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LilyR

Maltodextrin? (vitamin ingredients)

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Does anyone have good luck if ingesting anything with maltodextrin?  I saw one article saying it can be on the worry list, but that actually it should be safe because of the way it's processed.  I am needing to find a folic acid supplement that is gluten-free and also soy-free.  I found Nature Made's and the ingredients are: folic acid, calcium (as calcium carbonate and dibasic calcium phosphate), cellulose gel, croscarmellose, sodium, maltodextrin, magnesium stearate.

With such weird ingredients I've never heard of before, it is so hard to know if this is safe to take or not. I will try contacting the company,but I've still been waiting to hear back from them on their Cholestoff supplement and have not heard back yet. 

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20 minutes ago, LilyR said:

Does anyone have good luck if ingesting anything with maltodextrin?  I saw one article saying it can be on the worry list, but that actually it should be safe because of the way it's processed.  I am needing to find a folic acid supplement that is gluten-free and also soy-free.  I found Nature Made's and the ingredients are: folic acid, calcium (as calcium carbonate and dibasic calcium phosphate), cellulose gel, croscarmellose, sodium, maltodextrin, magnesium stearate.

With such weird ingredients I've never heard of before, it is so hard to know if this is safe to take or not. I will try contacting the company,but I've still been waiting to hear back from them on their Cholestoff supplement and have not heard back yet. 

I don't worry about maltodextrin.  Didn't the Natures Made say gluten-free on it?  It usually does.

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Maltodextrin causes severe gi cramping in me as does any synthetic sugar substitute. Life extension, NOW and Solgar on Amazon have less other ingredients and are gluten free. I love the Life Extension l-methylfolate which is already converted folic acid for easy absorption. I take 3000mg for nerve pain. It has a great mood lifting benefit as well. See NIH studies on folate vs antidepressant meds.

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22 hours ago, kareng said:

I don't worry about maltodextrin.  Didn't the Natures Made say gluten-free on it?  It usually does.

I had originally not noticed it said gluten free. I had been looking near the ingredients since I tend to often see products list any allergens it contains after the ingredients, or say gluten-free after it, or on the front. But I just looked more and sure enough, it does say it.  It doesn't mention soy free though. But I don't notice anything in the ingredients that sounds like soy. Although I an not totally sure what cellulose gel is made from. 

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20 hours ago, pikakegirl said:

Maltodextrin causes severe gi cramping in me as does any synthetic sugar substitute. Life extension, NOW and Solgar on Amazon have less other ingredients and are gluten free. I love the Life Extension l-methylfolate which is already converted folic acid for easy absorption. I take 3000mg for nerve pain. It has a great mood lifting benefit as well. See NIH studies on folate vs antidepressant meds.

Thanks for the heads up on the maltodextrin could cause cramping.  It would be great to get a little mood lift.  I have been on a beta blocker for blood pressure the past few months and I hate how I feel on it. I looked up side effects and it mentioned it can cause depression.  I haven't felt totally depressed, but I've been easily irritated, bad mood, sometimes sort of blah (I guess that is like a mild depression maybe).  My dr recommended I take 1 mg of folic acid a day because bloodwork shows mine is low, and my iron has been low, and I guess the B vitamins can also help with iron?  But so 3000 mg is safe to take? Thanks for the brand suggestions on amazon. I'll go look for them.  Now my dr says my iron has gotten better over the past few months taking those supplements and says I can switch to a multi vitamin that contains iron. So now to look for a gluten-free, soy-free multi vitamin. It's always something. I never liked multi's in the past because they didn't seem to make me feel any better.  I have sluggish digestion and not half of it ever even dissolves or gets absorbed. I love finding liquid capsules, but it seems hard to find those that do not contain soy.  I already miss the magnesium liquid capsules I used to take. These hard pills I just starting taking, just not quite as good.  Such fun. 

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Nature Made still has not gotten back to me about their Cholestoff, but did get back to me about their folic acid. 

