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luvsun

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luvsun Newbie

Since the time Benefiber switched its ingredient from corn dextrin to wheat dextrin several years ago,  has anyone used the new Benefiber which has the wheat dextrin (and under 20 ppm gluten)   and what was your physical reaction?   If none, please report none, if yes, please explain.    Thank you.


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Adalaide Mentor

With all of the fiber supplements available there isn't anything at all that could entice me to try this stuff. While I understand it tests under 20 ppm, I don't see the point in actually testing the limits of my body by intentionally putting a wheat derived substance in it on a daily basis just to see if I have a reaction when if I want a supplement I could choose from the ones that aren't made from gluten. I doubt you'll find very many (if any) here who would or have done so.

psawyer Proficient

For those who are in Canada, Benefibre (note the slightly different in spelling) is inulin (chicory root) and is completely gluten-free.

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      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
    • Scott Adams
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