0
alicewa

Ate A Mars Bar Which Contains Barley Malt

Rate this topic

Recommended Posts

Today I decided to expose myself to 'just a little bit' of gluten. I ate a mars bar. Although I knew it contains barley malt I decided I had to have it. I wanted to see how and whether I would react to that small amount.

I was sick from lunch (due to the chilli chicken, which was gluten free) so I thought I might just have my mars bar and eat it too at the same time to see if there is a difference between me reacting to chilli and gluten.

Indeed there was. My slightly uncomfortable symptoms vanished as soon as I ate the Mars bar. About 20 minutes to half an hour later, I started to notice my sinuses went a little bit dry and I was less congested but more like I had a 'cold' that was coming on. the symptoms were very mild.

Then I noticed some random tingling and extremely subtle bloating in my stomach. It was really quite subtle but I did seem to have a little bit more 'brain fog' and felt a bit warmer than normal.

As for the mars bar, it seems like the malt flavouring is quite a unique one. I quite like it. Sadly it comes from barley.

Do most celiacs react to mars bars? Also are my symptoms typical? I'm better now but can still feel the tiniest bit of bloating which seems to be slowly going away - hopefully tomorrow all will be back to normal.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


If you are celiac then yes most of us would react to the candy bar because of the barley malt in some way. Reactions vary for each person. One of my bad reactions was from a regular milkyway(they have barley malt also). Last halloween I raided the kids candy stash(they were not gluten free at the time). I had been eating the candy I knew was safe and for whatever reason, I didn't think about the three "bite size" milkyways and I scarfed them down. Oh boy, did I react, and was miserable. I didn't go near the halloween candy afterwards. Probably one of my worst reactions was from eating gluten free oats! I never want to experience that pain again for sure.

Share this post


Link to post
Share on other sites

I don't know if you ate a big bar or one of the little Halloween type ones. The amount of barley you may have consumed was probably not much. Its not like its mostly barley its just a small amount. Maybe not enough to really get you going.

Not saying you should eat it! Even a small amount isn't good. But it isn't like you ate a wheat flour roll. If you got a little problem from that tiny amount of gluten...think how bad the dinner roll would be.

Share this post


Link to post
Share on other sites

Yea I would react very badly to the barley malt in that. For me the worst of the reaction is a couple of days after I eat the offending food. Just be prepared in case that happens to you also. If you are celiac you can't do 'just a little bit of gluten' as the reaction is an antibody reaction and it takes very little to flare those antibodies. There are candy bars that are safe. Baby Ruth is one and also DARK chocolate Milky Way, the regular ones are not safe.

Share this post


Link to post
Share on other sites

I react differently to barley as I do with wheat/gluten. It's still a reaction, but it's less painful (but not painless), but more abdominal swelling. I had Corn Flakes once, not knowing there was barley (I figured what harm could Corn Flakes do?), then I got a reaction a few hours later, and read the ingredients (duh, should have done it before hand) and that was it. It's not as painful, but still just as uncomfortable enough for me to avoid it.

Share this post


Link to post
Share on other sites
Ads by Google:


I am afraid to try anything that has barely or ingredients that I shouldnt have. I did that once and spent hours throwing up and having the runs and tremendous stomach and left side pain. I thought I was going to die so I try so hard not to even get glutened although I sometimes do.

Share this post


Link to post
Share on other sites

I'm better today than I was yesterday. Gluten reactions seem less predictable than others. I just didn't realise it could affect my sinuses so much. It doesn't appear to have spread to the skin, so hopefully I didn't do much damage. The amount of barley malt was only equivalent to the amount of cocoa mass in the chocolate that covers it and I think the malt flavours the nougat layer in it that's below the caramel. That's where I tasted it.

Are flu-like symptoms normal from such tiny amounts of gluten though?

Share this post


Link to post
Share on other sites

I don't know if you ate a big bar or one of the little Halloween type ones. The amount of barley you may have consumed was probably not much. Its not like its mostly barley its just a small amount. Maybe not enough to really get you going.

Not saying you should eat it! Even a small amount isn't good. But it isn't like you ate a wheat flour roll. If you got a little problem from that tiny amount of gluten...think how bad the dinner roll would be.

It was a large size. i didn't want to get bite-size ones since if I reacted I didn't want to be stuck. Other people say they don't react to them at all. Lindt says their chocolate with malt in it only has 3.6ppm so I'd like to see how that goes sometime. <20ppm is safe isn't it?

