I am new here. Trying to figure out if Maltodextrin in gluten-free or not. Some websites say that it is not because of the "malt" but other websites say that so much of the protein in broken down during the process that it is gluten-free. I can't seem to get a straight answer anywhere. Hoping some of the "experts" who have been dealing with this longer than I would know. Thanks in advance for your help.
~Kelley
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3 replies to this topic
#2
kareng
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Let them eat gluten-free cake!
Posted 12 August 2012 - 12:17 PM
http://www.celiac.co...ents/Page1.html
There are some other things you might want to look at on the celiac.com page, too.
There are some other things you might want to look at on the celiac.com page, too.
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#3
GottaSki
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"Migratory flight complete."
Posted 12 August 2012 - 12:40 PM
In the US Maltodextrin is generally made from potato, rice or corn - the "malt" is not barley malt. It is very rare for it to be made from wheat, but if it is it will be labeled as "wheat maltodextrin" or "maltodextrin (wheat). Although gluten-free additives can be tough on folks that are recently gluten free. Always better to stick with whole foods while healing - especially if you find you are reacting to processed gluten-free foods.
-Lisa
Undiagnosed Celiac Disease ~ 43 years
3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive
10/27/09 diagnosed fibromyalgia - supplemented with amino acids - improvement followed by substantial deterioration
maybe one good hour per day for ~17 months
8/10/11 - Elimination Diet for Autoimmune Disease - incredible improvement along with clear reactions to most high lectin foods
only remaining symptom - severe heat intolerance / reaction to heat, humidity and exercise
Tomato, Pepper, Potato, Peanut, Soy, Bean, Pea, Citrus, Pineapple, Avocado, Shellfish, Dairy, Grain, Nut and Seed FREE
3/1/12 - Horrible flare -- same ol' symptoms but worse ~ 7/1/12 - Endo: Active Celiac 3+ years - as gluten-free as humanly possible.
11/15/12 - Improving once again - Almonds back - Eggs gone
12/1/12 - Histamine containing and inducing foods FREE - finally the last piece of the puzzle (I hope) -- the cause of my heat/exercise "allergy"...
...this was one of my earliest symptoms as a child -- the enzyme (DAO) needed to regulate histamine is created in the small intestine.
If you have read this far - hang in there - obtaining health with any AI is a marathon, not a sprint!
This stubbornly tenacious feisty optimist is vertical once again.
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#4
psawyer
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Posted 12 August 2012 - 06:28 PM
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.accessdat...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.
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.accessdat...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.
Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)
Celiac.com - Celiac Disease Board Moderator
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)
Celiac.com - Celiac Disease Board Moderator
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