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

Hershey's


Lisa

Recommended Posts

Lisa Mentor

Looks like Hershey is coming around! B) Finally!

Open Original Shared Link


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



Celiac.com Sponsor (A8-M):



heatherjane Contributor

I celebrated by eating a Peppermint Pattie. :D

squirmingitch Veteran

Woooo Hoooooooooo!!!!!!!!!!!!!!!!!!!!!!!!

birdie22 Enthusiast

I wonder what's wrong with the Reese's seasonal shapes. Is it a CC issue? DH bought me a pretty large Reese's PB bunny and the ingredients look fine.

killernj13 Enthusiast

Birdie - the seasonal shaped ones in the past did contain wheat for some holidays. I always thought it may be needed to mold them into the shape.

I always check the label before eating a seasonal PB cup and recently they do not include wheat.

The Hershey website does state this list is not all inclusive and that other items could be gluten free. I assume they didn't want to go into the details to which season shaped ones are ok or not so they just listed it this way.

As always read the label.

lovegrov Collaborator

Yep, just read the ingredients. The Easter ones, at least the ones I saw, seemed to be fine.

richard

  • 1 month later...
fakename Contributor

Do they label cross-contamination too?


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

For those that do, it's not a label for cross contamination. It's a disclaimer that there MAY be a possibility for cross contact, through processing. Only the truly super sensitives would be susceptible.

fakename Contributor

For those that do, it's not a label for cross contamination. It's a disclaimer that there MAY be a possibility for cross contact, through processing. Only the truly super sensitives would be susceptible.

Oh, so Hershey's says "May contain x" and "y was processed with x"? Or is it one or the other?

I suppose it wouldn't be the case that Hershey's would label "May contain x" since they do make non-gluten containing candies. Is that a true deduction?

Ladyrhedd Rookie

Thank you for this post. I can't imagine having to give up Hershey's!!! I got nervous thinking maybe I'd been eating them when I shouldn't have :)

fakename Contributor

Oh, so Hershey's says "May contain x" and "y was processed with x"? Or is it one or the other?

I suppose it wouldn't be the case that Hershey's would label "May contain x" since they do make non-gluten containing candies. Is that a true deduction?

Any response to this?

Lisa Mentor

Hershey will always be in it the news. :unsure:

fakename Contributor

Hershey will always be in it the news. :unsure:

You mean Hershey will always be in the news?

???

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748

    tdouglas2901
    Newest Member
    tdouglas2901
    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
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      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
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      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
      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.