Share this post


Link to post
Share on other sites

snickers are gluten free supposedly but it sounds like you ate a milky way and they dont give me such a bad reaction but when i ate them the next day i felt better and ate something heavy like chicken and potatoes and i felt bloated which meant the malt damaged my intestines and it made it harder for my food to digest. i would suggest not eating it again.

Share this post


Link to post
Share on other sites

If it has malt you're going to react. It may be a small amount of malt so maybe you won't react as bad. That also depends on how sensitive you are. Experimenting with gluten isn't a wise choice to make. It's autoimmune, so every time you do that, your intestine gets damaged and so does some other part of your body. It's not worth it.

Share this post


Link to post
Share on other sites


Ads by Google:


No offense, but I am taken aback that people would actually plan to eat gluten just to experiment with reactions. Even if your symptoms aren't severe, it's having detrimental affects on your body. I'm with sandsurfgirl...it's not worth it.

Share this post


Link to post
Share on other sites

Thanks for this. I've heard other ingredients like wheat glucose syrup are safe but haven't tried them yet. I also heard lindt milk chocolate only has 3.6 ppm gluten so was going to try that and see how I go. Maybe I'm just really sensitive.

The mars bar I don't know that necessarily damaged my intestines, or did it? For an amount that small just once wouldn't it just get things up a bit and then slow down pretty quickly.

I'm 100% fine now, but when eating out at my usual place earlier in the day (the meals are probably always a tiny bit cc'd) today, I seemed to respond a lot more strongly to the 'tiny traces' of gluten that are normally fine (i.e. gluten-free toast with same butter spread) so it could be a slightly longer-term thing. Don't know for sure.

Share this post


Link to post
Share on other sites

Thanks for this. I've heard other ingredients like wheat glucose syrup are safe but haven't tried them yet. I also heard lindt milk chocolate only has 3.6 ppm gluten so was going to try that and see how I go. Maybe I'm just really sensitive.

The mars bar I don't know that necessarily damaged my intestines, or did it? For an amount that small just once wouldn't it just get things up a bit and then slow down pretty quickly.

I'm 100% fine now, but when eating out at my usual place earlier in the day (the meals are probably always a tiny bit cc'd) today, I seemed to respond a lot more strongly to the 'tiny traces' of gluten that are normally fine (i.e. gluten-free toast with same butter spread) so it could be a slightly longer-term thing. Don't know for sure.

It isn't just your intestines that are a concern if you are celiac. Some of us have no intestinal symptoms at all. The antibodies can attack any organ so you are risking damage to your brain, gallbladder, liver, joints and muscles etc and also end you up with lymphoma or other cancers. Please if you are a celiac avoid even small amounts of CC. It is just not worth the risk.

Share this post


Link to post
Share on other sites

Alright I'll leave the whole thing alone then. Seems odd how something as harmless as barley can hurt us so badly. Still new so I'll get used to it.

Share this post


Link to post
Share on other sites

Your post made me laugh. Alright then! Like a kid who was told not to eat cookies before dinner. LOL

Stop bargaining. There are plenty of chocolates that do not have any malt or gluten ingredients in them. Eat those. Let the Lindt and Mars Bars go. I'm not sure how old you are, but those of who are in our 40's or older at diagnosis... we don't bargain. You don't want all that damage in your body. You really don't.

Share this post


Link to post
Share on other sites

Your post made me laugh. Alright then! Like a kid who was told not to eat cookies before dinner. LOL

Stop bargaining. There are plenty of chocolates that do not have any malt or gluten ingredients in them. Eat those. Let the Lindt and Mars Bars go. I'm not sure how old you are, but those of who are in our 40's or older at diagnosis... we don't bargain. You don't want all that damage in your body. You really don't.

I'm 23 so that may explain some of it.

Share this post


Link to post
Share on other sites

You asked about how other's react so I'm going to chime in though I'm a little late. I accidentally got barley malt in a candy bar I thought was gluten free. As I bit into the bar, I turned it over to read the ingredients. Crap. Barley Malt. I thought it would be a mild reaction because I spit it out, brushed my teeth and threw the rest away. I was wrong. I got sick as a dog for a whole damn week. Migraine, nausea, unable to eat, D, fatigue, dizzy, brain fog, and depression. Wow! That is the last time I got glutened and it was some months ago...I will never forget it. But then, I'm in my late 40's. No bargaining for me. Now I strictly avoid anything that is even processed in a facility that also processes wheat. I never wanna be that sick again.

Share this post


Link to post
Share on other sites

No offense, but I am taken aback that people would actually plan to eat gluten just to experiment with reactions. Even if your symptoms aren't severe, it's having detrimental affects on your body. I'm with sandsurfgirl...it's not worth it.

