Jump to content

  • 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

Modified Food Starch

kalikohl

Recommended Posts

kalikohl Rookie
kalikohl
Posted

Since I'm new to the gluten free diet, do you avoid this, or do you not worry about it? I'm sort of confused regarding this.

thanks for the help.

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

Celiac.com Sponsor (A8-M):


kbtoyssni Contributor
kbtoyssni
Posted

It is possible that modified food starch is made from gluten, but 99.9% is not, at least in the USA. If it's made from wheat, companies are now required to list it since it's a top 8 allergen. Of course, that doesn't help if it's made from barley. In general, I don't worry too much about it. I tend to buy safe brands and most companies are owned by one of the big food companies so unless I have reason to doubt the brand, I don't call on it. And if I doubt the brand, I'm probably not going to be buying them anyway. I used to be the biggest bargain shopper - whatever was cheapest. Now I'm a loyal brand follower. If I know a brand is safe, I buy it to support them and to keep me healthy.

Guest j_mommy
Guest j_mommy
Posted

There is another HUGE thread about this from awhile back!

When in doubt call the company!!!!!!! Especially if it doesn't say "Modified Corn Starch".

  • 2 weeks later...
amberleigh Contributor
amberleigh
Posted

I met with a dietician yesterday and she said that the FDA requires them to list if it's wheat, but I guess they don't always do that (or like a pp said, it could be barley, rye, or oats). But, we should be able to assume it's corn starch. I think I'm only going to use things with modified food starch if I've seen the product on a gluten-free list.

stargazer Rookie
stargazer
Posted
Since I'm new to the gluten free diet, do you avoid this, or do you not worry about it? I'm sort of confused regarding this.

thanks for the help.

If the label doesn't specify which type of food starch, I always call the company. The label could be an old one and not listing wheat as an ingredient.

lovegrov Collaborator
lovegrov
Posted

You're not going to find MFS made from oats or rye, and I can't ever remember finding it made from barley. I can't even remember finding it made from wheat, but legally it can be. It's usually from corn and sometimes from things like potato and tapioca. I'm no expert in the food industry, but in my personal opinion, MFS is extremely low on our risk list.

richard

psawyer Proficient
psawyer
Posted
You're not going to find MFS made from oats or rye, and I can't ever remember finding it made from barley. I can't even remember finding it made from wheat, but legally it can be. It's usually from corn and sometimes from things like potato and tapioca. I'm no expert in the food industry, but in my personal opinion, MFS is extremely low on our risk list.

richard

I completely agree with Richard. Not everybody will.

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

Celiac.com Sponsor (A8-M):


Crag13 Newbie
Crag13
Posted

Does anyone know the real deal behind corn starch? I ask because at one of my local organic food stores - which has a gluten free section - they sell bags of "gluten free corn starch". Once I saw this, I had to wonder.. Is normal corn starch unsafe? Or is it just some kind of marketing ploy? And what of the litany of products - esp. sauces and dressings etc. - which contain modified corn starch? Is this safe?

Any help here will be greatly appreciated,

thanks

Darn210 Enthusiast
Darn210
Posted

The dietician that we went to said that the only modified food starch we needed to worry about was from wheat. In other words it's not made from barley, rye, or oats. She said if you can tell that they are using the new labeling laws (calling out some other allergen like milk or soy or something) then its OK (of course, assuming it did not call out wheat).

I think corn starch is just corn starch. I don't have any packaging to check but I don't think they add anything to keep it "free flowing". I know that in our health food store, they don't put it in the gluten free isle unless it says gluten free on the packaging somewhere - they aren't going to take the time to read labels and check ingredients even if there is only one ingredient to read.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,918
    • Most Online (within 30 mins)
      7,748
    Dizzyma
    Newest Member
    Dizzyma
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Newly diagnosed mam to coeliac 11 year old

      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
    • Russ H
      Severe severe mouth pain

      By Russ H · Posted

      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting in the mouth corners, and dry mouth to name but some. The link below is for paediatric dentistry but it applies to adults too.  Have you had follow up for you coeliac disease to check that your anti-tTG2 antibodies levels have come down? Are you certain that you not being exposed to significant amounts of gluten? Are you taking a PPI for your Barrett's oesophagus? Signs of changes to the tongue can be caused by nutritional deficiencies, particularly iron, B12 and B9 (folate) deficiency. I would make sure to take a good quality multivitamin every day and make sure to take it with vitamin C containing food - orange juice, broccoli, cabbage etc.  Sebaceous hyperplasia is common in older men and I can't find a link to coeliac disease.   Russ.   Oral Manifestations in Pediatric Patients with Coeliac Disease – A Review Article
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.