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

Cadberry Creme Eggs Not Gluten Free!

CeliacMom2008

Recommended Posts

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

I was just reading the Easter candy thread and read the post about Cadberry Creme Eggs being gluten-free. Their label says "Glucose Sugar (Wheat)". I'm a newbie to this, so maybe I'm missing something like that in the form of glucose sugar the gluten is taken out, but if not, DON'T EAT THE EGGS!! I started a new topic because I was afraid some people might not check back and there was at least one person doing the happy dance. Sorry to stop the music, but I'd rather you not get sick!

Think Reese's...mmmmm...better than those darn creme eggs anyway...think Peeps...cuter than the those darn eggs...think...no diarrhea, vomitting or constipation...way better than those stupid eggs!!

Have a happy, healthy gluten-free Easter!

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

Celiac.com Sponsor (A8-M):


lizzy Apprentice
lizzy
Posted
I was just reading the Easter candy thread and read the post about Cadberry Creme Eggs being gluten-free. Their label says "Glucose Sugar (Wheat)". I'm a newbie to this, so maybe I'm missing something like that in the form of glucose sugar the gluten is taken out, but if not, DON'T EAT THE EGGS!! I started a new topic because I was afraid some people might not check back and there was at least one person doing the happy dance. Sorry to stop the music, but I'd rather you not get sick!

Think Reese's...mmmmm...better than those darn creme eggs anyway...think Peeps...cuter than the those darn eggs...think...no diarrhea, vomitting or constipation...way better than those stupid eggs!!

Have a happy, healthy gluten-free Easter!

HI i have checked my celiac book of gluten free foods and its listed as gluten free. hope this helps

irish daveyboy Community Regular
irish daveyboy
Posted
I was just reading the Easter candy thread and read the post about Cadberry Creme Eggs being gluten-free. Their label says "Glucose Sugar (Wheat)". I'm a newbie to this, so maybe I'm missing something like that in the form of glucose sugar the gluten is taken out, but if not, DON'T EAT THE EGGS!! I started a new topic because I was afraid some people might not check back and there was at least one person doing the happy dance. Sorry to stop the music, but I'd rather you not get sick!

Think Reese's...mmmmm...better than those darn creme eggs anyway...think Peeps...cuter than the those darn eggs...think...no diarrhea, vomitting or constipation...way better than those stupid eggs!!

Have a happy, healthy gluten-free Easter!

Hi CeliacMom2008,

There was a whole thread on this topic some time ago he's a link so you can read through it.

Open Original Shared Link

.

Best Regards,

David

Lisa Mentor
Lisa
Posted

This is Dave's submitted post. As in ANYTHING, eat at your own risk.

GLUCOSE, GLUCOSE SYRUP AND CARAMEL COLOUR

.

It is important for those following a gluten-free diet to incorporate the latest valid scientific information into their diets. Under current Australian food law,

.

glucose, glucose syrup and caramel colour are "gluten-free",

even if derived from wheat, as the wheat is so highly processed,

there is no gluten detected.

.

Glucose, glucose syrup, caramel and similar ingredients have no detectable gluten, even if derived from wheat.

.

New food labelling laws require food labels to list all ingredients derived from wheat, rye, barley and oats.

This does not mean that all ingredients derived from these sources actually contain gluten.

So, it is a legal requirement that the source be declared, but remember that ingredients derived from wheat that are gluten free are:

dextrose, glucose and caramel colour (additive 150).

.

.

Accuracy of "Gluten-Free" Labels

.

The legal definition of the phrase "gluten-free" varies from country to country. Current research suggests that for persons with celiac disease the maximum safe level of gluten in a finished product is probably less than 0.02% (200 parts per million) and possibly as little as 0.002% (20 parts per million).

Australian standards reserve the "gluten free" label for foods with less than 5 parts per million of gluten, as this is the smallest amount currently detectable.

.