"We recently received your email regarding Nature Made Folic Acid 400 mcg. We appreciate your question concerning the ingredients in this product. 
Nature Made Folic Acid 400 mcg is gluten free and does not contain soy. However, the product contains corn derived ingredients, such as Maltodextrin. 
Of note, most all of our products are gluten free. Our Nature Made products will state this on the label. Please check your product's label or visit our product pages under the Vitamins & Supplements section at www.NatureMade.com. Also ingredients containing or derived from one or more of the eight known allergens will be stated on the label as required by current labeling laws. We hope you find this information helpful. If you have any further questions, you can call to speak to a Consumer Affairs Representative at 800-276-2878.
We thank you for contacting us and hope that you will continue to use and enjoy Nature Made products with complete confidence."

So I guess I may need to be careful with it because of the maltodextrin, which could be made from corn, and corn bothers me. Great. Seems like it gets harder and harder to find supplements I can take.  One article on corn said some people can handle some ingredients that are more refined or less corn traces in them. I will have to experiment. This is getting frustrating. But I know I am in good company here, with many of you having gone through are are currently going trough the same thing. Trial and error.  And trying to patiently wait for your stomach to feel better, and then stay that way. 

https://www.neocate.com/blog/corn-allergy-101/

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8 hours ago, LilyR said:

So I guess I may need to be careful with it because of the maltodextrin, which could be made from corn, and corn bothers me.

LilyR,

If you are  having trouble with Corn too you need to look into/researching about Pellagra.

As you know many of us on this forum have multiple maladies often at the time of our celiac diagnosis.

I found I also developed Pellagra with and probably because of my Celiac condition.

Here is the HouseMD episode that discusses Celiac disease and the many other disease's celiac can also present with including Pellagra.

The discussion on differential diagnosis begins at the about the 26 minute mark.

They talk about reduced vitamin absorption due to Celiac disease about the 34:40 mark triggering 2ndary Pellagra in some celiac patients.

I only know it helped many of my GI symptom's.

see my celiac.com blog post about my experience if you want to learn about how I  had Celiac and developed Pellagra.

you might also try taking some betaineHCL (powdered stomach acid) to see if it improves your digestion.

Be sure to take/drink plenty of water to help activate/drive the stomach acid reaction and to insure the capsules don't lodge in a fold in the stomach.

3 or 4 or usually a good amount to start with and adjust up or down as needed.

It (BetaineHCL) helped improve my digestion.  If your are taking a PPI's then you might need more than this to improve digestion.

good luck on your continued journey.

**** Note: This is not medical advice and should not be considered such. It is only my experience. Yours might be be different.  But what  helps one might help another and why I share.

2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included.

Posterboy by the Grace of God,

 

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On 5/17/2018 at 7:45 PM, Posterboy said:

LilyR,

If you are  having trouble with Corn too you need to look into/researching about Pellagra.

As you know many of us on this forum have multiple maladies often at the time of our celiac diagnosis.

I found I also developed Pellagra with and probably because of my Celiac condition.

Here is the HouseMD episode that discusses Celiac disease and the many other disease's celiac can also present with including Pellagra.

The discussion on differential diagnosis begins at the about the 26 minute mark.

They talk about reduced vitamin absorption due to Celiac disease about the 34:40 mark triggering 2ndary Pellagra in some celiac patients.

I only know it helped many of my GI symptom's.

see my celiac.com blog post about my experience if you want to learn about how I  had Celiac and developed Pellagra.

you might also try taking some betaineHCL (powdered stomach acid) to see if it improves your digestion.

Be sure to take/drink plenty of water to help activate/drive the stomach acid reaction and to insure the capsules don't lodge in a fold in the stomach.

3 or 4 or usually a good amount to start with and adjust up or down as needed.

It (BetaineHCL) helped improve my digestion.  If your are taking a PPI's then you might need more than this to improve digestion.

good luck on your continued journey.

**** Note: This is not medical advice and should not be considered such. It is only my experience. Yours might be be different.  But what  helps one might help another and why I share.

2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included.

Posterboy by the Grace of God,

 

Thanks for the info. It sure would be nice if doctors would learn more about this and be able to help guide us better.  Seems like I am meeting more and more people with different types of digestive issues, not all with gluten, but many, and some with other issues they have been struggling with and going through many tests, but still with no help or answers.  Really seems something is going on in this country with food and digestive issues. 