I equate it to putting your hand on a hot stove. In your mind you know it will hurt and burn you. But some times you have to actually touch the stove and get burned for it to "sink in." If you associate something with pain then you are less likely to do it again.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   6 Members, 0 Anonymous, 210 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Christina Kantzavelos
    Celiac.com 07/20/2018 - During my Vipassana retreat, I wasn’t left with much to eat during breakfast, at least in terms of gluten free options. Even with gluten free bread, the toasters weren’t separated to prevent cross contamination. All of my other options were full of sugar (cereals, fruits), which I try to avoid, especially for breakfast. I had to come up with something that did not have sugar, was tasty, salty, and gave me some form of protein. After about four days of mixing and matching, I was finally able to come up with the strangest concoction, that may not look the prettiest, but sure tastes delicious. Actually, if you squint your eyes just enough, it tastes like buttery popcorn. I now can’t stop eating it as a snack at home, and would like to share it with others who are looking for a yummy nutritious snack. 
    Ingredients:
    4 Rice cakes ⅓ cup of Olive oil  Mineral salt ½ cup Nutritional Yeast ⅓ cup of Sunflower Seeds  Intriguing list, right?...
    Directions (1.5 Servings):
    Crunch up the rice into small bite size pieces.  Throw a liberal amount of nutritional yeast onto the pieces, until you see more yellow than white.  Add salt to taste. For my POTS brothers and sisters, throw it on (we need an excess amount of salt to maintain a healthy BP).  Add olive oil  Liberally sprinkle sunflower seeds. This is what adds the protein and crunch, so the more, the tastier.  Buen Provecho, y Buen Camino! 

    Jefferson Adams
    Celiac.com 07/19/2018 - Maintaining a gluten-free diet can be an on-going challenge, especially when you factor in all the hidden or obscure gluten that can trip you up. In many cases, foods that are naturally gluten-free end up contain added gluten. Sometimes this can slip by us, and that when the suffering begins. To avoid suffering needlessly, be sure to keep a sharp eye on labels, and beware of added or hidden gluten, even in food labeled gluten-free.  Use Celiac.com's SAFE Gluten-Free Food List and UNSAFE Gluten-free Food List as a guide.
    Also, beware of these common mistakes that can ruin your gluten-free diet. Watch out for:
    Watch out for naturally gluten-free foods like rice and soy, that use gluten-based ingredients in processing. For example, many rice and soy beverages are made using barley enzymes, which can cause immune reactions in people with celiac disease. Be careful of bad advice from food store employees, who may be misinformed themselves. For example, many folks mistakenly believe that wheat-based grains like spelt or kamut are safe for celiacs. Be careful when taking advice. Beware of cross-contamination between food store bins selling raw flours and grains, often via the food scoops. Be careful to avoid wheat-bread crumbs in butter, jams, toaster, counter surface, etc. Watch out for hidden gluten in prescription drugs. Ask your pharmacist for help about anything you’re not sure about, or suspect might contain unwanted gluten. Watch out for hidden gluten in lotions, conditioners, shampoos, deodorants, creams and cosmetics, (primarily for those with dermatitis herpetaformis). Be mindful of stamps, envelopes or other gummed labels, as these can often contain wheat paste. Use a sponge to moisten such surfaces. Be careful about hidden gluten in toothpaste and mouthwash. Be careful about common cereal ingredients, such as malt flavoring, or other non-gluten-free ingredient. Be extra careful when considering packaged mixes and sauces, including soy sauce, fish sauce, catsup, mustard, mayonnaise, etc., as many of these can contain wheat or wheat by-product in their manufacture. Be especially careful about gravy mixes, packets & canned soups. Even some brands of rice paper can contain gluten, so be careful. Lastly, watch out for foods like ice cream and yogurt, which are often gluten-free, but can also often contain added ingredients that can make them unsuitable for anyone on a gluten-free diet. Eating Out? If you eat out, consider that many restaurants use a shared grill or shared cooking oil for regular and gluten-free foods, so be careful. Also, watch for flour in otherwise gluten-free spices, as per above. Ask questions, and stay vigilant.

