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

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

M&ms No Longer gluten-free?


cshaw

Recommended Posts

cshaw Newbie

Hi, I'm new here so bear with me.

My 5 yr old son was DX with celiac disease in late Nov 05 via blood work up and endoscopy. He has been gluten-free ever since, and doing REALLY well. A few days ago he started having diarrhea. I was hoping it was just a cold, something other than gluten, since I am his primary sorce of food. I'm becoming convinced that somewhere he consumed gluten, so I've been going back over foods that he ate. In the process I did a check on M&Ms (which I was under the impression were gluten-free) I called MaterFoods, who distributes Mars, who distributes M&Ms. There 800# lists gluten-free brands. They DO NOT include M&Ms!!! I have since sent emails to verify if they are gluten-free or not. Has anyone else heard of a change in M&Ms?

Needless to say I feel terrible making him sick :( I know accidents happen but still...

Thanks for listening,and for any comments


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



Celiac.com Sponsor (A8-M):



lovegrov Collaborator

M&Ms are gluten-free. There was a mistake in the list that they obviously haven't corrected yet. M&Ms are definitely gluten-free.

richard

jerseyangel Proficient

You can read all about it, too! There were 3 pages of M & M 's recently--

Open Original Shared Link

You have to get to post # 27 for the actual answer--but as Richard said, they're fine. :D

Guest nini

Yep, M&M's are not the problem...

sometimes it's dairy that causes the problem especially in newly dx'ed Celiacs... The tips of the villi is where the lactose is absorbed/digested, and if the villi are flattened then dairy cannot be properly digested and therefore the person is considered "lactose intolerant" the theory is that as the villi heal, this goes away and you can tolerate dairy again. Some people are just intolerant to dairy/casein in general and will never be able to have dairy

cshaw Newbie

Thank you for such quick and complete responses. Glad to hear (and read) that it isn't M&M's. Now I need to keep digging to see what else it could have been. Milk and water are the only two things he drinks. I'll look into milk as the culprit also. Thanks again - this can be tiring ya know?

Guest nini
Thank you for such quick and complete responses. Glad to hear (and read) that it isn't M&M's. Now I need to keep digging to see what else it could have been. Milk and water are the only two things he drinks. I'll look into milk as the culprit also. Thanks again - this can be tiring ya know?

yes it can be tiring, but eventually you'll get the hang of it and it gets better...

Gracie's Mom Newbie
Yep, M&M's are not the problem...

sometimes it's dairy that causes the problem especially in newly dx'ed Celiacs... The tips of the villi is where the lactose is absorbed/digested, and if the villi are flattened then dairy cannot be properly digested and therefore the person is considered "lactose intolerant" the theory is that as the villi heal, this goes away and you can tolerate dairy again. Some people are just intolerant to dairy/casein in general and will never be able to have dairy

This is my first time logged on. I have a 4 year old that had some positive gliadin tests and all the symptoms of Celiac's. So I have been looking up diets - first time - and was curious about milk. I have to say this post explained quite a bit. Now I understand why some of my lists say milk is okay and others refer to wheat and dairy as being a no-no.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,886
    • Most Online (within 30 mins)
      7,748

    Old Soul Elder
    Newest Member
    Old Soul Elder
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Nicbent35
      Hi, I have a 3 1/2 year old daughter..I would say she has had tantrums since even before she was a year old. Challenging but not extreme. Lately, her behavior had gotten extreme. Just so angry, yelling mean hateful things, completely defiant, was causing a lot of disruption in our house, I felt like I had lost the little girl I knew, we were baffled.   Something just didn’t seem right to me, I have been researching and read about how gluten can sometimes affect kids behavior. I took her off gluten a week ago tomorrow. The next couple days after I took her off gluten the days were much easier. About 4 days in she had one of the worst days I’ve seen her have tho. I kept on with it tho and the past two days she has been angelic. Is this common that if it is gluten that she could still have a bad day like that a few days after taking her off of it? Should I try to reintroduce it at some point to see if it’s really a gluten intolerance? I’m not gonna lie, if she continues with the great behavior she’s had the past couple days I will probably be scared to reintroduce it but don’t want her to have to avoid gluten if it’s not necessary. Anyone have advice? 
    • trents
      But HDL is considered to be the "good" cholesterol, right?
    • plumbago
      Since some time between 2010 and 2014, my HDL-C has been going up and you might even say elevated. The last time I could find in my records that my HDL was normal was in 2014 when it was 67. Last week, it was 101, and it’s been 88 and above since about 2015. A significant life event happened in 2010 when I was diagnosed with Celiac disease and in May of that year began a gluten free diet. An informal perusal of a previously posted topic on HDL on this forum shows that a lot of members responding had high normal or high levels of HDL, so it doesn’t seem to be that unusual. But because my HDL numbers have been so high for so long, I am now officially concerned enough that I will probably reach out to a cardiologist who specializes in lipids. I would like to know if I should have a genetic test, as a specific genetic mutation can be one reason for high HDL numbers. I will also ask if he/she thinks a cardiac work up including a coronary artery calcium score should be considered. I think by now most of us are done with the ridiculous good and bad cholesterol labels; the amount of what we don’t know about HDL is quite large. For me my questions include is it a matter of production or an inability to clear HDL, and are the high levels having an effect on my vasculature (or a result of a less than optimal vasculature)? My last TSH level was normal, so it's likely not a thyroid issue. I also take B12 regularly. I’ve read that niacin can cause HDL levels to go up, but B12 is not niacin, and I could find no definitive link between robust B12 supplementation and abnormally high HDL levels. Any input is appreciated! Plumbago
    • Scott Adams
      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
×
×
  • Create New...