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Also now wondering if any of you have trouble with vegetable cellulose? Or dicalcium phosphate?  It feels like this is becoming never ending. I saw one article online saying dicalcium can cause stomach issues for some people. I wonder in how much?  Like if in a vitamin supplement might not be that much.  I just bought a bottle of folic acid the other day and it does not have the maltodextrin, but does have the vegetable cellulose and dicalsium phosphate. NOW I find an online place thanks to someone's suggestion here that is totally gluten, soy, AND corn free.  I am happy to find that website, but my budget is not happy after already buying a bottle at the drugstore that the pharmacist said should be fine (as far as corn).  [sigh]...Another day, another lesson learned....does it ever actually start to become easier? Lately it feels like it is always something I am discovering may or may not be bothering me.

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5 hours ago, LilyR said:

Also now wondering if any of you have trouble with vegetable cellulose? Or dicalcium phosphate?  It feels like this is becoming never ending. I saw one article online saying dicalcium can cause stomach issues for some people. I wonder in how much?  Like if in a vitamin supplement might not be that much.  I just bought a bottle of folic acid the other day and it does not have the maltodextrin, but does have the vegetable cellulose and dicalsium phosphate. NOW I find an online place thanks to someone's suggestion here that is totally gluten, soy, AND corn free.  I am happy to find that website, but my budget is not happy after already buying a bottle at the drugstore that the pharmacist said should be fine (as far as corn).  [sigh]...Another day, another lesson learned....does it ever actually start to become easier? Lately it feels like it is always something I am discovering may or may not be bothering me.

Vegetable cellulose in meds I have not noticed. BUT if it is ins a sauce or dressing like Walden Farms.....I will be puking that stuff up inside the hour. Not a gluten issues, and IF corn the proteins are so broken down they do not trigger the allergic reactions just a purge.

Amusingly the stuff I use for folic acid is the liquid health stuff...it does not bother me even containing xantham gum....I found this strange but assume it must be VERY minute. ALSO Consider KAL Nutritional Yeast Stuff is a power house (225% DV for Folic Acid), nice nutty flavor can be used to make a vegan cheese sauce, or as a sprinkle on condiment.
https://www.luckyvitamin.com/p-8435-liquid-health-energy-stress-tangerine-orange-flavored-32-fl-oz
https://www.luckyvitamin.com/p-1756-kal-nutritional-yeast-flakes-22-oz

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On ‎5‎/‎28‎/‎2018 at 2:39 PM, Ennis_TX said:

Vegetable cellulose in meds I have not noticed. BUT if it is ins a sauce or dressing like Walden Farms.....I will be puking that stuff up inside the hour. Not a gluten issues, and IF corn the proteins are so broken down they do not trigger the allergic reactions just a purge.

Amusingly the stuff I use for folic acid is the liquid health stuff...it does not bother me even containing xantham gum....I found this strange but assume it must be VERY minute. ALSO Consider KAL Nutritional Yeast Stuff is a power house (225% DV for Folic Acid), nice nutty flavor can be used to make a vegan cheese sauce, or as a sprinkle on condiment.
https://www.luckyvitamin.com/p-8435-liquid-health-energy-stress-tangerine-orange-flavored-32-fl-oz
https://www.luckyvitamin.com/p-1756-kal-nutritional-yeast-flakes-22-oz

That yeast stuff sounds intriguing to try cooking with, and all the additional health benefits it seems to have.  Would you have that every day, or a few times a week?  

 

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1 hour ago, LilyR said:

That yeast stuff sounds intriguing to try cooking with, and all the additional health benefits it seems to have.  Would you have that every day, or a few times a week?  

 

>.> Every other meal, I use it in sauces, and sprinkles, I have 3 seasonings blends, 2 I even make and sale, and a pesto recipes that uses it, sometimes mixed into egg whites to add in the missing nutrients from the yolks. I have some "Poor Mans" versions of vegan cheese sauces that are a tad gritty and use nut milk and coconut flour, most use cashews for a base but got to expensive for me to acquire and make during the summer (shameful story to this).