    Jefferson Adams
    Celiac.com 07/18/2018 - Despite many studies on immune development in children, there still isn’t much good data on how a mother’s diet during pregnancy and infancy influences a child’s immune development.  A team of researchers recently set out to assess whether changes in maternal or infant diet might influence the risk of allergies or autoimmune disease.
    The team included Vanessa Garcia-Larsen, Despo Ierodiakonou, Katharine Jarrold, Sergio Cunha,  Jennifer Chivinge, Zoe Robinson, Natalie Geoghegan, Alisha Ruparelia, Pooja Devani, Marialena Trivella, Jo Leonardi-Bee, and Robert J. Boyle.
    They are variously associated with the Department of Undiagnosed Celiac Disease More Common in Women and Girls International Health, Johns Hopkins School of Public Health, Baltimore, Maryland, United States of America; the Respiratory Epidemiology, Occupational Medicine and Public Health, National Heart and Lung Institute, Imperial College London, London, United Kingdom; the Section of Paediatrics, Department of Medicine, Imperial College London, London, United Kingdom; the Centre for Statistics in Medicine, University of Oxford, Oxford, United Kingdom; the Division of Epidemiology and Public Health, University of Nottingham, Nottingham, United Kingdom; the Centre of Evidence Based Dermatology, University of Nottingham, Nottingham, United Kingdom; and Stanford University in the USA.
    Team members searched MEDLINE, Excerpta Medica dataBASE (EMBASE), Web of Science, Central Register of Controlled Trials (CENTRAL), and Literatura Latino Americana em Ciências da Saúde (LILACS) for observational studies conducted between January 1946 and July 2013, and interventional studies conducted through December 2017, that evaluated the relationship between diet during pregnancy, lactation, or the first year of life, and future risk of allergic or autoimmune disease. 
    They then selected studies, extracted data, and assessed bias risk. They evaluated data using the Grading of Recommendations Assessment, Development and Evaluation (GRADE). They found 260 original studies, covering 964,143 participants, of milk feeding, including 1 intervention trial of breastfeeding promotion, and 173 original studies, covering 542,672 participants, of other maternal or infant dietary exposures, including 80 trials of 26 maternal, 32 infant, or 22 combined interventions. 
    They found a high bias risk in nearly half of the more than 250 milk feeding studies and in about one-quarter of studies of other dietary exposures. Evidence from 19 intervention trials suggests that oral supplementation with probiotics during late pregnancy and lactation may reduce risk of eczema. 44 cases per 1,000; 95% CI 20–64), and 6 trials, suggest that fish oil supplementation during pregnancy and lactation may reduce risk of allergic sensitization to egg. GRADE certainty of these findings was moderate. 
    The team found less evidence, and low GRADE certainty, for claims that breastfeeding reduces eczema risk during infancy, that longer exclusive breastfeeding is associated with reduced type 1 diabetes mellitus, and that probiotics reduce risk of infants developing allergies to cow’s milk. 
    They found no evidence that dietary exposure to other factors, including prebiotic supplements, maternal allergenic food avoidance, and vitamin, mineral, fruit, and vegetable intake, influence risk of allergic or autoimmune disease. 
    Overall, the team’s findings support a connection between the mother’s diet and risk of immune-mediated diseases in the child. Maternal probiotic and fish oil supplementation may reduce risk of eczema and allergic sensitization to food, respectively.
    Stay tuned for more on diet during pregnancy and its role in celiac disease.
    Source:
    PLoS Med. 2018 Feb; 15(2): e1002507. doi:  10.1371/journal.pmed.1002507

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
    The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
    The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with  abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B. 
    Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency. 
    The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
    Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
    Source:
    BMC Pediatrics

    Jefferson Adams
    Celiac.com 07/16/2018 - Did weak public oversight leave Arizonans ripe for Theranos’ faulty blood tests scam? Scandal-plagued blood-testing company Theranos deceived Arizona officials and patients by selling unproven, unreliable products that produced faulty medical results, according to a new book by Wall Street Journal reporter, whose in-depth, comprehensive investigation of the company uncovered deceit, abuse, and potential fraud.
    Moreover, Arizona government officials facilitated the deception by providing weak regulatory oversight that essentially left patients as guinea pigs, said the book’s author, investigative reporter John Carreyrou. 
    In the newly released "Bad Blood: Secrets and Lies in a Silicon Valley Startup," Carreyrou documents how Theranos and its upstart founder, Elizabeth Holmes, used overblown marketing claims and questionable sales tactics to push faulty products that resulted in consistently faulty blood tests results. Flawed results included tests for celiac disease and numerous other serious, and potentially life-threatening, conditions.
    According to Carreyrou, Theranos’ lies and deceit made Arizonans into guinea pigs in what amounted to a "big, unauthorized medical experiment.” Even though founder Elizabeth Holmes and Theranos duped numerous people, including seemingly savvy investors, Carreyrou points out that there were public facts available to elected officials back then, like a complete lack of clinical data on the company's testing and no approvals from the Food and Drug Administration for any of its tests.
    SEC recently charged the now disgraced Holmes with what it called a 'years-long fraud.’ The company’s value has plummeted, and it is now nearly worthless, and facing dozens, and possibly hundreds of lawsuits from angry investors. Meantime, Theranos will pay Arizona consumers $4.65 million under a consumer-fraud settlement Arizona Attorney General Mark Brnovich negotiated with the embattled blood-testing company.
    Both investors and Arizona officials, “could have picked up on those things or asked more questions or kicked the tires more," Carreyrou said. Unlike other states, such as New York, Arizona lacks robust laboratory oversight that would likely have prevented Theranos from operating in those places, he added.
    Stay tuned for more new on how the Theranos fraud story plays out.
    Read more at azcentral.com.