As gluten-containing grains are processed,

more and more of the gluten is removed from them,

as shown in this simple processing flow:

.

Wheat Flour (80,000ppm) > Wheat Starch Codex (200ppm) > Dextrin > Maltodextrin > Glucose Syrup (<5ppm) > Dextrose > Caramel Color

.

Unfortunately, in the United States, the Food and Drug Administration (FDA) has not yet defined the term gluten free as it appears on food labels.

.

It is currently up to the manufacturers of "gluten free" food items to guarantee such a claim.

"A final rule that defines the term gluten-free and identifies the criteria that would enable the food industry to use that term" is scheduled to be released by the FDA on August 2nd, 2008.

.

Many so-called gluten free products have been found to have been contaminated with gluten (such as Pamela's cookies, etc.).

.

Reference

.

United States

The Food and Drug Administration (FDA) is proposing to,

cruelshoes Enthusiast
cruelshoes
Posted

I won't eat them in any case (too sweet for me), but here is some information to help you make your decision.

"Open Original Shared Link" Shelley Case, author.

page: 53- "Glucose syrups are highly processed and purified in order to separate and remove the protein portion from the starch mixture. .... Although glucose syrup can be made from wheat, the processing renders it gluten free. This has been verified by scientists and research centers in Europe, Australia and other countries using the highly sensitive R5 ELISA tests."

blueeyedmanda Community Regular
blueeyedmanda
Posted

Someone just posting the other day the Creme Eggs are not safe....turns out neither are the mini-eggs since Hershey cannot verify what is used in their natural flavoring...

jayhawkmom Enthusiast
jayhawkmom
Posted

Personally, I would NEVER trust something printed in a book (ie: published approved lists of "OK" foods) over the actual label on the product. And, Cadbury Cream eggs CLEARLY have the word "WHEAT" in the labels.

No thanks.

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

Celiac.com Sponsor (A8-M):


Ms. Celiac Apprentice
Ms. Celiac
Posted

Could someone please clarify what is meant in the post above stating that Pamela's cookies have been found to be contaminated with gluten?

cruelshoes Enthusiast
cruelshoes
Posted
Personally, I would NEVER trust something printed in a book (ie: published approved lists of "OK" foods) over the actual label on the product. And, Cadbury Cream eggs CLEARLY have the word "WHEAT" in the labels.

The information I posted above does not realate to any product specifically. It relates to the food ingredient in question. There is no doubt that the ingredient is sourced from wheat. By law, it has to be labeled that way. The question that must be asked is whether or not the resuting food ingredient sourced from wheat has any gluten in it. This is a derivation of the never-ending McDonald's french fry debate. Yes, there is wheat in the beginning natural flavor component of McD's fries. But after all the processing, is there gluten in them? The answer, to the limits of testing at this time, is no.

Make your own choice based on the information available. Do eat the eggs, or don't eat them. I'm sure there are others with a sweet tooth and no gluten concerns that will pickup any resulting slack from the Celiac community. :lol:

PS - I'd be willing to bet cold hard cash that the ingredients of the eggs have not changed. It's only the labeling that has changed. They probably had wheat-based glucose syrup in them last year too.

itchygirl Newbie
itchygirl
Posted

I know they had wheat derived glucose syrup the last time I saw this argument (which was two years ago, I missed an Easter due to being in the hospital). The Cadbury UK site has some good information on this, as does the Irish Celiac site.

cruelshoes Enthusiast
cruelshoes
Posted
Could someone please clarify what is meant in the post above stating that Pamela's cookies have been found to be contaminated with gluten?

I could find no current information on this. It seems to stem from Open Original Shared Link and Open Original Shared Link. That information is several years old, which is a lifetime in the gluten-free world. <ahttps://www.celiac.com/uploads/emoticons/default_wink.png' alt=';)'> FWIW - Open Original Shared Linksays this:

Pamela's gluten-free cookies and mixes are produced on 100% dedicated gluten-free machinery.

