• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.
  • Celiac.com Sponsor:
    Celiac.com Sponsor:

Any Issues With Kind Bars?
0

22 posts in this topic

The apple cinnamon and pecan Kind bar wasn't too kind to me this afternoon.

I had it with Starbucks coffee so maybe it was just hard on my stomach, but I haven't experienced such bad stomach issues in a long time.

I'll mention that I had Starbucks coffee last week (with a chocolate/peanut butter Kind bar) without issue.

Ingredients: Almonds, cashews, pecans, dried apples (apples, evaporated cane juice), honey, non GMO glucose, raisins, crisp rice, flax seeds, chicory root fiber, soy lecithin, cinnamon.

0

Share this post


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


Some days bars like Kind+ are just too sweet for me. And too sweet upsets my stomach. That's just me, though.

And then it's virus season....so hopefully it was just the bar and coffee...

0

Share this post


Link to post
Share on other sites

I used to love KIND bars but began to react to them last spring and thought I was getting cross-contaminated. Since then I have been diagnosed with a sulfite intolerance, and looking back, my GI reactions were likely due to the sulfites in the dried fruits. Just something to consider. I was able to eat KIND bars for my first 2 years being gluten-free without a problem.

0

Share this post


Link to post
Share on other sites

Yes, I did have problems with them. I really liked them, but I had to give them up. I am intolerant to oat avenin as well as gluten, and they make oat containing products. I assume that is why they bothered me.

0

Share this post


Link to post
Share on other sites

The apple cinnamon and pecan Kind bar wasn't too kind to me this afternoon.

I had it with Starbucks coffee so maybe it was just hard on my stomach, but I haven't experienced such bad stomach issues in a long time.

I'll mention that I had Starbucks coffee last week (with a chocolate/peanut butter Kind bar) without issue.

Ingredients: Almonds, cashews, pecans, dried apples (apples, evaporated cane juice), honey, non GMO glucose, raisins, crisp rice, flax seeds, chicory root fiber, soy lecithin, cinnamon.

I have 'issues' (diagnosed allergies) to evaporated cane juice from cane sugar and soy lecithin from soy. So I won't eat Kind bars.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Yes, I did have problems with them. I really liked them, but I had to give them up. I am intolerant to oat avenin as well as gluten, and they make oat containing products. I assume that is why they bothered me.

Hi, I wrote to Kind Bar manufacturers today to inquire about this. I also wonder whether the issue may be the Alpha Tocopheryl / Vitamin E (most typically from wheat germ), which is known to be very susceptible to cross-contamination, since it is, after all, WHEAT.

0

Share this post


Link to post
Share on other sites

I've been eating these bars for about a year and concerning gluten, been fine with them. Depends on your sensitivity to gluten. GI Doc says I'm OK with 0 to 19 ppm as labeled gluten free. I drink a glass of water with each bar and it helps with digestion.

0

Share this post


Link to post
Share on other sites

Kind LLC does label their nutrition bars as gluten free. This means it contains, if any, at 0 to 19 ppm gluten. Err on the side of caution depending on your sensitivity to gluten.

You would need to contact them to see if they test and at what sensitivity. There is no legal definition in the US of gluten free. Testing is not required to label something gluten-free.

0

Share this post


Link to post
Share on other sites

.............. the issue may be the Alpha Tocopheryl / Vitamin E (most typically from wheat germ), which is known to be very susceptible to cross-contamination, since it is, after all, WHEAT.

Thanks for posting this Vit. E issue. I looked at my MultiVit. which listed Vit E(60 IU, 200%DV) as dL alpha T( the synthetic version). Need to find a new brand now.

0

Share this post


Link to post
Share on other sites

Thanks for posting this Vit. E issue. I looked at my MultiVit. which listed Vit E(60 IU, 200%DV) as dL alpha T( the synthetic version). Need to find a new brand now.

Synthetic vitamin E is often made from petroleum sources.

Hi, I wrote to Kind Bar manufacturers today to inquire about this. I also wonder whether the issue may be the Alpha Tocopheryl / Vitamin E (most typically from wheat germ), which is known to be very susceptible to cross-contamination, since it is, after all, WHEAT.

