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

So Hershey's Miniatures Aren't Gluten Free?

livelifelarge24

Recommended Posts

livelifelarge24 Enthusiast
livelifelarge24
Posted

Going through it again, just sick enough to KNOW I've gotten glutened somehow. The only thing I've had that's different is the Hershey's special dark miniatures. I read the bag and thought they were ok but now I'm reading online on many different sites that neither the special dark or any of the minis are gluten free. I swear I checked the label! What gives? I sure hope it doesn't last long this time :(

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

Celiac.com Sponsor (A8-M):


lpellegr Collaborator
lpellegr
Posted

It may not be the ingredients of the candies that contain gluten. Since some of their candy contains gluten (there's probably malt flavoring in the rice krispies in the crackle bars), chances are that there is cross-contamination of the manufacturing or packaging lines. Even though they clean the lines between different foods, there's still a chance of a trace of gluten getting into the next food. I seem to hear more about this relating to the smaller sizes of candy or holiday special versions. You may have to switch to another brand of chocolate to get your fix safely.

killernj13 Enthusiast
killernj13
Posted

The confusion with the holiday candies is the Resses Peanut Butter cups holiday version have contained wheat in the past. Recently, I have not noticed that and they have been OK.

The overall problem with Hershey from what I have read here is they don't guarantee the food to be gluten-free due to cross contamination and protecing their suppliers and their proprietary product.

livelifelarge24 Enthusiast
livelifelarge24
Posted
  • Author

I talked to Hershey on the phone yesterday and their explanation was that because the non-gluten candy bars come in the same bag as the gluten containing (krackle and mr. Goodbar) they get cross contaminated because they are wrapped in a simple folded piece of foil a opposed to a sealed wrapper. The lady I spoke to said they ate consider changing their labeling or packaging because of this problem. It sounded like I was one of many who had the issue. I will not be purchasing Hershey's anymore to e safe. She said the only products that are gluten free are the 1.55 ounce plain Hershey bar and the Hershey kisses. Although they disclose all the gluten containing ingredients on te package, most of their products are subject to contamination. Lessons learned the hard way again.

AVR1962 Collaborator
AVR1962
Posted

As a reward for my students they receive a bit of candy if tasks are completed. One of the packs I bought at Christmas time was the mixed bag of miniatures. One the bag each bar's ingredients was listed. I didn't pay attention to the dark choco but did have the regualr milk choco and was fine. I did notice there were a couple I could not have. So I think it depends on the bar you are eating basically.

One that I got sick from is Nestle's milk chocolate Raisinets. I think the culprit ingredient is confectioner's glaze. I guess I should not have taken a chance not knowing what that is. Ended up sick for 10 days, dizzy, stomach yuck, headache, and all the rest. No fun!

I hope you're feeling better by now LiveLifeLarger!

ravenwoodglass Mentor
ravenwoodglass
Posted

One that I got sick from is Nestle's milk chocolate Raisinets. I think the culprit ingredient is confectioner's glaze. I guess I should not have taken a chance not knowing what that is. Ended up sick for 10 days, dizzy, stomach yuck, headache, and all the rest. No fun!

I wonder if you are sensitive to something other than gluten or perhaps the reaction was from something else. Raisinets are one of my go to snacks and I have never had an issue with them. I'm not sure what the glaze is made from as it can come from a variety of sources. Maybe contact Nestle and ask what they make it from.

AVR1962 Collaborator
AVR1962
Posted

I wonder if you are sensitive to something other than gluten or perhaps the reaction was from something else. Raisinets are one of my go to snacks and I have never had an issue with them. I'm not sure what the glaze is made from as it can come from a variety of sources. Maybe contact Nestle and ask what they make it from.

That's a good idea. I have never madea call before about ingredients but I did find this one bewildering.

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

That's a good idea. I have never madea call before about ingredients but I did find this one bewildering.

Are you okay with dairy? Perhaps that might be the issue with them. We also have to keep in mind that it isn't always the last thing we eat that gets us as our reactions can be delayed. It is helpful for some to keep a food and symptoms diary to see if there is a pattern.