It does not say if the Elisa test anything. I am not saying there is any gluten in their products, however. If anyone has more current information, I would be interested in seeing it. We enjoy Pamela's products from time to time.

jayhawkmom Enthusiast
jayhawkmom
Posted
The information I posted above does not realate to any product specifically. It relates to the food ingredient in question. There is no doubt that the ingredient is sourced from wheat.

Make your own choice based on the information available. Do eat the eggs, or don't eat them. I'm sure there are others with a sweet tooth and no gluten concerns that will pickup any resulting slack from the Celiac community. :lol:

PS - I'd be willing to bet cold hard cash that the ingredients of the eggs have not changed. It's only the labeling that has changed. They probably had wheat-based glucose syrup in them last year too.

Colleen,

I was referring more to those periodically published lists that say, "so and so's orange tacos are gluten free."

Ya know what I mean? Those types of lists are usually outdated by the time they hit the sales floor. I know there are some great publications that give overall general advice based on time tested companies and what not. It's the random "list" I was referring to. I hope that clarifies my response a bit. =)

cruelshoes Enthusiast
cruelshoes
Posted
Colleen,

I was referring more to those periodically published lists that say, "so and so's orange tacos are gluten free."

Ya know what I mean? Those types of lists are usually outdated by the time they hit the sales floor. I know there are some great publications that give overall general advice based on time tested companies and what not. It's the random "list" I was referring to. I hope that clarifies my response a bit. =)

Jayhawkmom - Thanks for clearing that up for me. I know just what you mean about safe food lists. I don't trust them either. :)

Archived

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

Go to topic listing

  • 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. knitty kitty
      - knitty kitty replied to Jhona's topic in Introduce Yourself / Share Stuff
      32

      Does anyone here also have Afib

      @DebJ14, You said "husband has low platelets, bruises easily and gets bloody noses just from Fish Oil He suggested he take Black Cumin Seed Oil for inflammation. He discovered that by taking the Black Seed oil, he can eat carbs and not go into A Fib, since it does such a good job of reducing inflammation." I don't think black seed oil is...
    2. knitty kitty
      - knitty kitty replied to lehum's topic in Super Sensitive People
      9

      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

      Healthy Omega Three fats. Olive oil or flaxseed oil, oily fish, fatty cuts of meat. Our bodies run much better on burning fats as fuel. Diets based on carbohydrates require an increased amount of thiamine to process the carbs into fuel for the body. Unfortunately, thiamine mononitrate is used to enrich rice. Thiamine mononitrate is relatively unusable...
    3. Scott Adams
      - Scott Adams replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Is this celiac?

      The reaction one gets when they get glutened varies a lot from person to person. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):
    4. Theresa2407
      - Theresa2407 replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Is this celiac?

      A gluten ingestion can last for many months. Many years ago there was a celiac conference in Fl. Everyone there got contaminated with some having difficulty 6 months to recover. It will hit your Lympatic system and spread through the body and effect your nevous system as well. Most times when I get glutened it is from a prescription med that wasn...
    5. Hmart
      - Hmart replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Is this celiac?

      Thank you so much for the responses. Every piece of information helps. I only knowingly ate gluten once, that was four days ago. I had the reaction about 3-4 hours after consuming it. I’m concerned that after 4 days the symptoms aren’t abating and almost seem worse today than yesterday. I haven’t had either breath test. I did ask about additional testi...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,939
    • Most Online (within 30 mins)
      7,748
    Michelle C.
    Newest Member
    Michelle C.
    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

