Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Snickers Bars In Australia
0

13 posts in this topic

Hello all

I know that snickers bars in Australia are gluten free according to their label - but whenever I eat them, I get glutened type symptoms. Does this happen to anyone else? I'm assuming that perhaps they're processed on the same line as non-gluten-free goods ...

0

Share this post


Link to post
Share on other sites


Ads by Google:

It is possible but usually this will be declared on the label, I've never noticed any warnings on the packet but maybe I'm not looking hard enough.

Not sure how new you are to been gluten-free but another possibility is the wheat glucose syrup. Although technically gluten free some very sensitive people find they react to it.

Also consider where you are buying them from. Coles and other supermarkets sell the ones made in Australia, but Crazy Clarkes etc sometimes sell imported ones. These don't always have same ingredients in them as the ones manufactured here.

I know you said it gives you gluten symptoms but maybe there is something else in the ingredients that don't agree with you?

It may not be something you are allergic to as such. I have no other allergies but I find that eating or drinking certain brands of some products just make feel sick.

0

Share this post


Link to post
Share on other sites

I just drove up to the local servo (I'm near Canberra) and checked (((I am seriously treat/sweet/chocolate deprived!!!)))

Ingredients for both kinds of Snickers had "glucose syrup (sources can be wheat)" so unfortunately I am still treat deprived. :blink:

I can't tolerate much if any of the "derived from" products :(

0

Share this post


Link to post
Share on other sites

I just drove up to the local servo (I'm near Canberra) and checked (((I am seriously treat/sweet/chocolate deprived!!!)))

Ingredients for both kinds of Snickers had "glucose syrup (sources can be wheat)" so unfortunately I am still treat deprived. :blink:

I can't tolerate much if any of the "derived from" products :(

What about nutella? I eat it off a spoon.

I also have great luck with peanut m&m's.

0

Share this post


Link to post
Share on other sites

Not sure where you're from but Australian made m&ms aren't gluten-free. Some places sell the the American ones, I haven't checked for awhile but they used to be fine.

0

Share this post


Link to post
Share on other sites




What about nutella? I eat it off a spoon.

I also have great luck with peanut m&m's.

oommgg.. i'm going to check this out tomorrow. Never been a "sweet tooth" but just about anything is sounding good right now.

Everything in small doses I must remember!!!

0

Share this post


Link to post
Share on other sites

My understanding was always that wheat based glucose is so highly refined that there isn't enough gluten left to be harmful.

I found a European Food Safety Authority article that is a bit less definitive (and is making me second guess my past consumption of wheat based glucose!):

For coeliac disease, assessment of the evidence produced including a new clinical study indicates that wheat-based glucose syrup is unlikely to cause an adverse reaction in individuals with coeliac disease provided that the (provisional) value of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded.

If you want to read the whole article, here's the link:

http://www.efsa.europa.eu/en/efsajournal/doc/nda_op_ej488_glucose_syrups_including_dextrose_aac_en.pdf.pdf?ssbinary=true

0

Share this post


Link to post
Share on other sites

My understanding was always that wheat based glucose is so highly refined that there isn't enough gluten left to be harmful.

I found a European Food Safety Authority article that is a bit less definitive (and is making me second guess my past consumption of wheat based glucose!):

For coeliac disease, assessment of the evidence produced including a new clinical study indicates that wheat-based glucose syrup is unlikely to cause an adverse reaction in individuals with coeliac disease provided that the (provisional) value of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded.

If you want to read the whole article, here's the link:

http://www.efsa.europa.eu/en/efsajournal/doc/nda_op_ej488_glucose_syrups_including_dextrose_aac_en.pdf.pdf?ssbinary=true

I've been mostly gluten-free since June. Strictly gluten-free and low iodine for 2-3 months. I've gone basically to meat/fruit/veg/rice diet. Sometimes I add a rice noodle or gluten-free corn/rice pasta/rice thins.

If I have too much of the processed "gluten-free" and those that the authorities deem to be low enough to be (but not actually) "gluten-free" I tend to have serious trouble with DH.

It has only truly started to heal when I cut out the "gluten-free" (no gums, thickeners etc) in the past few weeks.

0

Share this post


Link to post
Share on other sites

I just drove up to the local servo (I'm near Canberra) and checked (((I am seriously treat/sweet/chocolate deprived!!!)))

Ingredients for both kinds of Snickers had "glucose syrup (sources can be wheat)" so unfortunately I am still treat deprived. :blink:

I can't tolerate much if any of the "derived from" products :(

Cadbury's website has a good list, the plain dairy milk is fine. I like the rolls they sell (the shape that things like fruit pastells come in), with the little round tablet sized pieces of chocolate. You should be able to get that at the servo, even if they don't have the larger blocks.

(also, spending so much time on predominantly US-peopled websites that I'm used to North American english, it was fun see 'servo'! :) )

0

Share this post


Link to post
Share on other sites
If I have too much of the processed "gluten-free" and those that the authorities deem to be low enough to be (but not actually) "gluten-free" I tend to have serious trouble with DH.

I'm confused.

For it to be labelled "gluten free" in Australia, it must be 3ppm gluten or less [as of July 1 2011]. The labelling of "gluten free" is regulated and policed by Food Standards ANZ.

There is no "deemed low enough to be but not actually...": the science can't measure lower than than 3ppm, so no-one can say for absolute certain the "gluten-

free" is really "gluten-free".

