Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Glucose
0

7 posts in this topic

So we got After Eights (chocolates) as a gift and see that glucose is an ingredient and in brackets says "from wheat and/or corn". How does this work with all products containing glucose? This is the first time I have ever seen the source stated following glucose.

0

Share this post


Link to post
Share on other sites


Ads by Google:

The source of certain ingredients may optionally be listed. Glucose is a highly refined sugar and would be safe in either case--in any case.

0

Share this post


Link to post
Share on other sites

I think for many glucose syrup is safe but for the ones that are sensitive, it could cause an issue.  For example, Cadbury has listed their glucose syrup as 'having trace amounts of gluten' - below 10 ppm..

 

"TRACE AMOUNTS OF GLUTEN: Contains less than 20 mg/kg GLUTEN - (source is generally Wheat Glucose Syrup where the level of Gluten is below 10mg / kg. Also includes products where Wheat Starch blend is used as the moulding agent resulting in a dusting of starch on the outside of the product.)"

 

Taken from here:  http://www.cadbury.com.au/products/gluten-information.aspx

 

If you are sensitive and react to trace amounts of gluten as some of us do, then consuming glucose from wheat could cause a reaction.

0

Share this post


Link to post
Share on other sites

So, the glucose is less than 10 ppm, and then becomes part of the finished product.
 
Looking at the ingredients here, we see:

Ingredients:
Sugar, plain chocolate (sugar, cocoa mass, cocoa butter, emulsifier (lecithin), flavouring), glucose syrup, flavouring, citric acid.

There are five ingredients, and they must be listed in descending order. Worst case--equal amounts of the first three, and nearly zero of the last two--would allow almost one third of the product to be glucose syrup, or 33%. Now we are down to less than 4 ppm--closer to 3 ppm. If you did have that much glucose syrup, though, you would have a gooey mess, not a chocolate mint. For practical purposes, they are gluten-free.

 

* * *

 

From the Canadian Celiac Association list of ingredients:

 

GLUCOSE ..... ALLOWED
A common sugar used as sweetener.

GLUCOSE SYRUPS ..... ALLOWED
A purified concentrated water-soluble solution of sugars. Can be made from a variety of starches such as corn, potato, or wheat. The manufacturing process renders glucose syrups gluten-free regardless of the source of starch.

0

Share this post


Link to post
Share on other sites

I'm sorry, Peter.  I'm unclear as to the direction you are taking.  Are you contesting that some sensitives such as myself would not react to glucose syrup?  In spite of first hand experience with it and recent studies that do back up sensitivity to parts lower than 20 ppm?

 

For practical purposes for sensitives, glucose derived from wheat is technically not 'gluten free', containing trace amounts of gluten.  This must be noted as it could put some people at risk for a reaction.

 

Taken from an article on the study:

 

"The researchers included 17 diagnosed celiacs who had failed to control their symptoms or heal, even though they followed the gluten-free dietreligiously (as verified through an interview with a dietitian). Half continued to experience diarrhea, and about one-third complained of fatigue and/or abdominal pain.

About half had high-positive celiac blood tests, three had weak positive test results, and four had negative test results (although three of those with negative blood tests showed continuing villous atrophy upon endoscopy).

Six of the people included (including the three with negative blood tests but ongoing intestinal damage) met the criteria for refractory celiac disease at the start of the study. Nonetheless, the researchers hypothesized that they didn't have refractory celiac disease at all; instead, the trace gluten commonly found in processed foods (especially grain-based products) was preventing them from healing and feeling better."

 

- Article, Trace Gluten Responsible for Ongoing Celiac Symptoms;March 2013

http://celiacdisease.about.com/b/2013/03/04/study-trace-gluten-responsible-for-ongoing-celiac-symptoms.htm

 

 

which is based on the following study:

 

"Trace gluten contamination may play a role in mucosal and clinical recovery in a subgroup of diet-adherent non-responsive celiac disease patients";BMC Gastroenterology, February 2013

http://www.biomedcentral.com/1471-230X/13/40/abstract

0

Share this post


Link to post
Share on other sites




This forum, Gluten-Free Foods, Products, Shopping & Medications, is intended to offer practical advice and information for the vast majority of celiacs and gluten-intolerant people.

To address the special needs of super sensitive people, we have a special forum here. Kamma, your concerns would be appropriate there.

0

Share this post


Link to post
Share on other sites

Thank you, Peter.  I will continue to post in both places.  I'm sure you would agree that factual information based on credible and up to date research is valuable to all who read on here so they can make informed decisions no matter what level of sensitivity they are.  

