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
      104,654
    • Total Posts
      921,620
  • Topics

  • Posts

    • Any place you know of to find more info? Seems like I am still in so much pain/bloat, I am not even sure if I would pick the right 5 foods!
    • Don't freak out worrying about other maladies yet. You would be absolutely amazed at the things that can/will resolve on the gluten free diet. Some take longer than others -- neurological seem to take the longest for most people but really, I guarantee, there will be things you had no idea or expectation of resolving will. There were tons for me and then there were things I sort of "woke up one day" & said, "hey, that's gone and that & that & that". Other, larger things had taken my attention so I hadn't paid attention to the smaller things until...... On the other hand, not everything is related to celiac but I bet you wouldn't find a handful of celiacs who didn't say something very similar to what I said above. Yes, thyroid problems are common with celiac but I'll also tell you there are/have been people on here who were hypothyroid before dx but after being gluten-free for a while they actually went back to normal thyroid numbers. My husband is one (yes, we both are celiac - it happens). He was on synthroid for 20 years or more. Guess what? He's not on it anymore. We've had his thyroid panel done several times since about a year gluten-free & he is no longer hypothyroid. 
    • Yes please, that'd be awesome Having a fun time trying to reply on my phone due to broken screen but will be back on tomorrow after results of doctor appointment to get to the bottom of why they've given me seemingly wrong advice re: next steps. Yup I'll admit to pity, anger, frustration and outright fear, been through the mill of emotions in this first week that's for sure. One thing before I go for that; back when I was self-diagnosing I wanted a full thyroid panel (T3, T4 etc.) and also ESR & CRP checks for vasculitis and similar maladies. Now it seems from my reading they can often follow celiac so my worry level of those has gone up a notch, more blood tests ahoy it seems? Main reason for worrying about those is the nearly constant tight / tender head I have at the moment. Top and sides of scalp. Could be the stress tensing the shoulders and occipital muscles at back of head but after the celiac diagnosis being missed I'm fearful of anything else being missed. Did anyone else have this tight head feeling at the start? Feels like the skin is being pulled inwards, sometimes goes down for a few minutes here and there and gets worse when sitting I think. I see the term "brain fog" a lot but luckily don't seem to have too much of that at present, this is more a physical sensation.
    • I don't have a lot of faith in the allergy testing naturalpaths do. I had them done, but really it wasn't very helpful. Foods that were okay on the blood work- I was still having obvious reactions to. Skin testing through an allergist didn't show up food allergies either. I agree the food elimination diet is a better way to go and doesn't cost a bunch of money. I did a whole 30 diet a while back that could have been helpful if the foods I reacted to were corn, dairy,  soy, grains and sugar- but I react to more than that.  I do need to do a major elimination diet- just haven't gotten up the willpower yet.   
    • Quick search gave too many responses to TGI Fridays but none to TGI Fridays Buns (or similar) so... I was talking with my sister-in-law (Gluten Intolerant) and she spoke highly of a pre-packaged bun from Fridays. I was hesitant but she gave me one (apparently you can buy them from the restaurant?) and I tried it. Since I'm slow to react I won't know about gluten for a bit but I can definitely say it is the closest to "real" I've had in years! Spongy, doesn't crumble while eating a sandwich and tastes good. Color me impressed! I tried to determine the manufacturer or if Fridays actually makes them but I can't locate anything worth pursuing. Anyone have information on this? Thanks in advance.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,654
    • Most Online
      3,093

    Newest Member
    bentcreekmom
    Joined