Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


Photo
- - - - -

Are Reese's Peanut Butter Cups Gluten Free Or Not?


  • Please log in to reply

47 replies to this topic

#16 Gemini

 
Gemini

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,142 posts
 

Posted 11 February 2011 - 12:34 PM

Thank you all for your responses and comments. I called Hershey's because I have had my usual celiac symptoms after eating a regular sized peanut butter cup on two separate occasions in the past year (and no, I am not lactose intolerant, soy intolerant, or have any problems with emulsifiers or any of the other ingredients in them). I am extremely sensitive to cross-contamination, though, and have had reactions to other products which manufacturers have stated have "no gluten ingredients,'" but I have later found out are produced on shared lines after I have had reactions, i.e. Tostitos.
I agree that, per the packaging, that there are no gluten-containing ingredients in Reese's peanut butter cups.
When I called Hershey's main phone number to speak with a customer service regarding gluten, the rep who I spoke with had much more knowledge about gluten than I expected. The three Hershey's candies which are "gluten free" are the only ones which are produced on dedicated lines and do not risk coming in contact with gluten-containing products during manufacturing.
It would be interesting to see if others who call Hershey's get conflicting information.....
I am envious of those of you who do not get sick from cross-contamination and are able to use and trust ingredient labels. Unfortunately, that is not the case for all of us!



I am an extremely sensitive Celiac and usually only eat commercially processed foods from dedicated facilities(there are a few exceptions where their production practices are excellent) yet have never had any problems with RPBC. There really is no way to prove cc in small amounts anywhere because they cannot test down to levels below 5 ppm. You still may be sensitive to another ingredient in the candy as that can be hard to pin down also.
  • 1

Celiac.com Sponsor:

#17 T.H.

 
T.H.

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,816 posts
 

Posted 13 February 2011 - 11:50 PM

I've been on a gluten-free diet for over four years and haven't felt the need to make even one phone call. I really don't understand the thinking behind it. Everything I need to know is on the ingredients label.


My father is pretty much the same. He's never called a company about their gluten free status. He goes by labels. I can't. And...I don't know if I can describe how this thinking comes about well enough, but I'm really going to try, because just from talking with my father, I know it probably seems crazy-over-the-top to you for people to do this. And I guess I wish it didn't, because truly, it isn't, at least not for some of us. I hope I can do this without it coming across just a confusing ramble or really offensive. Truly, not trying to be. Apologies if I get this wrong.

I often get the impression that it is assumed that folks like myself, who call companies, do this right off the bat. That we're super, super careful like this from the beginning. And I can honestly say, I haven't yet met anyone who did. Who would want to? It's a pain in the butt.

It's typically after starting off NOT calling companies and getting burned that we start taking more care.

So, here goes my explanation for what might be a common experience for those of us who call up companies to ask about gluten CC and such (it's not all of us, but not too far off for a lot of us, I don't think.)

Imagine you went on your gluten free diet, and you didn't get better. Your symptoms didn't improve, in fact, some of them might even get WORSE after you go gluten free. You are sick all the time, you are miserable, and since you KNOW you are only eating gluten free foods, you start looking for other problems.

You look at other food allergies and intolerances, and maybe you find some. You avoid those. Still sick. Still not getting all the way better. Test for other stuff. Still not better.

And then, if you're lucky, maybe you notice that you feel better on less processed foods. A day of carrots and broccoli and you have no symptoms. A day where you eat a can of gluten free chili: sick. A meal of rice and spinach: good. A meal where you have gluten-free cereal: sick. And then you eat the gluten-free chili maybe a second time, or a third, or a fourth, and you are sick after eating it, every time, no matter what else you ate or didn't eat along with it.

And that seems to be how it starts. You call up a company, hoping to find out what in the world about it could make you sick, and you find out it processes gluten on the same line, or in the same room. And you call up another company that made food you were sick after, and find out they do the same thing. And then another, and then another, and pretty soon, you are avoiding all these foods that process gluten foods on the same line as yours, and finally, FINALLY, you start to get better. Your symptoms start to go away.

