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

Confused - Wheat Dextrose- Is It Safe ?

Guest goldie

By Guest goldie
in Gluten-Free Foods, Products, Shopping & Medications

Recommended Posts

Guest goldie
Guest goldie
Posted

Hi

I wonder if anyone can help. I live in the UK and purchased a tub of coleslaw from Waitrose - Creamy Coleslaw. Anyway I had some yesterday and today and haven't felt great. On the allergen list it doesn't mention gluten or wheat etc but on looking at the detailed ingredients it lists wheat dextrose. I then went on their online shopping site and this particular coleslaw doesn't state suitable for coeliacs - the others do. Seemed clear to me that they had mislabelled. So I gave them a call and was told that wheat dextrose was OK on a list they had . Couldn't get to the bottom of why they had not noted suitable for coeliacs under their product info and why when you request list of "coeliac coleslaws" this one is conspiquous by its absence!

Is wheat dextrose OK ?

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

Celiac.com Sponsor (A8-M):


ArtGirl Enthusiast
ArtGirl
Posted

Dextrose is a starch and is usually made from a grain. or another vegetable source. In the US it's usually made from corn. It's like a really finely ground cornstarch. I have seen statements that list a different source of dextrose other than corn - wheat could certainly be one of them.

I'd stay away from anything derived from any gluten grain.

RiceGuy Collaborator
RiceGuy
Posted

Well, if it says wheat, then that's what it is derived from, and cannot truly be gluten-free. But I do know in the UK the laws are different (and have recently been redefined) for what can be labeled gluten-free. The best advice I can offer is to always check the label. But in this case I think it is clear that it is not gluten-free.

Guest goldie
Guest goldie
Posted

Yes that's what I thought. Plus their own web site did not include it as suitable for coeliacs. However since posting this topic I have found another page on Waitrose's web site regarding gluten free food. It states that wheat dextrose is gluten free because the hydrogenating process removes the protein from the wheat. Still not sure though -a bit of a coincidence that I have had problems since eating it.

ravenwoodglass Mentor
ravenwoodglass
Posted
Yes that's what I thought. Plus their own web site did not include it as suitable for coeliacs. However since posting this topic I have found another page on Waitrose's web site regarding gluten free food. It states that wheat dextrose is gluten free because the hydrogenating process removes the protein from the wheat. Still not sure though -a bit of a coincidence that I have had problems since eating it.

We also run into this issue with gluten grain alcohols and vinegars. It may by definition of the scientists be gluten free but there will be some of us that do react. You have tested this product in the most conclusive way there is. You tried it, you got glutened, it is not safe for you.

Gwen B Rookie
Gwen B
Posted
We also run into this issue with gluten grain alcohols and vinegars. It may by definition of the scientists be gluten free but there will be some of us that do react. You have tested this product in the most conclusive way there is. You tried it, you got glutened, it is not safe for you.

I agree. Some products seem ok but just don't work out for you. My mother can tolerate Rice Dream milk, I can't. She reacts to the bread my grandmother gets on prescription. I'm not going to try it. I buy gluten free, wheat free stuff as far as I know! B)

amber Explorer
amber
Posted

I live in Australia where we have some of the strictest labelling laws. Dextrose from wheat is gluten free here as is Carmel from wheat and Glucose Syrup from wheat. The reason that it is gluten free is that because it is so highly processed there is no detectable gluten. I am assuming that it is the same elsewhere in the world.

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

Celiac.com Sponsor (A8-M):


aikiducky Apprentice
aikiducky
Posted
I live in Australia where we have some of the strictest labelling laws. Dextrose from wheat is gluten free here as is Carmel from wheat and Glucose Syrup from wheat. The reason that it is gluten free is that because it is so highly processed there is no detectable gluten. I am assuming that it is the same elsewhere in the world.

It's the same in Europe. Some people do react to those, though, there's a Dutch discussion board for example that I often read where a few people swap info on products that don't have wheat derived sugars.

Pauliina

Guest goldie
Guest goldie
Posted

Many thanks for the repkies,

Could be something else that upset me - perhaps it was too creamy. I live in the UK but my sister(also coeliac) like you amber lives in Melbourne, Australia - I seem to recall her saying there was now some issue out there with the safety of wheat dextrose.She could of course have misunderstood. There seems to be so much unclear information out there ( or maybe I'm just slow on the uptake! ). I've also just found out that we have to be careful with mustards -

is that right ?

  • 3 years later...
Kevin Stewart Newbie
Kevin Stewart
Posted

My first Post. In Canada when "dextrose" is listed as an ingredient - is it OK to eat? There's something in the back of my mind from when I was first diagnosed about 15 years ago, and have always avoided buying those foods. 'Looked it up a few times but it was never clear to me exactly what was being said.

Ditto for "maltodextrin" (unless it is followed by "(corn)"), "yeast" and anything with the word "soy" in it i.e. "soy lecithin".

Thanks.

psawyer Proficient
psawyer
Posted

The Canadian Celiac Association lists both dextrose and maltodextrin as allowed, without qualification.

Soy is not an issue in and of itself with respect to celiac disease, although some people, including some celiacs, are intolerant to soy and must avoid it.

Archived

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

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


  • Member Statistics

    • Total Members
      131,683
    • Most Online (within 30 mins)
      7,748
    Jean Tonkin
    Newest Member
    Jean Tonkin
    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
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      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
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      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
      Inconclusive results

      By Scott Adams · Posted

      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.