I think the glaze used on Raisenettes is a lac-resin which is the same resin used on fruits and some veggies. I could be wrong though.

AVR1962 Collaborator
AVR1962
Posted

Yes, the package does say it is a lac-resin. I am lactose intolerant but I take an enzyme and do just fine. I wonder also if there could have been some CC in the package. Sometimes certain bags of microwave popcorn with do the very same thing to me.

ravenwoodglass Mentor
ravenwoodglass
Posted

Yes, the package does say it is a lac-resin. I am lactose intolerant but I take an enzyme and do just fine. I wonder also if there could have been some CC in the package. Sometimes certain bags of microwave popcorn with do the very same thing to me.

Lac-resin is insect derived not dairy derived. So it would be gluten free.

Open Original Shared Link

The milk would be in the chocolate over the rasiens. It could perhaps be CC but I am pretty sensitive and have never had an issue with them. Maybe call the company and see if they are processed in a shared plant. It can be hard to rule out that something else may have gotten us and the timing of the reaction can be a coincidence.

AVR1962 Collaborator
AVR1962
Posted

Thanks for the reply. For now I am just going to stay away from the choco raisins. With me, it is hard to say, I could veen be having a reaction to the riasins themselves. Crazy how various foods will effect me for awhile and then after a few months I am okay again. Good thing, is I am actually feeling evidence of healing.

  • 4 years later...
kathie m Newbie
kathie m
Posted

I am really ill just now - 20 minutes after eating 2 Hersheys Milk Chocolate Miniatures - checked on the Hersheys site and the milk choc. minis are NOT included on their list of gluten-free products -and no, I am not sensitive to dairy, so that's not it.  NO MORE for me... it is not the "end to a perfect day" but it isn't fun.

Archived

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

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


  • Member Statistics

    • Total Members
      127,458
    • Most Online (within 30 mins)
      7,748
    DrSLMac
    Newest Member
    DrSLMac
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.2k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      I think a UTI caused by Aspirin, made me a Celiac

      By trents · Posted

      Welcome to the forum, @jimmydee! Celiac disease is an autoimmune disorder, meaning the consumption of gluten triggers a response by the immune system that causes the body to attack it's own tissue. Celiac disease has a genetic base that requires some kind of trigger for the genes to be turned on. We know that there are two primary genes responsible for providing the potential to develop celiac disease and we know that about 40% of the population carries one or both of these genes. However, only about 1% of the population actually develops celiac disease. So, that tells us that something more than just having the genes is necessary in order to develop celiac disease. Something must trigger those genes to wake up and produce the active disease. It's that "something" that we are struggling to understand and that is somewhat of a mystery. But there is a growing body of evidence pointing to the culprit being a disruption of the proper balance of microorganisms in the gut. Apparently, the microorganisms that live in our intestines produce chemicals that regulate the size of the openings in the mucous lining of our small bowel. A disruption in the healthy balance of this microorganic community causes an increase in the size of the openings in the mucous lining. This in turn allows protein fragments from the food we eat that are larger than normal to invade the mucous lining where they are detected as threats by the immune system. This is what is happening with gluten for those with celiac disease. The attack in the mucous lining of the small bowel by the immune system on these incompletely broken down gluten components causes inflammation and, over time, as we continue to consume gluten, it damages the mucosal lining of the small bowel which results in the loss of efficiency of nutrient absorption. This mucosal lining is made up of millions of tiny finger like projections that create an enormous surface area for the absorption of nutrients when healthy. The "wearing down" of these millions of finger-like projections due to celiac inflammation greatly reduces the surface area and thus the ability to absorb nutrients. This in turn typically results in numerous health issues that have a nutrient deficiency base. But the answer to the question of why there seems to be an epidemic of celiac disease in recent years may not be simple. It may have many facets. First, we don't know how much of this epidemic is real and how much is apparent. That is, how much of what we perceive of as a dramatic increase in the incidence of celiac disease is simply due to greater awareness and better detection methods? Celiac disease is not new. There is evidence from ancient writings that people suffered from it back then but they did not have a name for it. And it wasn't until WW2 that gluten was identified as the cause of celiac disease. Current thinking on what is causing imbalance in gut biology has put forth a number of causes including overuse of antibiotics and pesticides, environmental toxins, fluoridation of drinking water, preoccupation with hygiene and sanitation, and the western diet. https://www.celiac.com/celiac-disease/theories-on-the-growing-prevalence-of-celiac-disease-and-gluten-sensitivity-over-the-last-half-century-video-r6716/?tab=comments#comment-25345 All this to say that I doubt your UTI or the low dose aspirin had anything to do with the onset of your celiac disease. It was probably just coincidence unless the UTI was the stress trigger that activated the celiac potential genes. The onset of celiac disease an happen at any stage of life and many people report it following a period of illness. But what is interesting about your low dose aspirin theory is that aspirin is in a class of medications known as NSAIDs (Non Steroidal Anti Inflammatory Drugs). Scientific studies have shown that long term use of NSAIDs can damage the villous lining of the small bowel in the same way as celiac disease.  The other thing I wish to point out is that unless you have actual testing done for celiac disease, you can't be sure if you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). They share many of the same symptoms, the difference being that NCGS doesn't damage the lining of the small bowel. There is no test for NCGS, celiac disease must first be ruled out. NCGS is 10x more common than celiac disease. The antidote for both is a gluten free diet.
    • julie falco
      NEED TO READ ALL LABELS (FRONT & BACK)

