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Found 2,704 results

  1. Celiac.com 12/14/2018 - As the popularity of gluten- and allergen-free foods have exploded, so has the list of manufacturers rushing new products to market. Several studies have shown that numerous restaurant and commercial foods labeled as ‘gluten-free’ contain unacceptable gluten levels. Meanwhile, other news has revealed that many supermarket products labeled gluten-free in fact contain unacceptable levels of wheat. Now, news in from the UK says that manufacturers were forced to recall sixty-eight products linked to potentially lethal allergies or food intolerances due to being improper labeling. There have been several cases of accidental exposure to allergens causing death. Partly as a result, a renewed diligence among grocers and manufacturers has led to a number of product recalls. Recalled products include yogurt, salad dressing, supermarket croissants, biscuits and cottage pies. The figures suggest that companies may have supply, formulation, and/or manufacturing issues that leave them out of touch with the ingredients in their products. Recent major product recalls in the UK include: Sainsbury's in-store bakery All Butter Croissant recalled over undeclared almonds. Quorn’s recall packs of Gluten Free Burgers due to undeclared gluten. M&S’s recall of Gluten Free Scotch Eggs due to undeclared gluten. Mary Berry's Salad Dressing’s recall due to undeclared egg. Tesco’s recall of Hearty Food Company Cottage Pie and Hearty Food Company Sausage and Mash due to undeclared milk. Tim Lang, professor of food policy at City, University of London, said: "The recent deaths ought to be a wake-up call. Labeling is not working and confidence is falling. This is not a good state of affairs." The Food & Drink Federation (FDF), which speaks for manufacturers, said that, under UK regulations, “If a pre-packed food or drink product contains any of the 14 food allergens it must be declared and emphasized within the ingredients list.” The FDF advises that "In the unlikely event that once a product has shipped, a business discovers that this labeling has not been done correctly, it is their responsibility to inform the Food Standards Agency and immediately recall the product." The British Retail Consortium, which speaks for the major chains, said: "Supermarkets are fully aware of how crucial allergen labeling is. That's why in the small number of cases where an ingredient is not correctly labeled, retailers withdraw the product and notify the FSA." With numerous studies, products recalls, and news stories calling attention to the problem of gluten contamination in gluten-free food, look for retailers and manufacturers to take a more aggressive role in policing their labels, if only to escape the action of regulators and litigators.
  2. 12/13/2018 - Is wine gluten-free? Wine Spectator recently weighed in on gluten and wine. The article is worth a read, and there’s a link at the bottom of this page. Meantime, here’s a quick rundown of the basics of wine and gluten. Wine is generally regarded as gluten-free and safe for people with celiac disease and other gluten-related sensitivities. That said, there are a couple of ways that wine could come to contain gluten; but they are mostly due to old and discontinued wine making practices. First, in the old days, barrel makers used to seal barrels with with wheat paste, which contains gluten. Wine aged in these barrels could contain trace amounts of gluten. However, these days, nearly every winery in the world now uses non-gluten-based wax products to seal their barrels. Even if barrels commonly contained wheat paste, a 2012 test run by Tricia Thompson, founder of GlutenFreeWatchdog.org, found that gluten levels of two different wines finished in wheat paste–sealed barrels contained under 5ppm gluten—thus meeting the FDA gluten-free standard. So, that method of possible contact with gluten is unlikely to be a problem for most people with celiac disease or a medical gluten-sensitivity. Another way wine could be exposed to gluten is if wheat gluten is used for a process called ‘fining.’ However, these days, the use of wheat gluten in fining is practically nonexistent. And even if wheat gluten were used for fining, it is unlikely to be an issue. A 2011 study published in the Journal of Agricultural and Food Chemistry found that wines fined with gluten contained either extremely low, or undetectable, levels of gluten. Furthermore, "even if any traces of gluten would accidentally enter a wine—let's say the winemaker falls into a tank holding a whole-wheat sandwich—as a protein, gluten would react with [wine's] phenolics," said Dr. Christian Butzke, a professor of enology at Purdue University. So, the vast majority of wines are gluten-free and likely safe for with celiac disease or a medical gluten-sensitivity. One thing for consumers to watch for is any wine or wine product that contains added colors or flavors, or that is made from barley malt, such as bottled wine coolers," says Marilyn Geller, CEO of the nonprofit Celiac Disease Foundation. Bottom line: Check the label. If the product is a straight red or white or rosé wine, then it is almost certainly gluten-free. Watch out for coolers or wine with added ingredients. Read labels. If you still have questions, do not hesitate to contact the winery directly. Read more at: WINESPECTATOR.COM
  3. Celiac.com 12/12/2018 - In a step that health officials say could provide immediate relief to the estimated eight million Indians who suffer from celiac disease, the Indian government is assessing a plan to require drugmakers to declare any gluten ingredients on medical labels. India’s chief drug advisory body will discuss the issue at its meeting scheduled in early December, said people with knowledge of the plan. The Drug Technical Advisory Board’s decision to address the issue of gluten-free labels for drugs and medicine comes on the heels of an active recommendation by the department of physical medicine and rehabilitation at the All India Institute of Medical Sciences (AIIMS). In addition to clear gluten-warnings on all medical labels, experts at AIIMS have proposed changing the law to force drug makers to actively avoid gluten-containing ingredients in drugs or medicine. The proposal aligns with guidelines drafted by the US Food and Drug Administration (FDA) in 2017. Those guidelines call for drug makers to properly label medications that contain gluten. The FDA also recommends that drug makers include a voluntary statement that indicates that the product contains no gluten, or any ingredient made from wheat, barley, or rye. Proper labeling of drugs and medicines is getting a great deal of attention from regulatory bodies over the last couple of years. Look for that trend to continue and for new guidelines to drive new labeling practices for medicines containing gluten ingredients. Overall, this is an extremely positive development for anyone with celiac disease or a medical gluten-sensitivity. Until such new guidelines make it to the pharmacy, be sure to check with your pharmacist about any drug or medicine you think might contain gluten. They are in a strong position to help, and can usually get answers to such questions. Lastly, stay tuned for more news on the official labeling decision by India's Drug Technical Advisory Board. Read more at: LIVEMINT.COM
  4. Celiac.com 12/10/2018 - More and more people are eating gluten-free for non-medical reasons. These days, people with celiac disease make up a small percentage of overall gluten-free food sales. However, the effects of eliminating or reducing wheat, barley and rye ingredients from the diets of in healthy adults have not been well studied. A team of researchers recently set out to assess the effects of a gluten-free diet in healthy adults. To make their assessment, the researchers conducted a randomized, controlled, cross-over trial of 60 middle-aged Danish adults with no known diseases. The trial included two 8-week assessments comparing a low-gluten diet of 2 grams of gluten per day, and a high-gluten diet of 18 grams of gluten per day, separated by a washout period of at least six weeks with habitual diet including 12 grams of gluten per day. Compared with a high-gluten diet, the data show that a low-gluten diet triggers slight changes in the intestinal microbiome, increases food and drink intake and postprandial hydrogen exhalation, and reduces self-reported bloating. The team’s data indicate that results of a low-gluten diet in non-celiac adults are likely triggered by qualitative changes in dietary fiber. Studies like this are important for understanding the effects of a gluten-free diet in both celiacs and non-celiacs alike. Better understanding of a gluten-free diet will help doctors, celiac patients, and healthy individuals to make better, more informed dietary decisions. Source: Nature Communications; volume 9, Article number: 4630 (2018) The research team included Lea B. S. Hansen, Henrik M. Roager, Nadja B. Søndertoft, Rikke J. Gøbel, Mette Kristensen, Mireia Vallès-Colomer, Sara Vieira-Silva, Sabine Ibrügger, Mads V. Lind, Rasmus B. Mærkedahl, Martin I. Bahl, Mia L. Madsen, Jesper Havelund, Gwen Falony, Inge Tetens, Trine Nielsen, Kristine H. Allin, Henrik L. Frandsen, Bolette Hartmann, Jens Juul Holst, Morten H. Sparholt, Jesper Holck, Andreas Blennow, Janne Marie Moll, Anne S. Meyer, Camilla Hoppe, Jørgen H. Poulsen, Vera Carvalho, Domenico Sagnelli, Marlene D. Dalgaard, Anders F. Christensen, Magnus Christian Lydolph, Alastair B. Ross, Silas Villas-Bôas, Susanne Brix, Thomas Sicheritz-Pontén, Karsten Buschard, Allan Linneberg, Jüri J. Rumessen, Claus T. Ekstrøm, Christian Ritz, Karsten Kristiansen, H. Bjørn Nielsen, Henrik Vestergaard, Nils J. Færgeman, Jeroen Raes, Hanne Frøkiær, Torben Hansen, Lotte Lauritzen, Ramneek Gupta, Tine Rask Licht and Oluf Pedersen. They are variously affiliated with the National Food Institute; the Department of Biotechnology and Biomedicine, Technical University of Denmark; the Department of Bio and Health Informatics; the Department of Chemical and Biochemical Engineering at the Technical University of Denmark in Lyngby, Denmark; the Department of Plant and Environmental Sciences; the Department of Nutrition, Exercise and Sports; the Department of Nutrition, Exercise and Sports; and the Department of Veterinary Disease Biology, Faculty of Science, University of Copenhagen in Frederiksberg, Denmark; the Department of Biochemistry and Molecular Biology, University of Southern Denmark, Odense, Denmark; the Department of Clinical Biochemistry, Copenhagen University Hospital Hvidovre in Hvidovre, Denmark; the Department of Radiology, Bispebjerg Hospital in Copenhagen, Denmark; the Department of Autoimmunology & Biomarkers, Statens Serum Institut in Copenhagen, Denmark; the Department of Biology and Biological Engineering, Chalmers University of Technology in Gothenburg, Sweden; the School of Biological Sciences, The University of Auckland in Auckland, New Zealand; the Bartholin Institute, Rigshospitalet in Copenhagen, Denmark; the Research Centre for Prevention and Health, The Capital Region of Denmark in Frederiksberg, Denmark; the Research Unit and Department of Gastroenterology, Herlev and Gentofte Hospital, the Capital Region of Denmark in Herlev, Denmark; with Clinical-Microbiomics A/S in Copenhagen, Denmark; the Department of Microbiology and Immunology, KU Leuven–University of Leuven, Rega Institute; and VIB, Center for Microbiology in Leuven, Belgium; with Biostatistics, Department of Public Health, University of Copenhagen in Copenhagen, Denmark; the Laboratory of Genomics and Molecular Biomedicine, Department of Biology; the Novo Nordisk Foundation Center for Basic Metabolic Research; the Department of Radiology, Bispebjerg Hospital, Copenhagen, Denmark; and the Department of Biomedical Sciences; and the department of Biostatistics at the Department of Public Health at the University of Copenhagen, Copenhagen, Denmark.
  5. Celiac.com 12/06/2018 - The growing popularity of gluten-free foods has led to numerous new products for consumers, but it has also led to some problems. One recent study showed that up to one-third of foods sold as gluten-free contain gluten above 20ppm allowed by federal law. Other studies have shown that restaurant food labeled as “gluten-free” is often contaminated with gluten. The problem of gluten in commercial food labeled gluten-free is not isolated to the United States. Recent studies abroad show that the problem exists in nearly every gluten-free market in every country. In Australia, for example, researchers from the Walter and Eliza Hall Institute in Melbourne found detectable gluten in almost 3% of 256 commonly purchased “gluten-free” manufactured foods, a study published in the Medical Journal of Australia on Monday says. Furthermore, the study shows that nearly 10% of restaurant dishes sold as "gluten-free" contain unacceptable levels of gluten. Now, the Australians have a stricter standard than nearly anyone else, so look for them to be on top of potential problems with gluten contamination in gluten-free products. The study did not name the food manufacturers responsible for the contaminated products, but did note that better, more frequent gluten testing by manufacturers would make gluten-free foods safer for people with celiac disease. In a related study, the same researchers found in May that nearly one in ten samples of “gluten-free” dishes from restaurants within the City of Melbourne contained gluten levels in excess of the official Food Standards Australia New Zealand definition of gluten-free. “It’s troubling to think that these foods could be hindering the careful efforts of patients trying their best to avoid gluten,” an author of the study, Dr Jason Tye-Din, said. A spokeswoman from Coeliac Australia said the organization was taking the findings seriously. “The research team that conducted this study has liaised with the food companies and is following up the positive samples with further retesting to ensure the issue is resolved,” she said. In addition to urging consumers to be diligent in reading labels, and to report any suspect products, “Coeliac Australia advises all people with coeliac disease to have regular medical check-ups as they do have a serious autoimmune condition and medical assessment is important to determine that their gluten-free diet is going well and no complications are developing.” Read more at: TheGuardian.com
  6. Celiac.com 12/05/2018 - Everyone with celiac disease has their war stories. Stories of uncomfortable of painful symptoms. Stories of tough, slow diagnosis. Of accidental gluten ingestion. Picture the worst case of celiac disease you can imagine with bad symptoms and a seemingly endless quest for a diagnosis. Now imagine you’re ten years old and that worst case is you. That’s the story of 10-year-old Lillian Bordoni, whose positive attitude is helping her to recover from the worst case of Celiac Disease that Children’s Hospital Colorado has ever seen, and inspiring even the doctors she credits with saving her life. Bordoni’s book, “Cecilia the Celiac Superhero,” tells the story of her long and complicated fight with celiac disease, and she prevailed via a diagnosis, a gluten-free diet, and eventually, a change of location. She hopes to someday share her story with others. It’s a story that starts when Lillian was around four years old and living with her family in Kansas. Lillian suffered from what were, in retrospect classic symptoms of celiac disease. However, a diagnosis remained elusive. The family saw numerous doctors until they found a doctor who tested her for celiac disease and made a formal diagnosis. Even after the whole family cut out gluten, Lillian will still unable to keep food down, and lacked the energy to play outdoors. Eventually, the Bordonis traveled to the celiac clinic at Children’s Hospital Colorado, where Dr. Edward Hoffenberg helped them to figure out that Lillian’s problems were being aggravated by the fact that the family lived “in the heart of wheat country,” said Lillian’s mom, Miriah Bordoni. “There was wheat farming all around us. There were four of the largest grain elevators within blocks of our house that were processing wheat 365 days a year.” Breathing gluten every day was not an option, so the family moved to Colorado. Ever since then, Lillian has been healthy. Her experience has inspired her to write a book about her challenges with celiac disease. Of her book, Lillian says “It’s about Cecilia which is this girl here, and she has to beat gluten and cross contamination, which I had to beat too, but I turned it into like a superhero story so that it would be fun and interesting for all kids.” Lillian is in the beginning stages of having her book published. Once that happens, Children’s Hospital Colorado will distribute copies to all newly diagnosed celiac patients. Read more.