Naturally "gluten-free" products are contaminated all the time .. meats, vegetables, fruits ... depends on how they are handled. But, Food Standards ANZ tests everything, even those ..

As for 20ppm, 100ppm, 200ppm in Australia: imported gluten-free items have to be "gluten free" according to our regulations of 3ppm or less..

..

0

Share this post


Link to post
Share on other sites

I'm confused.

For it to be labelled "gluten free" in Australia, it must be 3ppm gluten or less [as of July 1 2011]. The labelling of "gluten free" is regulated and policed by Food Standards ANZ.

There is no "deemed low enough to be but not actually...": the science can't measure lower than than 3ppm, so no-one can say for absolute certain the "gluten-

free" is really "gluten-free".

Naturally "gluten-free" products are contaminated all the time .. meats, vegetables, fruits ... depends on how they are handled. But, Food Standards ANZ tests everything, even those ..

As for 20ppm, 100ppm, 200ppm in Australia: imported gluten-free items have to be "gluten free" according to our regulations of 3ppm or less..

..

Sorry, hadn't intended to confuse. I had worked in a bakery for 9months until May/June and my system was so overloaded. DH has been a head-to-ankle nightmare. I still wear clothes from neck to ankle and itch pretty much all day. Regardless of whether it is gluten, salts (iodine) etc in the processed goods the bulk are on my avoid list. I didn't have any significant progress until I took out these products.

I have had the same problems with bathroom products. I've had some absolute nightmares with some of the most basic products (naturals, organics, anything) that have gums and other so called gluten-free wheat chemicals with lots of pseudonyms.

I don't have any issues with the authority/regulations/testing etc. I just know from months of experimenting that it doesn't work for me.

0

Share this post


Link to post
Share on other sites

Thanks everyone for your responses! I don't normally react to wheat glucose syryp, nor do I have other allergies - but I must admit I haven't tried a snickers in over a year - so maybe I should ty again and see what happens? (and make sure it's one that's manufactured here, not overseas). I occassionally have the same problem with the snack size cadubury's plain chocolate - but not always. So it could be something to do with chocolate per se perhaps.

0

Share this post


Link to post
Share on other sites

I eat snickers all the time and have never had a problem, I'm not super sensitive or anything.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,683
    • Total Posts
      921,740
  • Topics

  • Posts

    • Hello, I see you posted this a long while ago, and perhaps--I hope-- it's no longer a matter of concern, but I thought I'd mention that shortly before I was diagnosed for celiac's, I had distinct yellow blotches on the corners of my eyelids toward my nose. Some months after I had stopped eating gluten, the yellow gradually went away, and--as it just reappeared now several years later, I googled the issue again.  I am only speculating here, but I do believe it is related to liver problems, which, in turn, are related to celiac's. I don't think liver function tests cover all aspects of liver health. I say this because when I was pregnant I developed a temporary liver condition called interhepatic colestasis of pregnancy (ICP), but my liver function tests had been fine. (The condition is diagnosed based on bile levels in the blood, not on liver function). I discovered upon some research that (of course!) ICP  can be associated with celiac's disease.  My hunch is this-- that celiac's presents two problems to the liver: 1) the malabsorption of nutrients--esp. Vit. K2-- that are vital liver health; 2) since gluten registers as a toxin to the immune system (I think?), perhaps the liver gets overloaded processing so much toxic material. Or perhaps there's some other reason. At any rate, poor liver health and celiac's do seem to be linked, according to a few articles I've found. Anyway, hope your problems are resolved now.  
    • my daughter did stool test from enterolab but this gluten sensitive blood test is from http://requestatest.com/tests/search    
    • OK, was your daughter tested by a doctor or did you do one of these order online stool tests? And the same question goes for your tests. Can you give a link to the company?
    • NO. Approx. 1/3 of the population carries the genes for celiac but that does NOT mean they will ever present with celiac. Only a small percentage of them will. A gene test is really used more to rule out celiac rather than to diagnose it. What I meant was that since your daughter is diagnosed and IF you carry one or both of the celiac genes then there is a greater chance you are celiac or "early stages" especially in light of your symptoms. All 3 of those factors weighed together was what I was referring to.
    • by the way, I do find the lab who does the gluten sensitive test Gluten Allergy IgE Test This test is used to determine if a person has an allergic reaction to gluten, a protein found in wheat, barley, and rye.  Roughly 1 in 30 adults and 1 in 40 children suffer from a Gluten Allergy.  An IgE test looks for antibodies which develop in a person who has a particular allergy.  Gluten Allergy can display symptoms similar to other conditions such as Celiac Disease.  Unlike an allergy, Celiac Disease can do permanent harm to the body if left untreated.  Allergy testing when a person is experiencing symptoms can help identify or rule out an allergy as the cause.

      Gluten Allergy is typically less severe than other Gluten related conditions like Celiac Disease.  People with Gluten Allergy will often experience abdominal discomfort, bloating, gas, constipation, or diarrhea when they eat products containing gluten.  These symptoms usually stop when a person cuts gluten out of their diet.

      A Gluten Allergy IgE test can be ordered to help determine if someone allergic to gluten.  This test can also be ordered when a person is testing for Celiac Disease and has had negative results on Celiac specific antibody tests.  An allergy test can also be ordered prior to Celiac testing to rule out Gluten Allergy as a likely cause for a person’s symptoms.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,685
    • Most Online
      3,093

    Newest Member
    jhc
    Joined