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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.

Is Maltodextrin Safe?
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14 posts in this topic

What is it and can I have it. I see different opinions and can never seem to get a straight answer. It is in the Season All that I put on my cheeseburger when cooking it. I know its in tons of other things to. What about Vitamin E? I heard Vitamin E either? That was in my hand lotion.

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USA Code of Federal Regulations

Sec. 184.1444 Maltodextrin

CAS Reg. No. 9050-36-6. It is a nonsweet nutritive saccharide polymer that consists of D-glucose units linked primarily by [alpha]-1-4 bonds and has a dextrose equivalent (DE) of less than 20. It is prepared as a white powder or concentrated solution by partial hydrolysis of cornstarch, potato starch or rice starch with safe and suitable acids and enzymes.

http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1444

Note: FDA also permits the use of other starches including wheat. For example, if wheat is used it must be labeled "wheat maltodextrin". But if you just see the single word "maltodextrin" it is from one of the specified sources, all of which are gluten-free.

You may have been warned about "malt." Well, be wary of anything containing the word "malt." Unless otherwise stated, they are from barley. But other things containing the letters m-a-l-t inside a word are safe.

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thank you!!!

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Safe.

richard

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Now, I am confused! I was told NO maltodextrin! If it did not say corn or potato, then it was wheat. So...who's right? I just chose to stay away. This is my first post and I have noticed that nobody mentions to "gluten-free newbys" that they have look into EVERYTHING! Some "newcomers" to this LIFESTYLE do not realize that they have to stay away from some condiments, sauces, soups, additives,spices,vitamins, etc. (the list goes on, right!) ;) Some believe if they just stay away from bread and pasta they will be OK. What is the best place for them to get some internet information? I have had 4 friends go gluten-free since my journey began and I take them shopping (for hours) to get them started and aquainted. Any other info that may be helpful would be greatly appreciated!! THANK YOU!

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Now, I am confused! I was told NO maltodextrin! If it did not say corn or potato, then it was wheat. So...who's right? I just chose to stay away. This is my first post and I have noticed that nobody mentions to "gluten-free newbys" that they have look into EVERYTHING! Some "newcomers" to this LIFESTYLE do not realize that they have to stay away from some condiments, sauces, soups, additives,spices,vitamins, etc. (the list goes on, right!) ;) Some believe if they just stay away from bread and pasta they will be OK. What is the best place for them to get some internet information? I have had 4 friends go gluten-free since my journey began and I take them shopping (for hours) to get them started and aquainted. Any other info that may be helpful would be greatly appreciated!! THANK YOU!

Who told you maltodextrin was not safe? Maybe you can inform them that it is safe.

Actually, we have an excellent guide for newcomers, in the "Frequently Asked Questions" Section. There is a list of safe and unsafe products there.

http://www.celiac.com/gluten-free/forum-30/announcement-3-frequently-asked-questions-about-celiac-disease/

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Now, I am confused! I was told NO maltodextrin! If it did not say corn or potato, then it was wheat. So...who's right? I just chose to stay away. This is my first post and I have noticed that nobody mentions to "gluten-free newbys" that they have look into EVERYTHING! Some "newcomers" to this LIFESTYLE do not realize that they have to stay away from some condiments, sauces, soups, additives,spices,vitamins, etc. (the list goes on, right!) ;) Some believe if they just stay away from bread and pasta they will be OK. What is the best place for them to get some internet information? I have had 4 friends go gluten-free since my journey began and I take them shopping (for hours) to get them started and aquainted. Any other info that may be helpful would be greatly appreciated!! THANK YOU!

In the US, which I believe the OP is, wheat must be listed if its an ingredient. Potato and corn don't have to be.

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If you're in the U.S., then you have things completely reversed. If it IS wheat, it will say so, which is VERY, VERY rare. If it doesn't say wheat, then it's something else and safe, which is nearly always.

richard

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Nisey, I posted above the exact regulation regarding the ingredient "maltodextrin" as a single word, and included a link to the FDA website where the source can be verified.

In the US, if just says maltodextrin, the only possible sources are corn, potato or rice. Corn is the most common.

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But if you are in Europe as I am maltodextrin is most often made from wheat but not necessarily labeled as such (I haven't found it labeled that way here in Poland!) Just to confuse us, right?!?!

My understanding is some EU rules should go into effect in 2012 about food labeling for gluten but I'm not sure if that is actually going to happen or not. And when they say contains gluten they mean more than 20 PPM...less than that not required to be labeled. Unless I was given incorrect information.

Reading labels is my new adventure. Or at least that is what I tell myself. So I don't cry from frustration at the grocery store. Ahem.

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Reading labels is my new adventure. Or at least that is what I tell myself. So I don't cry from frustration at the grocery store. Ahem.

Oh Babs, I can only imagine your frustration, yet you have been doing so well, though! Traveling to Greece, etc!

I am mightily impressed. :)

You may need to write an article, describing your ,ahem, "adventures".... as a "Celiac Abroad", yes? ;)

IH

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I'm struggling to find the Australian regulations but I don't ever recall seeing maltodextrin+wheat on a label. I could be wrong but suspect it isn't legislated here. I avoid it :(

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You may need to write an article, describing your ,ahem, "adventures".... as a "Celiac Abroad", yes? ;)

IH

Oh, I'm storing it all up and will do a monster post to the Travel Forum here on the site so anyone who is thinking of coming to Krakow has an idea of how to survive. The Polish kitchen is so wheat and flour based it is daunting...and I've had so much trouble trying to get meat that doesn't make me sick (apparently the big shops put additives in the fresh meat or so I've been told.) Not to mention that all sausage, lunch meat, hot dogs, bacon, ground meats, etc. have gluten. Seriously -- it is clearly marked! I think one of the first things I will eat when I return to the United States is a piece of bacon. :rolleyes: At least I can get good fish...but I may not want to see another piece of fish again after I survive the next 6 months!

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Oh, I'm storing it all up and will do a monster post to the Travel Forum here on the site so anyone who is thinking of coming to Krakow has an idea of how to survive. The Polish kitchen is so wheat and flour based it is daunting...and I've had so much trouble trying to get meat that doesn't make me sick (apparently the big shops put additives in the fresh meat or so I've been told.) Not to mention that all sausage, lunch meat, hot dogs, bacon, ground meats, etc. have gluten. Seriously -- it is clearly marked! I think one of the first things I will eat when I return to the United States is a piece of bacon. :rolleyes: At least I can get good fish...but I may not want to see another piece of fish again after I survive the next 6 months!

Too bad you are having so much trouble getting PLAIN meat. Geesh!

But I saw in your other post that you have found someone for fresh poultry! good!

As my Mom has asked "WHY do they have to put wheat IN everything?

Leave my food alone!!"

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