  7. Celiac.com 12/04/2018 - In a major development in wheat genetics, the International Wheat Genome Sequencing Consortium (IWGSC) recently presented the first high-quality fully annotated reference genome sequence of the bread wheat variety Chinese Spring. The IWGSC Reference Sequence (RefSeqv1.0), catalogues the location and structure of more than 107,000 genes, and 4 million markers, across all 21 chromosomes of the wheat variety - some associated with important agricultural features. According to the authors, the sequence can be used for both genetic research projects and CRISPR- based genome modification. The results of a later study appear in Science. In that study, researchers used the new reference genome to perform a genome-wide analysis of the expression of homoelogs, genetic copies that are similar, but have different origins. Mapping these genetic features will improve scientists’ understanding of the basic structures of polyploid wheat. By combining gene expression datasets with the IWGSC RefSeqv1 wheat genome sequence, the researchers demonstrated the balance of gene expression among homeologs across the various tissues, developmental stages and cultivars of wheat. The team identified tissue-specific biases in gene expression and co-expression networks during development and exposure to stress, and their work offers a way to target key genes responsible for valuable agricultural traits in wheat. In a third study that also made use of the new IWGSC reference sequence, researchers closely examined the proteins contributing to various wheat-immune diseases and allergies, such as celiac disease, baker's asthma and wheat-dependent exercise-induced anaphylaxis (WDEIA). Certain proteins in wheat can trigger serious allergic reactions in sensitive individuals. Celiac disease, for example, is triggered by prolamin proteins gliadin and glutenin in wheat. Moreover, respiratory or skin exposure to other types of proteins have also been implicated in adverse immune responses. However, because of the complexity of the wheat genome, and the paucity of comprehensive genome information, a detailed description of these proteins has remained out of reach until now. A research team led by Angela Juhász used the IWGSC RefSeqv1.0 wheat genome to search for the genes that encode known allergy-inducing wheat proteins and mapped each across the entire sequence. The team’s analysis revealed previously unknown genes potentially related to immune-responsive proteins. Their results show that the genes associated with celiac and WDEIA are found in wheat’s starchy endosperm, the main ingredient in baking flour. Also, several lipid transfer proteins and alpha-amylase trypsin inhibitor gene families play a role in baker's asthma. Interestingly, the study showed that temperature stress during flowering can boost wheat’s natural levels of prominent celiac and WDEIA proteins. The researchers' detailed analysis offers important insights into the role of environment and growing conditions on the levels of proteins problematic for human consumers, they say. Their work will also inform production of low allergy wheat varieties, among others useful to the food industry. The many discoveries and breakthroughs in genetic analysis and engineering promise a very bright future when it comes to understanding and treating celiac disease, and numerous other anti-inflammatory diseases. Stay tuned as more developments unfold. Read more at Eurekalert.org
  8. Celiac.com 11/28/2018 - Patients with gluten ataxia without enteropathy have lower levels of antigliadin antibodies (AGA) compared to patients with celiac disease. Magnetic Resonance Spectroscopy (NAA/Cr area ratio) of the cerebellum improves in patients with gluten ataxia following a strict gluten-free diet, and is associated with an improvement in symptoms. A team of researchers recently set out to present their experience of the effect of a gluten-free diet in patients with ataxia and low levels of AGA antibodies measured by a commercial assay. The research team included Marios Hadjivassiliou, Richard A Grünewald, David S Sanders, Panagiotis Zis, Iain Croall, Priya D Shanmugarajah, Ptolemaios G Sarrigiannis, Nick Trott, Graeme Wild, and Nigel Hoggard. They are variously affiliated with the Academic Departments of Neurosciences and Neuroradiology; the Departments of Gastroenterology, the Departments of Dietetics; the Departments of Immunology, Sheffield Teaching Hospitals NHS Trust, in Sheffield, UK. The team conducted MR spectroscopy on 21 consecutive patients with ataxia and serum AGA levels below the positive cut-off for celiac disease, but above a re-defined cut-off in the context of gluten ataxia, at baseline and after a gluten-free diet. Of the 21 included patients with gluten ataxia, the team found that ten were on a strict gluten-free diet with elimination of AGA, 5 were on a gluten-free diet, but continued to have AGA, while 6 patients did not follow a gluten-free diet. The NAA/Cr area ratio from the cerebellar vermis increased in all patients on a strict gluten-free diet, increased in only 1 out of 5 patients on a gluten-free diet with persisting circulating AGA, and decreased in all patients who did not follow a gluten-free diet. From these results, the team concludes that patients with ataxia and low levels of AGA benefit from a strict gluten-free diet. The results suggest an urgent need to redefine the serological cut-off for circulating AGA in the diagnosis of gluten ataxia. Read more in Nutrients 2018, 10(10), 1444; doi:10.3390/nu10101444
  9. Hey folks, I'm new here, and hoping to get some fresh ideas or insight into my situation. Gluten free going on 13 months, now. I have DH (severe on my hands) and I've come to realise I'm extremely sensitive, some "gluten free" processed foods and even rice trigger a reaction, so I've reverted to a basic paleo diet. All meat and all veges. Anyway, up until almost two months ago everything was great. I'd given up the rice (seemed to have withdrawal symptoms from stopping it) and felt really good - lots of energy, no fatigue etc. Also, my new girlfriend and her six year old moved into our home. Now, I know what you may be thinking or suggest, but we don't have gluten in our home. My girlfriend was inadvertently eating gluten free anyway due to eating an paleo type diet, and her son follows suit, so I'm sure they're not contributing to my glutening symptoms. Which started when we started redocorating the home. It all began when I stripped the old wallpaper off the walls for new paper - my DH Rash that was healed flared, so I stopped. Then we had two new wardrobes built in each bedroom which required knocking walls down and extending them which had dust everywhere. Within sleeping in that environment for a week things got bad. So, we both cleaned every inch of the house making sure there was no dust, then had new carpets all through the house - but I'm still sick! My DH is back with a vengeance and I have stomach cramping/knotting like when I did my gluten challenge along with fatigue and headaches. I keep saying the house can't be making me I'll, but then I stay at my mum's to test this theory and I improve. The headaches go and my DH goes pink then heals and fades. What could it be? I'm being driven insane. Am I going to have to move home? It's ridiculous. I personally thought it was the drywall dust, but surely with the cleaning and new carpet it should be gone?. Everything I eat is fresh. Meet and vegetables and soups all prepared by me. My main staples are chicken, sweet potatoes, carrots, swede, brocolli, mushrooms and kale. So it's not my diet. All thoughts and suggestions would be appreciated. I don't know if paint can contain gluten, but we used a Valspar V500 paint mix to re paint the house. Cheers. Elliott.
  10. Celiac.com 11/22/2018 - Figuring out the best way to make sure that oats are gluten-free is an interesting and important piece of the gluten-free manufacturing puzzle. That’s partly because getting representative test samples for antibody-based testing is challenging when analyzing whole grains for gluten. Moreover, when whole grains are ground into flour for testing, confocal microscopy studies have shown that gluten tends to exist as aggregates within the starch background, making single-sample testing inaccurate and complicating the ability to arrive at an accurate average from multiple samples. In addition, whole-grain products are riskier for gluten-free consumers, because contamination is localized to specific servings, rather than being distributed throughout the product. This makes parts-per-million values less relevant for whole-grain products. Intact grains, seeds, beans, pulses, and legumes offer an alternative opportunity for gluten detection, in that contaminating gluten-containing grains (GCGs) are visible and identifiable to the trained eye or properly calibrated optical sorting equipment. A team of researchers recently set out to assess the use of visual inspection for assessing levels of gluten-containing grains in gluten-free whole oats, grains, seeds, beans, and legumes, and to determine a Gluten Free Certification Organization threshold level for the maximum number of GCGs within a kilogram of non-gluten grains sold as specially processed gluten free product. Researchers LK Allred, C Kupper, and C Quinn are affiliated with the Gluten Intolerance Group of North America, 31214 124th Ave SE, Auburn, WA 98092. In their study, they ran 180 samples containing one or two wheat, rye, or barley grains through an optical sorter at the Grain Millers, Inc. facility 30 times each. In every base, the sorter diverted the GCGs into the smaller stream of rejected material. The calculated probability of detection, or in this case probability of rejection from the oat sample for all three grain types, was 1.00, with a 95% confidence interval of 0.96–1.00.” Their study showed that a gluten grain threshold of 0.25 GCG/kg can be achieved for oats, and is, likely achievable in other cereals, beans, pulses, legumes, and seeds with naturally lower levels of GCGs. Their conclusions rest in part on data quality, and the assumption of a low false-negative rate. Their conclusions were supported by optical sorting verification done by Grain Millers, Inc., and by Discovery Seed Laboratories and Kent Agri Laboratory Ltd, which are CFIA-accredited seed testing facilities. One way to ensure that gluten levels in gluten-free flour remains below 20 ppm might be to visually examine intact grains, seeds, beans, pulses, and legumes; this process is called “hand sorting.” GCGs are generally visible and identifiable to the trained eye or properly calibrated optical sorting equipment. This potentially offers exciting possibilities for creating a system to physically spot-check batches of gluten-free oats. Basically, gluten levels below 20ppm are achievable by both hand and optical sorting. However, a properly calibrated optical sorter is much faster, and much more accurate than hand sorting. Also, as the report states, “even with well-trained personnel, hand picking for grading has shown accuracy in the range of 86–90%, and we have assumed a 14% non-detection rate with the proposed sampling plan presented.” A non-detection rate of 14% could lead to gluten levels as high as 140,000 ppm, compared with optical sorting alone. General Mills claims their optical sorting equipment achieves under 20 ppm. For companies that have access to optical sorting equipment, such as General Mills, employee performance can also be checked by running the batch of material they have accepted through the sorter to determine whether any GCGs have been missed. Employees who do not accurately detect the GCGs in these samples must be retrained and monitored to ensure accuracy. Properly calibrated optical sorting looks to be the best way to sort gluten-containing grains from large quantities of oats and other materials. Any human role in such an undertaking would largely be relegated to spot-checking and re-scanning sub-samples to confirm overall results. This study authors rather diplomatically note that their study does not serve as a validation for either the Purity Protocol or the mechanical sorting method of producing gluten-free grains, “but rather demonstrates that achieving the proposed threshold is possible under both systems.” However, the fact is that even Purity Protocol oats will have to be inspected at some point, using either optical sorting, human sorting, or a combination of both. The reality is that inspecting oats for GCGs using humans alone is both time-consuming and fraught with error. That potentially means increased production costs. In the end, a combination of optical sorting systems and humans checking each other might be the way to go. For now, studies like this one will help us narrow down the best practices and help to ensure that we take the best path toward the manufacture of gluten-free oats. Read more at the JOURNAL OF AOAC INTERNATIONAL VOL. 101, NO. 1, 2018
  11. Celiac.com 11/19/2018 - People with celiac disease cannot reliably determine whether they ate gluten or not based on symptoms, however severe those symptoms may be, according to research presented by Amanda K. Cartee, MD, of the Mayo Clinic, and her colleagues, at the American College of Gastroenterology Annual Meeting in Philadelphia. Because there is presently no FDA-approved test to confirm gluten exposure, celiac patients commonly rely on the presence or absence of gastrointestinal or other symptoms as an indicator of gluten exposure. But how reliable is that method? Not very reliable at all, says Dr. Cartee. Now, the study was small, but it was also rigorous. Dr. Cartee and her associates developed a double-blind, placebo-controlled gluten challenge to identify the rapid onset of symptoms after gluten ingestion, and to figure out if celiac patients could really tell whether they had been exposed to gluten. Researchers recruited 14 patients with celiac disease and 14 healthy controls for the trial. They then randomly assigned each patient to receive either a 6 g gluten suspension or placebo. Each patient completed a 100 mm visual analog questionnaire to assess their symptoms at baseline, every 30 minutes to 60 minutes for 6 hours and then daily for 3 days. The researchers also asked patients at each time point if they believed they received gluten. During the study, only two of the seven celiac patients who received gluten were able to correctly identify the gluten suspension. Cartee said it took a full day for one patient to come to that conclusion, while another gave varied responses sporadically throughout the study. Nausea and abdominal pain were the most common symptoms for celiac patients. Interestingly, there was no statistical difference in symptoms in the gluten celiac disease group compared with the placebo celiac disease group. That is, celiac disease patients receiving the placebo reported symptoms that the same rate as those who received actual gluten. So, not only could the celiac patients not tell when they got gluten, they also couldn’t tell when they got a placebo. Dr. Cartee said because physical symptoms are subjective and non-specific, they are largely unreliable for self-diagnosing gluten exposure. Dr. Cartee is calling for the development of a better, more objective way to identify gluten-related symptoms, especially in celiac patients with ongoing gastrointestinal symptoms. Do you have celiac disease? Would you welcome an easy reliable way to determine gluten exposure? How would you find it helpful? Source: Healio
  12. Celiac.com 11/15/2018 - Gluten-free products, marketed as such, were largely unknown 20 years ago, but the gluten-free industry is set to reach an estimated $2.34 billion in sales by 2019. That’s more than double figures for 2014. The growth has been exponential. What sets gluten-free foods apart from other culinary trends or diet fads is that they address a legitimate health concern that affects millions of people around the world. With the massive influx of gluten-free products, and the expansion of “gluten-free” restaurant options, it’s easy to forget that gluten exists in some obvious and not so obvious places that people with celiac disease need to avoid. Here are 15 foods or food ingredients that many people wrongly assume are gluten-free: Beer Light or dark, lager, IPA or Stout, traditional beer is brewed with barley, and is not gluten-free. However, a number of major and micro breweries create tasty gluten-free alternatives. There are a number of tasty, award winning beers that are brewed from gluten-free ingredients and are fully gluten-free. There are also gluten-reduced beers. These beers are brewed like traditional beers and EU regulations allow for gluten-removed beer to be labeled as gluten-free. Plenty of people with celiac disease do fine drinking these beers, but many do not. Know your beer, know your body, and drink accordingly. Read more at Celiac.com's Oktoberfest Beer Guide! Gluten-free vs. Gluten-removed Beers. Barbecue Sauce Many barbecue sauces use artificial colors, flavorings or thickeners that may contain gluten, so it’s important to check labels, and even contact a manufacturer if you're not sure about something. Couscous, Tabbouleh and Falafel Couscous and bulgar are wheat and are used in many different Middle-eastern foods, and some people do not realize that they contain gluten. Bulgar or couscous are also used to make another popular Middle-eastern dish called tabbouleh (salad). Couscous or wheat flour are sometimes used to make falafel, so be sure to ask about the ingredients before eating. Candy Always be careful about candy. Many candies are safe and gluten-free, but many candies are not. Sometimes trusted products can change. Read labels, check websites, contact manufacturers as needed, and be careful! If you’re not sure, Celiac.com’s Annual Safe Gluten-Free Halloween Candy List is a good place to start. Cookie Dough This might seem obvious, but cookie dough, unless specifically gluten-free, almost always contains standard wheat flour and is not gluten-free. Dried Spices Some manufacturers actually use flour to keep their spices from clumping. Pay special attention to spice blends and mixes, including curry powders, which may contain wheat. Gravies, Soups, Sauces and Mixes—Packaged, Canned, or Jarred If you’ve ever made gravy from scratch, you might recall that it involves making a roux, a paste of butter and flour which thickens the gravy and gives it a nice sheen. Well, roux is also used as a thickening agent in many packaged, canned or jarred gravies, soups, sauces and mixes. Even some fresh soups may contain wheat or flour. Gazpacho, for example, can be made gluten-free, but most recipes call for a piece of bread soaked in sherry vinegar and blended into the soup. When it comes to gluten in soup, eater beware! Hot Dogs & Sausages The bun is an obvious source of gluten, but the dog itself can contain traces of wheat as well in the form of both filler and binder. So check labels, know the ingredients, and double-check when it comes to hot dogs and sausages. Ice Cream Although many ice creams are gluten-free, some may contain wheat in the form of added ingredients, like cookie dough, toppings or candy pieces. Double-check the ingredients to be safe. Packaged Deli Meats, Marinated or Pre-Seasoned Meats & Vegetable Proteins Packaged, marinated meat, fish, chicken, or other meats may contain gluten as a binder or hidden ingredient. Some vegetable-based proteins like Seitan contain gluten. Also, many deli meats claim to be gluten-free, but the same companies have released specific lines of gluten-free meats, raising the question of why they needed a separate product in the first place. Deli meats are controlled by the U.S. Department of Agriculture, not the Food and Drug Administration, which currently uses a different gluten-free standard. Prescription Drugs, Vitamins and Supplements Even though they are not technically foods, and they are meant to keep you healthy, prescription drugs, vitamins and supplements may contain gluten as binders, typically in the form of wheat starch. Ask you pharmacist for guidance, read labels closely, and make phone calls to companies or visit their Web sites to be sure. Salad Dressings Many salad dressings have updated their recipes to exclude any wheat or barley-derived additives, but some still contain gluten, especially the powdered mix kind. Soy Sauce Most soy sauces contain wheat and should be avoided. Be sure to find a gluten-free soy sauce. Sushi Although raw fish by itself is gluten-free, there are many ingredients in sushi rolls and other items that contain soy sauce and other sources of gluten. The seaweed wrappers in sushi may contain soy sauce, and the wasabi or fake crab may contain gluten. Teriyaki sauce is another source of gluten because it is made with soy sauce. See our How to Safely Order Sushi article for more info. Teriyaki Sauce Teriyaki is nearly always made with made with soy sauce, and most commercial brands contain wheat, so be careful. Read more on: Celiac.com UNSAFE Food List Celiac.com SAFE Food List Celiac.com's SAFE and UNSAFE Halloween Candy List
  13. Celiac.com 11/12/2018 - Here’s an uplifting celiac story. Now, this happened a while back, but it's all just coming to light in the way that so many warm and fuzzy family stories do. It starts like this: Once upon a time, a simple check for celiac disease opened the door to parenthood for couple. Just over ten years ago, AnnMarie Bradley from Celbridge, Co Kildare, thought she’d never become a mother. After two devastating miscarriages over a decade, Bradley, who is 47 years old, and her husband Christopher (48) were at wit’s end. "I was just heartbroken,” said Ms Bradley. Then, a simple visit to her doctor changed everything. A blood test indicated she might have celiac disease, which further evaluation confirmed. She began a gluten-free diet, and less than a year later, Bradley was pregnant with her son, Cameron. “Being a mother had been everything I'd wanted," she said. Cameron is nearly 16 now, and has an 11-year old sister, Emily. And they all lived happily and gluten-free ever after. In the UK, the Coeliac Society advises women struggling to conceive to consider celiac testing. Read more at: Independent.ie
  14. Celiac.com 11/07/2018 - A team of researchers recently set out to explore the relationship between dermatitis herpetiformis, as a common extraintestinal manifestation of celiac disease, and a gluten-free diet as a path to overall dermatitis herpetiformis improvement. The research team included Timo Reunala, Teea T. Salmi, Kaisa Hervonen, Katri Kaukinen and Pekka Collin. They are variously affiliated with the Celiac Disease Research Center, Faculty of Medicine and Life Sciences at the University of Tampere, the Department of Dermatology, Tampere University Hospital, the Department of Internal Medicine, Tampere University Hospital, and with the Department of Gastroenterology and Alimentary Tract Surgery, Tampere University Hospital in Tampere, Finland. Dermatitis herpetiformis is a condition marked by itchy papules and vesicles on the elbows, knees, and buttocks. Dermatitis herpetiformis is a common in people with celiac disease. People who have just dermatitis herpetiformis alone rarely have obvious gastrointestinal symptoms. Dermatitis herpetiformis is easily diagnosed by immunofluorescence biopsy showing pathognomonic granular immunoglobulin A (IgA) deposits in the papillary dermis. One theory currently in play is that dermatitis herpetiformis is triggered by celiac disease in the gut and eventually develops into an immune complex deposition of high avidity IgA epidermal transglutaminase (TG3) antibodies, together with the TG3 enzyme, in the papillary dermis. The age at which people are diagnosed with dermatitis herpetiformis has risen steeply in recent decades to the current average of 40–50 years. The researchers found that the ratio of dermatitis herpetiformis to celiac disease is 1:8 in Finland and the United Kingdom (U.K.). Additionally, the incident rates of dermatitis herpetiformis are currently 2.7 per 100,000 in Finland and 0.8 per 100,000 in the U.K., is decreasing, whereas incidents of celiac disease are on the rise. One positive finding is that Dermatitis herpetiformis patients who are on a gluten-free diet face an excellent long-term outlook, with an even lower mortality rate than the general population. Read more in: Nutrients 2018, 10(5), 602; doi:10.3390/nu10050602
  15. Celiac.com 11/05/2018 - ImmusanT, Inc. is a clinical stage company looking to deliver innovative peptide-based immunomodulatory vaccine therapies to patients with autoimmune diseases, initiated enrollment in Australia and New Zealand for its celiac disease vaccine. Along with Nexvax2, ImmusanT is working to develop vaccines for other HLA-associated autoimmune diseases, including type 1 diabetes. The Phase 2 trials will assess the safety, tolerability and efficacy of its celiac vaccine, Nexvax2, on celiac patients who carry the immune recognition genes for HLA-DQ2.5. Carriers of HLA-DQ2.5 account for approximately 90% of people with disease, and Nexvax2 is designed to protect these patients from the effects of gluten exposure. Nexvax2 is currently the only disease-modifying therapeutic candidate in clinical development for patients with celiac disease. Injections of Nexvax2 are designed to reprogram T cells that trigger an inflammatory response to gluten, thereby suppressing inflammation in patients with celiac disease. Phase 1 studies showed Nexvax2 to be safe and well-tolerated at even its highest dose levels. In Phase 2 clinical trials, ImmusanT hopes to confirm clinical efficacy of Nexvax2 administered by injection into the skin for treatment of celiac disease. The study plan consists of an initial screening period of 6 weeks, an approximately 16 week treatment period, and a 4 week post-treatment observational follow-up. The trials will be conducted at sites in Melbourne, Perth, Adelaide and Brisbane, in addition to sites in New Zealand. For the U.S. study researchers will enroll approximately 150 patients across the U.S., Australia and New Zealand. Phase 2 is a randomized, double-blind, placebo-controlled clinical study of Nexvax2 in adults with confirmed celiac disease who have followed a gluten-free diet for at least a year prior to screening. “This trial is important in establishing clinical proof-of-concept for a treatment that would provide benefit beyond that of the gluten-free diet,” and will “test if Nexvax2 can specifically target the immune response to gluten in people with celiac disease and modify associated symptoms,” said Jason Tye-Din, MBBS, Ph.D., principal investigator at the Royal Melbourne Hospital and head of celiac research at the Walter and Eliza Hall Institute of Medical Research in Melbourne, Australia. For more information about RESET CeD, including inclusion and exclusion criteria, please visit www.clinicaltrials.gov (Identifier: NCT03644069).
