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

Does Anyone Eat Honeycom Cereal?

krisb

Recommended Posts

krisb Contributor
krisb
Posted

The cereal looks gluten free but I see it has oats and is made on the same lines as gluten. Does anyone else react to this?

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted
The cereal looks gluten free but I see it has oats and is made on the same lines as gluten. Does anyone else react to this?

My bet it that it's not gluten free. Can you post the ingredients?

krisb Contributor
krisb
Posted
  • Author

The only questionable ingredients are the oat flour and the warning that it is made on the same lines as wheat. Otherwise it looked fine. i threw the box away but I still have a box of the chocolate honeycomb. My kids seem fine with it, I'm the only one that broke out with the rash and belly problems.

elonwy Enthusiast
elonwy
Posted

Oats grown in the US are subject to massive amounts of cross-contamination. They are grown in crop-rotation fields with gluten grains, shipped on the same trucks, milled in the same mills. Not to mention the shared lines issue. Honeycomb is not considered gluten free.

I don't eat any oats that aren't certified gluten free.

Lisa Mentor
Lisa
Posted

I have not heard of Honeycombs discussed as gluten free in the many years I've been here. Nor have I heard of any support organizations declaring them gluten free. There is a hopeful chance that they have had a change in formulation and they are now gluten free. (we're talking the cereal, right?)

Let's hope.

elonwy Enthusiast
elonwy
Posted

They don't have Barley anymore, but they have "whole grain oats" and are made on shared lines with wheat.

That, to me, is not gluten free.

Mom23boys Contributor
Mom23boys
Posted

According the the Kraft website, these are the ingredients (bold is mine)...

Ingredients: WHOLE GRAIN CORN FLOUR, SUGAR, CORN FLOUR, WHOLE GRAIN OAT FLOUR, HONEY, SALT, YELLOW 5. BHT ADDED TO PACKAGING MATERIAL TO PRESERVE PRODUCT FRESHNESS. VITAMINS AND MINERALS: NIACINAMIDE, REDUCED IRON, ZINC OXIDE (SOURCE OF ZINC), VITAMIN B6, VITAMIN A PALMITATE, RIBOFLAVIN (VITAMIN B2) THIAMIN MONONITRATE (VITAMIN B1), FOLIC ACID, VITAMIN B12, VITAMIN D. MANUFACTURED ON EQUIPMENT THAT PROCESSES WHEAT.

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

Celiac.com Sponsor (A8-M):


darlindeb25 Collaborator
darlindeb25
Posted

Also, there are many celiac's who can not tolerate oats. I can't eat oats, never could.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
They don't have Barley anymore, but they have "whole grain oats" and are made on shared lines with wheat.

That, to me, is not gluten free.

There are a couple of articles on celiac.com quoting studies that say that for many celiacs, oats do NOT produce any measurable reaction. (My immediate question would be to find out if those studies were funded by the oat industry or by the pharm industry, but if they are truly independent studies, then I could believe the results.)

As for the shared lines, that to me would depend on the manufacturer, and on what their policy is for cleaning the lines, etc. It could be a CYA thing, or it could be a real problem.

I've eaten oatmeal occasionally since reading the articles here on celiac.com, but am not a good one to ask, as my reactions are not obvious.

home-based-mom Contributor
home-based-mom
Posted

I have a little packet of Great Value instant oatmeal more mornings than not, and am OK with it.

I think eating anything with oats is one of those things that has to be determined on an individual basis. Some people can eat oats without problems, and some cannot. It may even come down to some oat products will work for you, and some won't. :unsure:

krisb Contributor
krisb
Posted
  • Author

Is it possible that some people can tolerate oats because they can tolerate a different level of gluten? If the oats are slightly contaminated mabey some people don't feel it but others do. I seemed to react to the honeycomb but my kids are fine with it.

babysteps Contributor
babysteps
Posted

In my case, I do react to oats *unless* they are certified gluten-free, those I am fine with.