Regarding Vitamin E and mixed tocopherols. This is a frequent question on here.

Of course, we should not eat wheat germ, but the oil is highly refined.

If a food or supplement includes as an ingredient vitamin E derived from wheat germ oil that is not

highly refined, and the vitamin E contains wheat protein, the word wheat

must be included on the label, either in the ingredients list or "Contains: ":

Tocopherols are a class of organic chemicals that are usually rich in vitamin E, a natural preservative. They can be derived from a number of sources. The most common is soybean oil, although wheat germ oil can also be used. Tocopherols are highly refined extracts from refined oils, and are gluten-free.

The Canadian Celiac Association lists tocopherols as a safe ingredient in food, without exception.

please, read this article by Tricia Thompson, a celiac savvy dietician,.

http://www.glutenfre...mOilBlog.14.pdf

0

Share this post


Link to post
Share on other sites

Yes, I did have problems with them. I really liked them, but I had to give them up. I am intolerant to oat avenin as well as gluten, and they make oat containing products. I assume that is why they bothered me.

}:-(  I hate that oats are in everything. Thanks for the heads up, I just discovered kind bars a couple weeks ago (rather, I finally caved into their high price because I found I couldn't eat the nuts had been eating.)

 

My vitamin E is from non GMO soy, and it's just a regular Jamieson vitamin, labelled gluten free of course.

0

Share this post


Link to post
Share on other sites

I'm a little late, and it could be the kind bars but….

 

I've been glutened by Starbucks a number of times. They sometimes sample/handle pastries and although they use pastry tongs or gloves, they still can cause minute cross contamination on hands, cups etc.

 

I can have an americano one day and be fine, but another day order the exact same thing and get a reaction. If someone cute up a pastry earlier that day and then grabbed the cups or made my drink I'm in trouble.

0

Share this post


Link to post
Share on other sites

My youngest son and I don't eat Kind bars because of the cc from gluten free oats.  My oldest son is fine with them. 

0

Share this post


Link to post
Share on other sites

I googled this topic and here it is!  Like the first poster last year, I usually have a Kind bar with an iced latte at Starbucks. Lately though, I am getting like an indigestion. I eat a Kind bar every day, it's my go-to quick snack on the go.  

 

Maybe it's the cc with oats?  Or maybe the Starbucks, but I heard the plain latte's are reasonably safe.

 

I get the worst constrochondritis-type pain in my sternum and pain in the ribs there after having this combo.

 

I don't think they are certified gluten free, are they?

0

Share this post


Link to post
Share on other sites

I have GI issues every time I eat KIND bars, I just assumed I had a sensitivity to ANOTHER food...  

0

Share this post


Link to post
Share on other sites

I have GI issues every time I eat KIND bars, I just assumed I had a sensitivity to ANOTHER food...  

I started eating the chocolate and sea salt ones after only eating the Madagascar Vanilla.  I stopped completely and now I tried the Madagascar again and it wasn't as bad.  Honestly, the product does not say certified gluten free, so I really don't know the ppm's of the product.  Plus it does not indicate anything about oats, which would definitely bother me.

 

any conclusions?  have you stopped Kind bars altogether?

0

Share this post


Link to post
Share on other sites

I definitely react to KIND bars.  They are gluten free up to the USDA standard of 20PPM, that's still too much for me.  I'm only able to eat certified gluten free foods. 

0

Share this post


Link to post
Share on other sites

I definitely react to KIND bars.  They are gluten free up to the USDA standard of 20PPM, that's still too much for me.  I'm only able to eat certified gluten free foods. 

 

You know they are tested at that level?  I looked on the website and couldn't tell so I have emailed them.

 

Also, some certified gluten-free are tested at <20 ppm.  that does not mean that they have 19 ppm.  they could have 1 ppm or 0

0

Share this post


Link to post
Share on other sites

I don't know, I'm still fairly new to all of this.  I was reacting to them so I did some searching and found articles like this one:  http://www.glutenfreeislife.com/?p=6488

 

My understanding is that gluten free was gluten-free up to 20PPM, certified gluten free was gluten-free up to 10PPM and Celiac Sprue certified meant gluten free up to 5PPM. 