  16. Celiac.com 11/02/2018 - In sensitive individuals, some foods can cause allergic or other immune system reactions. These reactions can be as mild as a little fatigue (many physicians believe the #1 symptom of allergies is fatigue), a mild headache, some congestion, or a ‘fuzzy brain’. Or, the reaction can be as severe as immobilizing migraines, asthmatic attacks and even life-threatening anaphylactic shock. Many of us have felt these types of reactions to foods. And if I tell the truth, I am guilty of many times in the past wondering, “how far can I push this? How much of this food (which isn’t good for me) can I eat without getting sick?” Researchers are now telling us, and studies are being published that gives answers to these questions. It seems to depend on the level of sensitivity. When a person has elevated antibodies to wheat or gluten, the evidence is suggesting ‘none at all’ is the answer to the question. In a recent paper entitled ‘A Milligram of Gluten a Day Keeps the Villous Healing Away’, the authors tell the story of a 32-year-old woman. Her symptoms of abdominal pain, diarrhea and weight loss were present for over 10 years. She also had a history of failure to thrive in childhood (one of the smallest children in the class throughout her education), late onset of menstrual cycles, recurring anemia, and hair loss. This is the history of a body physically ‘just barely getting by’. A positive blood test indicated elevated antibodies, and an endoscopic examination (biopsy of the intestines) confirmed Classic Celiac Disease. She had followed a wheat and gluten free diet for 16 months. Diarrhea and abdominal pain stopped completely and weight loss had been recovered. Some of her blood work had returned to normal. However anemia, hair loss, and increased antibodies suggestive of persistent Celiac Disease were still present. A focused interview revealed she was not on a strict gluten-free diet because she was taking a communion wafer and had several other unintentional dietary lapses. After discussion with her Doctor she refused to stop taking a daily fragment of communion wafer. Eighteen months after beginning a complete gluten-free diet, but still taking a communion wafer, her anemia, hair loss, diarrhea, and abdominal pains were gone. Most blood work was now normal. However some blood markers of possible Celiac Disease were borderline high. From how her body was functioning, one would think she was healed and her Celiac Disease was gone. However her repeat biopsy still showed the highest degree of severe intestinal damage—Marsh IV villous atrophy, and an increased number of intraepithelial lymphocytes, putting her at increased risk of osteoporosis and a severe form of cancer of the intestines (T-cell lymphoma). Her Doctors were concerned. She was following the diet perfectly. No hidden glutens in medications or foods. All of her symptoms were gone. She felt very good. But why weren’t her intestines healing? Could it be the fragment of communion wafer she refused to give up for religious reasons? She did not want to have this discussion and continued to refuse abstaining from the wafer fragment. An evaluation of the communion wafer revealed that it contained approximately 0.5 mg of Gliadin (1 milligram of gluten). That’s about 1/16 of a thumbnail. Now remember this woman’s symptoms had all but disappeared, she felt fine and her blood work was much improved (not quite normal, but close). She was very reluctant to give up her daily fragment of Communion wafer. Eighteen months later she returned and surprised her Doctors by announcing she had given up the wafer. A repeat biopsy now showed her intestines had healed and were completely normal. Discussion: What can we learn from this case? In sensitive individuals (with elevated antibodies to wheat or gluten), the symptoms are not just in the intestines. This person had suffered for years from anemia, hair loss, failure to thrive, weight loss, and hormone irregularities. Implementing a wheat and gluten free diet brought favorable results in eliminating all of the above symptoms Even with the elimination of symptoms and the return to normal of her blood work, ongoing very serious damage was occurring in the intestines without any noticeable symptoms. It only took 1/16th of a fingernail worth of gluten per day to stop intestinal healing and create great risk to life-threatening diseases. Blood antibody values that are border line may be an indicator of more aggressive damage occurring inside the body—not identifiable without an endoscopic exam. Conclusions One can be completely fooled as to whether they are having serious damage occur in their body if they just go by symptoms (or a lack of symptoms). Testing for wheat allergies and Celiac Disease must include comprehensive blood work and, when indicated, an endoscopic examination. If either test comes back positive, a complete elimination of wheat and gluten is necessary—not even 1/16th of a fingernail’s worth-not even a crouton on a salad can be considered harmless. Personal Note It is a necessity to do an endoscopic exam with positive blood work to wheat and/or gluten allergies. I’ve always thought doing the blood work was enough, especially in children. I was wrong. In researching this further I’ve found many studies that emphasize this necessity. Blood work comes first, but if positive, an endoscopic exam is essential. Otherwise, as in this study, severe damage may occur without any symptoms whatsoever.
  17. Celiac.com 11/01/2018 - A terse one-star TripAdvisor review expressed outrage over the lack of gluten-free bread at a family funeral, and slammed the hotel that hosted the reception for the perceived offense. Complaining that, among other things, she had to "munch on some lifeless salad" after the wake reception failed to meet her dietary requirements, a user, known as "Jan" poured her frustration upon the Elmbank Hotel in York. According to Jan, the staff at the Elmbank informed her that why had no gluten-free option, and asked her to bring her own bread. She wrote that she called the hotel a few days before the event, and was “told they don't have gluten-free bread, but if I wanted to take my own they'd make a sandwich for me.” Apparently, Jan chose not to bring her own bread, as she was reportedly “shocked” to discover that they had no gluten free bread on offer. Her outrage on full display, Jan added that "In this day and age you'd think they 'd get their act together, it's quite a common dietary requirement, adding that she had to "sit there, at lunch time, munching on a chicken drumstick and some lifeless salad. Next stop Tesco's on the way past!" In all, Jan gave the funeral reception just one TripAdvisor star, and said that she would never go back again. It didn’t take long for the internet to reply with characteristic mockery. Jan’s review was tweeted by a woman who lives near the hotel who seemed to enjoy the reaction from other users. The tone-deaf nature of Jan’s "munch on some lifeless salad" comment was mentioned in one of the replies. One person wrote: "The genuine coeliacs I know would never complain about this sort of thing." Another said: "I'm glad she was so sensitive and didn't miss the real point of why she was there!" Commenters also took aim at Jan’s admission that she was gluten-free ‘by preference,’ with one user writing: "Glad you saw fit to add the *by preference. I don't know a coeliac who could be this insensitive, they know suffering and would never be so insensitive. Those who 'choose' are princesses." Okay, perhaps the funereal nature of the proceedings makes Jan’s complaint a bit tacky, but does she have a point in general about accommodations for gluten-free eaters? How about you? Been to any tough non-gluten-free funerals or other events lately? Read more in TheSun.co.uk
  18. Celiac.com 10/31/2018 - It’s official. Twitter official. Kourtney Kardashian has made peace with wheat and dairy, and called off her highly touted gluten-free, dairy-free diet. After several years of avoiding them like the plague, the celebrity is now on good terms with both gluten and dairy and is ready to accept them back into her diet. In a new post on her website, the ever busy Kardashian says she’s relaxing a bit, and allowing for dietary deviation and occasional indulgences "in moderation." Kardashian and gluten are not exactly new besties. For now, Kardashian says, she plans to remain gluten-free and dairy-free at home, but more flexible when traveling and dining out. "Lately, I've been less strict about avoiding gluten and dairy…Everything in my pantry is still free of dairy and gluten, so when I'm at home, it's still how I eat," she writes. "But when I go out, or have a craving, I'll have whatever I want. I try to do everything in moderation in my usual routine." In addition Kardashian noted recently on her website that, in addition to a few choice supplements, she usually starts her day with “one tablespoon of organic apple cider vinegar mixed into a glass of water." Can’t get enough? Follow Kourtney Kardashian on Twitter: @kourtneykardash
  19. Celiac.com 10/26/2018 - Did you know that a new study shows people with celiac disease are more likely to suffer nerve damage? Jonas E. Ludvigsson, a clinical epidemiology Professor in Sweden, discovered that women with celiac disease are 2.5 times more likely to develop neuropathy or nerve damage. There is a real association between celiac disease and nerve damage. "We have precise risk assessments in a way we haven't had before" he stated last year. Yet even Sweden has its quandaries. 60% of women in Sweden who have celiac disease have neuropathy and they do not totally know why! Statistics vary from country to country, and even vary between specialists within that country. Nerve damage is no laughing matter, it presents with numbness and tingling of exterior areas (extremities). Basically, numbness in the nerve endings of the fingers and toes and other frustrating areas. Just try picking up pencils, or something hot out of the oven. If you do not feel the heat you will know that you may have nerve damage. Following a rigid gluten-free diet, however, can alleviate this problem to a certain degree, and that is why we keep repeating the mantra: “Eat Clean & Gluten-Free!” However, sometimes accidents happen, and people who have celiac disease, gluten sensitivity, or dermatitis herpetiformis get exposed to gluten. How to Recover From Accidental Gluten Exposure Kathy Holdman, M.S., R.N. and Certified Nutritional Therapist lists numerous ways to recover after gluten exposure. You need to take into account the amount of gluten exposure, length of time from last exposure, degree of gluten intolerance present, health of the digestive tract, existing inflammation or infection in the body and overall health status. Some people say they can recover in a few days, others say they may experience significant setbacks in their health that lasts weeks to months. For those with positive celiac disease it may take years for complete healing of the small intestine after gluten exposure, although "outward symptoms" may resolve sooner. Nurse Holdman suggests the following 10 tips to help alleviate symptoms from gluten exposure, and hopefully speed up recovery: Drink plenty of water, and this cannot be emphasized enough. Water is an essential nutrient for every cell in the body for proper function. Many people live in a state of chronic dehydration, which of course results in constipation. Then they take something to rid themselves of constipation and take too much and lose potassium, magnesium and throw out the balance of the salts in their body. When you have celiac disease you learn something new every week. Last week an Internist told me, after incurring my second bladder infection in eight weeks, that it could possibly be from the diarrhea following being glutened, and not totally washing myself. That made me a little sick just thinking about it. But, she told me an interesting fact about urinary tract infections and celiac disease. Celiacs do incur more frequent urinary tract infections due to more frequent diarrhea, no matter how meticulously clean we are. Taking four or five "Craisins" with each meal several times a day can limit the amount of bladder infections. I told her that I was also taking Cranberry tablets and she told me to throw them out because they are "useless." She said that you do not need to buy fresh cranberries, as they are "sour and expensive." Just buy a bag of the dried Craisins and eat some either before or after meals. Ingredients in the pure dried cranberries helps prevent bladder infections from occurring. Studies done in several Nursing Homes where many incontinent patients lived were given five Craisins either alone or in a salad twice daily and the decrease in urinary tract infections was nothing less than amazing. Get extra sleep and rest. Sleep is the time your body repairs itself. Avoid strenuous exercise, (the type that causes you to sweat). Exercise in moderation is what I think she wants to tell us. Drink bone broth. It is rich in minerals and gelatin and other nutrients that are soothing to the digestive system and nourishing to the entire body. Another health benefit of bone broth is hydration, and the more liquid intake the better. You can dress up bone broth with onions and garlic to improve the taste. Take epson salt baths. They contain magnesium, a mineral that can help the body to relax. The sulphate minerals found in Epson Salts are detoxifying, and they can stimulate the lymphatic system and support the immune system. Nurse Holdman also urges us to take digestive enzymes which can help modulate the symptoms of celiac disease. Take digestive enzymes. If taken immediately following the accidental consumption of gluten, some people believe that digestive enzymes can help to modulate the symptoms of celiac disease. It is well known that digestive enzymes soothe the stomach lining and ease the abdominal pain. Drink ginger or peppermint tea. They are both known to help relieve nausea and can be soothing to the digestive system. Drink a cup if you are having nausea or other gastrointestinal symptoms. Take activated charcoal. It is an over-the-counter-supplement that may be beneficial if taken immediately after an attack. It helps by binding with the offending food and preventing it from being absorbed into the body. This supplement can bind with medications so be sure to consult your licensed health care professional prior to taking it, especially if you take medications for other diseases or conditions. Eat fermented foods. Who knew!? Possibly the Koreans and their staple Kim Chi, or the Ukrainians/Romanians with their fermented red cabbage coleslaw of course! Fermented foods are high in nutrients that nourish the entire body. Start out with a small amount of fermented food and slowly increase it. Drink nettle leaf tea. It is an antispasmodic with antihistamine properties. It can help relieve muscle and joint pain, and relax your body naturally. Neither gluten intolerance nor celiac disease are mediated by histamine, but some people report that nettle leaf can help relieve symptoms of rash and itching following gluten exposure. It is a gentle diuretic and can be detoxifying. So if you experience dehydration symptoms it is time to drink more water. Get acupuncture treatments. It may relieve inflammation, especially in the abdominal area, and it can be relaxing. Only you can tell how many treatments are beneficial, and you need to take into consideration the cost factor because most health insurance plans do not cover acupuncture. Tips to Help People with Dermatitis Herpetiformis Recover from Accidental Gluten Exposure A suggestion from Me: If you have itching from dermatitis herpetaformis, try Scalpacin. I have been using it for years and nothing stops the itching in such a short time span. Once the sores start to appear, even just a slight "itch" is like a doorbell warning you ahead of time. I apply Scalpacin lotion, which is not a cream, but is a clear liquid. At first it stings but that is how I know that I have an impending outbreak. It is a non-fragrant liquid. You can use it on your scalp without totally ruining your hair style. Don't wash you hair with it, search out the spots, or, if you have a partner, they may be able to help you with the sores in your scalp, and you can point out itchy areas. For dermatitis herpetiformis itch you can also try a mix of baking soda and water by making it into a paste. This is not great for your scalp and hair, but it will ease the itching. It can be a little messy when it dries and the white powder flakes off on your floors, but you do not have to use it for hours at a time; it is a temporary method for temporary relief. You can also ask your physician if he or she will prescribe the prescription drug "Atarax" for you. It is a strong allergy medication and must be taken exactly as directed. It really helps the itch, but it can be sedating, especially when first trying it. Don't over-use the prescribed dosage. I would not suggest driving a car while taking Atarax, but if the itching, scabbing and bleeding have become so severe it definitely is the one allergy medication that helps with the itching from dermatitis herpetiformis. I have tried Benadryl, Claritin and other over the counter allergy medications, and nothing works as well as Atarax. Talk to your family physician about a prescription and read the instructions carefully. Hopefully these tips will prove helpful in the unfortunate event that you ever get cross-contaminated by gluten. I certainly hope this never happens to you!
