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Maltodextrin

mimommy

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mimommy Contributor
mimommy
Posted

Hello--does anybody know if maltodextrin is ok for gluten free? It seems like it is added to just about everything. I have read several conflicting food lists regarding this additive--including information from my GI. I have researched this on line, as well, but find maltodextrin listed on safe and unsafe gluten-free food lists. I would really appreciate any info. on this--thanks!

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Lisa Mentor
Lisa
Posted

Yes, in the US is is derived from corn. No gluten worries.

happygirl Collaborator
happygirl
Posted

It is safe - it is derived from rice, corn, or potato. Open Original Shared Link

FranDaMan Apprentice
FranDaMan
Posted

I'm still new to this myself and any time I see "malt" I just panic! I'm going to assume going forward that maltodextrin is safe for now. But the question arises with all of the recent food issues from Chinese supplements, melamine and such will it be safe in the future? If it becomes imported is there an obligation to name the source or will it be just good old maltowhatever and we're left to guess?

psawyer Proficient
psawyer
Posted

FDA labeling rules apply to all foods sold in the United States, regardless of the country of origin of the product or any ingredients in the product. Wheat would have to be disclosed.

brigala Explorer
brigala
Posted
FDA labeling rules apply to all foods sold in the United States, regardless of the country of origin of the product or any ingredients in the product. Wheat would have to be disclosed.

Of course, children's toys are not allowed to be sold in the US with lead paint, and Chinese melamine-tainted wheat gluten is not allowed to be an ingredient in dog food in the US. It doesn't mean it doesn't happen. :angry:

But... we can't always second-guess what might or might not be in our food that isn't shown on the label. To a large extent, we just have to do the best we can and realize that every time we eat a packaged food there's a risk that something is in it that shouldn't be. I am no more worried about maltodextrin in my food than any other ingredient. But I do try to get things as simple and from-the-source as I can.

-Elizabeth

ang1e0251 Contributor
ang1e0251
Posted

I recently had a problem with a safe tea that I believe was imported. So for me I choose to be very careful with any product that only has an address of a distributor. I think those are made overseas and don't fall under the strict guidelines of US foods.

It didn't used to be a problem for me but now...

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Lisa Mentor
Lisa
Posted
I recently had a problem with a safe tea that I believe was imported. So for me I choose to be very careful with any product that only has an address of a distributor. I think those are made overseas and don't fall under the strict guidelines of US foods.

It didn't used to be a problem for me but now...

As Peter mentioned "FDA labeling rules apply to all foods sold in the United States, regardless of the country of origin of the product or any ingredients in the product. Wheat would have to be disclosed. "

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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