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

Food Label Question
0

13 posts in this topic

can you eat something with the ingredient "modified food starch" it's so hard to find foods without all the "hidden" ingredients. extremely frustrated.

0

Share this post


Link to post
Share on other sites


Ads by Google:

In the US, if its made from wheat, they have to label it. I have heard in the US its usually made from corn because corn is cheaper and more shelf stable. I wonder why all this "stuff" is in products sometimes. I see salsa with just the basic tomatoes, onions, peppers, salt, citric acid. Another brand has mod food starch, autolyzed yeast, etc. Why? Why? :angry:

1

Share this post


Link to post
Share on other sites

Modified food starch gives the salsa a consistency that sticks to your genetically modified, canola oil fried corn chips better. ;)

And yes, in the US if modified food starch is made of wheat it has to be declared on the label.

0

Share this post


Link to post
Share on other sites

ya, as far as Celiac & Gluten Intolerance- you're fine- its usually from corn

but as far as health- we are being fed a crapload of crap :( i had a SEVERE reaction to High Maltose Corn Syrup that i wouldnt wish on most people... i was researching it, and basically they said that it's "relatively new to human consumption" so that "they" really dont know what it does to people... great...

i also heard from a best friend- her friend's husband was bragging about his latest business trip to China... he was responsible for making sure they were seperating the "Natural Flavors" from the "Fragrances" at this particular factory.... ewwwww

careful out there- we're part of a science experiment :/

0

Share this post


Link to post
Share on other sites

ya, as far as Celiac & Gluten Intolerance- you're fine- its usually from corn

but as far as health- we are being fed a crapload of crap :( i had a SEVERE reaction to High Maltose Corn Syrup that i wouldnt wish on most people... i was researching it, and basically they said that it's "relatively new to human consumption" so that "they" really dont know what it does to people... great...

i also heard from a best friend- her friend's husband was bragging about his latest business trip to China... he was responsible for making sure they were seperating the "Natural Flavors" from the "Fragrances" at this particular factory.... ewwwww

careful out there- we're part of a science experiment :/

WOW...and we wonder what's going wrong with this world.... :blink:

0

Share this post


Link to post
Share on other sites




Now I am more confused than ever. I am also newly diagnosed and the list I received from the dietician says no modified food starch. When I google it, it says in North America it is fine for people with Celiac's. After reading these answers I am not sure if it is ok or not. If a label says Modified Food Starch, if it is made from wheat will it say ( wheat ) afterward, so you know the diference?

0

Share this post


Link to post
Share on other sites

In the US, modified food starch HAS to say wheat, it that's where it comes from. That is very unlikely.

As to the list your dietitian gave you, it may be woefully out of date. The one I got from the dietitian at my doctor's prohibited all vinegar, liqour, artificial food color and flavor among other substances now known to be gluten free.. Thank goodness I now know better.

0

Share this post


Link to post
Share on other sites

but as far as health- we are being fed a crapload of crap :( i had a SEVERE reaction to High Maltose Corn Syrup that i wouldnt wish on most people... i was researching it, and basically they said that it's "relatively new to human consumption" so that "they" really dont know what it does to people... great...

High Maltose corn syrup.

Now that is a new one on me!!

Maltose is a sugar derived from barley so it's a no-no.

Maltose is also used as a sugar in many Asian sweets.

0

Share this post


Link to post
Share on other sites

High Maltose corn syrup.

Now that is a new one on me!!

Maltose is a sugar derived from barley so it's a no-no.

Maltose is also used as a sugar in many Asian sweets.

Your post has me confused. The maltose in high maltose corn syrup is not derived from barley. It's derived from corn. Maltose is found naturally in barley, but it's also manufactured from many grain starches by processing them with alpha-amylase. Commercially it's made from barley, wheat, corn, rice, tapioca or cassava. Unfortunately, a lot of foods do not list the source of the maltose so you have to know whether the manufacturer is one that consistently declares barley as well as wheat-derived intredients. If you're lucky enough to run across high maltose corn syrup, there would not be gluten in that ingredient.

0

Share this post


Link to post
Share on other sites

Skylark:

Your post has me confused.

I was led to believe that maltose was barley sugar.

You see maltose as a sugar in a lot of Asian sweets in Asian markets.

Do food labelling laws have to declare wheat if it's derived from wheat in the US?

Which, of course, doesn't help if it's made of barley.

If maltose is an ingredient alone and it does list wheat is it safe?

Does the fact that it's paired with corn make it corn.

0

Share this post


Link to post
Share on other sites

Here is what the Canadian Celiac Association has to say about Maltose:

A simple sugar obtained by enzymatic breakdown of starch (potato, rice, barley or wheat). Although barley or wheat may be used in the production of maltose, the manufacturing process renders maltose gluten-free.