  20. Celiac.com 10/22/2018 - A team of researchers recently set out to determine if there is any association between prenatal gluten exposure and offspring risk of type 1 diabetes in humans. The research team first designed a national prospective cohort study using the national health information registries in Denmark. They looked at data on pregnant Danish women enrolled into the Danish National Birth Cohort, between January 1996 and October 2002, and assessed maternal gluten intake, based on maternal consumption of gluten containing foods, as reported in a 360 item food frequency questionnaire at week 25 of pregnancy. The team gathered information on type 1 diabetes occurrence in the participants’ children, from 1 January 1996 to 31 May 2016 by linking to the Danish Registry of Childhood and Adolescent Diabetes. Overall, their study included data on 101,042 pregnancies in 91,745 women, of whom 70,188 filled out the food frequency questionnaire. Once they corrected the figures to account for multiple pregnancies, pregnancies ending in abortions, stillbirths, lack of information regarding the pregnancy, and pregnancies with implausibly high or low energy intake, they included 67,565 pregnancies and 63,529 women. Gluten intake averaged 13.0 grams per day, ranging from under 7 grams per day to more than 20 grams per day. There were 247 children with type 1 diabetes among the group, for an incidence rate of 0.37%, with an average follow-up of 15.6 years. Risk of type 1 diabetes in offspring increased proportionally with maternal gluten intake during pregnancy per 10 grams per day increase of gluten. Compared to women with the lowest gluten intake of under 7 grams per day, those with the highest gluten intake who consumed 20 or more grams a day had double the risk for type 1 diabetes development in their children. These numbers indicate that high gluten intake by mothers during pregnancy may increase the risk of their children developing type 1 diabetes. However, the team is calling for further study to confirm the findings, preferably in an intervention setting. Read more in BMJ 2018;362:k3547. doi: https://doi.org/10.1136/bmj.k3547 The research team included Julie C Antvorskov, assistant professor, Thorhallur I Halldorsson, professor in food science and nutrition, Knud Josefsen, senior researcher, Jannet Svensson, associate professor5, Charlotta Granström, statistician, Bart O Roep, professor, Trine H Olesen, research assistant, Laufey Hrolfsdottir, director, Karsten Buschard, professor, and Sjudur F Olsen, adjunct professor of nutrition. They are variously affiliated with the Bartholin Institute, Rigshospitalet in Copenhagen, Denmark; the Centre for Foetal Programming, Department of Epidemiology Research, Statens Serum Institute, Copenhagen, Denmark; the Unit for Nutrition Research, Landspitali University Hospital, Reykjavik, Iceland; the Faculty of Food Science and Nutrition, University of Iceland, Reykjavik, Iceland; the Copenhagen Diabetes Research Center (CPH-DIRECT), Department of Children and Adolescents, Copenhagen University Hospital Herlev, Herlev, Denmark; the Department of Diabetes Immunology, Diabetes and Metabolism Research Institute at the Beckman Diabetes Research Institute, City of Hope, Duarte, CA, USA; the Departments of Immunohematology and Blood Transfusion, Leiden University Medical Centre, Leiden, Netherlands; the Department of Education, Science, and Quality, Akureyri Hospital, Akureyri, Iceland; and the Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
  21. I have severe pain when I have pasta but not when I have bread. I have been tested for celiac disease numerous times as I have another auto immune disease and have had about 5 negative results over 4 years. Every doctor I get referred to does the celiac test before they consider trying anything else. I’ve had A camera and a CT scan (no problems found), and I am waiting for results for another test(malabsorption). Could it just be a simple intolerance? Is there something in pasta that could upset me more than bread or something that would just be in pasta and not bread?
  22. Celiac.com 10/17/2018 - In the interviews I conducted last year, the Celiac.com viewers shared with me some disturbing stories about how others either sabotaged their gluten-free diet or how their gluten-free requirements are continually scrutinized and doubted. Here are a few examples: A co-worker at my office ate a gluten-containing burrito and thought it would be funny to cross-contaminate my work space. With his gluten-coated hands, he touched my phone, desk, pencils, pens, etc. while I was not at my desk. I came back and was contaminated. I had to take several days off of work from being so sick. The waiter at a restaurant where I was eating dinner asked me if I was really “a celiac” or if I was avoiding gluten as a “fad dieter.” He told me the food was gluten-free when he served it, only to come up to me after I ate the dinner and admit there was “a little” gluten in it. My cleaning people were eating Lorna Doones (gluten-containing cookies) while cleaning my gluten-free kitchen, cross-contaminating literally everything in it. When I noticed I exclaimed, “I am allergic to gluten, please put your cookies in this plastic bag and wash your hands.” They chided, “You have insulted our food. We are hungry and we will eat anything we want to, when we want to.” At a family dinner, Aunt Suzie insisted that I try her special holiday fruit bread. In front of everyone around the table, she brushed off my protests and insisted that I over exaggerated my food sensitivities saying, “a little bit wouldn’t hurt you.” These are but a few of an exhaustive list of situations that we regularly contend with. What can possibly be the rationale for any of this conduct? I’m providing some recent headlines that may impact the attitudes of those we interact with and would like to hear what you think influence this behavior (see questions below). Recently, the New York Times published an article entitled, “The Myth of Big, Bad Gluten.” The title alone casts doubt on the severity of gluten exposure for those with CD (Myth, 2015) In his political campaign, Senator Ted Cruz stated that if elected President, he would not provide gluten-free meals to the military, in order to direct spending toward combat fortification (Wellness, 2/18/16). Business Insider.com called Tom Brady’s gluten, dairy free diet “insane” (Brady, 2017). Michael Pollen is quoted as saying that the gluten-free diet was “social contagion.” Further, he says, “There are a lot of people that hear from their friends, ‘I got off gluten and I sleep better, the sex is better, and I’m happier,’ and then they try it and they feel better too. [It’s] the power of suggestion” (Pollan, 2014). Jimmy Kimmel said, “Some people can’t eat gluten for medical reasons… that I get. It annoys me, but that I get,” and proceeded to interview people following a gluten-free diet, asking them “what is gluten.” Most interviewed did not know what gluten is. (ABC News, 2018). Do headlines like this enable others to malign those of us making our dietary needs known? Do these esteemed people talking about gluten cast doubt on what we need to survive? Humans are highly influenced by others when it comes to social eating behavior. Higgs (2015) asserts that people follow “eating norms” (p. 39) in order to be liked. Roth, et al. (2000) found that people consumed similar amounts of food when eating together. Batista and Lima (2013) discovered that people consumed more nutritious food when eating with strangers than when eating with familiar associates. These studies indicate that we are hypersensitive of what others think about what we eat. One can surmise that celebrity quips could also influence food-related behaviors. Part of solving a social problem is identifying the root cause of it, so please weigh in by answering the following questions: How do you handle scrutiny or sabotage of others toward your dietary requirements? Please speculate on what cultural, religious or media influences you suppose contribute to a rationalization for the sabotage and/or scrutiny from others when we state we are observing a gluten-free diet? Are people emulating something they heard in church, seen on TV, or read online? We welcome your answers below. References: ABC. (2018). Retrived from https://abcnews.go.com/Health/video/jimmy-kimmel-asks-what-is-gluten-23655461 Batista, M. T., Lima. M. L. (2013). Who’s eating what with me? Indirect social influence on ambivalent food consumption. Psicologia: Reflexano e Critica, 26(1), 113-121. Brady. (2017). Retrieved from https://www.businessinsider.com/tom-brady-gisele-bundchen-have-an-insane-diet-2017-2 Higgs, S. (2015). Social norms and their influence on eating behaviors. Appetite 86, 38-44. Myth. (2015). Retrieved from https://www.nytimes.com/2015/07/05/opinion/sunday/the-myth-of-big-bad-gluten.html Pollan, M. (2014). Retrieved from https://www.huffingtonpost.com/2014/05/14/michael-pollan-gluten-free_n_5319357.html Roth, D. A., Herman, C. P., Polivy, J., & Pliner, P. (2000). Self-presentational conflict in social eating situations: A normative perspective. Appetite, 26, 165-171. Wellness. (2016). Retrieved from https://www.huffingtonpost.com/entry/ted-cruz-gluten-free-military-political-corectness_us_56c606c3e4b08ffac127f09f
  23. Celiac.com 10/16/2018 - Apparently, local St. Louis radio station Z1077 hosts a show called “Dirty Little Secret.” Recently, a woman caller to the show drew ire from listeners after she claimed that she worked at a local bakery, and that she routinely lied to customers about the gluten-free status of baked goods. The woman said she often told customers that there was no gluten in baked goods that were not gluten-free, according to local tv station KTVI. Apparently the woman thought this was funny. However, for people who cannot eat gluten because they have celiac disease, telling people that food is gluten-free when it is not is about as funny as telling a diabetic that food is sugar-free when it is not. Now, of course, eating gluten is not as immediately dangerous for most celiacs as sugar is for diabetics, but the basic analogy holds. That’s because many people with celiac disease suffer horrible symptoms when they accidentally eat gluten, including extreme intestinal pain, bloating, diarrhea, and other problems. Some people experience more extreme reactions that leave them in emergency rooms. As part of a story on the “joke” segment, KTVI interviewed celiac sufferer Dana Smith, who found the punchline to be less than funny. “It’s absolutely dangerous, somebody could get very sick,” said Smith. KTVI also interviewed at least one doctor, Dr. Reuben Aymerich of SSM St. Clare Hospital, who pointed out that, while celiac disease is “not like diabetes where you can reduce the amount of sugar intake and make up for it later, it’s thought you need to be 100 percent compliant if you can.” For her part, Smith sought to use the incident as a teaching moment. She alerted the folks at Z1077 and tried to point out how serious being gluten-free is for many people. Mary Michaels, owner of Gluten Free at Last Bakery in Maryville, Illinois, says it’s time people became more respectful. “I wouldn’t make fun of you if you had diabetes or a heart condition it’s kind of like that,” Michals said. We will likely never know if the radio station caller was telling the truth, or just putting listeners on. The Z1077 morning team did post a follow-up comment, which stated that they take celiac disease seriously, and that they did not intend to offend anyone. One host said his mom has celiac disease. It’s good to see a positive response from the radio station. Their prank was short-sighted, and the caller deserved to be called out on her poor behavior. Hopefully, they have learned their lesson and will avoid such foolishness in the future. Let us know your thoughts below.
