Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    The Safety of Malt Flavoring for Those with Celiac Disease

    Reviewed and edited by a celiac disease expert.

    The following is a post by Donald D. Kasarda that was written to Michael Coupland of Kellogg (Cereal Company).

    Dear Michael,

    Celiac.com Sponsor (A12):
    I have been asked to comment on your reply to Bev Lewis about the absence of gluten (or the barley equivalent) in malt flavoring. I am a cereal chemist who is sometimes asked for advice in regard to the gluten proteins as they relate to celiac disease by celiac patient organizations. I have provided advice to Kellogg in the past in regard to safe processing of a rice cereal (Kenmei) in order to avoid contamination. Kenmei has since been discontinued by the company.

    While it is possible that the malt flavoring you refer to is free of all harmful peptides, your statement that because the flavoring is a water wash of malt, it is free of gluten, is not in itself completely satisfying for the following reasons.

    At present, we are pretty sure that peptides derived from gliadin proteins that consist of as few as 12 amino acids can be toxic. These small peptides are sometimes quite water soluble as well. When malt is prepared by germination of barley, hydrolytic enzymes break down the harmful (to celiac patients) hordein proteins. It is possible that some of the resulting peptides are small enough to be water soluble, but large enough to retain harmful activity in celiac disease. A peptide of molecular weight no greater than about 1300 could potentially still be active in celiac disease.

    Therefore, the water wash could pick up harmful hordein peptides. Furthermore, unless the wash was centrifuged or filtered to clarify it, it could pick up small amounts of suspended particles that could contain hordein proteins or fragments of them that resulted from the protease action during germination.

    The amounts of harmful peptides or proteins that end up in a malt-flavored cereal might well be insignificant for celiac patients, for, after all, the amounts in the wash are likely to be small and the amount of flavoring added to the cereal is probably a small part of the total solids. My main point is that some transfer of harmful peptides to the water wash could occur and unless your researchers have studied this question and have some basis for concluding that the amounts are insignificant (other than because a water wash was used), perhaps it would be best to indicate that some uncertainty still exists.

    Incidentally, my suspicion is that there is not enough of the harmful peptides in Rice Krispies to cause harm to celiac patients, but for me it is only a suspicion in that I know of no experimental measurements or calculations in regard to the question and we still do not have a really solid indication of how little of the harmful proteins or peptides is OK for celiac patients on a daily basis.

    Sincerely,
    Don Kasarda



    User Feedback

    Recommended Comments

    Guest Link

    Posted

    What does this have to do with scotch whiskey?

    Link to comment
    Share on other sites
    Guest john

    exactly, sort the title out

    Link to comment
    Share on other sites
    Guest Bryan Patrick Coleman

    Posted

    Please rename this article. It seems to be about adding malt flavoring to cereals, and has nothing to so with Scotch which is made of malted barley, but then distilled which removes the gluten.

    Link to comment
    Share on other sites
    Guest Denise

    Maybe this would relate if I poured Scotch Whiskey on my Rice Krispies...

    Link to comment
    Share on other sites
    Guest Jesse James

    Posted

    What about the booze??

    Link to comment
    Share on other sites
    Guest Jim Binkley

    Posted

    Article has nothing to do with title.

    Link to comment
    Share on other sites
    Guest johnd

    Posted

    The chemists always seem to forget that Scotch whiskey manufacturing allows aging in used barrels...normally port, but including beer barrels. Yes, the distillation process removes the peptides, but the green whiskey is then dumped into a contaminated barrel for 3 to 20 years. The type of used barrel is regarded as a trade secret and not listed in the ingredients... so you don't know what you are getting.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    The following is a post by Donald D. Kasarda (Open Original Shared Link) that was written to Michael Coupland of Kellogg (Cereal Company).
    Dear Michael,
    I have been asked to comment on your reply to Bev Lewis about the absence of gluten (or the barley equivalent) in malt flavoring. I am a cereal chemist who is sometimes asked for advice in regard to the gluten proteins as they relate to celiac disease by celiac patient organizations. I have provided advice to Kellogg in the past in regard to safe processing of a rice cereal (Kenmei) in order to avoid contamination. Kenmei has since been discontinued by the company.
    While it is possible that the malt flavoring you refer to is free of all harmful peptides, your statement that because the flavoring is a water wash of...


  • Recent Activity

    1. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    2. - trents replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    3. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    4. - trents replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      SCARED: What Do These Test Results Mean?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,483
    • Most Online (within 30 mins)
      7,748

    Sweet Potato
    Newest Member
    Sweet Potato
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...