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

Colorings, Red #40, Yellow #5


grantschoep

Recommended Posts

grantschoep Contributor

After being diagnosed a few weeks back, and getting advice from others and my father who is gluten intolerant. I do get conflicting views of what is good or bad.

One of the ingriediants my Dad had mentioned to stay away from seems to be in LOTS and LOTS of things, especially candy. He had said he remeber that Red #40, and Yellow #5 both could contain gluten. But now he doesn't remeber where that was, and I haven't been able to find much reference to it on the web.

Does anyone know, is Red #40 and Yellow #5 ok? I'm thinking it could be one of those "depends" cases. As I see Gobstoppers and Nerds both have the above ingrediants, but Wonka phone support says they are both gluten free.


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



Celiac.com Sponsor (A8-M):



lovegrov Collaborator

I don't think you'll find that either one of these dyes ever has gluten. I've never found an artificial color with gluten.

Many ingredients that you are told to be careful about are actually always or nearly always gluten-free.

richard

KaitiUSA Enthusiast

Both of those candies are gluten free. 99.9% of the time these flavorings are gluten free but you still have to check when you see that unless it is a brand that will not hide anything, like Kraft.

Carriefaith Enthusiast

I forgot what company it was, but I remember reading that they put gluten in a few of their colorings. You just have to be careful.

but Wonka phone support says they are both gluten free.
If the info is fairly recent then I don't think there would be any problem eating those :D Enjoy.
  • 6 years later...
GeekWad Newbie

As I see Gobstoppers and Nerds both have the above ingrediants, but Wonka phone support says they are both gluten free.

article Gluten-Free Candy, as of October 2011 on about.com listed:

The following Nestle candy products are NOT gluten-free:

Wonka Nerds

Everlasting Gobstopper

now i don't know what to believe. i talked to someone who studied gluten free at college and he said that if it doesn't' say Gluten free on the package it probably has gluten. even lunch meats have gluten. So far i only know of Boar's Head meats that are gluten free

ravenwoodglass Mentor

article Gluten-Free Candy, as of October 2011 on about.com listed:

The following Nestle candy products are NOT gluten-free:

Wonka Nerds

Everlasting Gobstopper

now i don't know what to believe. i talked to someone who studied gluten free at college and he said that if it doesn't' say Gluten free on the package it probably has gluten. even lunch meats have gluten. So far i only know of Boar's Head meats that are gluten free

Welcome to the board. You are replying to a very old thread and things do change. If you have doubt about a product call the company directly. There are many lunch meats that are safe. Hormel has many that are safe as does Oscar Meyer and others. Best to get prepackaged rather than from the deli slicer since the slicer can be a source of CC. Some companies are very good at labeling, Kraft and Unilever products are a good example, if you don't see a gluten ingredient it is safe. If you are having trouble figuring out whether a particular item is safe for you start a topic about it here and perhaps someone will know.

lovegrov Collaborator

article Gluten-Free Candy, as of October 2011 on about.com listed:

The following Nestle candy products are NOT gluten-free:

Wonka Nerds

Everlasting Gobstopper

now i don't know what to believe. i talked to someone who studied gluten free at college and he said that if it doesn't' say Gluten free on the package it probably has gluten. even lunch meats have gluten. So far i only know of Boar's Head meats that are gluten free

As ravenwood just said, nearly every deli meat out there is gluten-free.

As for the Nerds and Gobstoppers, the ingredients themselves are gluten-free, but they are made in a facility that also makes things with gluten. Some folks don't eat things made in shared facilities; many do. Your choice.

richard


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



Celiac.com Sponsor (A8-M):



IrishHeart Veteran

. i talked to someone who studied gluten free at college and he said that if it doesn't' say Gluten free on the package it probably has gluten.

Really? a college course is being offered on "gluten free"?? wow--that's new.

And that is not necessarily true--many, many packages of food items in the stores do not have a "gluten free" label and they are naturally gluten free--like boxes of oranges and packages of beef, etc.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.