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

Snickers Bars In Australia

Olivegirl

Recommended Posts

Olivegirl Newbie
Olivegirl
Posted

Hello all

I know that snickers bars in Australia are gluten free according to their label - but whenever I eat them, I get glutened type symptoms. Does this happen to anyone else? I'm assuming that perhaps they're processed on the same line as non-gluten-free goods ...

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

Celiac.com Sponsor (A8-M):


Saz Explorer
Saz
Posted

It is possible but usually this will be declared on the label, I've never noticed any warnings on the packet but maybe I'm not looking hard enough.

Not sure how new you are to been gluten-free but another possibility is the wheat glucose syrup. Although technically gluten free some very sensitive people find they react to it.

Also consider where you are buying them from. Coles and other supermarkets sell the ones made in Australia, but Crazy Clarkes etc sometimes sell imported ones. These don't always have same ingredients in them as the ones manufactured here.

I know you said it gives you gluten symptoms but maybe there is something else in the ingredients that don't agree with you?

It may not be something you are allergic to as such. I have no other allergies but I find that eating or drinking certain brands of some products just make feel sick.

Di2011 Enthusiast
Di2011
Posted

I just drove up to the local servo (I'm near Canberra) and checked (((I am seriously treat/sweet/chocolate deprived!!!)))

Ingredients for both kinds of Snickers had "glucose syrup (sources can be wheat)" so unfortunately I am still treat deprived. :blink:

I can't tolerate much if any of the "derived from" products :(

pricklypear1971 Community Regular
pricklypear1971
Posted

I just drove up to the local servo (I'm near Canberra) and checked (((I am seriously treat/sweet/chocolate deprived!!!)))

Ingredients for both kinds of Snickers had "glucose syrup (sources can be wheat)" so unfortunately I am still treat deprived. :blink:

I can't tolerate much if any of the "derived from" products :(

What about nutella? I eat it off a spoon.

I also have great luck with peanut m&m's.

Saz Explorer
Saz
Posted

Not sure where you're from but Australian made m&ms aren't gluten-free. Some places sell the the American ones, I haven't checked for awhile but they used to be fine.

Di2011 Enthusiast
Di2011
Posted

What about nutella? I eat it off a spoon.

I also have great luck with peanut m&m's.

oommgg.. i'm going to check this out tomorrow. Never been a "sweet tooth" but just about anything is sounding good right now.

Everything in small doses I must remember!!!

ElseB Contributor
ElseB
Posted

My understanding was always that wheat based glucose is so highly refined that there isn't enough gluten left to be harmful.

I found a European Food Safety Authority article that is a bit less definitive (and is making me second guess my past consumption of wheat based glucose!):

For coeliac disease, assessment of the evidence produced including a new clinical study indicates that wheat-based glucose syrup is unlikely to cause an adverse reaction in individuals with coeliac disease provided that the (provisional) value of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded.

If you want to read the whole article, here's the link:

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


Di2011 Enthusiast
Di2011
Posted

My understanding was always that wheat based glucose is so highly refined that there isn't enough gluten left to be harmful.

I found a European Food Safety Authority article that is a bit less definitive (and is making me second guess my past consumption of wheat based glucose!):

For coeliac disease, assessment of the evidence produced including a new clinical study indicates that wheat-based glucose syrup is unlikely to cause an adverse reaction in individuals with coeliac disease provided that the (provisional) value of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded.

If you want to read the whole article, here's the link:

Open Original Shared Link

I've been mostly gluten-free since June. Strictly gluten-free and low iodine for 2-3 months. I've gone basically to meat/fruit/veg/rice diet. Sometimes I add a rice noodle or gluten-free corn/rice pasta/rice thins.

If I have too much of the processed "gluten-free" and those that the authorities deem to be low enough to be (but not actually) "gluten-free" I tend to have serious trouble with DH.

It has only truly started to heal when I cut out the "gluten-free" (no gums, thickeners etc) in the past few weeks.

anabananakins Explorer
anabananakins
Posted

I just drove up to the local servo (I'm near Canberra) and checked (((I am seriously treat/sweet/chocolate deprived!!!)))

Ingredients for both kinds of Snickers had "glucose syrup (sources can be wheat)" so unfortunately I am still treat deprived. :blink:

I can't tolerate much if any of the "derived from" products :(

Cadbury's website has a good list, the plain dairy milk is fine. I like the rolls they sell (the shape that things like fruit pastells come in), with the little round tablet sized pieces of chocolate. You should be able to get that at the servo, even if they don't have the larger blocks.

(also, spending so much time on predominantly US-peopled websites that I'm used to North American english, it was fun see 'servo'! :) )

auzzi Newbie
auzzi
Posted
If I have too much of the processed "gluten-free" and those that the authorities deem to be low enough to be (but not actually) "gluten-free" I tend to have serious trouble with DH.

I'm confused.

For it to be labelled "gluten free" in Australia, it must be 3ppm gluten or less [as of July 1 2011]. The labelling of "gluten free" is regulated and policed by Food Standards ANZ.

There is no "deemed low enough to be but not actually...": the science can't measure lower than than 3ppm, so no-one can say for absolute certain the "gluten-

free" is really "gluten-free".

Naturally "gluten-free" products are contaminated all the time .. meats, vegetables, fruits ... depends on how they are handled. But, Food Standards ANZ tests everything, even those ..