    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      @DebJ14, You said "husband has low platelets, bruises easily and gets bloody noses just from Fish Oil  He suggested he take Black Cumin Seed Oil for inflammation.  He discovered that by taking the Black Seed oil, he can eat carbs and not go into A Fib, since it does such a good job of reducing inflammation."   I don't think black seed oil is lowering inflammation.  It's lowering blood glucose levels. Black cumin seed lowers blood glucose levels.  There's a connection between high blood glucose levels and Afib.    Has your husband been checked for diabetes?   Must Read: Associations of high-normal blood pressure and impaired fasting glucose with atrial fibrillation https://pubmed.ncbi.nlm.nih.gov/36750354/  
    • knitty kitty
      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

      By knitty kitty · Posted

      Healthy Omega Three fats.  Olive oil or flaxseed oil, oily fish, fatty cuts of meat.   Our bodies run much better on burning fats as fuel.  Diets based on carbohydrates require an increased amount of thiamine to process the carbs into fuel for the body.  Unfortunately, thiamine mononitrate is used to enrich rice.  Thiamine mononitrate is relatively unusable in the body.  So a high carb diet can further decrease thiamine stores in the body.  Insufficient thiamine in the body causes the body to burn body fat and muscle for fuel, so weight loss and muscle wasting occurs.  Those extra carbohydrates can lead to Candida (often confused with mold toxicity) and SIBO (Small Intestinal Bacterial Overgrowth).   Losing weight quickly is a symptom of thiamine insufficiency.  Muscle wasting is a symptom of thiamine insufficiency.  I lost sixty pounds in a month.   Having difficulty putting weight on and keeping it on is a symptom of thiamine insufficiency.   The AIP diet works because it eliminates all grains and grasses, rice, quinoa, all the carbs.  Without the carbs, the Candida and SIBO get starved and die off.  Easy way to change your microbiome is to change what you feed it.  With the rowdy neighbors gone, the intestine can heal and absorb more nutrients.   Supplementing with essential vitamins and minerals is beneficial.  Talk to your doctor and nutritionist.  Benfotiamine is a form of thiamine that promotes intestinal healing.  The eight B vitamins are water soluble, so if you don't need them, they can be gotten rid of easily.   Night shades are excluded on the AIP diet.  Potatoes, tomatoes, peppers and eggplant are not allowed on the AIP diet.  They contain alkaloids that promote "a leaky gut".  Benfotiamine can help here. Sweet potatoes are avoided because they contain thiaminases, chemicals that break thiamine so that the body cannot use it.   The AIP diet has helped me.
    • Scott Adams
      Is this celiac?

      By Scott Adams · Posted

      The reaction one gets when they get glutened varies a lot from person to person.  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Theresa2407
      Is this celiac?

      By Theresa2407 · Posted

      A gluten ingestion can last for many months.  Many years ago there was a celiac conference in Fl.  Everyone there got contaminated with some having difficulty 6 months to recover.  It will hit your Lympatic system and spread  through the body and effect your nevous system as well. Most times when I get glutened it is from a prescription med that wasn't checked close enough.  the Pharmacuticals change vendors all the time.
    • Hmart
      Is this celiac?

      By Hmart · Posted

      Thank you so much for the responses. Every piece of information helps.  I only knowingly ate gluten once, that was four days ago. I had the reaction about 3-4 hours after consuming it. I’m concerned that after 4 days the symptoms aren’t abating and almost seem worse today than yesterday.  I haven’t had either breath test. I did ask about additional testing but the PA recommended me to a celiac specialist. Unfortunately the first available is mid-December.  As far as diet, I am a pescatarian (have been for 25+ years) and I stopped eating dairy mid-last week as my stomach discomfort continued. Right now, I’m having trouble eating anything. Have mostly been focused on bananas, grapes, nut butters, DF yogurt, eggs, veggie broth.   I ordered some gluten-free meal replacements to help.  But I’ll get all the items (thank goodness for Instacart) and try the diet you recommended to get me past this period of feeling completely awful.  Yes, my doctor diagnosed celiac. I was concerned it wasn’t right based on the negative blood test and my continued symptoms.  Even if you are ‘glutened’ it shouldn’t last forever, right? Is four days too long?   
×
×
  • 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.