  24. Celiac.com 10/15/2018 - If you’re on a gluten-free diet for medical reasons, then you’re probably already cautious about eating out. A new study tells us exactly why people with celiac disease and other gluten-sensitive conditions have reason to be very careful about eating out. According to the latest research, one in three foods sold as "gluten-free" in U.S. restaurants actually contain trace levels of gluten. This is partly due to the fact that the gluten-free diet has become popular with many non-celiacs and others who have no medical need for the diet. That has led many restaurants to offer gluten-free foods to their customers, says study author Dr. Benjamin Lebwohl, of Columbia University's Celiac Disease Center. But, if this research is any indication, too many restaurants don’t do a good job with gluten-free. For the study, more than 800 investigators set out to assess the true gluten content of dishes listed as "gluten-free" on menus. Armed with portable gluten sensors, they tested for gluten levels that met or exceeded 20 parts per million, the standard cutoff for any gluten-free claim. Based on more than 5,600 gluten tests over 18 months, the investigators determined that 27 percent of gluten-free breakfast meals actually contained gluten. At dinner time, this figure hit 34 percent. The rise could reflect a steady increase in gluten contamination risk as the day unfolds, the researchers said. Off course, the risk is not all equal. Some restaurants are riskier than others. Unsurprisingly, the biggest culprit seems to be restaurants that offer gluten-free pastas and pizzas. Nearly half of the pizza and pasta dishes from those establishments contained gluten, according to the study. Why is that? Well, as most folks with celiac disease know all too well, kitchens aren’t really set up to segregate gluten, and "sharing an oven with gluten-containing pizza is a prime setting for cross-contamination," says Lebwohl. Also, too many restaurants use the same water to cook gluten-free pasta as they do for regular pasta, which contaminates the gluten-free pasta and defeats the purpose. Moreover, although the U.S. Food and Drug Administration regulates gluten-free labels on packaged food products, there is currently no federal oversight of gluten-free claims in restaurants. The results of the study will be presented today at a meeting of the American College of Gastroenterology, in Philadelphia. Research presented at meetings is usually considered preliminary until published in a peer-reviewed medical journal. In the absence of federal enforcement at the restaurant level, the burden for making sure food is gluten-free falls to the person doing the ordering. So, gluten-free eaters beware! These results are probably not surprising to many of you. Do you have celiac disease? Do you eat in restaurants? Do you avoid restaurants? Do you have special tactics? Feel free to share your thoughts below. Read more at UPI.com
  25. Celiac.com 10/11/2018 - Halloween is upon us once again, and that means it’s time for Celiac.com’s Safe Gluten-Free Halloween Candy list for 2018. This year, we’ve added candies to both the SAFE Gluten-Free Halloween Candy list, and to our UNSAFE Non-Gluten-Free Halloween Candy list. We’ve also added more manufacturer contact information to make getting answers to gluten-free questions easier. Taken together, we think it’s the best, most comprehensive and most up-to-date list of safe, gluten-free Halloween candies, and other candies to watch out for. Below our SAFE, GLUTEN-FREE Halloween candy list, you will find a list of UNSAFE, NON–GLUTEN–FREE candies, along with a partial list of major candy makers, links to their company websites, and other resources. As always, Celiac.com strives to make the Safe Gluten-Free Halloween Candy List as comprehensive as possible, please keep in mind that the list is by no means complete, or definitive, and should only be used as a guideline. Before eating any candy on the list, always read labels, check manufacturer information, and choose according to your own sensitivity levels, or those of your children. Feel free to comment below if you see any issues, or if you'd like us to take note of any information you may have about a product. Lastly, manufacturer information can change. That means that a product this is safely gluten-free at one point may suddenly be made with gluten ingredients. The opposite is also true, as many manufacturers are doing what they can to make products gluten-free when possible. That means it’s important to read labels, and check manufacturer websites for information on changes to any specific products. As always, Celiac.com wishes you and your loved ones a safe and happy gluten-free Halloween 2018! Gluten-Free Halloween Candy 2018: 3 Musketeers fun size 3 Musketeers Mint with dark chocolate A Act II Popcorn Balls Adams & Brooks Fun Pops Scooby Doo Ingredients free of: peanuts, tree nuts, egg, milk, wheat/gluten, soy Albert's Gummy Eyeballs Albert's Iced Halloween pops (lollipops) Alien Pop, Baseball Pop, Basketball Pop, Boo Pop, Carousel Pop, ColorBlaster Pop, Football Pop, Happy Heart Pop, Hoppin' Pop, Lickin' Lips Pop, Lolliday Pop, Lollinotes, Pop—A—Bear, Soccer Pop, Alien Glow Pop, Buggin' Glow Pop, Burstin Bits, and Ghostly Glow Pop Almond Joy — All Except ALMOND JOY PIECES Candy Almond Joy fun size bars Altoids (except for Altoids Smalls Peppermint) Amanda's Own Confections Chocolate shapes and chocolate lollipops Annie's Organic Bunny Fruit snacks Andes mints and candies Alter Eco Dark Twist Chocolate Bar Alter Eco Dark Truffle with Mint Filling Alter Eco Organic Salted Caramel Chocolate Truffle Alter Eco Organic Sea Salt Chocolate Truffle Alter Eco Salted Burnt Caramel Chocolate Bar Amella Agave Caramels Amella Carmel Bar with Roasted Almonds Amella Chocolate Fudge Caramels Amella Gingerbread Caramels Amella Gray Sea Salt, Milk Caramel Amella Gray Sea Salt, Dark Caramel Amella Naked Honey Gray Sea Salt Caramels Amella Naked Honey Salted Chocolate Caramels Amella Naked Honey Lavender Caramels Amella Naked Honey Vanilla Caramels Amella Naked Candy Cane Amella Peppermint Caramels Amella Roasted Almond Caramels Amella Siracha Original Spicy Caramels Amella Vegan Sea Salt Caramels Amella  Walnut Fudge Caramels Angell Crisp Candy Bar Dark Angell Candy Bar Snow Angell Candy Bar Applehead, Grapehead, Cherryhead B Baby Ruth original and fun size Barrels of Candy Bazooka Big Mix (includes bubble gum, bubble gum filled candy, candy chews, and bubble gum filled lollipops) Bazooka Ring Pops Bazooka Push Pops Bazooka Baby Bottle Pops Betty Crocker Fruit by the Foot Wicked Webs Berry Wave mini feet Betty Crocker Halloween fruit flavored snacks, including Fruit Gushers, Fruit Roll–ups, and Mini Rolls Bit•O•Honey Big Blow bubblegum Black Forest Gummy Tarantulas Black Forest Gummy Fun Bugs Juicy Oozers Black Forest Organic Berry Medley Organic Fruit Snacks Black Forest Organic Caramel Hard Candy Black Forest Organic Fruit Chews Black Forest Organic Gummy Bears Black Forest Organic Gummy Cherries Black Forest Organic Gummy Cola Black Forest Organic Gummy Exotic Fruits Black Forest Organic Gummy Soda Black Forest Organic Gummy Tea Black Forest Organic Gummy Worms Black Forest Organic Halloween Mix Black Forest Organic Lollipops Black Forest Organic Mixed Fruit Hard Candy Black Forest Organic Sour Heads Little Monsters Black Forest Organic Sour Watermelon Black Forest Organic Sour Heads Brookside Dark Chocolate Acai and Blueberry Flavors Brookside Dark Chocolate Blood Orange and Peach Flavors Brookside Dark Chocolate Chardonnay Grape and Peach Flavors Brookside Dark Chocolate Covered Almonds Brookside Dark Chocolate Covered Blueberries Brookside Dark Chocolate Covered Cranberries Brookside Dark Chocolate Fruit & Nut Bar Blueberry with Açai Flavor and Other Natural Flavors Brookside Dark Chocolate Fruit & Nut Bar Cherry with Pomegranate Flavor and Other Natural Flavors Brookside Dark Chocolate Fruit & Nut Bar Cranberry with Blackberry Flavor and Other Natural Flavors Brookside Dark Chocolate Goji and Raspberry Flavors Brookside Dark Chocolate Mango and Mangosteen Flavors Brookside Dark Chocolate Merlot Grape and Black Current Flavors Brookside Dark Chocolate Pomegranate Flavor Brookside Milk Chocolate Covered Almonds Bubbly lollipop and gum Buckleberry Foods Chocolate Almond Butter Cups Buckleberry Foods Chocolate Mint Truffles Butterfinger bar, original and fun size C Cadbury Adams Swedish Fish Cadbury Adams Sour Patch Kids and Sour Patch Extreme Candy Checkers (made for Target) Caramel Apple Pops (made by Tootsie Roll) Carmit Caramel clusters Carmit Gold Coins Carmit Raisin Clusters Cary's Of Oregon Coconut Toffee Bites Cary's Of Oregon Dark Chocolate Almond Toffee Cary's Of Oregon Dark Chocolate Coconut Toffee Cary's Of Oregon Dark Chocolate Espresso Toffee Cary's Of Oregon Dark Chocolate Hazelnut Toffee Cary's Of Oregon Milk Chocolate Coconut Toffee Cary's Of Oregon Milk Chocolate Vanilla Toffee Cary's Of Oregon Milk Chocolate Almond Toffee Cary's Of Oregon Milk Chocolate Chai Toffee Cary's Of Oregon Toffee Bites Cella's Milk Chocolate Covered Cherries Cella's Dark Chocolate Covered Cherries Charleston Chew original and fun size Charms Blow Pops and Blow Pop Minis—may contain milk or soy Charms Pops Charms Squares Charms Sour Balls Charms Super Blow Pops Charms Candy Carnival Package—Blow Pops, Sugar Babies, Zip a Dee mini pops, Sugar Daddy, Pops, Sugar Mama Caramel, Tear Jerkers sour bubble gum, Blow Pop Bubble Gum—may contain milk or soy Charms Fluffy Stuff Spider Web cotton candy Cherryhead Chewy Atomic Fireballs Chewy Lemonheads and Friends Child's Play Chocxo 37% Milk Chocolate Coconut and Almond Snaps Chocxo 37% Milk Chocolate Hazelnut Butter Cups Chocxo 37% Milk Chocolate Peanut Butter Cups Chocxo 37% Milk Chocolate Salted Peanut Snaps Chocxo 70% Dark Chocolate Hazelnut Butter Cups Chocxo 70% Dark Chocolate Peanut Butter Cups Chocxo Double Dark Hazelnut Quinoa Cup Chupa Chups Fruit Lollipops Circus Peanuts by Spangler Cliff—Fruit Rope, all flavors "gluten-free" Coastal Bay Confections Candy Corn, Mellocreme Pumpkins, Autumn Mix Colombina Scary Eyeballs bubblegum Colombina Fizzy Pops Comix Mix Candy Sticks—Tom and Jerry, Flintstones, Scooby Doo, Teenage Mutant Ninja Turtles, Popeye Cracker Jack caramel coated popcorn and peanuts Crispy Cat Mint Coconut Candy Bar Crispy Cat Toasted Almond Candy Bar Crispy Cat Chocolate Marshmallow Candy Bar Crows CVS Brand Candy Bracelet with Pendant D Dagoba Products—All Daggoba Chocolate products are gluten-free Disney Halloween Candy Mix—jelly beans, gummies, candy bracelets and characters from Cars, Tinkerbell and Toy Story Dots Gumdrops—including Candy Corn Dots, Ghost Dots, and Bat Dots Dove pieces—Dark Chocolate, Milk Chocolate, Peanut Butter Milk Chocolate, Caramel Milk Chocolate Dream Almond Dark Chocolate Bar Dream Creamysweet Chocolate Bar Dream Pure Dark Dark Chocolate Bar Dream Raspberry Dark Chocolate Bar Dream Rice Crunch Chocolate Bar Dubble Bubble bubblegum Dum Dum Chewy Pops Dum Dum Lollipops (including Shrek Pops) E Enstrom Cappucino-Tiremisu Truffle Enstrom Cinnamon Truffle Enstrom Dark Chocolate Almond Belle Enstrom Dark Chocolate Almond Toffee Enstrom Dark Chocolate Almond Toffee Petites Enstrom Dark Chocolate Butter Toffee Enstrom Dark Chocolate Denver Mint Enstrom Dark Chocolate Espresso Belle Enstrom Dark Chocolate Espresso Toffee Enstrom Dark Chocolate Peanut Toffee Enstrom Dark Chocolate Peppermint Belle Enstrom Dark Chocolate Toffee Crumbs Enstrom Limoncello Truffle Enstrom Milk Chocolate Almond Toffee Enstrom Milk Chocolate Almond Toffee Petites Enstrom Milk Chocolate Butter Toffee Enstrom Milk Chocolate Denver Mint Enstrom Milk Chocolate Espresso Toffee Enstrom Milk Chocolate Mint Melt away Enstrom Milk Chocolate Peanut Toffee Enstrom Milk Chocolate Toffee Belle Enstrom Milk Chocolate Toffee Crumbs Enstrom Mint Melt away Truffle Enstrom Mixed Almond Toffee Petites Enstrom Peppermint Cookie Belle Enstrom Peppermint Truffle Enstrom Pumpkin Pie Spice Truffle Enstrom Sugar Free Milk Chocolate Almond Toffee F Farley's