If the label doesn't say "gluten-free oats" then I'm not eating the oats.

elonwy Enthusiast
elonwy
Posted

Exactly. I eat gluten-free oats and don't react at all, but mainstream oats and oat products send me running to the bathroom, and I react to the slightest bit of CC. If you're willing to deal with CC, thats fine, but for those who want to be 100% gluten-free, I don't think this cereal falls into that category.

jparsick84 Rookie
jparsick84
Posted

I'm ok with oats - the problem here is the fact that they share lines with wheat. Anything that is said up-front to share lines with wheat I ALWAYS have a bad reaction.

One way you can test if it's the oats is to get the Rob's Red Mill Gluten-Free oats. They have been harvested and made in a dedicated factory, and I ate an entire bowl the other day and was totally fine. Rob's Red Mill is really good about making gluten-free stuff truly gluten-free, and the labels are clear on what is gluten-free and what isn't.

Fruity Pebbles has been ok with me, as well as Cocoa Pebbles, so if you're looking for a good sweet cereal, you could try those too.

Good luck!

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. trents
      - trents replied to GlorietaKaro's topic in Super Sensitive People
      2

      Am I nuts?

      Welcome to the celiac.com community, @GlorietaKaro! As Scott indicated, without formal testing for celiac disease, which would require you to have been consuming generous amounts of gluten daily for weeks, it would be not be possible to distinguish whether you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). Their symptoms overlap. The difference...
    2. Russ H
      - Russ H posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Anti-endomysial Antibody (EMA) Testing

      I thought this might be of interest regarding anti-EMA testing. Some labs use donated umbilical cord instead of monkey oesophagus. Some labs just provide a +ve/-ve test result but others provide a grade by testing progressively diluted blood sample. https://www.aesku.com/index.php/ifu-download/1367-ema-instruction-manual-en-1/file Fluorescence-labelled...
    3. Scott Adams
      - Scott Adams replied to JoJo0611's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Just diagnosed today

      First, please know that receiving two diagnoses at once, especially one you've never heard of, is undoubtedly overwhelming. You are not alone in this. Your understanding is correct: both celiac disease and Mesenteric Panniculitis (MP) are considered to have autoimmune components. While having both is not extremely common, they can co-occur, as chronic inflammation...
    4. Scott Adams
      - Scott Adams replied to GlorietaKaro's topic in Super Sensitive People
      2

      Am I nuts?

      Your experience is absolutely valid, and you are not "nuts" or a "complete weirdo." What you are describing aligns with severe neurological manifestations of gluten sensitivity, which is a recognized, though less common, presentation. Conditions like gluten ataxia and peripheral neuropathy are documented in medical literature, where gluten triggers an autoimmune...
    5. Scott Adams
      - Scott Adams replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      28

      My journey is it gluten or fiber?

      Some members here take GliadinX (a sponsor here) if they eat out in restaurants or outside their homes. It has been shown in numerous studies to break down small amounts of gluten in the stomach, before it reaches your intestines. This would be for small amounts of cross-contamination, and it would not allow any celiac to eat gluten again.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,805
    • Most Online (within 30 mins)
      7,748
    lalan45
    Newest Member
    lalan45
    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
      Am I nuts?

      By trents · Posted

      Welcome to the celiac.com community, @GlorietaKaro! As Scott indicated, without formal testing for celiac disease, which would require you to have been consuming generous amounts of gluten daily for weeks, it would be not be possible to distinguish whether you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). Their symptoms overlap. The difference being that celiac disease is an autoimmune disorder that damages the lining of the small bowel. We actually no more about celiac disease than we do about NCGS, the mechanism of the latter being more difficult to classify. There are specific antibody tests for celiac disease diagnosis and there is also the endoscopy/biopsy of the small bowel lining. Currently, there are no tests to diagnose NCGS. Celiac disease must first ruled out. Researchers are working on developing testing methods to diagnose celiac disease that do not require a "gluten challenge" which is just out of the question for so many because it poses serious, even life-threatening, health risks. But we aren't there yet.
    • lalan45
      My journey is it gluten or fiber?