And that's when you start calling companies up before you eat their food, to find out how they process their food, because otherwise, you get hosed.

And you are correct, lm, when you say that there is little evidence of gluten to be found in a test on many of these items (although sometimes you can find a person who saved some of the food and actually sent it in for testing somewhere). But for most people I know who call up the company, we had to do our own testing using our bodies and our experiences. Hard to quantify, at times. Very hard to give as proof to someone else who is NOT experiencing these same issues.

But I don't think that it necessarily makes the experience less valid, you know? Not any more than someone who is saying they feel fine eating a 'no gluten ingredients' food that many react to should be doubted for NOT having a reaction, if that makes sense?

Potential cross contamination. Now that's a whole nuther subject!


I found it really interesting that you viewed it as such, because I guess as a celiac who DOES have to make these phone calls, I always view it as the same thing, now. If something is gluten free, I think it should mean the food is free from gluten ingredients AND free from potential cross contamination. Otherwise, there's no way to tell if the product is always safe, or if you just get to play Russian roulette and hope that your batch of food didn't get contaminated.

Now if it's 'no gluten ingredients,' then that says nothing about cross contamination, in my book. That's honest on a company's part. If there was a differentiation, I really wish that one would be it. Gluten free - I honestly can't see it as anything but weaseling a bit on the truth when a company says this, but knows there's at least a moderate contamination risk.

And part of the reason it bothers me so much is that most people SEE gluten free and think there IS no cross contamination risk. Personally, I have all faith that the company folks are smart enough to know that, and use the term gluten free for just that reason.

IMO, it's like a company owning a pond and saying the pond is safe because the nearby snakes only come and swim in it once every few weeks. That's just fine for those who swim when there's no snakes, but the company knows that the danger exists and it IS going to harm someone at some point. And they're not making that clear in their labeling.

I know it's just my opinion. And I'm probably more irritated by it because my level of sensitivity is more affected by this than, say, my father's. But I notice that for the two organizations that certify products as gluten free, both the ingredients AND the cross-contamination issues have to meet a certain set of standards, so I don't think I'm completely alone in thinking that 'gluten free' should address cross-contamination, not just ingredients.

Anyway, that's my 2 cents and all. And very glad you were so honest about your opinions, I think this is turning into a very interesting discussion, as a result. :)
  • 2

T.H.

Gluten free since August 10, 2009.
21 years with undiagnosed Celiac Disease

23 years with undiagnosed sulfite sensitivity

25 years with undiagnosed mast cell activation disorder (MCAD) 

 

Daughter: celiac and MCAD positive

Son: gluten intolerant
Father, brother: celiac positive


#18 bincongo

 
bincongo

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 190 posts
 

Posted 14 February 2011 - 06:22 AM

I think all companies should be required to label products that are made on shared equipment. They do that with peanuts and nuts so why not wheat. Having said that I am in love with Reese's dark chocolate peanut butter cups and I eat them several times a week. I don't have a lot of symptoms so I can't always tell if I am having a reaction but my recent blood work showed I was following the gluten free diet very well. I did find last fall that Reese's came out with a new candy bar and the packaging looked very much like the peanut butter bar but I read the label and it had wheat in it. You can never be too careful.
  • 0
Dx Celiac July 2010 by Endoscopy biopsy- had Endoscopy for another reason, not for possible Celiac
Lactose intolerant discovered August 2010
Hypothyroid Dx 2009. Sleep Apnea 2005

#19 larry mac

 
larry mac

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,197 posts
 

Posted 14 February 2011 - 09:59 AM

Dear Shauna,

What a terrific post! I wish I had your elegance and graciousness. I thought you explained your particular situation, or category, very well. Yeah, I can see where if you tried just the "reading labels" thing, and it doesn't work for you, you have to take more extreme care.

I guess I feel like I don't want newbe's to automatically think they have to do that. You know, get the wrong impression from the more extreme posts on this forum. Everyone should do exactly what you did. Try just reading labels, and if that doesn't work try something else.