  • Forum Statistics

    • Total Topics
      110,490
    • Total Posts
      950,848
  • Member Statistics

    • Total Members
      81,103
    • Most Online
      4,125

    Newest Member
    GMonster
    Joined
  • Popular Now

  • Topics

  • Posts

    • Thank you for all this info, I have had HS for 18 years but only started having DH symptoms after an unknown infection that caused a severe allergic reaction all over. I do use gluten free bread and oats as no one told me not to. But I might try removing these from my diet and seeing what happens. Do I gather then your only carbs are rice and potato.
    • You nailed it CDInSanDiego! I'll quote you the next time my kids complain. My husband was diagnosed with celiac in the late 1960s as a very sick young child. It was considered a rare childhood illness and he was crippled by eating gluten. He still feels very sorry for himself that he has been one of the very few who has had to be gluten free since that time when options were extremely limited and the "woe-is-me" mindset still lingers. So much so that he (along with our PCP) repeatedly refused to test our 10 children for it (since they didn't have the same extreme symptoms) so they could at least enjoy the gluten items he never could and avoid the social isolation that comes with the diagnosis. I started to research more on the Internet about celiac disease. Earlier this year, I decided to take charge when he was away and got them tested. 8 out of our 10 were diagnosed and so the household is now totally gluten-free. Needless to say, my husband often talked about how he felt sorry for himself (in front of the kids) being celiac yet insisted that the rest of us use regular (wheat) flour in the house to save money and so that the kids could enjoy regular gluten-filled treats and therefore he wouldn't 'burden' us with his health condition. He hates the term 'celiac disease' and much prefers to it to be referred to as 'celiac'.  His attitude about all of this has definitely had a detrimental effect on not only our children's health but also their perception of life with the disease (which they are slowly overcoming, almost entirely thanks to my efforts 😂).
    • With celiac we commonly have issues absorbing Magnesium, this can cause constipation...the kind that even a entire package of exlax does nothing for (been there). You need Natural Vitality Calm magnesium Powder, you can get it on amazon, start off with 1/4tsp (1-2g) in a tall glass of a warm beverage, raise the dose by 1/4tsp (1-2g) a day til you get loose stools then back it down that much.

      The bloat could be the constipation or it could be something else. What is your diet?
      We suggest a whole foods only diet starting off and you need to remove dairy, and oats, (the enzymes to break down dairy come from your villi which are damaged/destroyed by celiac and 10% of celiacs also react to oats) ]If your eating a ton of gluten free processed foods and not a whole foods diet your probably loading up on tons of starches and sugars. With celiac we are prone to intestinal issues like Candida, and SIBO. You can get tested for these or look at going to a low carb diet and seeing if the bloating stops after a few weeks. The Keto diet works great starting off as most recipes are gluten free, grain free, and very low carb so it helps with bloat and inflammation.
    • Thanks for the info and tips on beers. I don't drink a lot, but am always interested in options. I'll still have my occasional Guinness, as I love it, and have never felt anything but a warm glow after drinking one. As always, and with anything with gluten, your mileage may vary, just as mine does. Thanks again!
    • That's a good idea! When he was walking out of the exam room I told him that when it came time for him to need a doctor, I hope he got one with more compassion, understanding and a better bed side manner than he had...he just looked at me and walked out 🙄 As for dealing with blaming my weight and wanting me to be on happy pills, I assumed it was just me that was being told crap like that and that maybe my doctor was right. It wasn't until I stumbled across this site that I realized it wasn't just me dealing with those kinds of comments/crappy care from the doctor. 
  • Blog Entries

  • Upcoming Events