As for 20ppm, 100ppm, 200ppm in Australia: imported gluten-free items have to be "gluten free" according to our regulations of 3ppm or less..

..

Di2011 Enthusiast
Di2011
Posted

I'm confused.

For it to be labelled "gluten free" in Australia, it must be 3ppm gluten or less [as of July 1 2011]. The labelling of "gluten free" is regulated and policed by Food Standards ANZ.

There is no "deemed low enough to be but not actually...": the science can't measure lower than than 3ppm, so no-one can say for absolute certain the "gluten-

free" is really "gluten-free".

Naturally "gluten-free" products are contaminated all the time .. meats, vegetables, fruits ... depends on how they are handled. But, Food Standards ANZ tests everything, even those ..

As for 20ppm, 100ppm, 200ppm in Australia: imported gluten-free items have to be "gluten free" according to our regulations of 3ppm or less..

..

Sorry, hadn't intended to confuse. I had worked in a bakery for 9months until May/June and my system was so overloaded. DH has been a head-to-ankle nightmare. I still wear clothes from neck to ankle and itch pretty much all day. Regardless of whether it is gluten, salts (iodine) etc in the processed goods the bulk are on my avoid list. I didn't have any significant progress until I took out these products.

I have had the same problems with bathroom products. I've had some absolute nightmares with some of the most basic products (naturals, organics, anything) that have gums and other so called gluten-free wheat chemicals with lots of pseudonyms.

I don't have any issues with the authority/regulations/testing etc. I just know from months of experimenting that it doesn't work for me.

Olivegirl Newbie
Olivegirl
Posted
  • Author

Thanks everyone for your responses! I don't normally react to wheat glucose syryp, nor do I have other allergies - but I must admit I haven't tried a snickers in over a year - so maybe I should ty again and see what happens? (and make sure it's one that's manufactured here, not overseas). I occassionally have the same problem with the snack size cadubury's plain chocolate - but not always. So it could be something to do with chocolate per se perhaps.

beebs Enthusiast
beebs
Posted

I eat snickers all the time and have never had a problem, I'm not super sensitive or anything.

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 Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      This article does not address migraines at all. Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines...
    2. knitty kitty
      - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Excessive dietary tyrosine can cause problems. Everything in moderation. Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese. Sulfites cause a high histamine release. High histamine levels are found in migraine. Following a low histamine diet like the low histamine Autoimmune Protocol diet,...
    3. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit.
    4. Scott Adams
      - Scott Adams replied to Russ H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      KAN-101 Treatment for Coeliac Disease

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."
    5. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Body dysmorphia experience

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,152
    • Most Online (within 30 mins)
      7,748
    denise.milillo
    Newest Member
    denise.milillo
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      This article does not address migraines at all.  Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines are tied to fluctuations vascular tension and blood flow to the brain. That's why the sumatriptan works so well. It is a vaso constrictor. 
    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      Excessive dietary tyrosine can cause problems.  Everything in moderation.   Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese.  Sulfites cause a high histamine release.  High histamine levels are found in migraine.  Following a low histamine diet like the low histamine Autoimmune Protocol diet, a Paleo diet, helps immensely.    Sulfites and other migraine trigger foods can cause changes in the gut microbiome.  These bad bacteria can increase the incidence of migraines, increasing histamine and inflammation leading to increased gut permeability (leaky gut), SIBO, and higher systemic inflammation.   A Ketogenic diet can reduce the incidence of migraine.  A Paleo diet like the AIP diet, that restricts carbohydrates (like from starchy vegetables) becomes a ketogenic diet.  This diet also changes the microbiome, eliminating the bad bacteria and SIBO that cause an increase in histamine, inflammation and migraine.  Fewer bad bacteria reduces inflammation, lowers migraine frequency, and improves leaky gut. Since I started following the low histamine ketogenic AIP paleo diet, I rarely get migraine.  Yes, I do eat carbs occasionally now, rice or potato, but still no migraines.  Feed your body right, feed your intestinal bacteria right, you'll feel better.  Good intestinal bacteria actually make your mental health better, too.  I had to decide to change my diet drastically in order to feel better all the time, not just to satisfy my taste buds.  I chose to eat so I would feel better all the time.  I do like dark chocolate (a migraine trigger), but now I can indulge occasionally without a migraine after.   Microbiota alterations are related to migraine food triggers and inflammatory markers in chronic migraine patients with medication overuse headache https://pmc.ncbi.nlm.nih.gov/articles/PMC11546420/  
    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit. 
    • Scott Adams
      KAN-101 Treatment for Coeliac Disease

      By Scott Adams · Posted

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."  
    • Scott Adams
      Body dysmorphia experience

      By Scott Adams · Posted

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress and inflammation that uncontrolled celiac disease can inflict on the entire body, including the nervous system. It makes complete sense that the specific sensory input—the pressure points of your elbows on your knees—created a temporary, distorted body map in your brain, and the fact that it ceased once you adopted a gluten-free diet is a crucial detail. Your intuition to document this is absolutely right; it's not "crazy" but rather a significant anecdotal data point that underscores the mysterious and far-reaching ways gluten can affect individuals. Your theory about sensory triggers from the feet for others is also a thoughtful insight, and sharing this story could indeed be validating for others who have had similar, unexplainable sensory disturbances, helping them feel less alone in their journey.
×
×
  • 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.