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

Hot Cocoa Causing Stomach Problems?


megansmommy

Recommended Posts

megansmommy Newbie

Can anyone give me any insight to hot cocoa causing a celiac reaction?

My daughter has celiac disease, diagnosed 2 years ago. We follow a very strict gluten free diet.

For the last week she has been having a lot of stomach problems, even though we are certain everything

she is eating is gluten free. Twice this weekend she had a bad reaction immediately after drinking hot cocoa,

which the label says is gluten free. She has drank this brand in the past and not had any problems.

Could it be the milk used to make the cocoa? She drinks milk all the time with no issues.

Its so frustrating to see her get sick, and not know the cause. Is there anything anyone can suggest

we can do to try to figure out what is making her sick?

Thanks for the help.


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



Celiac.com Sponsor (A8-M):



txgal748 Apprentice

It could be the cocoa was manufactured in a facility that processes wheat. I was looking at the popular hot cocoa products at the grocery store and none of them are gluten-free. I figure I will have to make hot cocoa from scratch. Hope you find a solution.

shadowicewolf Proficient

I agree with the idea that the cocoa being cc'd by the factory. If she has hand no issues prior to this with milk, then i believe she's fine with it.

megansmommy Newbie

The cocoa mix was Swiss Miss, it says gluten free on the package. She has drank this brand for the last 2 years with no problems.

She drank it 3 times over the last 3 days, twice she got sick within 30 minutes of drinking it, the other time she was fine?

Lisa Mentor

Sometimes we have to remind ourselves to think outside of the box. :) Chocolate and High Frutose Corn Syrup give me terrible reflux within 15-20 minutes, with chocolate being the worst as far as symptoms.

It's not gluten related, yet bad enough that I try to avoid it as much as possible.

I'm not sure if this is your situation, but....

OH WOW...And a great welcome to you! :rolleyes:

  • 6 years later...
Ballerina-1020 Newbie

Having a reaction after drinking Swiss Miss hot cocoa that I made with milk. I was diagnosed with celiac disease this Summer. This is the first time that I've had hot cocoa since being diagnosed. It doesn't contain wheat. Why am I reacting? 

ch88 Collaborator

Can you drink milk fine?

Milk tolerance can change with time or after a gluten exposure. 


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



Celiac.com Sponsor (A8-M):



Ennis-TX Grand Master
7 hours ago, Ballerina_1020 said:

Having a reaction after drinking Swiss Miss hot cocoa that I made with milk. I was diagnosed with celiac disease this Summer. This is the first time that I've had hot cocoa since being diagnosed. It doesn't contain wheat. Why am I reacting? 

Many Celiac have milk issues at least at first, your villi produce the enzymes to break down milk. Celiac damages and flattens them thus limiting enzyme production and often causing forms of lactose intolerance. There is also the sugars in it to consider, and that chocolate can be harsh sometimes.

Suggestion to find out, get some Hershey Cocoa and Sweetener of choice (like swerve for no sugar, or real plain cane sugar) and some almond milk like almondbreeeze. Make it using the almond milk (heat 1 cup 1:30 in the microwave) stir in 2-3tsp cocoa, 2table spoons sugar, pinch of salt, and 1 cup milk, They say to add 1/4tsp vanilla but try without first to be sure.

Ballerina-1020 Newbie

Ennis_TX, 

Thank you so much for all of the info & the hot cocoa recipe. I will definitely try it. I really like it & am not willing to try the Swiss Miss again. I had cereal with milk a few days ago & it didn't seem to bother me. Does heating milk change it? 

 

  • 2 weeks later...
selectivefocus Enthusiast

I react to Swiss MIss. It has whey in it I believe, and also corn, but this is not a gluten reaction, even though it can seem that way. Has she been tested for the top 8 allergens since going gluten free? She likely has other intolerances. Cocoa also gives me migraines. 

 

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
  • 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. - Aretaeus Cappadocia replied to Clear2me's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Gluten free nuts

    2. - trents replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    3. - Scott Adams replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    4. - Wheatwacked commented on Scott Adams's article in Latest Research
      6

      Study Estimates the Costs of Delayed Celiac Disease Diagnosis (+Video)

    5. - Wheatwacked replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,387
    • Most Online (within 30 mins)
      7,748

    LizzieE
    Newest Member
    LizzieE
    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

    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
    • Wheatwacked
      Some backup to my statement about gluten and milk. Some background.  When my son was born in 1976 he was colicky from the beginning.  When he transitioned to formula it got really bad.  That's when we found the only pediactric gastroenterologist (in a population of 6 million that dealt with Celiac Disease (and he only had 14 patients with celiac disease), who dianosed by biopsy and started him on Nutramegen.  Recovery was quick. The portion of gluten that passes through to breastmilk is called gliadin. It is the component of gluten that causes celiac disease or gluten intolerance. What are the Effects of Gluten in Breastmilk? Gliaden, a component of gluten which is typically responsible for the intestinal reaction of gluten, DOES pass through breast milk.  This is because gliaden (as one of many food proteins) passes through the lining of your small intestine into your blood. Can gluten transmit through breast milk?  
    • trents
      I don't know of a connection. Lots of people who don't have celiac disease/gluten issues get shingles.
×
×
  • 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.