In the US, *any* wheat-sourced ingredient must be disclosed as wheat.

1

Share this post


Link to post
Share on other sites

Skylark:

Your post has me confused.

I was led to believe that maltose was barley sugar.

You see maltose as a sugar in a lot of Asian sweets in Asian markets.

Do food labelling laws have to declare wheat if it's derived from wheat in the US?

Which, of course, doesn't help if it's made of barley.

If maltose is an ingredient alone and it does list wheat is it safe?

Does the fact that it's paired with corn make it corn.

Where did you get the idea that maltose was always barley sugar? Maltose is simply a disaccharide like sucrose or lactose. Maltose is named from the process of "malting" grains, where they are soaked until they sprout, and then air dried. In the process enzymes in the grain convert the starches into sugars including maltose. Malting is done to many different grains, including corn, wheat, rye, barley, millet, tapioca, or rice. Asian maltose syrup is often made from rice or corn. As you note, wheat maltose has to be declared. Major manufacturers like Kraft, Con-Agra, and Unilever have also committed to declaring barley-derived ingredients. In the US, corn is much cheaper than barley, so it's not reasonable to assume that maltose on a label would usually be barley-derived.

Your phrase "paired with corn" doesn't make sense to me. "High maltose corn syrup" is a single ingredient, a sugar syrup manufactured from corn. It has nothing to do with gluten-containing grains and is only an issue for people with corn sensitivity.

0

Share this post


Link to post
Share on other sites
"High maltose corn syrup" is a single ingredient, a sugar syrup manufactured from corn.

In an ingredient list, the ingredients are separated by commas. The string of words "high maltose corn syrup" contains no commas--it is one ingredient. It is corn syrup that has a high concentration of the sugar maltose (which occurs naturally in corn).

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
      104,352
    • Total Posts
      920,503
  • Topics

  • Posts

    • I already did. Thats how i found the place. Its amazing to actually go to a restraunt again.
    • This is EXACTLY what happens to me. It has twice now and both times was after both glutening episodes but once it was the day after and the other time it was a week and a half. So I'm still not sure if it's related or strange bug bites...

      Did they stop happening when she stopped being glutened? Did you decide they were definitely related? I'm really confused by this and would love to know whether to insecticide my house or....
    • Thankyou both! I was wondering if my high levels left much doubt on the diagnosis. I don't see the GI until the 15th Sep and I don't think I can stand to eat gluten in that time. If he tells me to I will do so after then. After 25 years of symptoms I don't think there is much chance of healing my bowel In a couple of weeks. I'm actually terrified of the damage they might find. But I think I will need the endo since there may be other things going on with me. So great they didn't put your son through the biopsy! Once I have a formal diagnosis I have my kids to worry about also. I can't even stand the thought of my daughter having a blood test. I think she would need to be sedated as she is so fearful and pain sensitive. My son is not yet 2 so I don't think they will test him. I'm feeling so off at the moment. I think I have some anxiety and reflux going on complicating things quite a bit.
    • My son's antibodies were 300. Based on his extremely high levels, his pediatric GI suggested genetic testing instead of the biopsy. Genetic testing can't diagnose celiac on its own but combined with such high levels, the gi dr was confident a positive genetic test would confidently diagnose celiac. He warned that biopsies are small snapshots of the intestine and can miss damage. He said this is an approach used very often in Europe but not as much in the US. What sold me on that approach was the ability to put my son directly on a gluten free diet instead of waiting three weeks for the biopsy, during which time he would continue to eat gluten and feel terrible. I'm not sure if this is more common with younger patients though (our son is two), based on the idea that he's had less time to inflict damage that would show in a biopsy? We are very happy that we immediately started the gluten free diet and chose the genetic testing. Our son got the proper diagnosis and his recent number shows a drop to 71 after only 4.5 months gluten free! Not sure if this helps. Good luck and I hope you feel better soon!
    • We have been off gluten for a while now, and symptoms return when I've allowed gluten full meals… so something still isn't sitting right with me.  Checking with her doc about seeing a pediactric GI although I'm not sure how long that will take since we live in small town America. I know she didn't get at least one of the recommended full panel tests but maybe two, can someone help clarify, or is she missing two? DGP for sure and possibly EMA? And if I understand what I'm reading in other posts that the DGP can be more accurate? Thanks Her blood panel results: Ttg ab iga <.5u/ml ttg igg <.8u/ml aga ab iga <.2 u/ml aga an igg <.7u/ml iga 61mg/dL  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,417
    • Most Online
      1,763

    Newest Member
    Suzette Porter
    Joined