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Chocolate

dilettantesteph

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MTG Newbie
MTG
Posted

Amedei chocolate seems to work for me. Possible CC from nuts and milk but not gluten or soy and they taste wonderful. Unfortunately they are kind of expensive.

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IrishHeart Veteran
IrishHeart
Posted

Amedei chocolate seems to work for me. Possible CC from nuts and milk but not gluten or soy and they taste wonderful. Unfortunately they are kind of expensive.

thanks for the tip! ;)

  • 2 months later...
kellynolan82 Explorer
kellynolan82
Posted

Twirls, by Cadbury, just chocolate they are really good, intense chocolate hit! Over in England this is what i eat and they are suitable for celiacs. Its the only chocolate i dont react too, and no soy either which is a bonus for me!

It seems like heaps of the Cadbury chocolates in the UK don't have soy lecithin in them. Is this true? :unsure:

  • 7 months later...
bartfull Rising Star
bartfull
Posted

I just bought a Taza 80% Dark Chocolate bar the other day. "Cacao beans (Dominican Republic), cane sugar, cocoa butter, whole vanilla beans. All ingredients certified organic. May contain traces of nuts."

It was DELICIOUS. Kind of grainy as someone else mentioned but it wasn't in a BAD way. And rather than a bitter edge, it almost had a sour tang mixed in with the sweet and chocolatey. What is wonderful is that there is a lady here in town who sells it. She said next time I need some to just call her and she'll deliver right here to my shop.

I think she's going to get a lot of my business, and those 31 pounds I've lost over the past 10 months will start creeping back in.

So what?!! :lol:

Sara S. Newbie
Sara S.
Posted

I am sensitive to below 10 ppm. I reliably have diarrhea from Lindt 85% and Chocolove dark chocolate. I can have Endangered Species chocolate and Trader Joe's chocolate chips (NOT their pound plus) without getting sick. I also do fine with Taza (the local boston chocolate that is less processed).

JoeBlow Rookie
JoeBlow
Posted

Just like there are different levels of sensitivity among celiacs, there appears to be different levels of sensitivity among super sensitive celiacs. What is definitely safe for one will get another. Enjoy Life chocolate chips get me too, yet I was able to eat the chocolate that a friend made. Unfortunately, she hasn't been able to get uncontaminated starting materials recently.

I am cane sugar sensitive and dairy-free. I have finally found 2 raw cacao choices at my local Whole Foods. I add EatRaw Imported & Certified Organic Really-Raw Chocolate Powder to shakes.

Renee's Raw Chocolate (www.reneesrawchocolate.com) is expensive, but awesome. The kind I buy has coconut on it, but she makes some without. Everything is organic and raw, including cacao butter, coconut, honey, cacoa nibs, goji berries, cacao powder, maca powder, mesquite powder, and sea salt(the only thing not raw organic).

Joe0123 Contributor
Joe0123
Posted

I've been reacting to Enjoy Life chocolate chips and bars. I don't know why it is but I'm positive now that it's causing problems. Too bad because I thought they tasted pretty good :/

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IrishHeart Veteran
IrishHeart
Posted

I just saw my earlier posts on this thread (from nearly a year ago) and have to clarify something I said.

While I have not tried a Snickers Bar again (and they are probably fine for most people)---

I was not very clear in my reply about the Enjoy Life chocolate chips and bars.

I tolerate them very well! :)

They have given me NO adverse reactions, and I am a fast responder to CC, but I DO have to be careful with too much sugar. It gives give me a "racy heart" and nausea.

dilettantesteph Collaborator
dilettantesteph
Posted
  • Author

I've been reacting to Enjoy Life chocolate chips and bars. I don't know why it is but I'm positive now that it's causing problems. Too bad because I thought they tasted pretty good :/

I had to give those up too. I hope to find a chocolate source again someday. I thought I was addicted to chocolate, but I managed.

Meatballman Rookie
Meatballman
Posted

Just had a Hershey bar this afternoon. 1.55 oz bars are listed on thier web site as gluten free.