      By lalan45 · Posted

      That’s really frustrating, I’m sorry you went through that. High fiber can definitely cause sudden stomach issues, especially if your body isn’t used to it yet, but accidental gluten exposure can feel similar. Keeping a simple food/symptom journal and introducing new foods one at a time can really help you spot patterns. You’re already doing the right things with cleaning and separating baking—also watch shared toasters, cutting boards, and labels like “may contain.”
    • Russ H
      Anti-endomysial Antibody (EMA) Testing

      By Russ H · Posted

      I thought this might be of interest regarding anti-EMA testing. Some labs use donated umbilical cord instead of monkey oesophagus. Some labs just provide a +ve/-ve test result but others provide a grade by testing progressively diluted blood sample. https://www.aesku.com/index.php/ifu-download/1367-ema-instruction-manual-en-1/file Fluorescence-labelled anti-tTG2 autoantibodies bind to endomysium (the thin layer around muscle fibres) forming a characteristic honeycomb pattern under the microscope - this is highly specific to coeliac disease. The binding site is extracellular tTG2 bound to fibronectin and collagen. Human or monkey derived endomysium is necessary because tTG2 from other mammals does not provide the right binding epitope. https://www.mdpi.com/1422-0067/26/3/1012
    • Scott Adams
      Just diagnosed today

      By Scott Adams · Posted

      First, please know that receiving two diagnoses at once, especially one you've never heard of, is undoubtedly overwhelming. You are not alone in this. Your understanding is correct: both celiac disease and Mesenteric Panniculitis (MP) are considered to have autoimmune components. While having both is not extremely common, they can co-occur, as chronic inflammation from one autoimmune condition can sometimes be linked to or trigger other inflammatory responses in the body. MP, which involves inflammation of the fat tissue in the mesentery (the membrane that holds your intestines in place), is often discovered incidentally on scans, exactly as in your case. The fact that your medical team is already planning follow-up with a DEXA scan (to check bone density, common after a celiac diagnosis) and a repeat CT is a very proactive and prudent approach to monitoring your health. Many find that adhering strictly to the gluten-free diet for celiac disease helps manage overall inflammation, which may positively impact MP over time. It's completely normal to feel uncertain right now. Your next steps are to take this one day at a time, focus on the gluten-free diet as your primary treatment for celiac, and use your upcoming appointments to ask all your questions about MP and what the monitoring plan entails. This dual diagnosis is a lot to process, but it is also the starting point for a managed path forward to better health. 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.):    
    • Scott Adams
      Am I nuts?

      By Scott Adams · Posted

      Your experience is absolutely valid, and you are not "nuts" or a "complete weirdo." What you are describing aligns with severe neurological manifestations of gluten sensitivity, which is a recognized, though less common, presentation. Conditions like gluten ataxia and peripheral neuropathy are documented in medical literature, where gluten triggers an autoimmune response that attacks the nervous system, leading to symptoms precisely like yours—loss of coordination, muscle weakness, fasciculations, and even numbness. The reaction you had from inhaling flour is a powerful testament to your extreme sensitivity. While celiac disease is commonly tested, non-celiac gluten sensitivity with neurological involvement is harder to diagnose, especially since many standard tests require ongoing gluten consumption, which you rightly fear could be dangerous. Seeking out a neurologist or gastroenterologist familiar with gluten-related disorders, or consulting a specialist at a major celiac research center, could provide more validation and possibly explore diagnostic options like specific antibody tests (e.g., anti-gliadin or transglutaminase 6 antibodies) that don't always require a gluten challenge. You are not alone; many individuals with severe reactivity navigate a world of invisible illness where their strict avoidance is a medical necessity, not a choice. Trust your body's signals—it has given you the most important diagnosis already.
×
×
  • 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.