I don't want everyone to think all Celiacs are extreme nut-cases. I feel like I'm fighting for some moderation and common sense sometimes. I apologize if I inadvertainly step on some toes along the way. I will try to be more sensitive (no pun intented) to the more sensitive here.

best regards, lm
  • 0

gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa


#20 T.H.

 
T.H.

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,816 posts
 

Posted 14 February 2011 - 12:25 PM

I guess I feel like I don't want newbe's to automatically think they have to do that. You know, get the wrong impression from the more extreme posts on this forum. Everyone should do exactly what you did. Try just reading labels, and if that doesn't work try something else.


I can totally understand that - and I agree, that's a good thing. I can remember that first shopping trip after going gluten free, so overwhelming. Just reading the labels alone felt impossible. It's something that I think I have to be more aware of, at times, because my family had to go SO extreme that it's hard to remember how many people don't.

'Just' reading labels feels like the easiest thing in the world, now. ;) Although when I forget that I get reminded of it by my family, LOL. Five people gluten free, some more sensitive, some not. I'll be pointing out risks for my dad that he didn't know of, and he'll be reminding me that my one kid who isn't as sensitive as me and my daughter actually CAN have this other gluten-free Food.

But I think something like what's going on here with the discussion is really helpful - reminders that most people don't have to call companies, and reminders that some do - hopefully that can be good info. for everyone, you know? Makes it so no one slips through the cracks because they think the diet's too hard, and no one stays sick because they actually need the harder diet, either.

Works out well. :-)
  • 0

T.H.

Gluten free since August 10, 2009.
21 years with undiagnosed Celiac Disease

23 years with undiagnosed sulfite sensitivity

25 years with undiagnosed mast cell activation disorder (MCAD) 

 

Daughter: celiac and MCAD positive

Son: gluten intolerant
Father, brother: celiac positive


#21 Cypressmyst

 
Cypressmyst

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 211 posts
 

Posted 14 February 2011 - 01:25 PM

Well put T.H B)

I guess I feel like I don't want newbe's to automatically think they have to do that. You know, get the wrong impression from the more extreme posts on this forum. Everyone should do exactly what you did. Try just reading labels, and if that doesn't work try something else.



I get that you don't want folks to throw up their hands in frustration and run screaming into the night away from gluten-free because of how careful some of us end up having to be. I think we can all agree that, no matter how hard this stuff seems at times, we are all better off for having figured out what a problem Gluten is.


I don't want everyone to think all Celiacs are extreme nut-cases. I feel like I'm fighting for some moderation and common sense sometimes. I apologize if I inadvertainly step on some toes along the way. I will try to be more sensitive (no pun intented) to the more sensitive here.


You may want to be more mindful, given that the opening line in this paragraph (that you tell us you are going to try to be more sensitive in by the by) is pretty offensive.

You don't want people to think that all Celiacs are nut-cases... Why would they think that? Because some of us are more sensitive then others? Would you rather they bury their heads in the sand about this VERY real possibility? Stay sick because it can't possibly be the Reeses since there are no gluten ingredients in it? To perpetuate this notion...THAT would be the true nut-casery.


Just out of curiosity do those of you who aren't so sensitive have any other autoimmune disorders? Heart disease? Cancer? Diabetes? etc... I only ask because I'm starting to understand that just because you aren't having symptoms doesn't mean damage isn't occurring somewhere in the body, small intestine or not.

Or perhaps you have already healed your permeable intestine and that may not be allowing CC through? Have you scoped, are your villi healed?

I am sincerely interested in the bigger picture. Why some of us are sensitive and others aren't. Fascinating topic.


Thanks!
  • 2
Grain Free
Casein Free
Soy Free
Refined Sugar Free
Preservative Free
Free Range
Free Willy
Freedom's just another word for nothin' left to lose...

...dang...there goes chocolate... :bawl:

#22 larry mac

 
larry mac

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,197 posts
 

Posted 14 February 2011 - 02:25 PM

I think we drifted a little from the Reeses topic. And I certainly didn't intend to offend anyone.

