[kfurn]

Maltodextrin is in so so many foods!!!
I try to avoid it because it seems to give me a gluten reaction!
Today i bought some crackers that said gluten free, but they had maltodextrin....
and of course i got sick.
Gluten sick!!
I know i read once not to eat maltodextrin if you had celiacs, but i can't find that info now!

Does anyone else have this problem or know anything i should???

[carsondcat]

kfurn, on Nov 8 2009, 07:29 PM, said:

Maltodextrin is in so so many foods!!!
I try to avoid it because it seems to give me a gluten reaction!
Today i bought some crackers that said gluten free, but they had maltodextrin....
and of course i got sick.
Gluten sick!!
I know i read once not to eat maltodextrin if you had celiacs, but i can't find that info now!

Does anyone else have this problem or know anything i should???

Maltodextrin can be derived from any starch. In the US, this starch is usually from corn; in Europe, it is commonly wheat. the manufacturers say that because maltodextrin is such a highly processed ingredient, that the protein is removed, thereby rendering it "gluten free". If wheat is used to make maltodextrin, it will appear on the label. That said if you had a reaction from the crackers don't eat them.... personally I won't eat a product that is derived from wheat, rye or barley in any shape or form I am that strict in my criteria of what i percieve to be gluten free, i don't eat oats either...

[Wolicki]

kfurn, on Nov 8 2009, 07:29 PM, said:

Maltodextrin is in so so many foods!!!
I try to avoid it because it seems to give me a gluten reaction!
Today i bought some crackers that said gluten free, but they had maltodextrin....
and of course i got sick.
Gluten sick!!
I know i read once not to eat maltodextrin if you had celiacs, but i can't find that info now!

Does anyone else have this problem or know anything i should???

I've had reactions to it a couple of times when I just started the diet. Ben and Jerry's amd Cheetos. I think it was just because my intestines were so messed up. MD made in the US does not contain gluten, but you may be having a secondary intolerance to it. I seem to be ok with it now.

[seashele2]

Maltodextrin in the U.S. is almost always made from corn. A few of the "health food" companies use tapioca. I have never heard of it being made from wheat here. My daughter is allergic to corn, so we check everything that has maltodextrin in it for the source from the manufacturer. Even though it is processed and the proteins are supposed to be gone, my daughter reacts to it with the corn allergy.

If the maltodextrin is derived from wheat, the ingredient label would have to indicate that. If the crackers are labeled gluten-free, they have to be at least less than 10ppm, but even still, if they contain any wheat derivative, it would have to say.

Sounds like you may be reacting to another intolerance or allergy. Two years into my celiac diagnosis (after 30+ years of misdiagnosis), I suddenly began having problems with MSG. Four years in, problems surfaced with cow dairy and then with soy. I can tolerate some goat dairy and sheep dairy - as in cheeses. In the last year, garlic and onion are starting to bother me. I think after the damage healed in my gut with the gluten-free diet, my body started to digest and react to other things I was sensitive to.

You might need to start a food diary to see if there are any other like ingredients besides the maltodextrin that the foods that are bothering you have in common.

~Michelle~
Western Washington State

[carsondcat]

seashele2, on Nov 9 2009, 01:22 AM, said:

Maltodextrin in the U.S. is almost always made from corn. A few of the "health food" companies use tapioca. I have never heard of it being made from wheat here. My daughter is allergic to corn, so we check everything that has maltodextrin in it for the source from the manufacturer. Even though it is processed and the proteins are supposed to be gone, my daughter reacts to it with the corn allergy.

If the maltodextrin is derived from wheat, the ingredient label would have to indicate that. If the crackers are labeled gluten-free, they have to be at least less than 10ppm, but even still, if they contain any wheat derivative, it would have to say.

