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

Butterfinger/lindt

Jess

Recommended Posts

Jess Apprentice
Jess
Posted

Hi everyone! I'm a German student residing in North Carolina and I'm not too familiar with the local products. As far as I know declaration laws for ingredients are a bit different here but wheat has to be declared on the package (in the EU all ingredients that contain gluten have to be stated on the package). Now I read that Butterfinger is gluten-free but on the package it says that it contains cornflakes.

My question is: Did Nestle change the ingredients or are those cornflakes gluten-free?

Another question I have concerns Lindt chocolate. I know that the Lindt chocolate you get in Germany contains barley malt extract but Lindt says that it's gluten free - or at least their supplier told them so - and I heard that malt extract is usually gluten free anyway because of the way it is made.

I'm not an expert on this so I just wanted to make sure that the Lindt chocolate they sell here in the U.S. really contains gluten. (I'm pretty careful about my diet but since my gluten sensitivity is not as strong as with some people the possibility of cross contamination would not necessarily keep me from eating it.)

Thanks in adavance!

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

Celiac.com Sponsor (A8-M):


francelajoie Explorer
francelajoie
Posted

I know that Lindt chocolate is gluten free. Their truffles are not because they contain barley malt.

As for the butterfinger, I'm not 100% sure.

jerseyangel Proficient
jerseyangel
Posted

Butterfingers are gluten-free. They don't use regular corn flakes, they use confectioners corn flakes--just corn.

cgilsing Enthusiast
cgilsing
Posted

I second that butterfingers are gluten-free.....and it sounds really good right now! I might have to get one of those! :P

penguin Community Regular
penguin
Posted

Here in the US, all of the Lindt packages I've read have barley malt in them, or they have the disclaimer that the chocolate may contain traces of wheat. I would have bought it otherwise, I like Lindt!

A lot of the cadbury chocolate is gluten-free.

Jess Apprentice
Jess
Posted
  • Author

Thank you guys for your help! :)

Rusla Enthusiast
Rusla
Posted

All Lindt in Canada has Barley Malt in them too. That is the chocolate bunnies also. I know I have read them all.

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

Celiac.com Sponsor (A8-M):


Sis Rookie
Sis
Posted

Oh I had bo idea that Butterfingers were even something I could endulge in again! You have made my day! Please, if there are any other "real" foods that I can consume, let me know, I'm starving!

Sis

penguin Community Regular
penguin
Posted
Oh I had bo idea that Butterfingers were even something I could endulge in again! You have made my day! Please, if there are any other "real" foods that I can consume, let me know, I'm starving!

Sis

3 musketeers, peeps, and milky way midnight are all gluten-free (regular milky way is not)

Hershey will always label gluten-containing ingredients

Kisses are gluten-free, and so are reeses peanut butter cups

It's very easy to get enough junk food on this diet ;)

jerseyangel Proficient
jerseyangel
Posted

Butterfinger is a Nestle product and they will clearly list any gluten ingredients, as well as any CC concerns. All you have to do is read the labels. Dove light and dark chocolate are also gluten-free.

schuyler Apprentice
schuyler
Posted
3 musketeers, peeps, and milky way midnight are all gluten-free (regular milky way is not)

Hershey will always label gluten-containing ingredients

Kisses are gluten-free, and so are reeses peanut butter cups

It's very easy to get enough junk food on this diet ;)

Thanks for the info! I'm so excited now!!!! Finally real food

Ursa Major Collaborator
Ursa Major
Posted

Lindt dark chocolate (I like 70% cocoa) doesn't have gluten. Most Lindt chocolates have soy in them, and the 70% says it may contain traces of peanuts, hazelnuts, almonds, milk ingredients and soya lecithin (just CC, apparently). Maybe I need to call them to confirm that there is no barley in the chocolate. But since they list all ingredients, I don't think so. The ingredients list is: cocoa mass, sugar, cocoa butter, flavour. Now that I read that, the flavour sort of concerns me. I guess I better check it out!

I have emailed them to find out what the 'flavour' is. I sure hope it isn't anything I shouldn't have! I don't know if I can bear giving up my last indulgence. I've had to give up everything else!

francelajoie Explorer
francelajoie
Posted
Lindt dark chocolate (I like 70% cocoa) doesn't have gluten. Most Lindt chocolates have soy in them, and the 70% says it may contain traces of peanuts, hazelnuts, almonds, milk ingredients and soya lecithin (just CC, apparently). Maybe I need to call them to confirm that there is no barley in the chocolate. But since they list all ingredients, I don't think so. The ingredients list is: cocoa mass, sugar, cocoa butter, flavour. Now that I read that, the flavour sort of concerns me. I guess I better check it out!

I have emailed them to find out what the 'flavour' is. I sure hope it isn't anything I shouldn't have! I don't know if I can bear giving up my last indulgence. I've had to give up everything else!

I guess I should have checked all packages before I opened my mouth :unsure:

I too eat the 70% dark chocolate and it does not contain barley malt.

With ya there Ursula...can't live without my piece of dark chocolate every day!!

Rusla Enthusiast
Rusla
Posted
I guess I should have checked all packages before I opened my mouth :unsure:

I too eat the 70% dark chocolate and it does not contain barley malt.

With ya there Ursula...can't live without my piece of dark chocolate every day!!

I have not seen the dark chocolate or I would have ate them first.

jerseyangel Proficient
jerseyangel
Posted

Ursula--Of course I would call to check for sure, but I know their truffles contain gluten--it is clearly listed in the ingredients (my husband loves them). I would think they would list the same way for the chocolate--but who knows? :blink:

francelajoie Explorer
francelajoie
Posted

The barley malt is in the genache.

Ursa Major Collaborator
Ursa Major
Posted

I had a reply from Lindt (I contacted them in Germany, after all they make it there, so I won't post their exact reply, it is in German).

They say if it says 'barley malt extract', that it has less than 20ppm of gluten, and is therefore considered gluten free in Europe, and is in line with the codex alimentarius.

The flavour is pure vanilla. Which is very high in salicylates, and so I should limit my intake. I guess that is why, when I 'pig out' on chocolate at times (when really stressed), it makes me feel bad.

So, anybody who isn't ultra sensitive to gluten can eat all the ones that say barley malt extract after all.

He said they list EVERYTHING that's in the chocolate. If it isn't on the label, it isn't an ingredient. Period.

  • 1 year later...
Jess Apprentice
Jess
Posted
  • Author

I contacted Lindt Germany again, since I noticed that in Germany it always says "barley malt extract" (gluten-free) while here it says "barley malt" although the chocolate is made in Germany. They told me that the "barley malt" on the US chocolate is the equivalent to the German "barley malt extract"... Really confusing. I wonder if it's a translation mistake. Anyway, the most important thing is that I am able to have most Lindt chocolate now after all.

Nancym Enthusiast
Nancym
Posted

I can't resist the urge to comment... why is it that the unwholesome food issuing from an industrial food factory, like a butterfinger, is considered real? I think it is barely able to fit the definition of food, much less real food. :P

Sorry, when you've read "The Omnivore's Dilemma" it makes you question things like this.

Jess Apprentice
Jess
Posted
  • Author

The only reason why I care is because I love chocolate and I haven't found any other decent chocolate here yet. I also think that Lindt is still pretty high quality in comparison to most chocolate (especially here. Hershey's is extremely cheap.). I don't know if Lindt is to be trusted, but in the end I'm not sure whether there is any food company that you can trust. I just want chocolate and I don't care how "unwholesome" it is. It tastes good and it's way better thank food like fries or burgers. I already pay a lot of attention to what I eat and the nutritional value of the food and I think a little treat every once in a while doesn't hurt...

Nancym Enthusiast
Nancym
Posted

I meant the butterfinger. :P Lindt is "real food" in my book. :D

I find "real food" rarely comes from a vending machine.

Jess Apprentice
Jess
Posted
  • Author

I agree. I like Butterfinger, but I don't have it too often. I was just curious. Isn't it also genetically modified? At least that's what I read when I heard about it the first time.

  • 1 year later...
Pettez Newbie
Pettez
Posted

In my *newbie zeal*, I'm looking up everything I can. This is the latest I found from Lindt in regards to their chocolates:

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,899
    • Most Online (within 30 mins)
      7,748
    dcarter1682
    Newest Member
    dcarter1682
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.