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

Maltose


radgirl

Recommended Posts

radgirl Enthusiast

I've done a search and read conflicting information. Is maltose safe for us to eat?


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



Celiac.com Sponsor (A8-M):



happygirl Collaborator

I don't know the answer, but see psawyer's response in this thread from earlier this year:

Open Original Shared Link

and debmidge's answer from an older post:

Open Original Shared Link

and here: Open Original Shared Link

So yes- there is conflicting info out there, but may be safe. What company makes the product that has maltose in it?

psawyer Proficient

I have two published (printed) sources that state that maltose is gluten-free. They are:

Gluten-Free Diet, A Comprehensive Resource Guide, Expanded Edition by Shelley Case, BSc, RD, ISBN 1-897010-28-1.

Acceptability of Foods and Food Ingredients for the Gluten-Free Diet, Pocket Dictionary published by the Canadian Celiac Association, ISBN 0-921026-21-8.

I personally don't put much faith in the CSA (Celiac Sprue Association) as a source of accurate information. Much of their "information" has been shown to be erroneous, or is based on outdated ideas that have since been disproved.

As far as I am concerned, maltose is safe.

radgirl Enthusiast
I have two published (printed) sources that state that maltose is gluten-free. They are:

Gluten-Free Diet, A Comprehensive Resource Guide, Expanded Edition by Shelley Case, BSc, RD, ISBN 1-897010-28-1.

Acceptability of Foods and Food Ingredients for the Gluten-Free Diet, Pocket Dictionary published by the Canadian Celiac Association, ISBN 0-921026-21-8.

I personally don't put much faith in the CSA (Celiac Sprue Association) as a source of accurate information. Much of their "information" has been shown to be erroneous, or is based on outdated ideas that have since been disproved.

As far as I am concerned, maltose is safe.

You really think it's safe? I'm so tired of being freaked out by every little thing I put in my body and every label I read. I know about the obvious, but this is ridiculous. I know, I know, it's my health. But I'm tired of stressing about everything when it comes to food. That certainly isn't helping my health any.

I found the maltose in VSL#3 probiotic powder.

psawyer Proficient
You really think it's safe?

Yes, I really do.

radgirl Enthusiast
Yes, I really do.

Thank you Peter. I will give it a try.

lustr3 Newbie
You really think it's safe? I'm so tired of being freaked out by every little thing I put in my body and every label I read. I know about the obvious, but this is ridiculous. I know, I know, it's my health. But I'm tired of stressing about everything when it comes to food. That certainly isn't helping my health any.

I found the maltose in VSL#3 probiotic powder.

I'm so glad I found this thread. I too, am so freaked out by the things that my boyfriend eats (he's the one with celiac), he on the other hand is more nonchalent. Maltose is also found in alot of Asian pastries too.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748

    tdouglas2901
    Newest Member
    tdouglas2901
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.