Kiddie Mix — Smarties, SweetTarts, Now and Later, Jaw Breakers, Super Bubble and Lolli—pops Ferrara Pan Caramels Ferrara Pan Lemonhead & Friends candy mix—including Applehead, Cherryhead, Grapehead, Chewy Lemonhead & Friends, Chewy Atomic Fireball, and Red Hots FLIX Spooky Lip Pops Lollipops, Angry Birds Lollipops, Gummy Boo Bands, Monsters, Inc. Character Candies, Lollipops and Marshmallow Eyeballs Florida's Natural Healthy Treats Nuggets, Sour String, Fruit Stiks Fright Fingers Popcorn Kit Frankford's Bugs Gummy Candy Frankford's Gummy Body Parts Frankford's Marshmallow Pals Frooties Fun Dip Fun Dip Sour G Game Night boxes of candy game pieces (includes Operation, Sorry!, Monopoly, Life, and Clue) Gimbal's Fine Candies Jelly Beans, Sour Lovers, Cherry Lovers, Cinnamon Lovers, Licorice Scotties Goldenberg's peanut chews Go Max Go Buccaneer Candy Bar Go Max Go Cleo's Candy Bar Go Max Go Mahalo Candy Bar Go Max Go Snap! Candy Bar Go Max Go Thumbs Up Candy Bar Go Max Go Twilight Candy Bar Goobers Go Picnic Sea Salt Caramel Lollipops Go Picnic Orbites Dark Chocolate and Tangerine Grave Gummies (Yummy Gummies) Greenbriar Skull and Bones Fruit Hard Candy, Spooky Lollipop Rings, Grave Gummies Gummy Brush Paint Shop Gummy Pirate Choppers H Harrison's Original Fruit Slices Harrison's Original Fruit Smiles Heath milk chocolate English toffee bar and snack size — contains almonds Hershey's Air Delight Hershey’s - Baking Bars Hershey’s Semi Sweet Baking Bar Hershey’s Unsweetened Baking Bar Hershey’s and Reese's - Baking Chips Hershey’s Butterscotch Chips Hershey’s Cinnamon Baking Chips Mini Kisses Milk Chocolates Hershey’s Milk Chocolate Chips Hershey’s Semi-Sweet Chocolate Mini Chips Hershey’s Mint Chocolate Chips Hershey’s Premier White Chips Hershey’s Semi-Sweet Chocolate Baking Chips Hershey’s Special Dark Mildly Sweet Dark Chocolate Chips Hershey’s Sugar Free Semi-Sweet Baking Chips Reese’s Peanut Butter Baking Chips Hershey’s - Cocoa Hershey’s Cocoa Hershey’s Special Dark Cocoa Hershey’s Kisses Hershey’s Hugs Candy Hershey’s Kisses Milk Chocolate Filled with Caramel Hershey’s Kisses Milk Chocolate Filled with Cherry Cordial Crème Hershey’s Kisses Filled with Vanilla Crème Hershey’s Kisses Dark Chocolate Filled with Mint Truffle Hershey’s Kisses Pumpkin Spice Flavored Candies Hershey’s Kisses Carrot Cake Flavores Candies Hershey’s Kisses Meltaway Milk Chocolates Hershey’s Kisses Milk Chocolate Hershey’s Kisses Special Dark Mildly Sweet Chocolate Hershey’s Kisses Deluxe Chocolates Hershey’s Nuggets Hershey’s Nuggets Milk Chocolates Hershey’s Nuggets Milk Chocolate with Almonds Hershey’s Nuggets Special Dark Chocolate with Almonds Hershey’s Nuggets Extra Creamy Milk Chocolate with Toffee and Almonds Hershey’s Milk Chocolate Bar (1.55oz only) Hershey’s Milk Chocolate Bar with Almonds (1.45oz only) Hershey’s Milk Duds – All Hershey’s Spreads – All Except Hershey’s Chocolate Spread with Snacksters Graham Dippers Hershey’s and Reese's Toppings Hot Tamales Hot Tamales Spray Hubba Bubba Gum Humphrey Popcorn Balls I Ice Cream Dipper (Blue Raspberry, Strawberry) J Jelly Belly beans—gluten–free, dairy–free Jolly Rancher hard candy and Doubles Candy Jolly Rancher Hard Candy Stix, Lollipops and Fruit Chews Jujy’s Junior Caramels Junior Mints Just Born Jelly Beans Just Born marshmallow treats Justin's Nut Butters dark chocolate peanut butter cups Justin's Nut Butters milk chocolate peanut butter cups Justin's Nut Butters white chocolate peanut butter cups Justin's Nut Butters mini dark chocolate peanut butter cups Justin's Nut Butters mini milk chocolate peanut butter cups K KatySweet Chocolate Dipped Strawberries KatySweet Pecan Fudge KatySweet Plain Fudge KatySweet Raspberry Lemon Almond Bark KatySweet Walnut Fudge Kellogg's Spongebob Squarepants fruit flavored snacks Kenny's Green Apple Rings Kenny's Gummi Bears Kenny's Peach Rings Kenny's Sour Gummi Bears Kenny's Sour Gummi Worms Kenny's Sour Neon Gummi Worms Kenny's Watermelon Rings Kinder Surprise Eggs Kraft Caramels Kraft Jet–Puffed Boo Mallows and Ghost Mallows Kraft Swedish Fish Kraft Sour Patch Kids and Sour Patch Extreme L Laffy Taffy Plain, Stretchy & Tangy and Rope Lemonheads Lemonheads & Friends Conversation Hearts Tropical Chewy Lemonhead Chewy Lemonhead & Friends Berry Chewy Lemonhead Lifesavers LifeSavers Gummies including Big Ring Gummies, Sweet 'n' Sour, and Scary Assortment Lily's Sweets 40% Original Creamy Milk Chocolate Bar Lily's Sweets 40% Salted Almond Creamy Milk Chocolate Bar Lily's Sweets 55% Almond Dark Chocolate Bar Lily's Sweets 55% Coconut Chocolate Bar Lily's Sweets 55% Crispy Rice Dark Chocolate Bar Lily's Sweets 55% Dark Chocolate Bar with Cinnamon Lily's Sweets 55% Original Dark Chocolate Bar Lily's Sweets 70% Original Dark Chocolate Bar Lily's Sweets 70% Blood Orange Chocolate Bar Lily's Sweets 70% Candy Cane Chocolate Bar Lily's Sweets 70% Chipotle Chocolate Bar Lily's Sweets 70% Sea Salt Chocolate Bar Lily's Sweets Creamy Milk and Hazelnut Chocolate Bar Lily's Sweets Milk and Gingerbread Chocolate Bar Lily's Sweets Original Double Chocolate Crunch Bar Lily's Sweets Sour Cherry Double Chocolate Crunch Bar Lollipop Paint Shop Lovely Bananas Foster Lovely Black Licorice Lovely Caramel Apple Lovely Cashmels Lovely Chocolate Peppermint Lovely Chocolate Cherry Lovely Chewy Original Caramels Lovely Chocolate Swirl Caramels Lovely Fudgee Roll Lovely Fudgee Roll Raspberry Lovely Fruit Chews Lovely Halloween Cherry Licorice Lovely Halloween Juicy Chew Lovely Hula Chew Lovely Juicy Chew Original Lovely Juicy Chew Tropical Lovely Pumpkin Spice Lovely Salted Caramel Lovely Super fruit Chews M M&M's—original, peanut, peanut butter Manischewitz Fruit Slices Mars M&M's—except pretzel M&M's Mars Dove chocolate products (all flavors EXCEPT for milk chocolate cinnamon graham/cookies and cream, and some holiday varieties, such as milk chocolate truffles) Mars Munch Nut bar Mars Snickers, Snickers Dark bars, fun size and mini's—may contain almonds Mary Janes Mallo Cup Marvel Heroes Candy Sticks (Hulk, Spiderman, Wolverine) Mega Warheads Melster Chocolate Covered Marshmallow Melster Peanut Butter Kisses Melster Compound-Coated Marshmallow Melster Chocolate-Covered Creme Drops Melster Compound Coated Creme Drops Melster Salt Water Taffy Melster Peanut Butter Kisses Melster Circus Peanuts Melster Sanded Marshmallow Melster Coconut Toasties Milk Duds Milky Way Midnight Bar (not the original Milky Way Bar) Milky Way Caramel Bar Mike and Ike Mike and Ike Spray Mini Mentos Mini Sour Dudes Straws Monstaz Pops (jack–o–lantern lollipops) Monster Hunt plastic monster eggs filled with candy bones, skulls and pumpkins (made for Target) Mounds Bars – All Mounds dark chocolate fun size bars N Necco's Sky Bar 4 in 1 chocolate bar Necco Wafers Necco Mary Janes Necco Mary Jane Peanut Butter Kisses—does contain peanuts Necco Sweethearts Conversation Hearts (available for Valentine's Day only) Necco Canada Mint & Wintergreen Lozenges Necco Haviland Thin Mints and Candy Stix Necco Clark Bars Necco Skybars Necco Haviland Peppermint & Wintergreen Patties Necco Candy Eggs Necco Talking Pumpkins (available at Halloween only) Necco Squirrel Nut Caramels and Squirrel Nut Zippers Necco Banana Split and Mint Julep Chews Necco Ultramints Nestle Milk Chocolate fun size bars Nestle Baby Ruth Nestle Bit–O–Honey Nestle Butterfinger (NOT Butterfinger Crisp or Butterfinger Stixx) Nestle Goobers—does contain peanuts Nestle Nips (both regular and sugar–free) Nestle Oh Henry! Nestle Raisinets—made on equipment that processes peanuts Nestle Sno–Caps Nestle Toll House morsels and chunks (only if labeled gluten-free) Nestle Wonka Pixy Stix Nestle Wonka Laffy Taffy Nestle Wonka Lik–M–Aid Fun Dip Nestle Wonka Spree Nik—L—Nip wax bottles with juice Now and Later O Oh Henry! Operation Gummy Candy P Palmer Peanut Butter Cups—does contain peanuts Payday Candy – All Peanut M&M's Pearson's Bun candy—maple and roasted peanuts Pearson's Mint Patties, Pearson's Nut Goodies Pearson's Salted Nut Rolls Peeps Jack–O–Lanterns, Marshmallow Pumpkins, Marshmallow Ghosts, Marshmallow Tombstones, Chocolate Mousse Cats, Milk Chocolate Covered Pumpkins, Dark Chocolate Covered Pumpkins, and Milk Chocolate Dipped Orange Chicks—"Gluten Free" Pez candy—All PEZ products are "Gluten Free" Pop Rocks Popcorn Expressions Kettle Corn Snack Bags Pixie Stix Pure Fun Halloween Pure Pops R Rain Blo Bubble Gum Eyes of Terror Raisinets Razzles candy gum Red Bird Assorted Puffs Red Bird Dark Chocolate Peppermint Mini Red Bird Cinnamon Puffs Red Bird Cinnamon Sticks Red Bird Citrus Puffs Red Bird Cream Penny Sticks Red Bird Lemon minis Red Bird Lemon Sticks Red Bird Peppermint Puffs Red Bird Peppermint Sticks Red Hots Reese's Fast Break candy bars and snack size Reese’s Nutrageous Bar Reese's Peanut Butter Cups snack size and miniatures—Except Reese's Peanut Butter Cup Unwrapped Minis and Seasonal Shaped Items Reese's Pieces Reese’s Peanut Butter Cups – All Except Reese’s Peanut Butter Cup Unwrapped Minis and Seasonal Shaped Items Reese’s Pieces Candy - All Except Reese’s Pieces Eggs Reese’s Spreads – All Except Reese’s Spreads with Snacksters Graham Dippers Reese's Select Peanut Butter Cremes Reese's Select Clusters Reese's Whipps Riviera Spooky Candy Rings Rolo Caramels in Milk Chocolate Candies – All Except Rolo Minis Rolo chocolate covered caramels—Except ROLO Minis Russell Stover Salt Water Taffy Russell Stover Candy Corn Taffy Russell Stover Caramel Apple Taffy S Scharffen Berger Products – All Except Scharffen Berger Cocoa Powder Sidewalk Chalk Sixlets Skeleton Pops (lollipops) Skittles includes Original, Sour, Wild Berry, Fizzl'd Fruits, and Crazy Core, including fun—size Smarties—(the small pastel–colored candies sold in rolls and made by Ce De). Also Candy Money, Candy Necklace, Easter Smarties, Giant Smarties, Giant Smarties Pops, Love Hearts, Mega Smarties, Smarties in a Pouch, Tropical Smarties, Smarties Double Lollies, Smarties Mega Lollies, Smarties Parties, Smarties Pops, and X—TREME Sour Smarties. Manufacturer states: These products contains NO: gluten, milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, or soy. (US only, NOT gluten-free in Canada). Skor Toffee Bars - All Snickers Bars (all flavors) Snickers Fudge bar Sno—Caps Sno—Cone Soda Pop So Delicious Dairy Free Coconut Milk Candy Corn So Delicious Dairy Free Coconut Milk Peppermint Star Sour Patch Spooky Candy Rings (eyeballs, Frankenstein heads and other shapes on rings) Starburst Fruit Chews and fun—size Starburst Gummibursts and Sour Gummibursts Stonyfield Organic Mixed Berry Fruit Snacks Stonyfield Organic Strawberry Fruit Snacks Sugar Babies Sugar Daddy Caramel Pops Sugar Mama Caramels Super Bubble bubble gum Surf Sweets Gummy Worms Surf Sweets Gummy Swirls Surf Sweets Gummy Bears Surf SweetsFruity Bears Surf Sweets Jelly Beans Surf Sweets Sour Worms Surf Sweets Sour Berry Bears Swedish Fish Sweet's All American Mint Taffy Sweet's Apple Fruit Sours Sweet's Banana Taffy Sweet's Black Licorice Taffy Sweet's Blue Raspberry Taffy Sweet's Bubble Gum Taffy Sweet's Buttered Popcorn Taffy Sweet's Candy Cane Taffy Sweet's Candy Corn Sweet's Candy Corn Taffy Sweet's Caramel Apple Taffy Sweet's Caramel Taffy Sweet's Cherry Cola Taffy Sweet's Cherry Fruit Sours Sweet's Cherry Hearts Sweet's Cherry Taffy Sweet's Chocolate Bridge Mix Sweet's Chocolate Cinnamon Bears Sweet's Chocolate Hazelnut taffy Sweet's Chocolate Peanut Clusters Sweet's Chocolate Peanuts Sweet's Chocolate Raisins Sweet's Chocolate Taffy Sweet's Chocolate Wonder Mints Sweet's Cinnamon Bears Sweet's Cinnamon Bunnies Sweet's Cinnamon Hearts Sweet's Cinnamon Lips Sweet's Cinnamon Santa's Sweet's Cinnamon Squares Sweet's Cinnamon Taffy Sweet's Cookie Dough Taffy Sweet's Cotton Candy Taffy Sweet's Egg Nog Taffy Sweet's Fish Sweet's Fruit Slices Sweet's Fruit Sours Sweet's Grape Fruit Sours Sweet's Guava Taffy Sweet's Gum Drops Sweet's Holiday Trees Sweet's Honey Taffy Sweet's Hot Shots Sweet's Huckleberry Taffy Sweet's Jelly Beans Sweet's Jelly Beans Sweet's Key Lime Taffy Sweet's Key lime Taffy Sweet's Lemon Fruit Sours Sweet's Marshmallow Bears