      By julie falco · Posted

      BRAND NAME: NOT BURGER PLANT-BASED PATTIES  A product I came across labeled gluten-free bought it when I got home I read the back ingredients further to notice that it says gluten with a line going through it u will see in the attached pics.     The label says down below that it is processed in a facility that also processes "WHEAT".  I tried to put this on the Gov. website as false advertisement but couldn't do it.  Maybe on here at least the word can get out to others not to purchase anything gluten-free without throughly reading the whole label....It won't let me upload 2 pics.  says to contact manager.   The products name is Not Burger    INGREDIENTS: Water, Pea Protein, Coconut Oil, Sunflower Oil, Natural Flavors, Bamboo Fiber, Less than 2% of: Methylcellulose, Dried Yeast, Rice Protein, Salt, Cocoa Powder Processed with Alkali, Psyllium Husk, Potato Fiber, Red Beet Juice Powder (color), Chia Protein Concentrate, Spinach Powder.   Manufactured in a facility that also processes wheat and soy.          MANUFACTURED FOR: The NotCompany, Inc, 438    Treat Avenue, San Francisco, CA 94110.
    • jimmydee
      I think a UTI caused by Aspirin, made me a Celiac

      By jimmydee · Posted

      Let me start by saying that I am self- diagnosed Celiac. I didn't want to pay for tests, because I don't have health insurance and the doctor said I would HAVE to eat gluten for the tests and I am afraid it will kill me. I diagnosed myself by quitting dairy, sugar and gluten for a couple weeks and figured out the problem by process of elimination.  ANYWAYS.......here's why I blame "Aspirin low dose safety coated" for my Celiac Disease.  I started taking regular Aspirin for a couple weeks for back pain and decided to switch to low dose safety coated Aspirin because I thought a smaller dose was safer for regular use. Well about 3 days after starting low dose safety coated aspirin, I got a terrible UTI. I didn't know what to do (should have gone to doctor) I started taking cranberry pills and read Aspirin can cause UTIs, so stopped taking that. A week later, the UTI was getting worse but then my Dad gave me some probiotic pills and the next day I felt better, so I took those for a week and the UTI was gone. About a week later, I bought my family cake and pizza for a birthday party. I ate a whole bunch and there was some leftover the next day, so I ate a bunch again. Welp, that was my first Gluten attack. I was home alone and almost called an ambulance, my stomach was so full of gas I couldn't breathe, I was covered in sweat and thought I was having a heart attack.  Since quitting Gluten I haven't had the "gas attacks" or had the awful constipation that lasts 3 days. So I'm certain I'm Celiac and I absolutely blame low dose safety coated Aspirin, I think it's the time release binder that is the problem, because I was fine with regular aspirin, I was just breaking those into halves or quarters. Actually now that I think about it I may have even used the regular aspirin at other times in my life before that, just not the little low dose safety coated Aspirin, that's what I think caused it. What's weird is my Dad took the low dose safety coated Aspirin for years and years, for it's reported heart benefits, and he never got Celiac.  Anyways, I felt this was important to share, so they can find the cause of this disease, which seems to be affecting more people than ever before. At least Gluten Free Pizza exists, that's been my new staple food in my diet.         
    • knitty kitty
      Getting rid of the belly bloat