1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,636
    • Total Posts
      918,421
  • Topics

  • Posts

    • Celiac Night Vision
      Scotomas returned for the 7th year on the 24th February despite liver pâté and have varied since with 3 brief gaps. I have always had migraine, latterly occurring more than once a month, usually of basilar or retinal type with aura (but no headache) lasting less than 5 minutes. A recent bout looked like a TIA and led to a CT scan which revealed clear major vessels but old cerebellar infarcts, so maybe migraine accounts for poor memory too. The scotomas are very different from migraine eye symptoms - stationary, irregular in shape and lasting hours. I think food is excluded as the cause but seasonality, gaps, variation with wind direction and rain mean that pollen is still a possibility. Scott Adams did a marvellous thing founding this site so celiacs could enlighten each other. Please post if you have anything like these scotomas!
    • healthy bread recipe?
      Eat what you eat at lunch or dinner.  I am happy with a fried hamburger patty, fish, or chicken (I know it needs to be fresh or frozen for the histamine diet).  Yes, I eat veggies for breakfast!   Wanted to add that I was glutened in July (GI ordered follow-up antibodies testing and it was high)  and it took me 3 months to recover.  Picked up a histamine intolerance and became lactose intolerant again.  Luckily, when I healed, the histamine thing went away (or  Diminished ) and the lactose intolerance resolved.    I was getting hives, rashes and itching (not DH), vomiting, etc.  So, her intolerances may be just temorary!  
    • Could this be celiac or is it really just IBS?
      Are you sure you had the complete celiac panel?  Here are the tests:   -Tissue Transglutaminase (tTG) IgA and (tTG) IgG -Deamidated Gliadin Peptide (DGP) IgA and (DGP) IgG -EMA IgA  -total serum IgA and IgG (control test)     -endoscopic biopsy - make sure at least 6 samples are taken   VERY IMPORTANT:  Keep eating gluten daily until ALL testing is complete or the tests can be inaccurate.     (Source: NVSMOM -- 😊)   Here is more information from a reputable site (and not just info from a crazy cyclist on the Internet!):   http://www.cureceliacdisease.org/screening/   IBS, in my opinion, means "I Be Stumped!"  It is just a cop out!  So is the "stressed" thing.     I also had my GB out too.   It was a non-functioning (0% per HIDA scan), no stones, and rotting.     You seem to have many celiac disease symptoms.  Verify (obtain copies of your lab tests) to see if you got the complete panel. You might just have had the TTG IGA and TTG IGG tests.  Good for screening but it does not catch all celiacs.  My TTG tests are always negative even on follow-up testing.  The DGP test catches a positive for me.  My biopsies revealed moderate to severe damage.  If my celiac-savvy GI did not order the complete panel, my celiac disease diagnosis would never have been caught.   if celiac disease is really ruled out, research mast cell disorders.  The flushing and GI upset sound familiar!  You can have more than one thing going on!  But I would put my money on celiac disease!            
    • tightness in throat after eating gluten?
      I've noticed that if I accidentally eat gluten, for the next few days I have this tightness in my throat. It feels like my throat is closing. It's not constant, but comes and goes throughout the next 1-3 days. My hands have also been itchy. Is this a normal symptom for celiac or gluten intolerance, or could it possibly be an allergy? I haven't been tested or diagnosed with celiac or anything yet, so I'm still not entirely sure. All I know is that gluten makes me very sick.. But especially with the itchiness and tight throat.. I'm allergic to acetaminophen and my reaction is similar, so it just makes me wonder. What do you think?
    • Diagnosis and Test Results
      I am sorry that you are sick!  😔.  I think you need to find out which celiac antibody tests were given.  Often just the TTG Is ordered for initial screening.  This test catches most, but not all celiacs (like me!)   You also need to see if they gave you the igA deficency test too.   Here are the tests:   -Tissue Transglutaminase (tTG) IgA and (tTG) IgG -Deamidated Gliadin Peptide (DGP) IgA and (DGP) IgG -EMA IgA  -total serum IgA and IgG (control test)   -endoscopic biopsy - make sure at least 6 samples are taken   VERY IMPORTANT:  Keep eating gluten daily until ALL testing is complete or the tests can be inaccurate.     (Source: NVSMOM -- 😊)     http://www.cureceliacdisease.org/screening/ You can go gluten free, but knowing if you have an autoimmune disease is helpful.  celiac disease is genetic (you have the genes, but so does 30% of the population and that's why the gene test is used only to exclude celiac disease and not diagnose it).   All family members should be tested even if they are symptom free.   I hope you figure it out and I am sorry that you had such a horrible experience.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,726
    • Most Online
      1,763

    Newest Member
    bitsunderground
    Joined