Sweet's Natural Fish Sweet's Natural Lemonade rings Sweet's Natural Nummy Bears Sweet's Natural Sour Worms Sweet's Neapolitan Taffy Sweet's Orange Dark chocolate Jewels Sweet's Orange Milk chocolate Jewels Sweet's Orange Slices Sweet's Orange Slices Sweet's Orange Sticks Sweet's Orange/Vanilla Taffy Sweet's Peach Taffy Sweet's Peanut Clusters (available in both milk and dark chocolate) Sweet's Peppermint Taffy Sweet's Pink Grapefruit Sours Sweet's Raspberry Dark Chocolate Jewels Sweet's Raspberry Milk Chocolate Jewels Sweet's Raspberry Sticks Sweet's Raspberry Taffy Sweet's Red and Green fruit Sours Sweet's Red Licorice Taffy Sweet's Root Beer Taffy Sweet's Rum Taffy Sweet's S'more's Taffy Sweet's Scandinavian Swimmers Sweet's Sour Bunnies Sweet's Sour Stars Sweet's Sour Stars Sweet's Strawberry and Banana Taffy Sweet's Strawberry and Crème Taffy Sweet's Strawberry Taffy Sweet's Sugar free Cinnamon Bear cubbies Sweet's Sweet's Candy Pebbles Sweet's Vanilla Taffy Sweet's Watermelon Taffy Sweet's Wild berry Taffy Sweet's Wonder mints Sweethearts conversation hearts Forbidden Fruits (candy packaging of The Twilight Saga, New Moon the movie) Sweet's Candy Corn Taffy T Tasty Brand Fruit Gummies- Citrus Splash Tasty Brand Fruit Gummies- Smoothie Tasty Brand Fruit Gummies- Super fruit Tasty Brand Organic Fruit Snacks- Citrus Splash Tasty Brand Organic Fruit Snacks- Mixed Fruit Tasty Brand Organic Fruit Snacks- Scary Berry Tasty Brand Organic Fruit Snacks- Smoothie Tasty Brand Organic Fruit Snacks- Spooky Tasty Brand Organic Fruit Snacks- Super fruit Tasty Brand Organic Fruit Snacks- Wild Berry Tic Tacs Tootsie Caramel Apple Pops Tootsie Pops—original and mini Tootsie Fruit Rolls Tootsie Peppermint Pops Tootsie Rolls Tropical Dots Tootsie Rolls Midgies and snack bars Topps — Baby Bottle Pop, Ring Pops, Push Pops, Ring Pop Gummies, Bazooka Gum, Bazooka Gum Nuggets Trader Joe's Citrus Gum Drops Trader Joe's Mango Taffy Trader Joe's Sour Gummies Transformers Candy Mix—gummy shields, fruit chews, candy shields, gum rocks Tropical Stormz Pops TruJoy Fruit Chews TruJoy Organic Choco Chews TruSweet Jelly Beans TruSweet Gummy Bears TruSweet Fruity Hearts TruSweet Fruity Bears TruSweet Gummy Worms TruSweet Sour Worms TruSweet Sour Berry Bears TruSweet Watermelon Rings TruSweet Peach Rings TruSweet Spring Mix Jelly Beans TruSweet Spooky Spiders TruSweet Organic Fruity Bears TruSweet Organic Fruity Hearts TruSweet Organic Jelly Beans TruSweet Organic Peach Rings TruSweet Organic Watermelon Rings Twist and Glow, Twist and Glow Heart, Twist and Glow Pumpkin Two Moms in the Raw Gluten Free Almond Butter Cacao Truffles Two Moms in the Raw Almond Butter Cayenne Truffles Two Moms in the Raw Almond Butter Green Tea Vanilla Truffles U Unreal Halloween Treats Unreal Dark Chocolate Almond Butter Cups Unreal Dark Chocolate Peanut Butter Cups Unreal Dark Chocolate Peanut Butter Cups with Coconut Unreal Dark Chocolate Peanut Butter Cups with Crispy Quinoa Unreal Milk Chocolate Peanut Butter Cups Unreal Milk Chocolate Peanut Butter Cups with Crispy Quinoa V Vosges Haut Chocolate Bacon Dark Chocolate Bar Vosges Haut Chocolate Coconut & Cherry Caramel Bar Vosges Haut Chocolate Crispy Carrot Bar W Warheads Extreme Sour hard candy and Sour QBZ chewy cubes Warheads Sour Chewy Cubes Warheads Super Sour Spray, Sour Dippers, Double Drops Welches Fruit Snacks—All flavors Wild Ophelia Peanut Butter Banana Cup Wild Ophelia Peanut Butter and Cherry Cup Wild Ophelia Peanut Butter and Toasted Coconut Cup Wild Ophelia Peanut Butter and Smoked Salt Cup Wonka Bottlecaps Wonka Chocolate Laffy Taffy Wonka Giant Chewy Nerds Jelly Beans Wonka Giant Pixy Stix Wonka Gobstopper Everlasting Wonka Gobstopper Chewy Wonka Fruit Tart Chews Wonka Fun Dip and Fun Dip Sour Wonka Laffy Taffy Ropes Wonka Mix–Ups Wonka Monster Mix–Ups—SweetTarts Skulls and Bones, Spooky Nerds, Howlin' Laffy Taffy Wonka Nerds—carry a cross contamination warning on the Spooky Nerds orange and fruit punch flavors Wonka Pixy Stix Wrigley's Gum Wrigley’s Creme Savers X X–scream Mouth Morphers Fruit Gushers Y York Peppermint Patties - All Except York Pieces Candy, York Minis, and York Shapes (5 oz.)s YumEarth Organic Fruit Snacks YumEarth Gummy Fruits Z Zed Candy Skulls and Bones Zip-A-Dee-Mini Pops With all these selections, finding some good, gluten–free candy should be a snap. As always, be sure to read labels, as some ingredients can vary. **WARNING! THESE UNSAFE CANDIES CONTAIN OR MAY CONTAIN GLUTEN: AIRHEADS Packaging states that Airheads are: "Manufactured in a facility that processes wheat flour." Airheads.com FAQs state that: "Airheads do not contain gluten; however, they are processed in a facility that uses wheat flour, so the company does not guarantee that Airheads are gluten-free. Airheads Xtremes Rolls contains wheat flour ALTOIDS Contain gluten as wheat maltodextrin ANNABELLE'S Abba Zabba—contains: peanuts, soybean oil and soy lecithin, wheat/gluten Big Hunk—Package statement: "made in a facility that uses milk, egg, tree nuts, wheat and peanuts" Look—Contains: milk, peanuts, soy lecithin, eggs, wheat/gluten Rocky Road, Rocky Road Mint, Rocky Road Dark—Contain wheat/gluten Uno—Contains: milk, almonds, soy lecithin, wheat/gluten AMERICAN LICORICE CO. Sour Punch Sticks, Twists, Bits, Bites, Straws—contains wheat/gluten Red Vines—all varieties and flavors contain wheat/gluten BEE INTERNATIONAL Zombee Bloody Bites (glow in the dark plastic fangs with oozing candy blood bags) Zombee Candy Corn (in a tall tube with plastic pumpkin lid) Package statement: "Made in a facility that also processes milk, wheat, peanuts, tree nuts." BRACH'S All Brach's candy should be considered NOT gluten–free! Please be careful, as I have seen Brach's candies included on gluten-free safe lists! Brach's Candy Corn, Brach's Jelly Bean Nougats, and Brach's Halloween Mellowcremes ARE all processed in a facility that processes wheat. CADBURY ADAMS Sour Patch Xploderz CHUCKLES Chuckles Ju Jubes CVS Candy Corn, Autumn Mix, Candy Pumpkins Ingredients free of: wheat/gluten, milk, tree nuts, peanuts Package statement: "This product was packaged in a facility where other products containing peanuts, tree nuts, milk, wheat, soy and egg are also packaged." DOVE CHOCOLATE Milk chocolate cinnamon graham/cookies and cream, and some holiday varieties, such as milk chocolate truffles FARLEY'S AND SATHERS Harvest Mix and Candy Corn—This product is made by Brach's. All Brach's candies are considered to contain gluten. See Brach's listings. Heide candies—Jujyfruits, Jujubes, Red Raspberry Dollars, Red Hot Dollars Wild Cherry, Heide Gummi Bears Super Bubble and Super Bubble Blast Trolli Gummi Bears, Trolli Sour Brite (Frite) Crawlers "Packaged on equipment that packages products containing traces of milk, wheat, egg, peanuts, tree nuts and/or soy protein." FERRERO Ferrero Rocher Chocolates FLIX Bag of Boogers Gummies — "Manufactured in a facility that processes gluten (wheat), milk, egg, peanuts, tree nuts and soy." FRANKFORD Frankford Fun Size Mix (Peanut Butter, Caramel and Crispy Chocolate Covered Candies) Crispy Candies SpongeBob Gummy Krabby Patties GOETZE Goetze's Caramel Creams, Cow Tales—Contain wheat flour, milk, and soy HARIBO Bears (the package now says: Dextrose - wheat or corn) Black Licorice Wheels Brixx Clark Bars Fruity Pasta Konfekt and Pontefract Cakes Red Licorice Wheels Sour S'ghetti HERSHEY Hershey Snack Sized Bars — ALL Kit Kat—contains wheat Mr. Goodbar Reese's Minis Reese's Peanut Butter Pumpkins Reese's Seasonal Rolo Minis Twizzlers—contains wheat Whoppers—contains barley malt and wheat flour Hershey's Bliss (Milk Chocolate, Milk Chocolate with Almonds, Milk Chocolate with Meltaway Center, White Chocolate with Meltaway Center, Milk Chocolate with Raspberry Meltaway Center, Dark Chocolate)—No gluten ingredients, but not on Hershey's official gluten-free list. Hershey's Special Dark Bar (note that this is confusing, since several other Special Dark products are considered gluten-free, so make sure you know what you're buying) Hershey's Cookies 'N' Creme Bar Hershey's Milk Chocolate Drops Hershey's Miniatures (any flavor, including flavors that are considered gluten-free in larger sizes) Mr. Goodbar Symphony Bar Hershey's Extra Dark Chocolate Hershey's Kisses that do not appear on the gluten-free list above Hershey's Good & Plenty Hershey's Mr. Goodbar fun size Hershey's Twizzlers, Flavored Twists IMPACT CONFECTIONS Warheads Sour Twists—contain wheat/gluten, milk Warheads Sour Jelly Beans—made in facility shared with wheat, peanuts, milk, egg and soy Warheads Sour Candy Canes—contain soy; made in facility shared with wheat, peanuts, tree nuts, milk, egg, and soy Warheads Sour Coolers—contains oat fiber MARS and WRIGLEY Mars Bar Mars Combos (a snack mix) M&M White Chocolate, Mint and M&M Coconut flavors—Check individual packages to be sure M&M Pretzel flavor and some M&M seasonal flavors Milky Way—contains barley malt Twix—contains wheat NESTLE Butterfinger Crisp or Butterfinger Stixx—contains wheat flour Butterfinger Giant Bar Butterfinger Hearts Butterfinger Jingles Butterfinger Medallions Butterfinger Pumpkins Butterfinger Snackerz Butterfinger Stixx Chewy Spree Crunch—contains barley malt Everlasting Gobstopper Hundred Grand Bar—contains barley malt Kit Kat Bar 100 Grand Bar—contains barley malt Sweetarts—Contain both maltodextrin and dextrin, which can be made from wheat and barley, and are not listed on Nestle’s gluten-free candy list) Wonka Bar (all flavors) Wonka Gummies Wonka Kazoozles Wonka Nerds Wonka Oompas and the Wonka Bar are NOT gluten–free. Wonka Oompas and the Wonka Bar are NOT gluten–free. NEWMAN'S OWN Organic Dark Chocolate & Milk Chocolate Peanut Butter Cups (Made on equipment that processes products containing peanuts, tree nuts, milk, wheat, soybean and egg products.) PALMER Palmer Bag of Boo's fudge bars Palmer Tricky Treats (mix of Googley Eyes, Boneheads, and Pumpkin Patch chocolate candies) Palmer Trick or Treat Mix Palmer Peppermint Patties RUSSELL STOVER'S—Russell Stover's products are produced on equipment that also processes peanuts, tree nuts, eggs and wheat gluten. YORK York Pieces, York Minis and York Shapes WONKA Wonka Bar Wonka Chewy Runts Wonka Chewy Spree Wonka Giant and Mini Chewy SweeTarts Wonka Nerds Wonka Oompas Wonka Runts Wonka Runts Chewy Wonka SweetTarts Wonka Sweetarts (regular) Wonka Sweetarts Chew Wonka Sweetarts Chewy Twists Wonka Sweetarts Giant Chewy Wonka Sweetarts Mini Chewy Wonka Shockers Wonka Sweetarts Gummy Bugs—contains wheat/gluten Wonka Sweetarts Rope—contains wheat/gluten Wonka Sweetarts Shockers Wonka Tart N Tinys Wonka Tart N Tinys Chew Wonka SweetTarts Boo Bag Mix Additional information and lists of gluten-free safe and unsafe Halloween candies can be found at: About.com Celiac.com Celiaccentral.com CeliacSupportAssociation.org Celiacfamily.com DivineCaroline.com Foodallergyfeast Glutenawayblog.com Glutenfreefacts Gluten Intolerance Group Medpedia Surefoodliving.com Urbantastebud.com Verywellfit.com Here is a partial list of major candy manufacturers and how to contact them: Adams & Brooks American Licorice Co. BEE International Ferrara Candy Company Ferrero Rocher FLIX Gimbal's Fine Candies Goetze's Candy Company Hershey's. Here's a link to Hershey's official gluten-free list. Impact Confections Jelly Belly Just Born. Here's a link to Just Born Gluten-free FAQs Justin’s Nut Butters products are certified gluten-free by the Gluten-Free Certification Organization, which requires products to have less than 10 parts per million of gluten in them. Kraft Foods Mars Chocolate Necco Nestle USA Palmer Pearson's PEZ Pop Rocks Tootsie Roll —Tootsie Roll Industries, which also makes Charms products, says that, as of fall 2018, all of the company's confections are considered gluten-free except Andes cookies. "Tootsie does not use wheat, barley, rye, oats, triticale, spelt, or any of their components, either as ingredients or as part of the manufacturing process. Corn and soy products are used during the manufacturing process," the company says.
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