Easter is Coming Soon....

[isto]

Starburst Jellybeans are labeled GF right on the bag.

[kb9oyo]

I have a question about those Cadbury Eggs. If they are adding glucose syrup that is derived from wheat, does that mean that the gluten might have crossed over in the process? I know that it doesn't cross over when it is distilled into alcohol, but I don't know the process that is used to make glucose syrup. I do understand that there might be some worry about cross contamination for those who are very sensitive. Would contacting the manufacturer give us anything besides a c.y.a. statement that they can't guarantee that it is gluten free? Just wondering since I'm not all that big a fan of Cadbury Eggs. I'm just waiting for those Peeps to show up again!

Sue B.
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Sue Beyer

[cruelshoes]

OK - since I brought it up, I will post more info. Always more research to be done on these ingredients.

I do not like Cadbury Creme eggs, but it appears that Glucose syrup, even if derived from wheat, is a gluten free ingredient. I think it will be another decision we all have to make like the one on McDonald's fries, but below is information on this ingredient. I suspect that there has been no change to the ingredients for the creme eggs, only that the labeling laws now require that the source of the glucose syrup be disclosed.

The first part is from Australia, but since they actually have a definition of what is GF (<5PPM), I think it applies here as well.

GLUCOSE, GLUCOSE SYRUP AND CARAMEL COLOUR
.
It is important for those following a gluten-free diet to incorporate the latest valid scientific information into their diets. Under current Australian food law, glucose, glucose syrup and caramel colour are "gluten-free", even if derived from wheat, as the wheat is so highly processed, there is no gluten detected.

Glucose, glucose syrup, caramel and similar ingredients have no detectable gluten, even if derived from wheat. New food labelling laws require food labels to list all ingredients derived from wheat, rye, barley and oats. This does not mean that all ingredients derived from these sources actually contain gluten. So, it is a legal requirement that the source be declared, but remember that ingredients derived from wheat that are gluten free are: dextrose, glucose and caramel colour (additive 150).

Accuracy of "Gluten-Free" Labels

The legal definition of the phrase "gluten-free" varies from country to country. Current research suggests that for persons with celiac disease the maximum safe level of gluten in a finished product is probably less than 0.02% (200 parts per million) and possibly as little as 0.002% (20 parts per million).

Australian standards reserve the "gluten free" label for foods with less than 5 parts per million of gluten, as this is the smallest amount currently detectable.
.
As gluten-containing grains are processed, more and more of the gluten is removed from them, as shown in this simple processing flow:

Wheat Flour (80,000ppm) > Wheat Starch (200ppm) > Dextrin > Maltodextrin > Glucose Syrup (<5ppm) > Dextrose > Caramel Color
.
Unfortunately, in the United States, the Food and Drug Administration (FDA) has not yet defined the term gluten free as it appears on food labels.
.
It is currently up to the manufacturers of "gluten free" food items to guarantee such a claim. "A final rule that defines the term gluten-free and identifies the criteria that would enable the food industry to use that term" is scheduled to be released by the FDA on August 2nd, 2008.
.
United States
The Food and Drug Administration (FDA) is proposing to, “define the food labeling term “gluten-free” to mean that a food bearing this claim does not contain any of the following:

An ingredient that is a “prohibited grain”, which refers to any species of wheat (durum, wheat, spelt wheat, or kamut), rye, barley or their crossbred hybrids An ingredient that is derived from a “prohibited grain” and that has not been processed to remove gluten An ingredient that is derived from a “prohibited grain” that has been processed to remove gluten, if the use of the ingredient results in the presence of 20 micrograms or more gluten per gram of food
An ingredient containing 20 micrograms or more gluten per gram of food”

"The Gluten-free diet, A comprehensive resource guide" Shelley Case, author.

page: 53- "Glucose syrups are highly processed and purified in order to separate and remove the protein portion from the starch mixture. .... Although glucose syrup can be made from wheat, the processing renders it gluten free. This has been verified by scientists and research centers in Europe, Australia and other countries using the highly sensitive R5 ELISA tests."
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
10-YO son Dx 11/05 via bloodwork/biopsy
Daughters (12 and 2) have neg. bloodwork

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

[kb9oyo]

Thanks, Coleen! That clears up a lot. I'm still not going to eat the Cadbury eggs, but not because I'm worried about the gluten. I just don't care that much for them. I can find plenty of other ways to ruin my figure without them. There are still Peeps out there!


Sue B.
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Sue Beyer

[Daynapacc]

Hi Guys I know this is all about candy for easter but I just wanted to let you know about somestuff I just found. the first is the grainless baker, I am from NJ origionally and have been driving back there to get his stuff regullary. It is a wonderful substitute for the real things. The cakes and cookies are no different than what my non-GF family can eat and I serve it all the time with no-one noticeing. Only problem limited places to get it. But, apparantly he has started a mail order business.

[cruelshoes]

[aklap]

Hi Dayna,

Welcome to the board! Man...all the good stuff is on either coast We need some here in East Central WI!!

Thanks for info!
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[aklap]

Colleen thanks for sharing your research. I haven't had time to really read it, but will GLUCOSE, GLUCOSE SYRUP AND CARAMEL COLOUR formulations change from country to country? What's GF in one country is not always GF in another country. Again, maybe this is addressed and I didn't see it cuz I didn't read it!
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[aklap]

I have a dumb question...isn't rice considered a grain? I see the Grainless Baker uses rice flour [among other GF starches].
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa