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Gluten-Free Diet, Celiac Disease & Codex Alimentarius Wheat Starch

This category contains articles that cover the Codex Alimentarius gluten-free food regulations, including articles on the safety of Codex quality wheat starch. Many people in Europe do include this in their gluten-free diets, however, in the USA and Canada it is not considered safe.

    New CGH study on safety of hydrolyzed wheat flour for celiacs.
    A team of researchers recently conducted a small study to assess whether people with celiac disease can eat baked goods made with wheat flour that is hydrolyzed via sourdough lactobacilli and fungal proteases during food processing.

    Following a “strict” gluten-free diet is no guarantee against mucosal damage associated with celiac disease. In two different studies of gluten-free diets, nearly half of the subjects showed villous atrophy. A new study suggests the standard be set at a maximum of 20 PPM; approximately equal to daily gluten consumption of 6 mg.

    Researchers in Finland showed that eating processed foods containing products derived from wheat starch, such as dextrose and maltodextrins, did not trigger symptoms for people with celiac disease. 01/10/2007 – Celiac disease researchers in Italy and at the Center For Celiac Re

    Alimentary Pharmacology & Therapeutics, Volume 19 Issue 12 Page 1277 - June 2004 06/

    Scand J Gastroenterol 2000 Sep;35(9):947-9 Lohiniemi S, Maki M, Kaukinen K, Laippala P, Collin P.

    Scand J Gastroenterol 1999 Sep;34(9):909-14 AW Morrow Gastroenterology and Liver Centre, Dept of

    Q: Why would people with celiac disease want to eat Codex wheat starch? A: Most people who have

    This 11/29/98 update comes to us from Frederik Willem Janssen, The Netherlands: fwjanssen@WXS.N

    This article comes to us from Frederik Willem Janssen, Zutphen, The Netherlands, e-mail: teizjanz