detectable gluten, even if derived from wheat.
.
New food labelling laws require food labels to list all ingredients derived from wheat, rye, barley and oats.
This does not mean that all ingredients derived from these sources actually contain gluten.
So, it is a legal requirement that the source be declared, but remember that ingredients derived from wheat that are gluten free are:
dextrose, glucose and caramel colour (additive 150).
.
.
Accuracy of "Gluten-Free" Labels
.
The legal definition of the phrase "gluten-free" varies from country to country. Current research suggests that for persons with celiac disease the maximum safe level of gluten in a finished product is probably less than 0.02% (200 parts per million) and possibly as little as 0.002% (20 parts per million).

Australian standards reserve the "gluten free" label for foods with less than 5 parts per million of gluten, as this is the smallest amount currently detectable.
.
As gluten-containing grains are processed,
more and more of the gluten is removed from them,
as shown in this simple processing flow:
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Wheat Flour (80,000ppm) > Wheat Starch Codex (200ppm) > Dextrin > Maltodextrin > Glucose Syrup (<5ppm) > Dextrose > Caramel Color
.
Unfortunately, in the United States, the Food and Drug Administration (FDA) has not yet defined the term gluten free as it appears on food labels.
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It is currently up to the manufacturers of "gluten free" food items to guarantee such a claim.
"A final rule that defines the term gluten-free and identifies the criteria that would enable the food industry to use that term" is scheduled to be released by the FDA on August 2nd, 2008.
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Many so-called gluten free products have been found to have been contaminated with gluten (such as Pamela's cookies, etc.).
.
Reference
.
United States
The Food and Drug Administration (FDA) is proposing to, ?define the food labeling term ?gluten-free? to mean that a food bearing this claim does not contain any of the following:

An ingredient that is a ?prohibited grain?, which refers to any species of wheat (durum, wheat, spelt wheat, or kamut), rye, barley or their crossbred hybrids
An ingredient that is derived from a ?prohibited grain? and that has not been processed to remove gluten
An ingredient that is derived from a ?prohibited grain? that has been processed to remove gluten,
if the use of the ingredient results in the presence of 20 micrograms or more gluten per gram of food
An ingredient containing 20 micrograms or more gluten per gram of food?
.
Reference
.
It would seem that under present US law sources must be stated ie. Glucose Syrup (from Wheat)
That however doesn't necessarily mean it contains sufficient levels of gluten to be harmful ie. < 5PPM
.
I don't know if this helps to explain the situation, or just makes it more complicated.
.
Best Regards,
David
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Lisa

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