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:
    Support Our Content
    eNewsletter
    Donate

Barley in my gluten-free enzymes, manufacturer says "it's OK"


Gloria L

Recommended Posts

Gloria L Enthusiast

One of the ingredients in my Enzyscience critical digestion enzyme is Maltase (the label says contain no: egg, dairy, preservatives, salt, sucrose, soy, wheat, yeast, nuts, corn, gluten, casein, potato, artificial colors or flavors), I called the company to know the source of it and they told me exactly like this "Barley is used but due to our purification process our final product does not have it, so our product is gluten free", Is this even possible?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



RMJ Mentor

Maltase is not malt.  Maltase is an enzyme that digests the sugar maltose. 

As to their using barley and the purification process - yes it is possible to separate different types of proteins during purification, but they don’t give enough information to evaluate whether all gluten from barley is removed.  For example, it would be nice to know if they test the product for barley gluten, and if so, what their acceptable limit is.

Gloria L Enthusiast

Hello, I know that maltase is not malt, but I saw an article here on this forum saying that it is common for the maltase in digestive enzymes to be made from barley that's what made me call the manufacturer. It would have been nice to know if the final product doesn't have it at all or what the acceptable limit is as you say. Since I don't know I stopped it.

 

Scott Adams Grand Master

The article is quite old, and is archived, but it is possible to process an ingredient, for example hydrolyzed wheat protein, to the point where it would test below 20ppm. That said, you would need to decide whether or not you would like to include this in your diet. It is likely gluten-free, but apparently does use barley to make that ingredient. It might be better to find an alternative product that doesn't include this ingredient.

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

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,540
    • Most Online (within 30 mins)
      7,748

    Suecon
    Newest Member
    Suecon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Zuma888
      I forgot to mention that exercise also triggers it, except for the period right before I tried the gluten challenge where I could do moderately intense workouts without getting this burning sensation and extreme fatigue for days afterwards.
    • Zuma888
      Hello everyone, I am 30 years old, female, and have Hashimoto's thyroiditis and suspected celiac disease (wasn't able to complete a gluten challenge, but have the symptoms and HLA-DQ8) or at least some kind of gluten sensitivity. When I first got diagnosed with Hashimoto's thyroiditis, I went on AIP and never reintroduced gluten. Whenever I would eat a little bit of gluten I would wake up feeling very old, achy, and unrested, with a burning sensation everywhere especially on my hip bones and chest area. It felt like severe inflammation. This would also happen during stressful times and times where I hadn't been sleeping well.  This symptom had decreased in intensity and completely gone away before I tried to do a gluten challenge over a month ago. Now it is back and I have it every day when I wake up. It usually goes away or decreases in intensity after a few hours of being awake. Is this inflammation or something else, and is it related to Hashimoto's thyroiditis or celiac (or gluten sensitivity) or both? Could it be related to not moving for long periods of time (as is the case when I am sleeping)? I was also extremely sensitive to all foods when I first started AIP about 3 or 4 years ago, but with time, I could tolerate more foods and even gluten in small amounts occasionally. Now my stomach is super sensitive, I am afraid to eat again, and my stools are abnormal. Thank you.
    • knitty kitty
      @MagsM Did your doctor do the DGP IgG and DGP IgA tests or the tTg IgG test.  It looks like he just tested total IgG.   Were you taking any medications or over the counter stuff before the test?  Some can suppress the immune system and cause false negatives.  
    • Fabrizio
      Thanks for your article. 
    • NCalvo822
      Thank you.  Very helpful.
×
×
  • Create New...