      By knitty kitty · Posted

      Welcome to the forum, @Karen Chakerian, We need more information, please.   What homeopathic remedies or medications are you taking now?  Do you still have the blood pressure and other symptoms?  What is included in your diet currently?  Dairy? Oats?  Processed gluten free foods?  Vegetarian?  Other food allergies?  Do you take vitamins?  When gluten is removed from the diet, the body stops making the anti-gluten antibodies that are usually measured in blood tests used to diagnose Celiac disease.  To measure the anti-gluten antibodies, you would have to consume 10 grams of gluten (4-6 slices of bread or equivalent) per day for a minimum of 2 weeks or longer.   A DNA test which looks for the most common genes for Celiac Disease may be a less invasive avenue to pursue.  Has your doctor checked you for nutritional deficiencies? Glad you're here!
    • knitty kitty
      Dangerously underweight, Perfect gluten free and insomnia

      By knitty kitty · Posted

      @SaiP, Insomnia is listed as one of the side effects of Loratadine.   Niacin B3 in the form Tryptophan, Pyridoxine B 6, Folate B 9, Cobalamine B12, Magnesium, and Thiamine B 1 are needed to produce the sleep hormone melatonin.  Insomnia can also be caused by low Vitamin D and low Vitamin A.   A strict gluten free diet can be low in essential  vitamins.   Gluten containing products are required to replace vitamins lost in processing and milling.  Gluten free processed foods are not required to have vitamins added.  White rice is not a good source of B vitamins.  Brown rice is little better.  Exposure to light (even grocery store lights) and heat (during transportation) can destroy B vitamins.   B vitamins are easily lost in urine and diarrhea because they are water soluble.  If you have had diarrhea longer than two weeks, you are probably low in B vitamins.  Fat based vitamins, like Vitamins D and A, can be low due to fat malabsorption in Celiac disease, too.   Damaged villa in Celiac Disease do not absorb B vitamins and fat based vitamins and minerals well.  Supplementing with essential nutrients while villi heal boosts the ability to absorb essential vitamins and minerals.  Vitamins are stored and utilized inside cells.  Blood levels are not accurate measurements of vitamin deficiencies.  You can have normal blood levels while having deficiencies inside cells.  The brain orders cells to release their stores so the brain and heart can keep functioning.  This results in normal blood levels, but vitamin deficits inside cells.   Your indulgence in a little bit of bread is providing some, but insufficient amounts, of vitamins needed to make sleep hormone melatonin while keeping your inflammation and histamine production high.   In addition to a B Complex, I took 1000 mg of tryptophan before bed to correct my insomnia caused by high histamine levels.  Correcting my Vitamin D level to between 75-100 nmol/ml helped as well.  Also Passion flower extract is helpful in falling asleep quickly.   Please stop eating gluten bread as this will keep your autoimmune response triggering and your antibody levels won't go down and your histamine levels will stay up as well.   Celiac is a marathon, not a sprint.  P.S. I wanted to reiterate that insomnia and weight loss are symptoms of Thiamine deficiency.  Benfotiamine is a form of thiamine that promotes intestinal healing.  Thiamine is water soluble and nontoxic even in high doses.  High doses are needed to correct thiamine deficiency. All mitochondria in cells utilize thiamine.  The World Health Organization says to take 500 - 1000 mg per day of thiamine and look for health improvement.  Diets that are high in carbohydrates like rice and gluten require more thiamine.  For every 1000 calories from carbohydrates, we need 500 mg more thiamine.  Thiamine is found in meat.  Few veggies contain thiamine. Can you rise from a squat without assistance?  This is the field test for thiamine deficiency used by WHO.  If you cannot rise easily from a squat you may be thiamine deficient.
×
×
  • Create New...