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    You can also add about ½ cup of this granola to your favorite bran muffins, cookies, or quick breads.  The granola supplies a nice crunch and additional flavor and nutrients.  Depending on your recipe, you may need to add more liquid to compensate for the cereal.  
    Quinoa cereals by Altiplano Gold are packaged in individual serving packets, making them especially easy to incorporate into our baking.  They come in three flavors––Organic Oaxacan Chocolate, Spiced Apple Raisin, and Chai Almond––and just need boiled water to make a hot cereal.  Quinoa is a powerhouse of nutrients so I like to use the cereals in additional ways as well.
    Using the same concept for the fruit crisp above, I just sprinkle the Spiced Apple Raisin or Chai Almond dry cereal on the prepared fruit filling.  Since the cereal is already sweetened and flavored, it only needs a little cooking spray.  Bake at 350°F for 15-20 minutes.  If your fruit needs additional cooking time (such as apples) try the microwave method I discuss above.
    You can add ½ cup of the Chocolate flavor to a batch of chocolate brownies or chocolate cookies for added fiber and nutrients.  Depending on the recipe, you may need to add a little extra liquid to compensate for the cereal which counts as a dry ingredient. 
    Creative Uses of Crackers in Home Cooking
    New crackers by the whimsical name of Mary’s Gone Crackers are chock-full of fiber and nutrients.  They come in Original and Caraway flavors and are a nutritious treat by themselves.  I also take them with me on trips because they travel so well. 
    One creative way to use these crackers and appease your sweet tooth is to dip the whole Original-flavor cracker halfway into melted chocolate.  Ideally, let the chocolate-dipped crackers cool on waxed paper (if you can wait that long) or else just pop them into your mouth as you dip them.  You can also place a few crackers on a microwave-safe plate, top each with a few gluten-free chocolate chips and microwave on low power until the chips soften.  Let them cool slightly so the chocolate doesn’t burn your mouth.  These crackers also work great with dips and spreads. 
    Aside from dipping in chocolate, these crackers have additional uses in baking.  For example, finely crush the Original or Caraway flavor crackers in your food processor and use them as the base for a crumb crust for a quiche or savory tart.  The Original flavor would also work great as a replacement for the pretzels typically used for the crust in a margarita pie.  Just follow your crumb crust recipe and substitute the ground crackers for the crackers or pretzels. 
    The crackers have very little sugar, but the Original flavor will work as a crumb crust for a sweet dessert as well.  Again, just follow your favorite recipe which will probably call for melted butter or margarine plus sugar.  Press the mixture into a pie plate and bake at 350°F for 10 minutes to set the crust.  Fill it with a no-bake pudding, custard, or fresh fruit.
    The crushed crackers can also be added to breads and muffins for a fiber and nutrient boost.  Depending on how much you add (I recommend starting with ½ cup) you may need to add more liquid to the recipe.  
    I’ve just given you some quick ideas for ways to get more grains into your diet and streamline your cooking at the same time.  Here is an easy version of the Apple Crisp I discuss in this article.  I bet you can think of some other opportunities to make our gluten-free diet even healthier with wholesome cereals and crackers. 
    Carol Fenster’s Amazing Apple Crisp
    You may use pears or peaches in place of the apples in this easy home-style dessert. If you prefer more topping, you can double the topping ingredients. This dish is only moderately sweet; you may use additional amounts of sweetener if you wish. Cereals by Enjoy Life Foods and Altiplano Gold work especially well in this recipe. The nutrient content of this dish will vary depending on the type of fruit and cereals used.
    Filling ingredients:
    3 cups sliced apples (Gala, Granny Smith, or your choice) 2 Tablespoons juice (apple, orange)   2 Tablespoons maple syrup  (or more to taste) ½ teaspoon cornstarch  1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon salt Topping ingredients:
    ¼ cup ready-made cereal ¼ cup gluten-free flour blend of choice ¼ cup finely chopped nuts 2 Tablespoons maple syrup  (or more to taste) 2 Tablespoons soft butter or margarine 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon salt Directions:
    1.  Preheat oven to 375F.  Toss all filling ingredients in 8 x 8-inch greased pan. 
    2. In small bowl, combine topping ingredients. Sprinkle over apple mixture. Cover with foil; bake 25 minutes. Uncover; bake another 15 minutes or until topping is crisp. Top with vanilla ice cream or whipped cream, if desired.  Serves 6.

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