Hydrolized Corn Gluten
Posted 03 September 2004 - 11:15 AM
Posted 03 September 2004 - 11:27 AM
Posted 03 September 2004 - 12:56 PM
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Posted 03 September 2004 - 03:06 PM
Posted 03 September 2004 - 08:27 PM
Celiac, gastroparesis, PCOD, heart problems, pacemaker.
Diagnosed 7-12-04 via bloodwork. Never had a biopsy, doc didn't think it was necessary (said I would know just by going gluten-free).
gluten-free two weeks after diagnosis (and my last bag of Oreos). :-)
Posted 05 September 2004 - 06:26 PM
Posted 06 September 2004 - 01:47 AM
Posted 06 September 2004 - 01:54 AM
8) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer won't change their process to use wheat starch or a gluten-based enzyme in the future.
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