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    • Matt13
      Can food allergies like milk and soy flatten villi?

      By Matt13 · Posted

      Hi knitty kitty, Scott and all, Thanks for kind words and asking!I will def. talk about histamine intolerance  on my next visit to gastro doc. My doc.gastro says that lactose or casein is very unlikely to create marsh 3b histology like gluten in adults in intestines. (that was previous question for Scott) Regarding my last EGD the villy was OK so refractory is out of the question based on my talk with dr. If Scott is right and there are so many intolerance in food for celiac what is left to eat?? And now histamine? I mean what should i eat? Maybe gastritis is doing all this trouble? Thanks Kind regard    
    • Rogol72
      dermatitis herpetiformis with all grains

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      @Richardo, I'm in the same boat as you! I can't handle certified gluten free oats at all. Quinoa is the worst, even when I soak it in water and then wash under the tap for 10 minutes ... I have a reaction. It must be an immune system reaction to the proteins in these gluten-free grains. 
    • trents
      dermatitis herpetiformis with all grains

      By trents · Posted

      We are all different and our immune systems are unique. I will say, however, that I have not gotten the impression as a moderator and reading hundreds and hundreds of posts on this forum over the years that a dermatitis herpetiformis outbreak caused by grains other than wheat, barley and rye is common. But perhaps it is more common than we have realized and it could be why it it is seems to be common that those who suffer from dermatitis herpetiformis struggle to keep it under control. Perhaps there are qualities found in all cereal grains besides gluten that are contributing factors. Also, have you tried a low iodine diet to see if it helps with your dermatitis herpetiformis? Reportedly, reducing iodine helps some folks afflicted with dermatitis herpetiformis.
    • Richardo
      dermatitis herpetiformis with all grains

      By Richardo · Posted

      Ok thanks Trents. I had the lesions biopsied and confirmed dermatitis herpetiformis, so I guess dermatitis herpetiformis can be associated with other grains not typically gluten. I appreciate your comment and I'll give Dr Osborne the benefit of the doubt because without him I would never have known of my grain intolerance and would still be suffering today. I simply never read anyone explain how grains could worsen dermatitis herpetiformis and I feel that information should be made much more readily available. Hey if someone tries going grain free and there's no improvement, no loss, however it drastically changed my life for the better and could at least be offered as a suggestion to sufferers from dermatitis herpetiformis. The other option is Dapsome and I wouldn't want anyone taking that chemical if there was a more natural solution. thanks again 
    • trents
      dermatitis herpetiformis with all grains

      By trents · Posted

      Welcome to the forum, @Richardo! We sometimes run across terms like "rice gluten", "corn gluten", and "oat gluten" but they are used informally and, technically, it is incorrect to speak of grains other than wheat, barley and rye as having gluten. Gluten is a protein with a specific structure found only in wheat, barley and rye. Other cereal grains contain proteins that are more or less similar in structure to gluten in some ways but are not actually gluten. Having said that, the proteins found in these other cereal grains are similar enough to gluten to possibly cause cross reactivity in some celiacs. Cross reactivity also happens with non cereal grain foods as well that have a protein structure similar to gluten. A prime example is dairy (the protein "casein"). Another example may be soy. Other foods can also cause cross reactivity for different reasons, such as microbial transglutaminase (aka, "meat glue") used commonly in pressed meat products. Just so you'll know, Dr. Osborne's claims have not received wide acceptance in the celiac community and are looked upon with skepticism by the medical and scientific community. Although he is a board certified nutritionist, his doctorates are actually in chiropractic medicine and pastoral science: https://www.drpeterosborne.com/about/dr-peter-osborne/ I am not sure Osborne has the training and background to address the chemical structure that defines gluten. I would encourage you to do some research on what gluten actually is. I have done this for myself and came away convinced that only wheat, barely and rye actually contain the protein gluten. I do not doubt your claims that you have breakouts of dermatitis herpetiformis from consuming these other grains. I am just contending it is not actually from gluten.
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