Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Swiss Miss Dark Chocolate Hot Cocoa

DownWithGluten

Recommended Posts

DownWithGluten Explorer
DownWithGluten
Posted

Hi y'all good people. Been a while since I've posted on here.

Okay, Swiss Miss. I've been seeing conflicting things online as to how it's labelled gluten free etc.

In particular, I want to know if the DARK CHOCOLATE variety is gluten free. I had milk chocolate the other day, and was fine. Then in my greed for variety and flavor, I went to the store and bought the Dark Chocolate kind because it looked good. When I got home and Googled as a safegaurd, I saw reports saying that "all Swiss Miss is gluten free, AND is labelled as such."

Well my lovely Dark Chocolate hot cocoa does NOT say gluten free anywhere on it. Sooo does that mean it's not gluten free? Are the milk chocolate ones really still labelled as Gluten Free or did that stop at some point within the last year? Or was that only in January that they did it and dropped it? Thus meaning that the dark is probably safe too?

why whyyy the humanity. It does say "Allergens: milk" no wheat, but we all know barely and stuff could secretly be hidden.

In my heart of hearts I think it's probably fine, and I thought all swiss miss was okay, but of course can't know for sure and the labelling thing is confusing me now. So if one of you fine people out there has drank the Dark Chocolate hot cocoa and been fine, please let me know! :)

otherwise I'll have to bring it back, but I'm sick and that was my one adventure to the grocery store probably for the next few days lol.

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

What are the ingredients? Do you see wheat or barley or malt listed?

Adalaide Mentor
Adalaide
Posted

I was drinking it all last winter, but then again I was new last winter too so I may have been mildly stupid. You could just give them a call. It could never hurt just to verify things like manufacturing practices and such. I do still have a box from last winter up in my pantry, but I am both A: too lazy to go look at it this second as I just got in from an excursion myself and B: since it is a year old much could have changed.

DownWithGluten Explorer
DownWithGluten
Posted
  • Author

Thanks. I think I will call them just to be sure. There isn't barley or wheat or rye listed but it does have 'natural flavors' kinda stuff.

DownWithGluten Explorer
DownWithGluten
Posted
  • Author

Okay I called. Since it's new years they didn't have any live people. But the automated robot gave me a bunch of rigamarole that basically said if there is barley, rye or wheat in any ingredient, then they will list that in parentheses next to it. I don't see any of that on mine so I'm thinking it is probably safe. The said other stuff about distilling and possible exposure to wheat, so maybe that's why they don't label them as 'gluten free'...but basically I don't think there are any gluten ingredients in it.

hmm

DownWithGluten Explorer
DownWithGluten
Posted
  • Author

Okay! Wanted to close the loop for those who are curious and for future individuals who may Google "swiss miss gluten free" in hope of answers.

I called them today and she confirmed that, yes, ALL varieties of Swiss Miss hot cocoa are gluten free. This includes the dark chocolate variety I was asking about, and any of the others. Mint, marshmallow, you name it. She said they are still in the process of getting all the boxes labelled as gluten free.

So circa Jan. 2, 2013, Swiss Miss hot chocolate, all varities, is gluten free. :)

Archived

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

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


  • Member Statistics

    • Total Members
      130,924
    • Most Online (within 30 mins)
      7,748
    Tammy Hoskins
    Newest Member
    Tammy Hoskins
    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

    • trents
      Should I be screened for celiac disease?

      By trents · Posted

      TTG would refer to a blood antibody test. Not valid if you are already eating gluten free or mostly so. DQH would refer to a genetic test to see if you possess either or both of the two genes that have been connected most strongly to developing active celiac disease. The genetic test is more of a rule out measure than a diagnostic test as about 40% of the general population have one or both of those genes but only about 1% of the general population develops active celiac disease. If you don't have the genes but gluten causes you issues then the conclusion is NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. So, the genetic testing helps with a differential diagnosis. I don't know about the 2P. 2 Pairs of genes?
    • Scott Adams
      gluten-free Canada finds

      By Scott Adams · Posted

      Tell him to get me a case...just kidding! I wonder why they are not labelled gluten-free here in the USA? They don't have gluten ingredients.
    • Pamela Kay
      Diagnosed gluten allergy but not Celiac

      By Pamela Kay · Posted

      Glad this helped. There are lots of alternative breads out there, so someone has likely made some sort of paleo bread with no grain. And if you bake, experiment with some of the alternative flours to see what you can come up with. If you commit to the gluten-free diet 100%, you may want to do a bit of research on some of the tricker aspects of getting gluten out of your diet, such as cross contamination in the home kitchen (pots and pans, cutting boards, toaster, airborne flour). Don't feel you have to do everything at once, or let this overwhelm you. I've always said that going gluten free is a process, not a moment. The reason I mention this is that, if you think you are gluten-free, but still having symptoms, you may realize that even minute amounts of gluten cause a reaction for a while. Let me know if you have any questions.  Pam
    • Scott Adams
      Should I be screened for celiac disease?

      By Scott Adams · Posted

      The doctor was correct--if you are gluten-free the blood panel for celiac disease will not work, you would need to go on gluten challenge in order to be tested. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:   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.    
    • Scott Adams
      A question - eggs & dairy

      By Scott Adams · Posted

      It could, but it could also mean that gluten still not being fully eliminated. It's important to get a celiac disease blood panel to help figure this out. For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions that can cause damaged villi:    
×
×
  • Create New...