 

My nutritionist has restricted me to only certified gluten free foods, I was still reacting to products labeled gluten free.  I do wonder though, is even certified gluten-free still too much??  Just because we don't react to that amount, there is still some gluten in it.

0

Share this post


Link to post
Share on other sites

I don't know, I'm still fairly new to all of this.  I was reacting to them so I did some searching and found articles like this one:  http://www.glutenfreeislife.com/?p=6488

 

My understanding is that gluten free was gluten-free up to 20PPM, certified gluten free was gluten-free up to 10PPM and Celiac Sprue certified meant gluten free up to 5PPM. 

 

My nutritionist has restricted me to only certified gluten free foods, I was still reacting to products labeled gluten free.  I do wonder though, is even certified gluten-free still too much??  Just because we don't react to that amount, there is still some gluten in it.

 

 

That isn't how the testing works.  They use a test for <10 ppm.  That does not mean it had 9 ppm.  It just means it has less than 10.  0 is less than 10.

0

Share this post


Link to post
Share on other sites

for those worried about oat CC, please check out this thread when I e-mailed KIND earlier this year with that question.  Their oat containing products are made on separate lines than the nut bar products.

 

http://www.celiac.com/gluten-free/topic/106422-kind-nut-products/?hl=%2Bkind+%2Bbars

0

Share this post


Link to post
Share on other sites

They never bothered me and I am pretty sensitive to trace CC.

0

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

  • Forum Statistics

    • Total Topics
      107,049
    • Total Posts
      934,021
  • Member Statistics

    • Total Members
      64,634
    • Most Online
      3,093

    Newest Member
    manjeet singh
    Joined
  • Popular Now

  •  

  • Topics

  • Posts

    • Well, I would strongly recommend seeing a doctor (maybe an endo if your PCP is not thyroid savvy, but I have always used my PCP).   Are you sure you had the hypo-related thyroid antibodies tests (3 of them)?     It looks like you are hypothyroid.  You probably need thyroid replacement, but I am not a doctor!    Thyroid replacement will help you feel better.  My TSH is best at around a 1.  Anything over a 5 and I am wearing flannel PJ's and napping.  Ask for a physical examination for your thyroid to check for nodules and enlargement too.  You can be hypo, but not have Hashi's.  Get that endo appointment, if you can.    
    • On a gluten-free diet, my low iron resolved within months with supplementation.    I would ask your doctor to re-check your ferritin levels and antibodies at the three month mark since you can not judge by symptoms.  I would also ask for a bone scan.  I fractured two vertebrae doing NOTHING two months into my celiac disease diagnosis.  Found out I had osteoporosis.   I would think that if you were dairy intolerant, you would experience all the classic symptoms of gas, bloating, etc.  If you are not, I would not worry about dairy.  Not all celiacs are dairy intolerant.   Go eat some cheese!   Follow-up testing recommendations: http://www.cureceliacdisease.org/faq/how-often-should-follow-up-testing-occur/
    • Elk is gluten free like all unprocessed meat.  Okay, everyone said that, but extra validation never hurt.    You should ask who butchered it though.    Lots of my family members hunt (yes, they work and are dedicated to the National/Federal Parks and Land, but culling herds is a necessity in time of drought and over population).  Their butcher is local and does not use gluten in their seasonings (e.g. Sausage).  So ask to be safe.  
    • Studies have shown that saturated fats are not unhealthy and are an important part of our diet for hormonal health, don't avoid fats only because they are saturated because they are safe and usually healthy.
    • Thx so much Cycling lady, I appreciate your feedback!. My issue is that I don't have GI issues, just weight loss and low iron. I understand low iron takes ages to fix (I'm on prescription iron) What do you mean each person has to determine what is safe or not. How can I tell? I drank the beer initially and no symptoms but I'm sure my Villi are suffering if this beer isn't good for me. I have stopped drinking it, but concerned about other things. This is one tough disease. People ask me if I'm dairy intolerant, how do I know? I'm worrying about what I don"t know.  
  • Upcoming Events