Sounds like you may be reacting to another intolerance or allergy. Two years into my celiac diagnosis (after 30+ years of misdiagnosis), I suddenly began having problems with MSG. Four years in, problems surfaced with cow dairy and then with soy. I can tolerate some goat dairy and sheep dairy - as in cheeses. In the last year, garlic and onion are starting to bother me. I think after the damage healed in my gut with the gluten-free diet, my body started to digest and react to other things I was sensitive to.

You might need to start a food diary to see if there are any other like ingredients besides the maltodextrin that the foods that are bothering you have in common.

~Michelle~
Western Washington State

I was under the impression that in the US the criteria was >20ppm to be labelled gluten-free and at that level damage can still occur to some individuals who are highly allergic/sensitive, I will stand to be corrected on that but I think that the study I remember reading was conducted in NZ (the author might have been Dr Chinn but I'm not certain of that).
MSG USED to be derived from wheat but apparently isn't any more i won't use any product with MSG as it's a flavour enhancer whatever that's supposed to mean.... if a processed food needs a processed flavour adding to it to make it taste better need i say more...

I agree that you may be reacting to something else, as is often the case with celiac disease, and a food diary is a good tool in helping to narrow down your search of what you are reacting to.

That's what i like about this forum, it's filled with the experience of other Celiacs who've been there done that and can pass on their insight and helpful hints and tips to point you in the right direction.

P.S. it's also good to know the criteria of other countries standards of gluten-free because you might be eating an imported food, that's why I mentioned maltodextrin being derived from wheat in Europe and who knows you may travel to Europe at some point....

[Lisa]

carsondcat, on Nov 9 2009, 10:47 AM, said:

I was under the impression that in the US the criteria was >20ppm

That criteria is proposed, in the US, and it not yet considered a legal standard.

Any imported product is to comply with the FDA labeling law, which would include foreign products containing MSG.

[carsondcat]

Thanks for clearing up my impression of what is fact and what is proposal... Having lived in different countries and travelled quite a lot I tend to mix my countries labelling laws and criterias up...... Thats why i lean towards mainly fresh unprocessed foods makes for a simpler life and you only have to sans gluten in one language.....

[Lisa]

carsondcat, on Nov 9 2009, 11:34 AM, said:

fresh unprocessed foods makes for a simpler life and you only have to sans gluten in one language.....

Oh, agreed!

[Swimmr]

From what I've heard and read that maltodextrin is by law to come from corn (in the USA) and if not it's supposed to say what it came from.

Also it's considered a highly processed ingredient, therefore rendered safe.

Still I stay away from it though. It has the word "malt" and I won't take my chances.

[kfurn]

carsondcat, on Nov 9 2009, 11:34 AM, said:

Thanks for clearing up my impression of what is fact and what is proposal... Having lived in different countries and travelled quite a lot I tend to mix my countries labelling laws and criterias up...... Thats why i lean towards mainly fresh unprocessed foods makes for a simpler life and you only have to sans gluten in one language.....

Wow! thanks!
It must be a separate from celiac reaction!
what was confusing is it's extremely similar reaction! when consumed, my stomach blows up like a balloon and i'm instantly red faced and ill...

yikes, another ingredient to watch out for!!

do you know any hidden ingredients in food products made from wheat i may not know of?
I've only been "really" gluten free since January...

[Lisa]

kfurn, on Nov 9 2009, 08:14 PM, said:

Wow! thanks!
It must be a separate from celiac reaction!
what was confusing is it's extremely similar reaction! when consumed, my stomach blows up like a balloon and i'm instantly red faced and ill...

yikes, another ingredient to watch out for!!

do you know any hidden ingredients in food products made from wheat i may not know of?
I've only been "really" gluten free since January...

Here are somethings to look out for:


http://www.celiac.com/articles/182/1/Unsaf...ents/Page1.html

[mysecretcurse]

I had a violent reaction to maltodextrin the other day. It was almost identical to a gluten reaction. I realize it comes from corn but strangely, its somehow worse because even though I'm corn free I have cheated once in a great while and didn't have anywhere NEAR the reaction I had from the tiniest bit of maltodextrin. It's no good for my body, whatever the heck it is.