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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Dextrose In Salt?
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4 posts in this topic

Hey everyone,

I just noticed on my Publix Iodized salt one of the ingredients is dextrose. Does anyone know if this is related to gluten? If not where does it come from?

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Dextrose is a simple sugar, also known as sucrose. Comes (I believe exclusivelyl?) from corn. No gluten.

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Dextrose- not quite the same thing as sucrose sugar, because it is made from breaking down starch. Usually from corn in North America, but can come from any form of grain starch. Dextrose= form of glucose= monosaccharide = simple sugar. Sucrose= disaccharide, or a 2 part sugar.

This dextrose popping up in salt made me switch to natural types of sea salts without the additives, since my multivitamin has iodine, and I was seeing this "dextrose" as an ingredient in every single iodized salt on the shelves. I try not to eat any manufactured good with hidden grain products, especially in an everyday - use product. Also, I don't do hidden sugars! The only way these food manufacturers will stop putting garbage into our foods is if we hit them back with our pocketbooks. Oh, and some of the salt makers in the USA were paying big bucks to stop GMO labeling in CA, when I checked the donations to who was against Proposition 37, which clinched it for me.

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Dextrose is a highly refined sugar and will be free of any detectable gluten regardless of the source. Nevertheless, in the US and Canada, if the source is wheat that fact will have to be disclosed on the label using the word "wheat."

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