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

  • Announcements

    • admin

      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.

"de-Glutinated" Wheat...
0

3 posts in this topic

Today I read of de-glutinated wheat. It's used in many gluten-free foods in Austria, and other places in Europe and Canada!

I know "de-glutinated" would mean without gluten, but, how could wheat be without gluten, and is it safe for the gluten intolerant and coeliac?

0

Share this post


Link to post
Share on other sites


Ads by Google:

It is controversial. Gluten in wheat is found in the proteins, particularly the storage protein gliadin. Wheat, like most plants, contains other substances besides protein. Carbohydrates are also present in the form of starches and sugars. Various processing methods can eliminate the protein--it is a very large molecule. Whether enough remains to be a concern is an issue that has been debated.

My personal view is that starch is a risk that I will not take, but refined sugars (dextrose, glucose, sucrose, maltodextrin, dextrose, maltose, etc.) are not a concern.

0

Share this post


Link to post
Share on other sites

I am living in Poland and almost all gluten-free products here are made with "gluten free wheat flour" -- that's the best way I can translate it. I think it is the same as the gluten-free wheat starch used in the UK, etc. Apparently it meets the EU standard of less than 20PPM. I only tried it once by accident (newly diagnosed and still trying to figure out labels...) and it made me sick sick sick. I won't touch the stuff. Actually, won't touch any of the local products because even a couple I tried without the gluten-free wheat flour also made me sick. I'm not convinced the manufacturing processes are such that they clean the facilities well...or there's cross-contamination somewhere else along the line. I have done ok with the occasional gluten-free replacement food from Schar -- haven't seen any product from them that is available here that uses the gluten-free wheat flour.

0

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