But, they might get that impression from people having reactions to labeled gluten free products that are made in a completely gluten-free facility, for instance. The manufacturers may be asking themselves, what do we have to do to satisfy all these people?

best regards, lm
  • 0

gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa


#23 Live Love Twillight

 
Live Love Twillight

    Community Member

  • Advanced Members
  • PipPipPip
  • 34 posts
 

Posted 14 February 2011 - 06:11 PM

FALSE Reese's ARE gluten free, and always has been!! Those customer represetntatives apparantly have no clue what they are talking about!! I just had a Reese's today, and it was a recent one-the Valentine's Day one. Possibly they update them a lot, maybe they did. I also very highly doubt that there is only 3 gluten free products availiable right now. Come on! They were just lazy enough to READ 3 to you!
  • 1
"These violent delights have violent ends, and in their triumph die, like fire and powder, which, as they kiss, consume." ~Romeo & Juilet Act II Scene IV

I do not suffer from insanity-I enjoy every minute of it.

Friendship is like peeing on yourself-everyone can see it, but only you get the warm feeling it brings.

Be grateful for what you have today-you never know what tomorrow will bring. . .or take away.

Don't Worry Boys. . .I'm Gluten Free!!

#24 killernj13

 
killernj13

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 266 posts
 

Posted 15 February 2011 - 10:02 AM

FALSE Reese's ARE gluten free, and always has been!! Those customer represetntatives apparantly have no clue what they are talking about!! I just had a Reese's today, and it was a recent one-the Valentine's Day one. Possibly they update them a lot, maybe they did. I also very highly doubt that there is only 3 gluten free products availiable right now. Come on! They were just lazy enough to READ 3 to you!


Before you come on here with your CAPS and your exclamation points please check your facts and read the entire thread. There have been some peanut butter cups that are not G.F in the past. They were the special holiday ones for Halloween and / or Easter. They may have changed for this year but I know I have seen wheat listed on them in the past.
Also, Hershey's is not very consumer friendly when it comes to giving out their ingredients. So it is quite possible that the customer service rep only read those three items as they don't like to specifically state that products are gluten free since they cannot quarantee that their suppliers are using gluten-free items.
  • 3

#25 TB4me2000

 
TB4me2000

    New Community Member

  • Advanced Members
  • Pip
  • 22 posts
 

Posted 16 February 2011 - 06:45 PM

Well, if you don't want to take a chance, check out this homemade peanut butter cup recipe from DesignSponge. I would replace the graham crackers with a gluten-free cracker or leave it out, but these look sooo scrumptious. Check it out >> http://www.designspo...utter-cups.html
  • 0

#26 22Tsuji22

 
22Tsuji22

    New Community Member

  • Members
  • Pip
  • 1 posts
 

Posted 26 April 2011 - 04:25 AM

Those who can't eat Reese's Cups you can always make your own!

1 1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips

Directions
1. Mix together the butter, vanilla, and confectioners' sugar
2. Once that is all mixed, start making 1inch balls(or whatever size honestly. Place them on a wax paper
3. Once you are done with that put them in your refrigerator for 12hrs or so, I usually make them at night and then the next night do the dipping
4. Once they have cooled and are harder, melt your chocolate! and dip away!

This is a recipe for buckeyes, so they usually look like this Some people like to put wax in their buckeyes to give them a glossy finish but I personally think this ruins the taste.

I hope this is useful! I couldn't imagine not eating Reese's cups!!
Just make sure to buy all gluten-free items and you should be okay!
  • 0

#27 Mama Melissa

 
Mama Melissa

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 170 posts
 

Posted 26 April 2011 - 07:17 AM

I eat them all the time and have no ill effects i was told they have no gluten ingridients even tho there is not a label stating gluten free
  • 1
Melissa
9/10 Diagnosed celiac via bloodwork/endo
9/10 Gluten free

#28 ruubato skies

 
ruubato skies

    New Community Member

  • Members
  • Pip
  • 5 posts
 

Posted 27 April 2011 - 03:53 PM

I eat Reese's cups occasionally, and Reese's Bites all the time! I never have a reaction (besides too much sugar ;))
I am not as sensitive as some, however, and it is good to hear that this is the general consensus on these products ^^

