Modified Food Starch

[PlanetJanet]

I was just reading about Miracle Whip on the forum here.  I, too, have a reaction to modified food starch, even if something is labeled gluten free.  I was Googling about it, and apparently it can be inflammatory because of the method of manufacturing, not just whether or not it has wheat in it.  I DO NOT eat anything with maltodextrin in it, either, even if labeled gluten free.  It can be made from wheat or corn, apparently, but you can't always tell.  Gets me every time, and also now becoming aware of the modified food starch.  I am getting worse the older I get. I am 64 now -- this gluten reaction started in me when I was 57 or so.  Started slowly, but after starting to track my food intake... became painfully obvious.  I always loved bread, all kinds.  I could eat anything.  Not anymore.  Wheat thins gave me a blow-out.  Didn't want to believe it.  Tried again...OMG.  Serious blow-out while I was out walking at a park--people all over the place.  I didn't know until I went in the restroom.  OMG.  Wheat thins have wheat, obviously, and also barley malt syrup or flour or something.  A double WHAMMY.  Then I knew.  No more gluten!  And it's so challenging to do that.  Also, I probably have microscopic colitis.  No more NSAIDS, muscle relaxants, Celebrex (celecoxib), SSRI's, caramel color, maltodextrin, modified food starch, vitamins with that whitener chemical, and many other pills.  Doctors always said to increase fiber intake!  Take Metamucil!  OMG it has maltodextrin in it.  Back before I knew to avoid it.  Take anything your "provider" says with a grain of salt.  You know your body better than anyone else.

[PlanetJanet]

Titanium dioxide is that chemical in vitamins, toothpaste, and processed white foods that is the whitener for the pill coloring.  It is inflammatory for me.  I have an intestinal reaction to it, every time.

https://www.webmd.com/diet/titanium-dioxide-in-food

https://pmc.ncbi.nlm.nih.gov/articles/PMC11295244/#:~:text=EFSA concluded that titanium dioxide,uncertainties in recent toxicological studies.

[PlanetJanet]

They say maltodextrin is gluten-free, even if it's made from wheat, because the gluten is processed away.  It makes no difference to my body.  I still get uncontrollable flatulence and leakage.  Happens every time, even if I refuse to believe it will happen.  Once I was taking Gas-X chewables to hang around with people I was visiting and staying with, to make sure I would feel safer and more comfortable.  WRONG.  I forgot to read the label. I didn't realize it till after I left and went home--MALTODEXTRIN.  I was miserable the whole time.

The second gastroenterologist I saw made the tentative diagnosis of microscopic colitis.  Usually occurs in women over 60, I was 59, had been in a crash, (2020) was taking alot of NSAIDS, muscle relaxants.  Had constant diarrhea, gas, leaking.  Unbearable, and I didn't know it was NSAIDS.  I was scheduled for two-way endoscopy, mouth to butt, but they wanted $2,000 up front.  Finally, had a colonoscopy in 2022, 10 biopsies, didn't find a thing!  MC can go into remission, which I was, of course, desperate to do.  No more NSAIDS, tried to cut down on all the other pain killers, everything, chemicals that I knew triggered me.  So, no, they didn't find anything.  So sad that we have to make ourselves sicker and more injured to get a proper diagnosis!

Microscopic colitis is being seen concurrently with gluten problems.  MC can be triggered by NSAIDS, SSRI's, all kinds of things.

https://my.clevelandclinic.org/health/diseases/17227-microscopic-colitis

Some links for maltodextrin health effects:

https://pmc.ncbi.nlm.nih.gov/articles/PMC6409436/#:~:text=Altogether%2C these findings show that,the development of intestinal inflammation.

https://www.mdedge.com/internalmedicine/article/193956/gastroenterology/maltodextrin-may-increase-colitis-risk

 

[Scott Adams]

It is definitely possible for you to be sensitive to maltodextrin, even it if is gluten-free.

In the United States, maltodextrin is occasionally made from wheat, but it is still considered gluten-free by FDA standards. Here’s why:

Why Maltodextrin is Gluten-Free:

• Highly Processed: Maltodextrin, regardless of its source (corn, rice, potato, or wheat), undergoes an extensive processing method that removes proteins, including gluten. The final product is essentially pure carbohydrate.
• FDA Standards: For a product to be labeled gluten-free in the U.S., it must contain less than 20 parts per million (ppm) of gluten. Maltodextrin derived from wheat is processed to meet this threshold, making it safe for individuals with celiac disease or gluten sensitivity.
• Source Labeling: In the U.S., food labeling regulations under the Food Allergen Labeling and Consumer Protection Act (FALCPA) require wheat to be listed as an allergen if used in the product. This helps individuals avoid wheat-derived maltodextrin if they are allergic to wheat (a separate condition from celiac disease).

Bottom Line for People with Celiac Disease:

Maltodextrin is considered safe for people with celiac disease or gluten sensitivity, even if derived from wheat. If the product is labeled gluten-free, you can trust it adheres to strict FDA standards. However, if you’re still concerned or sensitive to trace amounts, you can opt for products where maltodextrin is explicitly labeled as being derived from non-wheat sources, such as corn or rice.