Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Mallow Magic Popcorn By Jolly Time....


Jnkmnky

Recommended Posts

Jnkmnky Collaborator

Does anyone know? It's not listed on the web site.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Lauren M Explorer

Got this response from them about a month ago, so I would say "Yes":

"JOLLY TIME Pop Corn does not contain the gluten that comes from wheat, rye,

oats and barley. Our flavor providers have also assured us that our

flavorings are gluten free.

Unfortunately, I must tell you there are small amounts of casein in all

JOLLY TIME microwave products. The butter flavoring is derived from dairy

products. Although in many cases it is as little as 1/4 of 1%, but as you

know, there still may be an effect to someone with allergies.

If casein is a problem for you, I might suggest that you try our kernel

corn. All kernel corn (unpopped and ready for stove top, microwave or air

popper use) is gluten and casein free."

I've been wanting to try the mallow popcorn as well, let me know how it is!

- Lauren

Jnkmnky Collaborator
I've been wanting to try the mallow popcorn as well, let me know how it is!

- Lauren

<{POST_SNAPBACK}>

It tasted great because it's covered in sugar. It's not good for you or any living creature, so I won't recommend it. :ph34r:

Lauren M Explorer

Hahah, thanks for the laugh Jnkmnky - if it's covered in sugar and bad for me, I'm GUARANTEED to love it!

- Lauren

Jnkmnky Collaborator

October 10, 2005

Thank you for your email. All JOLLY TIME Microwave Pop Corn products

(including Mallow Magic) are gluten free from wheat, rye, oats and barley,

however, all of our products do contain corn gluten (modified corn starch).

Our microwave flavor providers have also assured us that our flavorings are

gluten free.

The "D" on the front of our carton is the universal sign for dairy. All

JOLLY TIME Microwave Pop Corn flavors do contain some flavoring ingredients

that are derived from a dairy source, typically butter and cheese. The

dairy ingredients comprise a very small percentage of the finished product,

usually less than 1/4 of 1%. I would also like to point out that all of our

microwave products are manufactured on the same equipment so there may be

traces of "casein" remaining.

Thanks for thinking of JOLLY TIME!

Keep poppin'

Judy at JOLLY TIME

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,078
    • Most Online (within 30 mins)
      7,748

    Deb baker
    Newest Member
    Deb baker
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Colleen H
      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
    • Russ H
      This treatment looks promising. Its aim is to provoke immune tolerance of gluten, possibly curing the disease. It passed the phase 2 trial with flying colours, and I came across a post on Reddit by one of the study volunteers. Apparently, the results were good enough that the company is applying for fast track approval.  Anokion Announces Positive Symptom Data from its Phase 2 Trial Evaluating KAN-101 for the Treatment of Celiac Disease https://www.reddit.com/r/Celiac/comments/1krx2wh/kan_101_trial_put_on_hold/
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.