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Cadbury Easter Eggs

minniejack

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minniejack Contributor
minniejack
Posted

Has anyone tried these in the past year or so. I've read old posts that say that they're okay, but nothing recent.

Anybody out there willing to be a guinea pig? Or already was one?

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CLockworkAnge Newbie
CLockworkAnge
Posted

Oo- I have been wondering the same thing...

  • 3 weeks later...
minniejack Contributor
minniejack
Posted
  • Author

Oo- I have been wondering the same thing...

Bought 5 last week, looked at the big box holding the eggs so I wouldn't have to strain my eyes seeing the foil wrapping. Nothing at all about wheat.

Me and DS14 who are highly sensitive ate 2 each and DD16 ate one. Delish and no one was sick!! We were a little scared of the 1st bite, but it was so yummy...

and then to not get sick, as the commercial says, "Priceless".

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

There's another post going started Feb. 14 saying wheat was listed on the ingredients of theirs...

Roda Rising Star
Roda
Posted

I bought a couple last year. I noticed on the lable it had glucose syrup (wheat) on it. I did eat them and I did not experience a problem. I have not looked at any this year yet.

AKcollegestudent Apprentice
AKcollegestudent
Posted

I bought a couple last year. I noticed on the lable it had glucose syrup (wheat) on it. I did eat them and I did not experience a problem. I have not looked at any this year yet.

...That's because glucose syrup means "sugar syrup", literally. It's usually synonymous with corn syrup. Glucose and gluten are not the same thing--one's sugar, one's a protein; one's derived from corn or sugar, the other from wheat, rye, barley, etc.

ravenwoodglass Mentor
ravenwoodglass
Posted

...That's because glucose syrup means "sugar syrup", literally. It's usually synonymous with corn syrup. Glucose and gluten are not the same thing--one's sugar, one's a protein; one's derived from corn or sugar, the other from wheat, rye, barley, etc.

Glucose syrup can be wheat derived. That is why the label says "glucose syrup 'wheat'". Due to FDA regs if anything is derived from wheat it has to be labeled as such and that is what this company is doing. Some of us may be able to tolerate it just fine. I am not one of them.

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Lisa Mentor
Lisa
Posted

Glucose syrup can be wheat derived. That is why the label says "glucose syrup 'wheat'". Due to FDA regs if anything is derived from wheat it has to be labeled as such and that is what this company is doing. Some of us may be able to tolerate it just fine. I am not one of them.

-----

Yes, some very sensitive can react to glucose syrup derived from wheat, but generally, it's highly processed and safe for most people with Celiac.

AKcollegestudent Apprentice
AKcollegestudent
Posted

Glucose syrup can be wheat derived. That is why the label says "glucose syrup 'wheat'". Due to FDA regs if anything is derived from wheat it has to be labeled as such and that is what this company is doing. Some of us may be able to tolerate it just fine. I am not one of them.

Which I realized when I was a little more awake. It's been a long day and I didn't mean to come off as a jerk.

ravenwoodglass Mentor
ravenwoodglass
Posted

Which I realized when I was a little more awake. It's been a long day and I didn't mean to come off as a jerk.

You didn't come off as a jerk at all. You are right that glucose is a sugar and it isn't common here in the US for it to be wheat derived. Or to see it labeled that way. I think it is more common in stuff from Europe but I could be wrong.

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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    • JoJo0611
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      By JoJo0611 · Posted

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      Inconclusive results

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