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      READ FIRST: Super Sensitive Celiacs Disclaimer   09/23/2015

      This section of the forum is devoted to those who have responses to gluten beyond the experience of the majority of celiacs. It should not be construed as representative of the symptoms you are likely to encounter or precautions you need to take. Only those with extreme reactions need go to the lengths discussed here. Many people with newly diagnosed celiac disease have a condition known as leaky gut syndrome, which can lead to the development of sensitivity to other foods until the gut is healed - which may take as long as one to three years. At that time they are often able to reincorporate into their diet foods to which they have formerly been sensitive. Leaky gut syndrome leads many people to believe they are being exposed to gluten when they are in fact reacting to other foods.
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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Any Issues With Kind Bars?
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22 posts in this topic

The apple cinnamon and pecan Kind bar wasn't too kind to me this afternoon.

I had it with Starbucks coffee so maybe it was just hard on my stomach, but I haven't experienced such bad stomach issues in a long time.

I'll mention that I had Starbucks coffee last week (with a chocolate/peanut butter Kind bar) without issue.

Ingredients: Almonds, cashews, pecans, dried apples (apples, evaporated cane juice), honey, non GMO glucose, raisins, crisp rice, flax seeds, chicory root fiber, soy lecithin, cinnamon.

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Some days bars like Kind+ are just too sweet for me. And too sweet upsets my stomach. That's just me, though.

And then it's virus season....so hopefully it was just the bar and coffee...

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I used to love KIND bars but began to react to them last spring and thought I was getting cross-contaminated. Since then I have been diagnosed with a sulfite intolerance, and looking back, my GI reactions were likely due to the sulfites in the dried fruits. Just something to consider. I was able to eat KIND bars for my first 2 years being gluten-free without a problem.

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Yes, I did have problems with them. I really liked them, but I had to give them up. I am intolerant to oat avenin as well as gluten, and they make oat containing products. I assume that is why they bothered me.

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The apple cinnamon and pecan Kind bar wasn't too kind to me this afternoon.

I had it with Starbucks coffee so maybe it was just hard on my stomach, but I haven't experienced such bad stomach issues in a long time.

I'll mention that I had Starbucks coffee last week (with a chocolate/peanut butter Kind bar) without issue.

Ingredients: Almonds, cashews, pecans, dried apples (apples, evaporated cane juice), honey, non GMO glucose, raisins, crisp rice, flax seeds, chicory root fiber, soy lecithin, cinnamon.

I have 'issues' (diagnosed allergies) to evaporated cane juice from cane sugar and soy lecithin from soy. So I won't eat Kind bars.

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Yes, I did have problems with them. I really liked them, but I had to give them up. I am intolerant to oat avenin as well as gluten, and they make oat containing products. I assume that is why they bothered me.

Hi, I wrote to Kind Bar manufacturers today to inquire about this. I also wonder whether the issue may be the Alpha Tocopheryl / Vitamin E (most typically from wheat germ), which is known to be very susceptible to cross-contamination, since it is, after all, WHEAT.

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I've been eating these bars for about a year and concerning gluten, been fine with them. Depends on your sensitivity to gluten. GI Doc says I'm OK with 0 to 19 ppm as labeled gluten free. I drink a glass of water with each bar and it helps with digestion.

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Kind LLC does label their nutrition bars as gluten free. This means it contains, if any, at 0 to 19 ppm gluten. Err on the side of caution depending on your sensitivity to gluten.

You would need to contact them to see if they test and at what sensitivity. There is no legal definition in the US of gluten free. Testing is not required to label something gluten-free.

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.............. the issue may be the Alpha Tocopheryl / Vitamin E (most typically from wheat germ), which is known to be very susceptible to cross-contamination, since it is, after all, WHEAT.

Thanks for posting this Vit. E issue. I looked at my MultiVit. which listed Vit E(60 IU, 200%DV) as dL alpha T( the synthetic version). Need to find a new brand now.

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Thanks for posting this Vit. E issue. I looked at my MultiVit. which listed Vit E(60 IU, 200%DV) as dL alpha T( the synthetic version). Need to find a new brand now.

Synthetic vitamin E is often made from petroleum sources.

Hi, I wrote to Kind Bar manufacturers today to inquire about this. I also wonder whether the issue may be the Alpha Tocopheryl / Vitamin E (most typically from wheat germ), which is known to be very susceptible to cross-contamination, since it is, after all, WHEAT.

Regarding Vitamin E and mixed tocopherols. This is a frequent question on here.

Of course, we should not eat wheat germ, but the oil is highly refined.

If a food or supplement includes as an ingredient vitamin E derived from wheat germ oil that is not

highly refined, and the vitamin E contains wheat protein, the word wheat

must be included on the label, either in the ingredients list or "Contains: ":

Tocopherols are a class of organic chemicals that are usually rich in vitamin E, a natural preservative. They can be derived from a number of sources. The most common is soybean oil, although wheat germ oil can also be used. Tocopherols are highly refined extracts from refined oils, and are gluten-free.

The Canadian Celiac Association lists tocopherols as a safe ingredient in food, without exception.

please, read this article by Tricia Thompson, a celiac savvy dietician,.

http://www.glutenfre...mOilBlog.14.pdf

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Yes, I did have problems with them. I really liked them, but I had to give them up. I am intolerant to oat avenin as well as gluten, and they make oat containing products. I assume that is why they bothered me.

}:-(  I hate that oats are in everything. Thanks for the heads up, I just discovered kind bars a couple weeks ago (rather, I finally caved into their high price because I found I couldn't eat the nuts had been eating.)

 

My vitamin E is from non GMO soy, and it's just a regular Jamieson vitamin, labelled gluten free of course.

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I'm a little late, and it could be the kind bars but….

 

I've been glutened by Starbucks a number of times. They sometimes sample/handle pastries and although they use pastry tongs or gloves, they still can cause minute cross contamination on hands, cups etc.

 

I can have an americano one day and be fine, but another day order the exact same thing and get a reaction. If someone cute up a pastry earlier that day and then grabbed the cups or made my drink I'm in trouble.

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My youngest son and I don't eat Kind bars because of the cc from gluten free oats.  My oldest son is fine with them. 

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I googled this topic and here it is!  Like the first poster last year, I usually have a Kind bar with an iced latte at Starbucks. Lately though, I am getting like an indigestion. I eat a Kind bar every day, it's my go-to quick snack on the go.  

 

Maybe it's the cc with oats?  Or maybe the Starbucks, but I heard the plain latte's are reasonably safe.

 

I get the worst constrochondritis-type pain in my sternum and pain in the ribs there after having this combo.

 

I don't think they are certified gluten free, are they?

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I have GI issues every time I eat KIND bars, I just assumed I had a sensitivity to ANOTHER food...  

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I have GI issues every time I eat KIND bars, I just assumed I had a sensitivity to ANOTHER food...  

I started eating the chocolate and sea salt ones after only eating the Madagascar Vanilla.  I stopped completely and now I tried the Madagascar again and it wasn't as bad.  Honestly, the product does not say certified gluten free, so I really don't know the ppm's of the product.  Plus it does not indicate anything about oats, which would definitely bother me.

 

any conclusions?  have you stopped Kind bars altogether?

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I definitely react to KIND bars.  They are gluten free up to the USDA standard of 20PPM, that's still too much for me.  I'm only able to eat certified gluten free foods. 

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I definitely react to KIND bars.  They are gluten free up to the USDA standard of 20PPM, that's still too much for me.  I'm only able to eat certified gluten free foods. 

 

You know they are tested at that level?  I looked on the website and couldn't tell so I have emailed them.

 

Also, some certified gluten-free are tested at <20 ppm.  that does not mean that they have 19 ppm.  they could have 1 ppm or 0

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I don't know, I'm still fairly new to all of this.  I was reacting to them so I did some searching and found articles like this one:  http://www.glutenfreeislife.com/?p=6488

 

My understanding is that gluten free was gluten-free up to 20PPM, certified gluten free was gluten-free up to 10PPM and Celiac Sprue certified meant gluten free up to 5PPM. 

 

My nutritionist has restricted me to only certified gluten free foods, I was still reacting to products labeled gluten free.  I do wonder though, is even certified gluten-free still too much??  Just because we don't react to that amount, there is still some gluten in it.

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I don't know, I'm still fairly new to all of this.  I was reacting to them so I did some searching and found articles like this one:  http://www.glutenfreeislife.com/?p=6488

 

My understanding is that gluten free was gluten-free up to 20PPM, certified gluten free was gluten-free up to 10PPM and Celiac Sprue certified meant gluten free up to 5PPM. 

 

My nutritionist has restricted me to only certified gluten free foods, I was still reacting to products labeled gluten free.  I do wonder though, is even certified gluten-free still too much??  Just because we don't react to that amount, there is still some gluten in it.

 

 

That isn't how the testing works.  They use a test for <10 ppm.  That does not mean it had 9 ppm.  It just means it has less than 10.  0 is less than 10.

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for those worried about oat CC, please check out this thread when I e-mailed KIND earlier this year with that question.  Their oat containing products are made on separate lines than the nut bar products.

 

http://www.celiac.com/gluten-free/topic/106422-kind-nut-products/?hl=%2Bkind+%2Bbars

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They never bothered me and I am pretty sensitive to trace CC.

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