Has anyone ever made home-made cups with almond butter instead? This sounds like a phenomenal idea, and I'm drooling just thinking of it. I think a cooking adventure awaits me :)
  • 0

#29 takeiteasy

 
takeiteasy

    Community Member

  • Advanced Members
  • PipPipPip
  • 29 posts
 

Posted 28 April 2011 - 06:52 PM

Thank you all for your responses and comments. I called Hershey's because I have had my usual celiac symptoms after eating a regular sized peanut butter cup on two separate occasions in the past year (and no, I am not lactose intolerant, soy intolerant, or have any problems with emulsifiers or any of the other ingredients in them). I am extremely sensitive to cross-contamination, though, and have had reactions to other products which manufacturers have stated have "no gluten ingredients,'" but I have later found out are produced on shared lines after I have had reactions, i.e. Tostitos.
I agree that, per the packaging, that there are no gluten-containing ingredients in Reese's peanut butter cups.
When I called Hershey's main phone number to speak with a customer service regarding gluten, the rep who I spoke with had much more knowledge about gluten than I expected. The three Hershey's candies which are "gluten free" are the only ones which are produced on dedicated lines and do not risk coming in contact with gluten-containing products during manufacturing.
It would be interesting to see if others who call Hershey's get conflicting information.....
I am envious of those of you who do not get sick from cross-contamination and are able to use and trust ingredient labels. Unfortunately, that is not the case for all of us!

Hi. I'm reading with interest all of these posts and I am with you on this subject. I've had a terrible reaction to a rice cake, which actually did note on the package "made in a facility that uses wheat products". I missed the note on the label and only saw it after my reaction. Because I am extremely sensitive to cross contamination, even if the ingredients listed are non gluten, I call the manufacturer to check whether they make other gluten containing foods on the same line. I'm always, without fail, told that they do a thorough cleaning between product production, but I know that this does not mean that there won't be contamination. Its amazing how some reps at the companies I've called know almost nothing about gluten.
Regarding Hersheys I spoke to one of their reps about a year ago, and from what I recall, was told that the only gluten free products are the three listed above. This rep also told me that they can not provide me with a list of gluten free products. At that time I was not aware of my sensitivity to contamination so I was a much less educated consumer. I was just calling because the kisses I had were a gift and did not have a label with ingredients. I do recall being frustrated with them, but was happy to hear that I can eat the kisses.
I'm writing to encourage celiac patients who are sensitive to contamination to call manufacturers when in doubt. I also believe that the more we call them the closer we will be to a world where labeling ALL ingredients on ALL food & medicine products is mandated. I want them to be sick of hearing from us.
I recently called the company that makes GAS-X and when the guy on the phone told me he can't confirm whether there is or is not gluten in any of their products I almost lost it on him. He was very nice and told me that he is happy to hear from me & wrote down the fact that I am a celiac patient with a complaint about their insensitivity to our need for labeling ingredients because, he said, "we are very close to starting to label our products with ingredients and the more complaints we get the closer we get to it. We as consumers do have the power if we use it."
All the best to all of you,
Sarah
  • 0

#30 bincongo

 
bincongo

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 190 posts
 

Posted 21 June 2011 - 09:51 AM

I know this topic has been around awhile and I sure it has because Reece's peanut butter cups are so good that we don't want to give them up. I LOVE the dark chocolate ones. I ate the full sized ones and have not had any problems but then I do not have a lot of symptoms to began with. Lately I tried the small dark chocolate ones and for some reason I seemed to have some symptoms with them. I can't be certain but since the dark chocolate ones are new I am wondering if they are different. The label does not indicate any gluten ingredent. Has anyone noticed this or is it in my head.
Also I am finding it difficult to get the full size ones. It seems all my stores only stock the small ones now in the dark chocolate.
  • 0
Dx Celiac July 2010 by Endoscopy biopsy- had Endoscopy for another reason, not for possible Celiac
Lactose intolerant discovered August 2010
Hypothyroid Dx 2009. Sleep Apnea 2005




1 user(s) are reading this topic

0 members, 1 guests, 0 anonymous users

Celiac.com Sponsors: