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

Corn Pops - Ingredient Change

mobame

Recommended Posts

mobame Newbie
mobame
Posted

Corn pops cereal has changed their formula. I found this out by random coincidence, and luckily did not get sick first. The new boxes, which have Spiderman 2 on the label, contain wheat starch. There is no indication on the box cover that they have changed the recipe. Just wanted to give everyone a heads up, as my dietician had told me corn pops are the only gluten-free cereal the major brands make (other than puffed rice) so I figure a lot of celiac people probably eat them. :angry: darn those kellog's people.

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

Celiac.com Sponsor (A8-M):


flagbabyds Collaborator
flagbabyds
Posted

Post Fruity Pebbles and Cocoa Puffs are also gluten-free. They started adding wheat starch in January of 2004.

Guest gillian502
Guest gillian502
Posted

The dietician should be more careful to check on cross-contamination issues--Corn Pops never were 100% gluten-free according to the person I spoke to there in summer 2003, who told me they were quite possibly cross-contaminated with gluten even though they didn't specifically add gluten to the product.

lovegrov Collaborator
lovegrov
Posted

I was confused by Molly's post about Fruity Pebbles and Cocoa Pebbles. She says they are gluten-free, but then says they started adding wheat starch in January.

Anyway, a quick look at the boxes shows no wheat starch listed, and these are Kraft products so any wheat starch would be clearly listed. These cereals are still gluten-free, although I assume they are made in a facility with lots of gluten.

richard

Queen Serenity Newbie
Queen Serenity
Posted

Hi!

Fruity and Cocoa Pebbles are safe! They never contained anything that was wheat related!

Vicki :)

AmyandSabastian Explorer
AmyandSabastian
Posted

Pops were the one where wheat was added in January. Just to clear the air.

mcalister14 Rookie
mcalister14
Posted

I am glad to hear that fruity/cocoa pebbles are gluten-free. I am new at this and was wondering if the carmel color is safe. I have noticed it in this product and many others. Thanks for any advise!

:)

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

Celiac.com Sponsor (A8-M):


mobame Newbie
mobame
Posted
  • Author

Thanks to all of you for your imput. I had no idea about the Pebbles cereals, that's great! (Not like Frosted Flakes, they're grrrrreat) :D

flagbabyds Collaborator
flagbabyds
Posted

Sorry I worded that wrong they started adding wheat starch to corn pops in january. Pruity penbbles and Cocoa Pebbles are still gluten-free

Archived

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

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


  • Member Statistics

    • Total Members
      131,890
    • Most Online (within 30 mins)
      7,748
    glutenhater11
    Newest Member
    glutenhater11
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Ceekay
      Gluten free beer ?

      By Ceekay · Posted

      I'm sure it's chemically perfect. Most of them taste lousy!        
    • Rejoicephd
      Oral thrush question

      By Rejoicephd · Posted

      Hi @JulieRe.  I just found your post.  It seems that I am also experiencing thrush, and my doctor believes that I have fungal overgrowth in my gut, which is most likely candida.  I'm seeing my GI doctor next week, so I'm hoping she can diagnose and confirm this and then give me an antifungal treatment.  In the meantime, I have been working with a functional medicine doctor, doing a candida cleanse and taking vitamins. It's already helping to make me feel better (with some ups and downs, of course), so I do think the yeast is definitely a problem for me on top of my celiac disease and I'm hoping my GI doctor can look into this a bit further.  So, how about you?  Did the candida come back, or is it still gone following your fluconazole treatment?  Also, was it awful to take fluconazole?  I understand that taking an antifungal can cause a reaction that sometimes makes people feel sick while they're taking it.  I hope you're doing better still !
    • Scott Adams
      Advice while waiting for testing

      By Scott Adams · Posted

      I'm so sorry you're going through this—the "gluten challenge" is notoriously brutal, and it's awful to deliberately make yourself sick when you've already found the answer. For the joint pain, many people find that over-the-counter anti-inflammatories like ibuprofen can help take the edge off, and using heating pads or warm baths can provide some direct relief for the aches. For the digestive misery, stick to simple, easy-to-digest foods (like plain rice, bananas, and bone broth) and drink plenty of water and electrolytes to stay hydrated. It feels like the longest month ever, but you are doing the right thing to get a clear diagnosis, which can be crucial for your long-term health and getting the proper care. Hang in there; you can get through this! This article, and the comments below it, may be helpful:    
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      Daura Damm (a sponsor here) uses AN-PEP enzymes and filtering in their brewing process to reduce/remove gluten, and it actually tests below 10ppm (I've see a document where they claim 5ppm). 
    • trents
      How Come Gluten Didnt Bother Me In Italy

      By trents · Posted

      This topic has come up before on this forum and has been researched. No GMO wheat, barley and rye are commercially available in the USA. Any modifications are from hybridization, not laboratory genetic modification. Better toleration of wheat, barley and rye products in other countries is thought to be due to use of heirloom varieties of these cereal grains as opposed to the hybrids used in the USA which contain much larger amounts of gluten.
×
×
  • 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.