Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Craving A Candy Bar!


LoveBeingATwin

Recommended Posts

mysecretcurse Contributor
Starburst

Skittles

What the heck? The last package of skittles I looked at said wheat right on the label. I can't remember where it was.. I wonder if it was when I was in Cambodia. If so it might make sense, because M&M's in Cambodia contain wheat and the ones in the USA are gluten free. Weird! I just assumed that American skittles and starburst had gluten all this time!

I don't know if it's gluten or what but Reeses made me throw up. :( It might just be all the chemical crap thats in them.

I'm so excited to find out the Dove promises are gluten free! YAYYYYYYYYYYY!


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



Celiac.com Sponsor (A8-M):



GottaSki Mentor
:) Resee's (full sized) have been in my shopping cart every week since going gluten-free - we also like m&m's both plain and peanut
Billygean Apprentice

Snickers just announced in the UK that they're not gluten free, they contain malt.

adelaidez Rookie

Natural flavourings.. i have been keeping away from candy and chocolate etc that have this in it, i got told that natural flavourings have wheat in it, is this true?

And i am glad to that Snickers is safe to eat too... my favourite candy by far:P

mattathayde Apprentice
What the heck? The last package of skittles I looked at said wheat right on the label. I can't remember where it was.. I wonder if it was when I was in Cambodia. If so it might make sense, because M&M's in Cambodia contain wheat and the ones in the USA are gluten free. Weird! I just assumed that American skittles and starburst had gluten all this time!

I don't know if it's gluten or what but Reeses made me throw up. :( It might just be all the chemical crap thats in them.

I'm so excited to find out the Dove promises are gluten free! YAYYYYYYYYYYY!

in the states they even say "a gluten free food" on them on the back

-matt

QueenOfPain Rookie

You poor thing! Bags and bags of Dove chocolate is what helped me cope with this gluten-free diet. I should've bought stock in the Mars company!

  • 4 months later...
Fallulah Newbie
Natural flavourings.. i have been keeping away from candy and chocolate etc that have this in it, i got told that natural flavourings have wheat in it, is this true?

And i am glad to that Snickers is safe to eat too... my favourite candy by far:P

I've learned the hard way to avoid ANYTHING that lists a generic ingredient like 'natural flavors' or 'spices', unless the packaging also specifically states it is a gluten-free item.

And at least here in the states, even if there is not an ingredient that raises a red flag, some candies are processed on equipment or packaged off conveyer belts that are coated with wheat flour to keep things from sticking. :(

I tend to shop the health food store for my chocolate, and only buy "regular" candies that specifically list themselves as gluten free. Yippey for Skittles and Hot Tamales! :D


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



Celiac.com Sponsor (A8-M):



homemaker Enthusiast

I got this from the Snickers Site

Open Original Shared Link

GFinDC Veteran

I sometimes get Goya chocolate bars at the local Giant food store. They are dairy free but they do have soy lecithin in them.

Ingredients are sugar, chocolate liquor, vanillin, soy lecithin, salt. They come in a large bar with a bright yellow paper wrapper. I couldn't find an exact product page link for them. Goya suggests using them for hot chocolate. At my local Giant Foods they are in the Mexican foods section, not in the regular candy section. They are cheap compared to most chocolate and don't make me sick. They are also mostly sugar though, much sweeter and harder than a Snickers or such things. More like a baking chocolate bar but extra sugary sweet. They would probably work well to melt on top of home made candies, like nut bars or something.

Open Original Shared Link

Swimmr Contributor

When I'm having a bad candy bar craving...usually only during a specific time of each month (LOL) I snag some reese cups or a snickers. Not the little individually wrapped snack size as I'm told those are not ok to have sometimes.

I never seem to react.

The reese morsels on the other hand are NOT ok. I am pretty sure. I tried out the new Betty Crocker chocolate chip cookies and put some of the Reese morsels in and had some BAD issues with DH and stomach problems. I recently tried the chocolate chip cookies withOUT the morsels and NO issues what-so-ever.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,248
    • Most Online (within 30 mins)
      7,748

    Stephen of the West
    Newest Member
    Stephen of the West
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Zuma888
    • knitty kitty
      You have one gene for Celiac.  You have a second autoimmune disease, Hashimoto's thyroiditis, which is frequently found at a higher rate with Celiac.  HLA genes carry autoimmune disease genes like Celiac and Hashimoto's and diabetes and others.   You have Celiac symptoms of reacting after gluten.  You said "I am however still suffering from the effects of the gluten challenge (food sensitivities, slight brain fog, weird stool, fatigue, swollen thyroid, bodyaches)."  And your anti-thyroid antibodies increase after gluten exposure.  While tTg IgA does not directly attack the thyroid, gluten exposure does trigger the  immune system to produce antibodies against the thyroid in genetically predisposed individuals.  You did not eat sufficient gluten (10 grams of gluten per day for two weeks minimum) to raise the autoimmune antibodies to the point they can be measured in the blood, so your blood tests may well be inaccurate.  You could choose to continue the gluten challenge of 10 grams a day for at least two weeks and get retested.   At the very least, you know that gluten is harmful to your thyroid, and because you are genetically predisposed to Celiac disease, a strict gluten free diet would be beneficial for your overall health.  
    • Zuma888
      Thanks @Scott Adams! I guess my question now is: do the celiacs who can get away with regular contamination without villi damage as you mentioned have to be strict about cross-contamination ? 
    • Zuma888
      Thank you very much @knitty kitty! I'm glad you brought up the point about histamine. I have been taking an antihistamine after meals where I don't feel so good and never knew why it helped so much. At first I thought I might have a food allergy, but I recently did a food allergy test and I actually have ZERO food allergies. Regarding your last point about the stages of grief, are you saying it's likely that I have celiac? I have Hashimoto's BTW and I know for sure that gluten causes an autoimmune response to my thyroid as my anti-TPO and anti-Tg go up and my throat feels swollen. Could the symptoms be due to that autoimmune response?
    • knitty kitty
      @Zuma888, The antibodies produced in response to gluten are made in the intestines.  When the body is provoked sufficiently, the antibodies overflow out of the intestines and into the blood stream.  Once in the blood stream, the antibodies can be measured with tTg IgA tests.  Three grams of gluten per day for two weeks minimum is enough gluten to make you feel the symptoms of having been glutened, but the antibodies are not in sufficient quantity to be measured in the blood. Ten grams of gluten per day for a minimum of two weeks is required to get the anti gluten antibodies at a high enough level in the blood stream to be measured by tTg IgA tests. So, no, occasional cross contamination or (heaven forbid) intentional cheat days will not be sufficient for tTg IgA testing.  You will still be making antibodies which will still be causing inflammation and damage to the intestines and body.  Histamine is released as part of the immune response to gluten.  High histamine levels lead to food sensitivities, brain fog, and body aches.   The damage done to the gastrointestinal tract affects the absorption of essential vitamins and minerals.  Malabsorption of fats can cause changes in stools.  Insufficient absorption of vitamins and minerals can cause damage to other organs like the thyroid if it can't get enough Selenium, iodine, iron, zinc, and Thiamine.  Brain fog and fatigue can be caused by low Thiamine and other B Complex vitamins.  Vitamin D is needed to regulate the immune system.  One gene is all that's needed to develop Celiac disease.  I know a Celiac diagnosis is a change that can be difficult to get your head around.  Many people go through the five stages of grief.  One stage is "bargaining".  Sounds like you're stuck there.  Every little cheat counts to your detriment.  But sticking to a gluten free diet, makes every meal a success.   Read the comments below the article... Best wishes!  Keep us posted on your progress!
×
×
  • Create New...