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

The Holy Crap Cereal

challengeaccepted

Recommended Posts

challengeaccepted Newbie
challengeaccepted
Posted

Thinking of ordering some of this cereal for an upcoming trip to New Zealand. We will be travelling in a small camper van, but it has some storage and a fridge.

The idea of waking up and eating this quickly before starting my day sounds amazing. It was on the Dragons Den, a rerun I caught this week and I was just wondering if anyone has heard of it?

Its called 'Holy Crap'...which makes me giggle to boot! By a Canadian couple, out in British Columbia.

This list was what got me interested...

Gluten free

Lactose free

Wheat free

Sugar free

Nut free

All natural

Vegan

Contains 8 full servings

No cooking required

Its also GMO free, and you only need 2 Tbsp's. I hope its not too good to be true.

If anyone has tried it please post, I would love to hear from you.

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

Celiac.com Sponsor (A8-M):


calgarywalker Newbie
calgarywalker
Posted

I bought some of this ... the back of the package says:

Ingredients: organic cha, hulled hemp hearts, organic buckwheat, organic cranberries, orgranic rasins, apple bits, organic cinamon. Mix 2 tablespoons with 4 tablespoons of almond, soy or hemp milk or milk or sprinkle 1 tablespoon on yogurt, oatmeal or granola. Stir, wait 3-4 minutes ... enjoy!

(Per 2 tablespoons - 28 grams): Calories 120, Fats 6 grams, Carbs 16 grams, Protien 4 grams, Calcium 8% (of daily requirements) Iron 13%.

"no cooking required - eat it raw"

I tried it raw and my verdict is - I think a coffee with double cream would provide more calories, nutrition and taste better. Lots of calories per tablespoon but its hard to take more than a couple tablespoons with all the little nut bits getting caught in every little cranny in your mouth. The taste is bland in spite of the cinamon and the only good tasting bit is the rasins. If you use it as a sprinkle on something else then maybe it would work for you, but all it's doing for me is giving me a chuckle when I open the pantry.

NorthernElf Enthusiast
NorthernElf
Posted

I really like Holy Crap and others like it (I bought one called Chia Goodness that is very similar).

However - I don't eat it as a cereal. 2 tbsp ? Not much, soak it in milk or whatever, boring! What I do with it is put it in my baked goods (muffins, cookies) or my cooked rice cereal (Bob's Redmill really tasty rice cereal or whatever it's called). It adds texture & some crunch to otherwise boring gluten-free products !

challengeaccepted Newbie
challengeaccepted
Posted
  • Author

Good to know then!

Ty both for the info. I am going to grab a bag from a local store, but just one to see how it goes. I will hold off on the 3 pack/free shipping special lol.

I like the idea of adding it to baked goods, since I already add chia seeds.

Bit bland though? bummer, when I was reading the ingredients It 'sounds' like it should pack a flavour punch...but thats exactly why I wanted to ask the forum, so Thank you for that heads up too.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,688
    • Most Online (within 30 mins)
      7,748
    sandyebel
    Newest Member
    sandyebel
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.