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

Recall Kellogg


loco-ladi

Recommended Posts

loco-ladi Contributor

My sister is visiting and she just got this in her email, her son has severe allergies and I am posting it here for obvious reasons........

**THE FOOD ALLERGY & ANAPHYLAXIS NETWORK SPECIAL FOOD ALLERGY ALERT NOTICE**

WHEAT ALLERGY ALERT

November 12, 2007

Kellogg Company is recalling a limited number of Kellogg


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



Celiac.com Sponsor (A8-M):



blueeyedmanda Community Regular

Thanks for posting

This cereal is not safe for celiacs it has malt in it. So it should be avoided anyway.

  • 1 month later...
tsummo Newbie

malt flavoring is okay for celiacs as long as it is derived from corn, which most u.s. companies do, but to be certain you should call the company or go online.

Lisa Mentor
malt flavoring is okay for celiacs as long as it is derived from corn, which most u.s. companies do, but to be certain you should call the company or go online.

I think that you are confused between MALT and MALTODEXTRIN. Maltodextrin, which in the US is generally derived from corn. If it is not corn, it by law will be listed as "maltodextrin (wheat) on the ingredients disclosure or it will be listed in the allergen warning. It is not necessarily true for outside the US> :)

Malt is NOT gluten free. <_< Malt is barley derived.

Open Original Shared Link

loco, thanks for posting. :)

JennyC Enthusiast
malt flavoring is okay for celiacs as long as it is derived from corn, which most u.s. companies do, but to be certain you should call the company or go online.

What??! :blink: We've been avoiding any cereal with malt flavoring in it. I think I will start calling though. My son had a box of gluten free sour gummy bears and I casually read the second ingredient line and it said malt flavoring. I nearly had a heart attack :o , but it was corn malt flavoring (the corn part was on the first line).

Sweetfudge Community Regular
Thanks for posting

This cereal is not safe for celiacs it has malt in it. So it should be avoided anyway.

Does anyone know if this is corn malt? I sure mix crispix cereal :unsure:

horsegirl Enthusiast

Here's their ingredient list:

Ingredients

MILLED CORN, RICE, BROWN SUGAR, SALT, MALT FLAVORING, BAKING SODA, ASCORBIC ACID (VITAMIN C), IRON, NIACINAMIDE, TURMERIC COLOR, ZINC OXIDE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), RIBOFLAVIN (VITAMIN B2), THIAMIN HYDROCHLORIDE (VITAMIN B1), VITAMIN A PALMITATE, FOLIC ACID, VITAMIN B12 AND VITAMIN D.

Allergen Information

CORN USED IN THIS PRODUCT CONTAINS TRACES OF SOYBEANS.

I would bet the "malt flavoring" is barley-derived, which we all know does NOT have to be labeled as an allergen. Contact the company to be sure, but I certainly wouldn't eat it because of the malt

(not to mention the allergen statement says the corn used contains traces of soybeans too).


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



Celiac.com Sponsor (A8-M):



larry mac Enthusiast
..... The recalled cereal comes in a 12-oz. package .....

That's a very odd size package. Most cereals come in at least a 20 oz box unless it's those tiny little individual serving boxes.

Plus, I agree with the others, it has malt in it.

best regards, lm

lovegrov Collaborator

"malt flavoring is okay for celiacs as long as it is derived from corn, which most u.s. companies do, but to be certain you should call the company or go online."

This is WRONG, WRONG, WRONG. Virtually all malt in the U.S. food comes from barley.

Sweetfudge Community Regular
"malt flavoring is okay for celiacs as long as it is derived from corn, which most u.s. companies do, but to be certain you should call the company or go online."

This is WRONG, WRONG, WRONG. Virtually all malt in the U.S. food comes from barley.

that's what I thought too.

blueeyedmanda Community Regular

Most all barley I have come across has been barley malt...

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to EndlessSummer's topic in Food Intolerance & Leaky Gut
      1

      Dizziness after eating green beans?

    2. - trents commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    3. - EndlessSummer posted a topic in Food Intolerance & Leaky Gut
      1

      Dizziness after eating green beans?

    4. - Sheila G. commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    5. - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748

    EndlessSummer
    Newest Member
    EndlessSummer
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      Welcome to celiac.com, @EndlessSummer! Do you react to all vegetables or just specific kinds or families of them? What you describe with green beans sounds like it has an anaphylaxis component. Like you, walnuts are a problem for me. They will often give me a scratchy throat so I try to avoid them. Does it matter if the vegies are raw or will-cooked in how you react to them?
    • EndlessSummer
      I only notice recently every time I eat green beans the roof of my mouth gets slightly itchy and I get extreme dizziness.     I get shaky and sweaty and it last for an hour or two before it goes away. I’ve been allergy tested in the past for food allergens only two came back positive (both in the tree-nut family) nothing in the legumes.   (I do have a celiac disease diagnosis, the reason I was food allergy tested was because I ate a walnut and my lips swelled up)  I decided to test this out to be sure so I ate a couple of cooked green beans last night within 15 minutes I was spinning, my shirt drenched in sweat. My heart racing.   I’m not sure what this is, I do have issues with others vegetables  as my stomach doesn’t seem to tolerate them. Even when they’re cooked I just can’t digest them but they never made me as dizzy and sweaty as the green beans.    anyone else experience this?
    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
×
×
  • 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.